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.
Was this review helpful?
[
YES
]
4 users found this review helpful