Dining on roasted or grilled wild game is one of the simple pleasures for a hunter or the home cook who wants to enjoy something beyond the normal bill of fare. Although game seasoned and grilled is delicious by itself we've decided to add one of those simple to make sauces that accents the natural flavors of wild meats such as boar, venison, and antelope.
A great source for your stocks and spices is Club Sauce, a leading supplier for home cooks and the trade.
2 lbs. Broken Arrow Ranch South Texas Antelope Boneless Loin, South Texas Antelope Filet Steak or Axis Venison Boneless Loin
1/2 cup Primo Blueberry Jalapeno Preserves*
1 tablespoon minced garlic
1.5 oz. Game Stock by More Than Gourmet*
1/2 cup dry red wine
3/4 cup hot water
1 tablespoon olive oil
1 tablespoon crushed Dried Rosemary*
Urban Accents Fisherman's Wharf* Seasoning Salt and
Sonoma Black Pepper* to taste
*These items may be purchased online at www.clubsauce.com
In a small skillet, whisk garlic, wine, olive oil, dried rosemary, salt and pepper over a medium heat until incorporated, about 3 minutes.
Place the meat in a large plastic baggie with the mixture. Press out the excess air and seal the baggie. Refrigerate the meat for a minimum of one to 2 hours and turn once or twice. Remove from the refrigerator and let stand at room temperature for 20 to 30 minutes before grilling.
Preheat a gas grill to medium-high. Remove the meat from the mixture and reserve the remaining mixture. Grill the meat to a rare or medium-rare doneness.
Transfer the meat to a cutting board, cover with foil and allow to rest 10 minutes.
While the meat is resting take the remaining mixture from the baggie and place it in a saucepan over medium-high heat. Add the hot water and venison stock and stir until the stock is completely incorporated into the mixture. Add the blueberry Jalapeno stirring until the desired thickness is reached.
Place one serving of meat per plate and either strain the sauce and drizzle over the meat or spoon the sauce with the pieces of blueberry over the meat and serve with your favorite vegetables and salad.
Sauce recipe created by Jules Silver at www.clubsauce.com