Grilled Venison with Onion Gorgonzola Butter Sauce
1 lb of Venison chops or backstraps
1 cup olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon minced garlic
1 tablespoon fresh ground pepper
Combine oil, lemon juice, crushed pepper and garlic. Pour over the venison in a shallow dish and turn to coat. Cover and marinate for one hour, turning occasionally. You’ll want your meat at room temperature when you are ready to throw it on the grill.
Onion Gorgonzola Butter Sauce Ingredients
1 medium onion, red or white
½ cup butter
¼ cup dry white wine
¼ cup heavy cream
¼ cup Gorgonzola cheese, crumbled
½ tsp of fresh ground black pepper
Slice the onion in thin strips or rough chop. Over medium-low heat, melt butter in a large skillet and sweat the onions until translucent and so they just start to caramelize. Incorporate the white wine and cream stirring constantly. Continue to cook over medium heat to reduce slightly, then gently add the cheese. Cook until melted, stirring well. Season with fresh ground pepper. Remove from heat and set in a warm place.
Preheat grill and drain off the marinade. Grill to 135 degrees on a meat thermometer, turning once. Don’t overcook. Remove from heat, place on a platter and spoon sauce over. Allow to rest for 5 minutes, and serve with the rest of the sauce on the side.
Hint from the kitchen: A nice balance to this meal is Swiss chard prepared with melted butter, a half teaspoon of minced garlic and a splash of white wine. Just sauté rough chopped chard for about 5-8 minutes, or until stems are tender.