Here is another simple fruit sauce that pairs perfectly with venison. Do not over marinate the meat or the citrus will make it get tougher. Use a backstrap or tenderloin only for this. Hand squeezed juice will yield the best results.
Venison with Grapefruit Reduction Sauce
- 2-3 lb venison backstrap or tenderloin
- 1 cup fresh grapefruit juice
- 2 tbsp olive oil
- 2 tbsp quality honey
- 2 tbsp fresh grated ginger
- 1 green onion chopped fine
Pound out venison quickly and season with salt and pepper. Mix everything else but the onion in a nonreactive container that will hold the meat and allow the marinade to reach halfway up. Add meat and marinate two hours, flipping once halfway through. Prepare a grill and cook venison rare to medium rare at most. Let meat rest for 10 minutes before cutting into slices. Meanwhile heat marinade in a pan to a boil then reduce over medium heat until thick. Add green onion and serve sauce over the venison.