YIELD: 4 portions
2 lbs (900 grams) lean venison(cut into large chunks )
4 cloves of garlic, sliced
½ cup extra virgin olive oil
FOR THE GARLIC MARINADE:
4 cloves garlic, crushed in their skins
1 tsp sweet paprika
2 tsp oregano
4 white pepper corns, crushed
3 bay leaves
2/3 cups dry white wine
Pound all dry marinade ingredients together and add the wine. Place venison in marinade and toss. Cover and refrigerate for three days. Turn twice per day to ensure even distribution of marinade.
Remove meat and wipe clean. Cube into 1 ½ “ cubes.
Heat the oil and place sliced garlic add the meat and sauté medium well.
Serve with roasted root vegetables i.e. parsnips, rutabaga; carrot, onion, potatoes and julienne cut sautéed red and green peppers.