Ingredients

3 pound Denver roast of venison, cut into 6- by 3-inch pieces

2 heads garlic, cloves separated and smashed

1/2 cup savory or thyme leaves, lightly crushed

1/2 cup dry red wine

1/4 teaspoon ground allspice

1/2 teaspoon black peppercorns, slightly cracked

1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon kosher salt

Description

A Gentle Seasoning And Overnight Marination Lets Venison's Lean, Clean Mouth-filling Meatiness Shine.

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