Dinner Club Royale'S Gin-Marinated Venison Steaks

• 1 1/4 cups olive oil
• 3 cloves garlic, minced
• 1/4 cup orange marmelade
• 2 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 cup gin
• 2 pounds venison, cut into 1" thick steaks
• Flaky sea salt, such as Maldon, for garnish

1. In a shallow dish big enough to hold all the venison in a single layer, whisk together the olive oil, garlic, marmalade, bay leaves, salt and pepper. Slowly add the gin, whisking constantly to combine.
2. Pat the steaks dry and add them to the dish with the marinade. Turn to coat, rubbing the marinade into the steaks a little as you do. Cover with plastic wrap and refrigerate for 2-8 hours.
3. 30 minutes before you want to eat, fire up the grill. You want a nice sear, so try to let it preheat for 15-20 minutes over high heat. Once the grill is hot, remove steaks from marinade and place on grill rack. Turn the heat down to medium-high and cook for 8 minutes, turning the steaks over after 4 minutes. This will get you a nice medium rare steak - if you like it a little more done cook for an additional 1-2 minutes per side.
4. Remove the steaks from the grill and let rest for 10 minutes on a plate, then slice them against the grain and finish with a flourish of flakey salt.

olive oil, garlic, orange marmelade, bay leaves, kosher salt, black pepper, gin, salt

Taken from food52.com/recipes/77079-dinner-club-royale-s-gin-marinated-venison-steaks (may not work)