Marinated Venison Medalions
by Jim McGuire
While I am not a hunter, my son-in-law is. Every year he gets me a doe. The meat that is not ground into burger is cut into medallions about the size of a silver dollar, and a little thicker.
I marinate about a pound of them in:
1. 1/2 cup of extra virgin olive oil, into which I have infused 2 or 3 cloves of minced garlic (use the microwave to infuse the oil - about 35 seconds)
2. After the oil has cooled add some lemon juice - about 2 - 3 tablespoons
3. Season with salt and pepper. (If you want a spicier marinade add some red pepper flakes.) Wisking it for a a minute or so.
Place all in a plastic freezer bag, making sure that the marinade and meat are well mixed. Place this in the refrigerator for about an hour.
Grill them over a hot fire for about 2 minutes per side - or less. Remove and serve immediately. They are always juicy and tender!
I have used this recipe for years, much to the delight of my family and friends. This marinade stems from one I gleaned from a grilling cookbook many years ago.