Game...
I do Venison two ways and the yare equally good I'll give you one way and if you can dig it then you are good to go. If you dont like it let me know and I'll give you another.
We will assume that the game was handled properly once it was harvested. (Dressed immediatly, cooled immediatly and let to hang for a few days up to a few weeks in 35 - 37 degree cooler)
It would be good to know if it was a buck or a doe however we can probably assume that it was a buck since it came from a Prong Horn.
1. Depending on the cut of the meat - say a roast - you will marinate in the following for 6 hours or a little longer, remembering to turn it every hour or so.
2. 1c Olive Oil
3 or 4 cloves of garlic crushed and minced
1 tbsp Fresh cracked black pepper
1 tbsp Fresh or 1tsp dry rosemary
1/4 cup of NICE red wine, a little on tthe dry side. (Remeber if you wont drink it, then dont cook with it.
2tsp kosher salt (Corase if you have it)
3. After it's marinated for a while you will want to wrap it in a good quality pepper bacon, thick sliced and use toothpicks to secure.
Here is where you options get fun...
You can:
A. Rotissire till rare or med rare.
B. Low and Slow till Med Rare and finish on the grill to char the bacon and get the juices folwing
Regardless on how you cook it let it set for a while once it done. 10 to 15 min. Don't muck with while you are waiting!
Remove bacon and disgard
Slice in 1/8th or 1/4 inch slices and serve with a wild mushroom gravy and sauted onions.
Ok now I'm hungry...