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Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce<\/p>\nGrilled Venison with Goat Cheese, Bacon and Blackberry Sauce<\/p>\n
<\/p>\n
Blackberry Game Sauce:<\/p>\n
2 T. unsalted butter<\/p>\n
1 shallot, minced<\/p>\n
2 T. blackberry jam (can substitute current or boysenberry jelly)<\/p>\n
\u00bc C. brandy, cognac, Crown Royal, or other liqueur<\/p>\n
\u00bd C. red wine<\/p>\n
1 tsp. fresh thyme leaves (or \u00bd tsp. dried thyme)<\/p>\n
1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce)<\/p>\n
kosher salt and freshly ground black pepper<\/p>\n
\u00bd pint fresh blackberries<\/p>\n
<\/p>\n
Melt the butter in small saucepan over medium low heat. Add the shallot and saut\u00e9 until tender, about 5 minutes. Add jam, brandy, wine and thyme, stirring until the jelly is melted and the alcohol has burned off, and if the sauce seems too thin, add the cornstarch slurry and simmer until thickened. Season with salt and pepper, to taste and stir in the berries off the heat. Set aside.<\/p>\n
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Grilled Venison Loin:<\/p>\n
1 venison loin, about 1\u00bd pounds<\/p>\n
kosher salt and freshly ground black pepper, to taste<\/p>\n
1 small log goat cheese, at room temperature<\/p>\n
2 T. blackberry jelly<\/p>\n
2 T. fresh thyme leaves<\/p>\n
1 pound sliced bacon<\/p>\n
<\/p>\n
Season the venison loin liberally with salt and pepper at least 20 minutes before you plan to cook it. Light a charcoal grill or preheat a gas grill to medium-high. Using an offset spatula, spread the goat cheese evenly over the top of the loin. Spoon the blackberry jelly over the goat cheese and sprinkle with the thyme leaves. Wrap the loin in a layer of bacon, securing with toothpicks as needed (wrapping the bacon on the bias or in a herringbone fashion will help with carving later). On the grill, the goal is to get the bacon crispy and the internal temperature of the venison no higher than 125\u00b0\u2014an instant-read thermometer is your friend here. Turn the loin often and watch for flare-ups from the fat. Total cooking time should be between 15 and 25 minutes. When the internal temperature has reached 125\u00b0F, remove from the grill and allow to rest for 10-12 minutes before slicing. Serve with the Blackberry Game Sauce spooned over the top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grilled Venison with Goat Cheese, Bacon and Blackberry Sauce Blackberry Game Sauce: 2 T. unsalted butter 1 shallot, minced 2 T. blackberry jam (can substitute current or boysenberry jelly) \u00bc C. brandy, cognac, Crown Royal, or other liqueur \u00bd C. red wine 1 tsp. fresh thyme leaves (or \u00bd tsp. dried thyme) 1 tsp. cornstarch dissolved in 2 T. water (only if you need to thicken sauce) kosher salt and freshly ground black pepper \u00bd pint fresh blackberries …<\/p>\n