Dinner club royale's gin-marinated venison steaks
Steaks
A little while back, a group of friends from my dinner club spent a long weekend at a cottage near Petosky on the shores of Lake Michigan. We split our time between foraging for ramps, fiddlehead ferns, and morel mushrooms; baking crusty loaves of sourdough; and planning our next meal while walking along the beach. One of the stars of the trip were these venison steaks. The gin tames some of the gaminess of the meat while also imparting a subtle herbal note that compliments the bay. Just be sure not to overcook the meat; venison is naturally lean, so I don't recommend grilling it past medium.
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