Brazilian-Style Venison A marinade with broiling suggestions

Make the marinade at least an hour before you add it to the meat. It also refrigerates well; just shake it well if is starts to separate. This marinade makes a tasty salad dressing,too.

1 cup Merlot or other red wine

1 cup olive oil

12 fresh sage leaves

The leaves of 4 sprigs of rosemary

The leaves from about ¼ ounce of fresh oregano (or about 3/4 tablespoon dried)

2 stalks green onions, chopped

1 tablespoon coarse salt

1 tablespoon Dijon mustard

1 teaspoon dried, crushed red pepper

1 teaspoon cumin

2 tablespoons minced garlic

Don’t blend the garlic - add everything but the garlic to a blender and blend until the oil is no longer separated from the rest. This shouldn’t take long. Add the garlic and stir or shake well.

I’m making enough meat to use up the marinade – about 3 pounds. You can make less and just save some marinade for another dish, or for salad. I slice the roast down into pieces that are about an inch and a half thick.

Once the marinade rests for an hour or more, add it to the meat to marinade for a day or longer. I like to put it in a container I can shake or move regularly to make sure everything stays covered in marinade.

This is how I roast these cuts: Wrap a piece or two of thick-cut bacon around each piece of venison roast. Skewer each piece through the ends of the bacon, sliding three or four wrapped pieces onto each BBQ skewer.

Set the BBQ skewers across a glass baking dish so the drippings will collect below the meat as it roasts, then spoon more marinade over the top.

For pieces this size, bake at 325° Fahrenheit for 70 minutes, drain the drippings (at least below the level of the meat - doesn't have to be perfect - a turkey baster will do the trick) and then broil on low (450-500°) for another 15 minutes, or until the bacon on top is crispy. Serve as individual pieces or slice them down. I serve the crispy bacon with the venison (not any that's soft), but you can also discard it - it's job was adding the drippings to the meat.

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