Marinated Venison Strips

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 Information

  • Nutritional analysis per serving (12 servings)

    511 calories; 40 grams fat; 6 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 27 milligrams cholesterol; 203 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves about 12 people

Preparation

1. Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
2. Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
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.

10 minutes