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Gordo's Good Venison


"Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices."

1 (2 pound) venison roast
1 1/2 cups water
1 cup chicken broth
1/2 cup olive oil
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon Louisiana-style hot sauce
1 tablespoon distilled white vinegar
1/4 cup chopped fresh parsley
3 leaves fresh basil, chopped
2 tablespoons fresh rosemary
1 teaspoon ground cumin
1/2 teaspoon paprika
salt and pepper to taste


#1 : Slice venison roast into thick 1 inch steaks.

#2 : In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.

#3 : Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.

#4 : Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.

The Reverse Cookbook ™ 2018