Grilled Venison with Balsamic Reduction

My favorite season of the year is Fall and what better way to celebrate than a nice grilled piece of Venison.

Recipe

Ingredients:

1 Venison Backstrap, 1" to 1 1/2" thick

1/2 cup plus 1/3 cup Balsamic Vinegar

1/3 cup Olive Oil

2 TBSP chopped fresh Rosemary, plus 1 whole sprig.

3 cloves chopped fresh Garlic, plus 4 cloves smashed garlic

Salt

Pepper

Directions:

Place meat in a zip-top bag along with 1/3 cup Balsamic, Olive Oil, chopped Rosemary, chopped Garlic, Salt and Pepper. Marinate for at least 4 hours. Overnight is best. Pull meat out 45 minutes to an hour before cooking and let come to room temperature. Disregard the marinade. Heat grill or grill-pan over medium high heat. Season both sides of the meat liberally with Salt and Pepper. Place meat on the grill and sear on one side for 6 minutes. DO NOT TOUCH THE MEAT. Flip over and sear for another 5-6 minutes. Place meat on a cutting board and cover loosely with tinfoil for 8-10 minutes. Slice and serve with the balsamic reduction.

Reduction:

Add 1/2 cup of Balsamic Vinegar to a small sauce pan along with 1 whole sprig of rosemary and 4 cloves smashed garlic. Bring the vinegar to a boil. Reduce the heat to medium and let it cook for 8-12 minutes, stirring occasionally. Keep a close eye on it because it will burn quickly if reduced too much. You will know it's done when the vinegar coats the back of a spoon. Take the pan off the heat and let it cool. Remove the rosemary sprig and garlic. Drizzle over the top of your Venison.