Grilled Venison with Blueberry, Pinot Noir and Balsamic Reduction

Grilled Venison with Blueberry, Pinot Noir and Balsamic Reduction

By annamueser Published: August 8, 2012

  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 6 hrs 30 mins

From www.thetasteoforegon.com

Ingredients

Instructions

  1. Start with the marinade. Mix together the buttermilk, garlic and the spices of your choice.
  2. Rinse and pat dry the venison and place in a sealable bag large enough to hold the meat and marinade. Pour the marinade over the meat and seal the bag. Re-seal tightly and refrigerate for at least 6 hours or overnight.
  3. If you’re grilling over charcoal, light the coals. Remove the meat from the marinade and wipe off any lingering marinade with paper towels.
  4. Grill until the meat is done to your liking.
  5. Make the balsamic, blueberry, and wine reduction: Using an immersion blender, whiz all the ingredients together. Bring to a simmer over medium heat.
  6. Reduce heat to the lowest possible setting and let simmer, uncovered, until reduced by ½ or ⅓. Taste frequently to adjust sweet and sour to your liking.