Venison With Blueberry Red Wine Reduction


I will start out by saying that, you should always label your venison meat before putting it in the freezer. I was in a hurry this past year, as I had two deer broken down in my kitchen and was processing the meat as fast as I could. So all of my meat was not labeled in the detail that it should have been. For example, this cut of meat that I cooked for the article was simply labeled “venison ham”. I have no idea what cut of meat this was off of the hind quarter and it is because of pure and unadulterated laziness. Thankfully, it turned out to be a good cut to cook hot and fast on a grill.


  • 1 cut of “venison ham” or any cut that is good for cooking hot and fast
  • Salt (Kosher)
  • Pepper
  • 1/2 cup of cabernet red wine
  • 1 cup of blueberries
  • 1 1/2 tablespoon of sugar
  • Olive oil
  • 1 tablespoon of butter
  • 1 teaspoon of Worcestershire sauce
  • 1 lemon (squeezed)


For the meat, start by letting the cut of meat come to room temperature. Coat evenly with olive oil. Salt and pepper. You want a moderate crust of salt and pepper. Place the meat on a hot grill. Rotate and turn the venison every 3-4 minutes to cook evenly. Once the meat has reached an internal temp of 125 degrees Fahrenheit, pull it off to rest 10-15 minutes. Once rested, slice meat and sprinkle with salt.

For the sauce, in a small sauce pan melt the 1 tablespoon of butter. Add in the 1 cup of blueberries. Once the blueberries have started to cook down, add in a 1/2 cup of cabernet red wine. Simmer on low heat. Add the sugar, lemon, and Worcestershire sauce. Cook down until the sauce becomes thickened. Spoon the sauce over the meat.



Last modified: February 18, 2020