Grilled venison marinated in wine
6 servings
30 minutes
Wine-marinated grilled venison is a true embodiment of Creole cuisine, combining delicate aromatic notes of spices and the sophistication of white wine. The traditions of such preparation date back to times when hunters used available seasonings to enhance the flavor of game. This recipe gives the meat exceptional tenderness due to marination, while mustard and balsamic vinegar add zest. Grilling imparts a smoky nuance that perfectly complements the juiciness of venison. This dish will be the centerpiece at any dinner, especially when served with roasted vegetables or light fresh salads. Its exquisite taste and deep aroma make it ideal for festive occasions and cozy family gatherings.
1
Rub the pieces of meat with the spice mixture. Let it sit for a while.
- Creole seasoning: to taste
2
Meanwhile, in a bowl, mix vegetable oil, wine, mustard, garlic, and vinegar. Add the meat and mix well. Cover with plastic wrap and refrigerate for 1 hour.
- Vegetable oil: 1 glass
- Dry white wine: 0.5 glass
- Dijon mustard: 4 teaspoons
- Finely chopped garlic: 2 teaspoons
- Balsamic vinegar: 0.5 teaspoon
3
Preheat the grill or barbecue.
4
Place the meat on the grill and cook for a few minutes on each side to your desired doneness.
- Bone-in venison: 12 pieces