Wine-Sopped Venison Scallops

Name: Wine-Sopped Venison Scallops
Cuisine: American
Ingredients: 2 cups dry red wine; ½ cup red wine vinegar; 2 garlic cloves, minced; 1½ pounds venison scallops (from the loin or backstrap), cut against the grain in slices ⅓ inch thick; 1½ pounds venison scallops (from the loin or backstrap), cut against the grain in slices ⅓ inch thick; 1 cup beef stock; ¼ cup currant jelly; ¼ cup crème de cassis; 1 medium onion, chopped; 1 teaspoon minced fresh sage leaves or ½ teaspoon dried sage; 1 teaspoon minced fresh sage leaves or ½ teaspoon dried sage; 1 tablespoon unsalted butter; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; 1 to 2 tablespoons vegetable oil; Sage sprigs (optional), for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

These tender slices of venison get sloshed to perfection in a red wine marinade. Be careful not to overcook them.

Ingredients

Red Wine Marinade

2 cups dry red wine
½ cup red wine vinegar
¼

Americas
United States
Main course
Gluten-free

Method

At least 2 hours and up to 3 hours before you plan to barbecue, combine the marinade ingredients in a food processor. Place the venison in a nonreactive dish or plastic bag and pour all but 1 cup of the marinade over it. Cover the venison and refrigerate it.
2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Combine the