Venison in an Orange-Honey Sauce

I like my meat bloody

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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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.
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10 Responses to Venison in an Orange-Honey Sauce

  1. sallybr says:

    I wish I could find venison here, and maybe I will be able to…

    very nice recipe, love all the flavors!

  2. That looks amazing – no venison here but plenty of oranges!

  3. ChgoJohn says:

    Fantastic looking plate of food, Greg. I doubt that venison could have been cooked that any better.

  4. Eva Taylor says:

    It does look tempting. I bet that orange went very well with the rich flavour of the venison.

  5. No vension in Hong Kong but love the idea of this wonderful orange sauce might work well with pork tenderloin or foul too.

  6. Kristy says:

    This looks fabulous Greg! I had to laugh though. We just had a conversation with the kids about different kinds of meat (they were on a kick of wanting to know where each meat comes from). They were quite shocked to find out that people eat deer (among other things!). Yours looks cooked to perfection and I have no doubt they would gobble it right up – especially Miss A. She loves a good red meat.

  7. Raymund says:

    Ohhh look at that sauce!

  8. Venison is one of my favorite meats! Now you’ve gone and out orange AND honey with it….guess I’d better save this one!

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

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