Directions:
- Slice venison roast into thick 1 inch steaks.
- In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
- Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
- Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
- Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.73 Kcal (1962 kJ) | ||
| Calories from fat | 362.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.27g | 62% | |
|---|---|---|---|
| Cholesterol | 43.31mg | 14% | |
| Sodium | 296.84mg | 12% | |
| Potassium | 102.15mg | 2% | |
| Total Carbs | 1.79g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 25.47g | 51% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 23% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 149.93 Kcal (628 kJ) | ||
| Calories from fat | 115.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 62% | |
|---|---|---|---|
| Cholesterol | 13.85mg | 14% | |
| Sodium | 94.95mg | 12% | |
| Potassium | 32.67mg | 2% | |
| Total Carbs | 0.57g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 8.15g | 51% | |
| Vitamin C | 3.2mg | 17% | |
| Iron | 1.3mg | 23% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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