Gordo's Good Venison So Tasty

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Gordo's Good Venison

"Most human beings think you have to take the 'wild' taste out of deer. But really you can hold that appropriate 'game' taste through using a whole lot of herbs and spices."

Ingredients :

1 (2 pound) venison roast
1 half of cups water
1 cup chicken broth
half cup olive oil
three tablespoons butter
three cloves garlic, minced
1 teaspoon Louisiana-fashion hot sauce
1 tablespoon distilled white vinegar
1/four cup chopped fresh parsley
three leaves clean basil, chopped
2 tablespoons fresh rosemary
1 teaspoon floor cumin
half teaspoon paprika
salt and pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 4H30M

Slice venison roast into thick 1 inch steaks.
In a saucepan, integrate water, chook broth, olive oil, butter, garlic, and hot sauce; convey to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 mins, stirring often. Allow to chill.
Pour cooled sauce over venison steaks, and marinate in the fridge for 3 to four hours, turning often.
Preheat an out of doors grill for high heat and gently oil grate. Take steaks out of marinade, reserve marinade.
Grill steaks for 7 to eight minutes according to aspect, or to desired doneness. Turn them frequently and ensure you do not over-cook. Mop steaks with reserved marinade even as cooking.

Notes :

Try using a Reynolds® sluggish cooker liner on your sluggish cooker for less difficult cleanup.

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