Brian’s Thyme/Rosemary Venison

This recipe can be used with venison, elk, moose, mutton (lamb), or beef although I originally made it up for venison.

Tyme is an aromatic herb that blends well with other spices and ingredients.  I’ll go through the

Recipe for venison, but the preparation is similar for other meats except for steps 1 and 2.

Step 1:

Git yerself a deer!

Step 2:

Proper preparation is essential for your wild game.

Carefully field dress and skin your game and get the carcass cool.

Butcher the game and select the backstrap or tenderloin for this recipe.

Step 3:

                             Rosemary                                  Leek, garlic, thyme, and scallions

The following Ingredients will be needed:

¼ cup fresh thyme leaves (de-stemmed and diced)

¼ cup cilantro (diced)

¼ cup crushed rosemary leaves

3 Scallions (green onions) (diced)

2 young leeks (diced)

½ a garlic bulb (diced)

1 teaspoon powdered ginger (or 1 tablespoon fresh minced ginger)

¼ cup red wine vinegar

¼ cup Balsamic vinegar

2 tablespoons lemon juice

¼ cup soy sauce

Combine the above ingredients and let sit in a suitable, covered container for 4 hours.

Add ½ a cup or red wine.

Add ¼ cup of extra virgin olive oil.

Add 1 teaspoon sesame oil.

Add 4 tablespoons dark brown sugar.

Shake in the covered jar and let stand for 15 minutes.

Shake again and apply to your meat.

Let the meat marinate for at least 2 hours, overnight is preferred.

24 or 48 hours is even better.

Sear both sides of the steaks on your grill at high heat.  Continue cooking on medium

heat until desired internal temperature is reached.  Let stand for 5 minutes after cooking.

Enjoy!