Venison in an Orange-Honey Sauce

I like my meat bloody

This sweet marinade doubles as the poaching liquid and sauce. Make use of fresh-squeezed juice since oranges are coming into season. It is a perfect pairing with the robust flavors of venison.

Orange Honey Marinated Venison

• 2-3 lb venison tenderloin
• 1 cup fresh orange juice
• 1 lemon juiced
• 1/8 cup honey
• 2-3 dashes hot sauce
• 1 green onion chopped fine
• 2 tbsp olive oil
• 1 tbsp fresh rosemary chopped fine
• Salt/pepper
• 2 tbsp butter

Separate the white and green parts of the onion. Mix the citrus juices, honey, olive oil, rosemary and hot sauce together in a nonreactive container big enough to fit the meat. Pound tenderloin quickly on both sides but do not over do it. Season meat with salt and pepper and place in marinade. Refrigerate for 8-12 hours flipping every hour. In a large saute pan heat butter over medium heat. Fry white part of onions until soft then sear meat on all sides quickly. Add marinade, bring to a medium simmer and cook until meat is rare, flipping once, about seven minutes. Remove venison from pan and tent with foil. Add green part of onion and continue to cook marinade until it becomes a thick sauce, about five minutes more. Slice meat and serve drizzled with sauce.

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