I’m the type of person who loves a good “stinky” cheese and enjoys the gaminess in wild meat, because I think it gives it extra flavour. Colour me weird but G2 is not the type who shares my same tastes when it comes to eating wild game. Last weekend we had some beautiful venison tenderloin steaks that I wanted to prepare perfectly so he could enjoy it just as much.
So I started with the marinade. A simple, easy one part Whiskey, one part balsamic vinegar for at least one hour before hitting the grill. I also added a couple of garlic cloves to mine for good measure.
Make sure the steaks are covered up in the marinade, it might take a couple of shots of whiskey to do the job…
Next line of defense to minimize any gaminess was to make a wild blueberry compote. As the recipe instructs I used port vs water to give it an extra kick. It’s truly a lovely topper for many things, you could even use it on a dessert.
The compote was an amazing compliment to the venison, I swear I was eating a steak! If I was going to try the marinade again, I would probably leave it for at least two hours and maybe add some chilli peppers for some spice. Overall it got a thumb’s up for Sunday dinner.
You also might have been admiring the awesome Stag plate in the top photo. My wonderful aunt found those as a surprise from I have no idea where, but I love them and know they will be making many an appearance for all future food experiments. Thanks so much Auntie Deb!
This sounds so wonderful. We have our tried and true ways we love to fix our game – this will make me step out of the box. I am always a sucker for a little sweet with my savory- thanks for sharing.