CHARCOAL BROILED VENISON
2 VENISON STEAKS 1/8 TEASPOON BLACK PEPPER
1 CLOVE GARLIC, CRUSHED 1 BAY LEAF
½ CUP OLIVE OIL 1/8 TEASPOON OREGANO
1 CUP RED WINE JUICE OF 1 LEMON
COMBINE ALL INGREDIENTS TO MAKE A MARINADE. PLACE MEAT IN MARINADE FOR TWO HOURS. BROIL OVER CHARCOAL. BASTE WHILE COOKING (USE MARINADE FOR BASTE). COOK TO DESIRED RARENESS.
