November '09 Recipe - Grilled Venison

Grilled Venison

This recipe calls for “wine soaked oak beans”, which we make available at the Fenn Valley winery whenever we empty our wine barrels. These are small cubes of oak that have been soaked in wine for 6-12 months while the wine was aging in oak barrels. The oak beans are added to the grill when the food is nearly grilled, and the smoke adds a unique character that cannot be obtained from wood chips alone. If using a gas grill, the oak beans may have to be added earlier to ensure that they begin smoking several minutes before the food is completely cooked.

* 2½-3Lb venison “steaks” cut into ¾” thick pieces

* 2 cups buttermilk

* 2 Tbsp unflavored meat tenderizer

* 3 Tbsp Garlic-Pepper seasoning (mix of granulated garlic, black pepper, and salt)

* ½ cup wine soaked oak beans

Mix the buttermilk and meat tenderizer in a 1gallon ziplock baggie. Add the meat, expel the air and seal. Allow to marinate in the refrigerator for 8-24 hours, flipping the package several times.

Remove the meat and blot dry with a paper towel. Sprinkle all sides with the garlic-pepper seasoning. Grill on a medium-hot grill for 6-8 minutes, covered. Flip and grill, covered, for 2 minutes. Add the oak beans to the hot coals, cover, and grill for an additional 4-6 minutes. Remove and serve. The meat should be slightly pink, do not allow it to overcook.

Serve with Fenn Valley Meritage or Fenn Valley Dry Riesling.