Ingredients

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

Directions

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.