Grilled Venison

Ingredients:
6 pounds venison (deer meat)
1 1/2 cup water
1 cup chicken broth
1/2 cup olive oil
3 tablespoons butter
3 cloves garlic, minced
1 teaspoon Louisiana-style hot sauce
1 tablespoon distilled white vinegar
1/4 cup chopped fresh parsley
3 leaves fresh basil, chopped
2 tablespoons  fresh rosemary
1 teaspoon ground cumin
1/2 tablespoon paprika
salt and pepper to taste

Preparation:
Slice venison into 1 inch steaks
In a saucepan, combine water, chicken broth, olive oil,
butter, garlic and hot sauce; bring to a boil.
Reduce heat and stir in vinegar
Season with parsley, basil, rosemary, cumin, paprika, salt and pepper.
Simmer for 20 minutes, stirring regularly
Allow to cool
Pour cooled sauce over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning regularly
Preheat an outdoor grill for high heat and lightly oil grate
Take steaks out of marinade, reserve marinade
Grill steaks for 7 to 8 minutes per side, or to desired doneness
Turn  them regularly and make sure you don't over cook
Mop steaks with reserved marinade while cooking