MARINATED VENISON STRIPS

Marinated Venison Strips image

Provided by Robert Farrar Capon

Time 10m

Yield Serves about 12 people

Number Of Ingredients 9

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Ingredients

4 pounds venison, preferably from the haunch or loin
2 cups olive oil
1 cup dry red wine
1/2 teaspoon each of thyme and marjoram
2 bay leaves
1 clove
10 juniper berries, bruised
2 large cloves garlic, minced
Salt and pepper as desired

Steps:

Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
Grill the strips quickly over a very hot charcoal fire, basting as necessary; or pan broil a few at a time in a very hot, cast-iron skillet. Do not overcook: a minute or less on the first side and 10 to 20 seconds on the other. Serve with crusty bread and some of the marinade, heated and reduced, for dipping.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 7 grams, Sodium 493 milligrams, Sugar 0 grams, TransFat 0 grams