Margarita Venison Steak With Fresh Orange Salsasalsa 8 venison loin steaks; 1 inch thick 2/3 cup frozen orange juice concentrate; thawed 1/2 cup tequila 1/3 cup fresh lime juice 2 tablespoons olive oil 2 tablespoons chopped fresh ginger 2 cloves garlic crushed 1 teaspoon salt 1 teaspoon crushed dried oregano leaves 1/4 teaspoon crushed red pepper ----orange salsa---- 2 oranges; peeled and chopped 1 small red onion; chopped 1 jalapeno pepper; seeded and chopped 2 tablespoons fresh lime juice 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon crushed dried oregano leaves Marinade: Combine orange juice, tequila, lime juice, oil, ginger, garlic, salt, oregano and pepper. Place steaks and marinade in a plastic bag. Securely close bag and refrigerate 6 hours to overnight. Remove steaks from marinade and discard marinade. Grill or char broil steaks to desired doneness. On a carving board, slice steaks thin and arrange on a serving plate. Garnish with cilantro and lemon and lime wedges. Serve with orange salsa. Orange Salsa: Combine all ingredients in a glass bowl and chill for at least 1 hour. Contributor: "After the Hunt;" Ron Bohnert |
