Marinate for Game

Ingredients and method
Take a 750ml bottle of oil (not olive oil).  Pour out half of the bottle.  Fill the rest with an equal mixture of fruit juice (like red grapefruit or apricot or orange) and white wine, and shake up.  Add loads of crushed garlic, and fresh rosemary.  Squeeze the juice of about three lemons over the meat, and drop the rest (peels) into the container - it adds to the flavour.  Pour the marinade over the meat and leave for at least 6 to 12 hours, turning once or twice.

Before putting it on the grid, use a flour shaker and cover the entire piece of meat with a thick layer of flour.  The flour forms a crust that seals the meat and keeps it succulent.  While on the grid, continually baste with the remainder of the marinade, and shake flour onto the meat .  Season at the last minute with salt and pepper.

Game is best served rare (unless you find this offensive) and thinly carved.  Serve with a sweet jelly.