Recipe or not It is Glazed with Goodness!!

As the cool fall mornings air returns I always begin thinking of days gone past, guess one could say it is my time of the year. With much gratitude filling my plate I am thinking Venison.  Around this area it is illegal to take a deer except for a few and far between private areas. Many do not realize this area was once a prime destination for all types of hunting, a day at Flioli could one see this by the mounts on the wall,  the hills and watershed were once land to many hunters cabins from families as close as San Francisco and as far as, well I do not know the answer but back in the day even the trek from SF would be worthy of an entire weekends stay. I often ponder how grand it was around here 75 years ago, sure it was populated but nothing as it is today. The San Gregorio and Pescadero Creeks held fine fish for the taking, now they have all been taken leaving a 0 fish limit, along with the San Lorenzo River which fishermen would travel from far for its well known Steelhead and Salmon runs beginning in the fall of each year. I have heard stories of runs with fish big and thick to the waters they would actually hit you as they swam by. Now one is lucky to C&R one small hatchery fish during the short very regulated season.
WOW, where did I go, guess it was one of those pondering moments. Now back to Venison. Most of our Venison is farm raised,  in fact restaurants can't serve wild Venison that is because there are not many left in this state, fact, in 1990  Fish & Game began planting Bucks in the Sierra hunting zones just as they plant trout, speaking of trout, now they plant 3-6lbs rainbows for the hunters that do not get a buck, there is not a Doe season in Ca. so the Doe's.........OK, OK bringing myself back to the recipe I wish to share. Back strap is by far the most delicious meat on just about anything, tender, flavorful never needing much in the way of marinading, actually this recipe is not really a recipe but rather a technique, it only involves wild hog bacon, venison and some fresh berries combined with a couple of other ingredients.



As you can see, simply wrap the strap cut with wild hog bacon, S&P to taste and grill. WHAT? That is it!!

No, what comes next is the glaze you will brush on  prior to pulling the meat off the grill. As I said back strap doesn't need much, a glaze of fresh wild berries is a stretch at tempting to ruin this mouth watering delicacy, but the sweetness combined with the smoky saltiness of the bacon and the gaminess of the venison will make your buds stand up and sing.

Ingredients:

1/2 cup fresh black or olala berries

1/4 cup fresh blueberries

2 tbsp balsamic vinegar

2 tbsp fresh sage

1tbsp orange marmalade

1/4 cup water

1/4 cup Red wine (malbec works well)

pinch white pepper

First combine all the ingredients in the food processor or blender, blend until smooth, if too thick add a bit more water, transfer contents to a sauce pan, bring to boil, reduce heat to simmer and reduce by half, Carefully strain out the solids, return the liquid to the sauce pan and reduce by 1/4 or until syrup like consistency, what you have is a sweet balance of flavor with just enough sugars to caramelize the flame kissed back strap. Wait until the lasts minutes of grilling to apply to the meat, too much will ruin the flavor of the venison.

I use this same glaze on grilled game birds such as mountain Quail. Paired off with a good Malbec such as a 2007 or 2009 Alamos from Argentina that will not break the wine budget.

Enjoy, as always Think Good Thoughts & Smile!!