You’ve got a mixed bag of venison parts, but not quite enough of any one cut of meat to serve your guests. Restaurants do it all the time: “Tonight, we have a special, our mixed grill.”
It’s also a good sampler dish for your friends who might not have the opportunity to enjoy properly cooked venison. Your inventory will dictate what to throw on the grill.
Tougher cuts can benefit from more time in the marinade. Allow six to twelve hours for tougher hindquarter muscles and an hour or two for tenderloins and backstrap medallions.
Use your imagination. Got burger? Make a mini patty for each serving. Venison sausages also make great mixed grill fillers.
Venison Mixed Grill
- food processor
- venison steaks, burgers, sausage, etc. – amount of each to be determined by freezer inventory
- vegetables for grilling – squash, mushrooms, onions, peppers, etc.
- ⅓ cup onion, chopped
- 3 cloves garlic
- 2 tbsp fresh rosemary leaves
- ½ cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- ¾ cup olive oil
- In a food processor or blender, process all marinade ingredients except olive oil, and pulse until smooth. While motor is running, add olive oil in a thin stream until emulsified.
- Slice thicker vegetables like squash and onions into ¼-inch thick slices. Seed and quarter peppers, and trim the bottoms from mushrooms. Place in a large bowl with venison. Pour marinade over, toss to coat, and refrigerate for 2 to 12 hours, depending on the cut of venison.
- Remove venison and vegetables from marinade and drain well. Allow to rest at room temperature for 30 minutes before grilling.
- Place venison and vegetables on a medium-hot grill until just cooked, but not overcooked.
- Serve on individual plates or on a large platter "family style."