Marinated Venison Strips

• 4 pounds venison, preferably from the haunch or loin
• 2 cups olive oil
• 1 cup dry red wine
• 1/2 teaspoon each of thyme and marjoram
• 2 bay leaves
• 1 clove
• 10 juniper berries, bruised
• 2 large cloves garlic, minced
• Salt and pepper as desired

1. Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
2. Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
3. Grill the strips quickly over a very hot charcoal fire, basting as necessary; or pan broil a few at a time in a very hot, cast-iron skillet.
4. Do not overcook: a minute or less on the first side and 10 to 20 seconds on the other.
5. Serve with crusty bread and some of the marinade, heated and reduced, for dipping.

loin, olive oil, red wine, thyme, bay leaves, clove, berries, garlic, salt

Taken from cooking.nytimes.com/recipes/2827 (may not work)