Venison Marinated in Molasses and Black Pepper
| Yield: | 4 Servings |
| Categories: |
| 2 | lb | Center-cut venison; trimmed of all fat and skin |
| 1 | c | Molasses |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Fresh cracked black pepper |
| 2 | Cloves garlic; peeled and finely chopped | |
| 1 | lg | Shallot; peeled and finely chopped |
| 2 | ts | Finely grated fresh ginger |
| 1 | ts | Finely chopped fresh thyme |
| Crushed red pepper flakes; to taste | ||
| Salt; to taste | ||
| 2 | tb | Vegetable oil |
| 1 | Recipe Compote of Bacon; Mushrooms, Sweet Potatoes & Pecans, (see recipe) | |
| 4 | Sprigs fresh watercress; for garnish |
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