Do a search on "denver leg cut venison" for some good info.
For marinade use red wine, Worcestershire, milk(smoothes game flavor), salt & pepper, onion and thyme and/or rosemary
Limited amount of garlic and avoid bell peppers
Can be seared or grilled but Don't cook it past medium. Let it rest then slice thin to serve.
A good sauce is deglazing a searing skillet with red wine and currant jelly. I like blackberry demi-glace myself.
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