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Gordo's Good Venison
SUBMITTED BY:
Gordon Coates
"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."
RECIPE RATING:
Read Reviews
(28)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
4 Hrs 30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 pounds venison (deer meat)
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
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DIRECTIONS
Slice venison roast into thick 1 inch steaks.
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.
Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
FOOTNOTE
Approximate Grilling Times for Chicken and Poultry
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REVIEWS
Reviewed on Jan. 25, 2004 by CAK11
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CAK11
Jan. 25, 2004
Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....needs some, but not too much.
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8 users found this review helpful
Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked...
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Reviewed on Jan. 25, 2004 by
DMBAYTK
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DMBAYTK
Jan. 25, 2004
I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and half the next day and I wouldn't suggest that because the rosemary taste was so strong. I was thinking of cutting back on the rosemary next time. But overall compliments the venison well.
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7 users found this review helpful
I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and...
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Reviewed on Jan. 25, 2004 by VIKES24
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VIKES24
Jan. 25, 2004
Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore!
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7 users found this review helpful
Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might...
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Reviewed on Jan. 25, 2004 by LORIGUILDERSON
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LORIGUILDERSON
Jan. 25, 2004
This was an AWESOME recipe, especially for those who are not too sure they "love" venison...my extremely picky 9 year old had about 5 helpings of this! I cut up a deer roast into thick steaks and marinated for about 2 hours. Next time I will marinate longer, but it completely removed the "wild" taste from the meat. Perfect for me!!! I now don't mind my hubby coming home with alot of deer meat...
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6 users found this review helpful
This was an AWESOME recipe, especially for those who are not too sure they "love" venison...my...
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Reviewed on Jan. 7, 2007 by BARBG524
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BARBG524
Jan. 7, 2007
I am new at cooking venison, but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of venison. This will definitely be a favorite. Thank you for the reviews!!
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5 users found this review helpful
I am new at cooking venison, but this has to be the easiest recipe I have ever made for any...
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Reviewed on Mar. 18, 2006 by
kathleen
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kathleen
Mar. 18, 2006
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx!
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5 users found this review helpful
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all...
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Reviewed on Feb. 2, 2006 by SWEETCHEEKS_00_99
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SWEETCHEEKS_00_99
Feb. 2, 2006
A keeper for sure. Easy to make and served it over rice.
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5 users found this review helpful
A keeper for sure. Easy to make and served it over rice.
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Reviewed on Jan. 25, 2004 by KARA
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KARA
Jan. 25, 2004
Very good! Uses ingredients you already have on hand.
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5 users found this review helpful
Very good! Uses ingredients you already have on hand.
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Reviewed on Dec. 29, 2006 by
WISEREADER
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WISEREADER
Dec. 29, 2006
I give this recipe 5 stars for its maranade. However, I used less cumin, a touch more vinegar, and used chicken bouillon with the water and no broth. I also used dry herbs, but crushed in a mortar. Instead of grilling, I prepared the marinated meat using the Venison Schnitzel recipe on this site. The combination of the two recipes gave me perhaps the best tasting fried venison I have ever had.
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4 users found this review helpful
I give this recipe 5 stars for its maranade. However, I used less cumin, a touch more vinegar,...
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Reviewed on Feb. 16, 2005 by JADAMSJ
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JADAMSJ
Feb. 16, 2005
DEEE-licious! This should be Gordo's Great Venison. Made it with venison chops and sirlion tips, baked in the oven, not grilled. YUM! Trying it again this weekend, marinated longer (we only had about an hour and a half to marinate) and on the grill. Excellent recipe - you could trick people who think they don't like deer with this recipe.
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4 users found this review helpful
DEEE-licious! This should be Gordo's Great Venison. Made it with venison chops and sirlion...
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