Combine all ingredients and marinate overnight (if possible). Cook on a hot grill or over an open fire, basting occasionally with reserved marinade. Cook until meat is slightly charred outside, but still pink inside. Do NOT overcook. Serve with a rice dish.
Martha Daniels shows you how to prepare this recipe.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.