6 pounds venison (deer meat)
3 tablespoons butter
1/2 cup olive oil
1/4 cup chopped fresh parsley
1 teaspoon Louisiana-style hot sauce
3 leaves fresh basil, chopped
3 cloves garlic
1 tablespoon distilled white vinegar
1 teaspoon cumin
1 cup chicken broth
1/2 teaspoon paprika
2 tablespoons fresh rosemary
1 1/2 cups water
salt and pepper to taste
1 Slice venison roast into thick 1 inch steaks.
2 Heat water, olive oil, chicken broth, butter, hot sauce, and garlic in a sauce pan. Turn down heat and add parsley, basil, cumin vinegar, paprika, and rosemary. Simmer for 20 minutes stirring regularly.
3 Pour over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning regularly.
4 Take steaks out of marinade and save marinade to splash or mop on steaks while cooking.
5 Heat grill and put slices on. Turn them regularly and make sure you don't over-cook. 6 to 7 minutes each side.