Marinated Venison Loin with Grilled Vegetables
This recipe is a great way to utilize all those late summer and fall vegetables and still cook on the grill. I like to serve this dish with Sineann’s Old Vine Zinfandel. -Chef David Smith
Ingredients
2 lbs chopped venison loin (silver skin removed)
4 Thai eggplant
2 medium zucchini
2 medium summer squash
1 pint cherry tomatoes
2 T balsamic vinegar
1 T soy sauce
1 T extra virgin olive oil
1/2 t salt
1/8 t pepper
3 peaches, pitted and quartered
Prepare venison marinade (see below) and marinate venison for 4-6 hours at room temperature.
Slice squash, eggplant and zucchini lengthwise so there are four long wedges from each vegetable. Combine balsamic vinegar, soy sauce, olive oil and salt and pepper in a small bowl. Using this mixture, marinade the sliced vegetables for at least 20 minutes.
Heat grill. Using a medium low flame, grill vegetables (skin side down on the eggplant), including tomatoes. Grill all sides until light brown. Tomato skin should begin to wrinkle.
Sear venison for 3-4 minutes on each side for a medium rare result. Add peaches just until they have grill marks then remove. Slice and place on top of the venison, topped with a dollop of the honey dijon sauce (see below) and serve with the grilled vegetables.
Serves four.
Venison Marinade
12 oz. dark beer (pale ale works well)
1 T each of chopped fresh herbs such as: tarragon, thyme,oregano, parsley
1 oz. molasses
1 T chopped shallots
1/4 cup extra virgin olive oil
1 T dijon mustard
2 T Vermont maple syrup
Salt & pepper to taste
Whisk all ingredients in a bowl.
Honey Dijon Sauce
4 oz dijon mustard
2 oz Vermont honey
1 T fresh tarragon
2 oz port wine
Salt & pepper to taste
Combine all ingredients.