Marinated Venison Strips
- Total Time
- 10 minutes
- Rating
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Ingredients
- 4pounds venison, preferably from the haunch or loin
- 2cups olive oil
- 1cup dry red wine
- ½teaspoon each of thyme and marjoram
- 2bay leaves
- 1clove
- 10juniper berries, bruised
- 2large cloves garlic, minced
- Salt and pepper as desired
Nutritional analysis per serving (12 servings)
519 calories; 40 grams fat; 6 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 33 grams protein; 494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the venison into ¼-inch-thick strips about 1½ inches wide, or into slightly thicker small steaks.
- Step 2
Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
- Step 3
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.
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