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Ingredients
4 pounds venison, preferably from the haunch or loin
2 cups olive oil
1 cup dry red wine
½ 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
Nutritional analysis per serving
2 grams carbs; 27 milligrams cholesterol; 519 calories; 27 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 40 grams fat; 1 gram fiber; 494 milligrams sodium; 33 grams protein
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 1 ½ 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.
Private Notes