| Grilled leg of Venison
For the venison: 1 leg of venison Juice and zest of 3 oranges Juice of 1-1/2 lemons 1/3 cup of bourbon whiskey ½ cup olive oil and additional for brushing grill rack 4 bay leaves 1 tbsp chopped fresh rosemary 1 tsp celery salt For the sauce: 2 tbsp freshly squeezed orange juice 1 tbsp freshly squeezed lemon juice ½ cup honey ½ cup light brown sugar 2/3 cup water 1 cup fresh cranberries
Rinse venison with cold water and pat dry. Combine the orange juice and zest in a bowl lemon juice, whiskey, olive oil, bay leaves, rosemary and celery salt. Coat venison with marinade and refrigerate for 24 hours. Baste occasionally. Allow to return to room temperature before cooking. Prepare barbeque grill. Place venison on grill rack brushed with olive oil. Before basting, sear meat quickly on both sides over hot coals, then baste with marinade. Continue cooking on both sides until meat is cooked through, basting frequently. Serve with sauce.
Source:Venison Recipes |
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