Broiled Venison#ratingval# from #reviews# reviewsPrintRecipe Type: Wild GameAuthor: Epicurus.com KitchensServes: 6Ingredients6 half-inch thick slices venison fillet or haunchbacon fat or lard for rubbingpepper sauce for veal or venison to serve[b]Basting Sauce:[/b]1 1/2 Cups red wine3 Tablespoons oil1/8 teaspoon ground gingersalt and black pepperInstructionsThe syde of a dere of hie grece. Wesch hem, do hem on