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Elk venison 2-3 pounds, cut in one-and-a-half-inch cubes
Pure olive oil; ½ cup
Combine ingredients for marinade and mix well. Add meat cubes, cover, and marinate in refridgerator for 3-4 hours or overnight.
Alternate marinated elk venison with vegetables on skewers. Grill or broil, turning often, basting with remaining marinade for 10-15 minutes for medium-rare, or 15-20 minutes for medium. Serve over wild rice.
Brad Frano, Staff Writer
Venison-meat.com or Venison.deerfarmer.com