Using Chatellier's Rare Game Sauce, we marinated venison roast for 4 hours and basted them with the same sauce on the grill. What resulted was a unique and smoky piece of meat, kind of like barbeque sauce but different. The sauce paired perfectly with the corn salsa we made, which also had a smokey punch with ingredients such as grilled corn, tomatoes, red onion and fresh sage. To tie everything together, thinly sliced, flavorful pieces of grilled venison and corn salsa topped romaine lettuce leaves for extra crunch. We bet you can't eat just one. But it's so healthy that you don't have to feel bad about eating more than one! These are great for a meal or an appetizer for parties. Enjoy with a White Zinfandel wine and tortillas chips to dip in extra salsa.
We want to thank Chatellier's Rare Game Sauce for sending us a jar of their amazing elixir. To buy, please visit their website for store locations or to order online.
Prep Time: 4.5 hours
Cook Time: 30 minutes
- 1.5 lbs. venison roast
- 1 head of romaine lettuce/bibb lettuce
- kosher salt and freshly ground black pepper, to taste
- Chatellier's Rare Game Sauce for basting
- 1 orange, juiced
- 1 lime, juiced
- 2 garlic cloves, minced
- 1/8 cup olive oil
- 1/8 cup Chatellier's Rare Game Sauce
Sage Corn Salsa
- 1/2 cup red onion, diced
- 5 ears of corn
- 5 roma tomatoes (or any kind on hand)
- 1/2 tsp. red wine vinegar
- 1/8 cup olive oil
- 4 fresh sage leaves, finely chopped
- 1 Serrano pepper, seeded and chopped (optional)- salt and pepper, to taste
1. Remove all silver-skin and fat from venison roast. Cut roast(s) accordingly so that they're 3/4 - 1 inch thick.
Sprinkle salt and pepper on both sides.
2. In a small bowl, combine marinade ingredients: orange juice, lime juice, 2 garlic cloves minced, 1/8 cup olive oil and 1/8 cup Chatellier's Rare Game Sauce. Mix well.
3. Place venison roasts in a zip-lock bag. Pour in marinade and marinate for 4 hours. Flip bag over after 2 hours.
Since it was cold yesterday, we left the meat to marinate at room temperature.
4. Prepare grill.
Brush olive oil over corn. Sprinkle with salt and pepper.
Score an "X" into one side of the tomatoes. Brush olive oil over tomatoes and sprinkle with salt and pepper.
5. Grill corn until lightly golden all over. Grill tomatoes until slightly softened, covered. About 15 minutes.
Allow tomatoes and corn to cool.
6. Remove venison roasts from marinade. Discard marinade. Grill until medium done-ness, about 5 minutes each side. Baste each side with Chatellier's Rare Game Sauce.
Let meat rest for 5 minutes.
7. To make the salsa, slice kernals off corn. Chop flesh of tomatoes. Since we used roma tomatoes, seeds were not a big problem so we didn't bother removing.
In a medium-size bowl, combine corn, chopped tomatoes, red onion, red wine vinegar, olive oil, chopped sage and Serrano chili pepper (optional). Add salt and pepper, to taste.
8. With a serrated knife, slice venison thinly against the grain.
Fill lettuce leaves with sliced venison and corn salsa. Enjoy like tacos!
There will be lots of yummy salsa left, so you should buy tortilla chips to finish it all up. :-)
Check us out on Facebook!