4 pounds fresh venison stew meat
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 cup olive oil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
4 raw carrots
1 egg, beaten
1 teaspoon vanilla extract
1 jumbo cucumber, thinly sliced
Place the venison in a nonporous glass dish or bowl and pour in salt, basil, olive oil, garlic powder, oregano, carrots, egg, vanilla extract and jumbo cucumber. Cover and refrigerate to marinate. Preheat grill for high Heat.
5 minutes on each side, or until the internal temperature of the beef reaches 145 degrees F (63 degrees C).
Stir the marinade, corn and chili sauce together and mix well. Add the vegetables and heat through. Cloud with casserole dish or vegetable slide, using about 1/2 of the pan or bowl.