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My Favourite Venison Marinade & Glaze

... yummy!

... the delicious results of Susan's venison marinade & glaze recipe!

I like this marinade best with a venison roast that is cooked on the BBQ rotisserie. After letting the roast marinate overnight I then give it a quick rinse and brush on the glaze. This keeps the flavour and juices in the roast while it cooks and makes for a very tasty result!

Ingredients:

  • 1 Venison (Moose or Deer) Roast

Marinade Ingredients:

  • 3 Tbsp Brown Sugar
  • 1 cube Beef Bouillon
  • 4 Cloves Crushed Garlic
  • 1/3 Bottle of Beer
  • 1/3 Bottle of White Wine
  • 1 Tbsp Montreal Steak Spice
  • ¼ Cup Olive Oil
  • 1/8 Cup Water
  • 5 Dashes of Worcestershire Sauce
  • 5 Drops Tabasco Sauce

Glaze Ingredients:

  • 3 Tbsp Brown Sugar
  • 2 Cloves Crushed Garlic
  • 1 Tbsp Montreal Steak Spice
  • 1 tsp + more if needed Olive Oil
  • 1 Tbsp Red Wine
  • 3 Drops Worcestershire Sauce
  • 2 Drops Tabasco Sauce

Directions:

Rise thawed roast well under cold running water. Poke roast full of holes with a small knife, such as a steak knife. Boil the water to dissolve the Beef Bouillon. Mix all the ingredients together in a glass or plastic container. Add the roast, place in the fridge to marinate overnight. Turn the meat a few times while it is marinating.

Give the roast a quick rinse under cold running water. Place the roast on the rotisserie skewer. Mix the dry ingredients for the glaze very thoroughly. Add the liquids and stir well until the dry ingredients are dissolved. Add more olive oil if needed to for a thick and syrupy consistency. Using a basting brush coat the roast with the glaze. Put the rotisserie skewer into the assembly on the hot BBQ. Let roast cook, removing while still pink in middle – rare to medium rare. Coat the roast with remaining glaze a few times while it is cooking. Slice and serve while still hot.

That’s it ……. Enjoy! :D

……. Susan

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