Marinated Venison Steaks

½ cup of any cheap red wine

1 tablespoon salt

1 tablespoon rosemary

1 tablespoon sage

1 tablespoon brown sugar

4-6 venison steaks

1. Mix wine, salt, rosemary and sage in pot.

2. Slowly heat on stovetop until salt disolves and herbs soften. Don't let it get hot or boil becasue it will ruin it!

3. Add a tablespoon of brown sugar and stir until sugar dissolves. Remove from heat and let cool.

4. Place the venison steaks in a ziplock bag and add marinade. Get as much air out of the bag as possible before placing it in the refigerator for 4-6 days. For better flavor penitration, turn the bag over and squeeze it several times a day.

5. To cook, pour marinade into pan and warm under moderate heat.Add steaks and cook to your preference.

Note: a favorite way to cook these is to cook them blue. This involves cranking the heat up and cooking the steaks for 45-80 seconds per side.