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- 1 1/2 pound boneless venison loin
- 1/4 cup olive oil
- 2 teaspoons chopped marjoram
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 4 cloves garlic, cut in half
- 1/2 cup minced shallots
- 2 tablespoons olive oil
- 2 cups marsala
- 1/4 cup balsamic vinegar
- 1/4 cup canned green peppercorns
- 6 ounces dried apricot halves
- 1 1/2 quarts beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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| Combine first 6 ingredients in a shallow dish; stir well making sure to coat meat well. Cover and refrigerate for 8-24 hours. |
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| Cook shallots in 2 tablespoons hot oil in a large skillet over medium heat until browned. |
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| Add wine and next 3 ingredients, bring to a boil. Reduce heat and simmer for 2 minutes. |
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| Add broth and bring to boil again. Reduce heat, simmer 45 minutes or until thickened. |
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| Add salt and pepper for flavor, set aside and keep warm. |
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| Preheat grill to MEDIUM-HIGH. Grill venison, with lid closed, for 25-30 minutes or until the internal temperature reaches 160 degrees with a meat thermometer. Turning once. |
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| Serve sliced with warm glaze as a marinade. |
