Venison with a Grapefruit Reduction Sauce

Grilled medium rare is as far as this should be cooked

Grilled medium rare is as far as this should be cooked

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
  • Salt/pepper

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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Grilling/Smoking, Recipes and tagged , , , . Bookmark the permalink.

6 Responses to Venison with a Grapefruit Reduction Sauce

  1. Kristy says:

    Love the color on that meat!

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. Eva Taylor says:

    I’ve never cooked venison before, you make it look so easy and beautiful.

  4. ChgoJohn says:

    Still looking for venison and when I find it, I’m coming straight to here.

  5. Pingback: Sunday Suppers: Got Venison? | Rufus' Food and Spirits Guide

  6. Pingback: Game Days | Rufus' Food and Spirits Guide

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