Chef Angela Baschuk,
Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t have that strong flavour associated with wild game.
16 oz venison tenderloin
2 1/2 cups pomegranate juice
1/4 cup red wine vinegar
1/4 cup canola oil
1/4 cup sour cherries, chopped
2 Tbsp honey
2 Tbsp red current jelly
zucchini, sliced into ribbons
1. In saucepan, reduce pomegranate juice to equal 1 1/4 cups of juice. Cool.
2. Slice tenderloin into similar sized pieces, ensuring the marinade will penetrate each piece of meat the same.
3. Stir together all ingredients of the marinade. Reserve 1/4 cup to brush onto brochettes while grilling. Pour remaining amount over the venison. Let stand for at least 30 min to 2 hr.
4. Remove venison from marinade and pat dry.
5. Thread venison onto the skewer, alternating with tomatoes, zucchini and leeks, or desired vegetables.
6. Grill to desired doneness while brushing brochettes with reserved marinade.
Yield 6-8 brochettes