Grilled Venison with Blueberry, Pinot Noir and Balsamic Reduction

Ingredients:

Venison Steaks

Marinade:

2 cups (480 ml.) buttermilk

2 cloves of garlic, crushed or pressed

Salt and freshly ground pepper to taste

½ teaspoon (2.5 ml.) fresh ground cardamom or to taste

Blueberry, wine and balsamic vinegar reduction:

¾ cup (180 ml.) fresh blueberries

⅓ to ½ cup (80-120 ml.) balsamic vinegar

⅓ to ½ cup (80-120 ml.) pinot noir wine or a fruity red wine

⅓ cup (80 ml.) sugar or to taste

½ teaspoon (2.5 ml.) fresh ground cardamom or to taste

¼  teaspoon (1.25 ml.) or more cinnamon

Instructions:

Start with the marinade.  Mix together the buttermilk, garlic and the spices of your choice.

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.

 If you’re grilling over charcoal, light the coals.  Remove the meat from the marinade and wipe off any lingering marinade with paper towels.

 Grill until the meat is done to your liking.

 Make the balsamic, blueberry, and wine reduction: Using an immersion blender, whiz all the ingredients together. Bring to a simmer over medium heat.

 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.

Recipe from www.thetasteoforegon.com