If you’re short on time and looking for an easy and super-delicious marinade and sauce, this one fits the bill. Soak venison steaks for an hour or so before slapping on a white-hot grill.
The sugary raspberry preserves will give the grilled meat crispy, caramelized edges. For extra flavor, baste with vinaigrette while grilling, and drizzle a little extra over just before serving.
Raspberry Vinaigrette Marinade and Sauce
- 2 cloves garlic, minced
- ½ cup raspberry preserves
- ¼ cup balsamic vinegar (or substitute ⅓ cup red wine vinegar)
- ⅓ cup green onions, chopped
- 1 tbsp Dijon mustard
- 1 cup olive oil
- In a large bowl, whisk together garlic, preserves, vinegar, onions and mustard. While whisking, add oil in a thin stream until emulsified.