Grilled Venison Delight
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INGREDIENTS 2 piece boneless loin (backstraps) about 10 inches each 2 cloves garlic 4 scallions, sliced Fresh black pepper Salt 1 cup burgundy wine 1/2 cup extra virgin olive oil 1 small bunch Italian-style parsley (not curly parsley) 3 to 4 pieces fresh basil Put wine and olive oil in a bowl or casserole dish, cut garlic and scallions into 1/4-inch slices. Add to wine and oil mix. Coarsely chop parsley and add to mix; the parsley, salt, fresh pepper and whole basil leaves. Place backstraps in marinade (make sure they are completely submerged) and refrigerate for at least 12 hours. Either grill or BBQ or broil in the oven. Use very high heat. Well done on the outside and medium rare on the inside is perfect. Please don't kill the deer twice. Once in the field is enough!  o-)