Prep Time: 8 hours | Cook Time: 10 minutes
- 1 lb venison steaks
- 2 tbs honey
- 3 cloves garlic, minced
- 1 cup unsweetened pomegranate juice
- 1 cup red wine
- 1 tbs balsamic vinegar
- 2 tbs fresh rosemary, minced
- 2 tbs fresh thyme, minced
- 2 tbs olive oil
Whisk together all ingredients but the venison. Whisking the honey, garlic, and another liquid together first will help more evenly disperse the honey. Set aside 3/4 cup of the marinade in a separate container.
Submerge the venison in the marinade, then cover and refrigerate for 8 to 12 hours.
Bring the reserved 3/4 cup marinade to a boil, then reduce heat to a simmer and let cook 15 to 20 minutes, stirring occasionally. You're looking for it to reduce by half. Set aside until ready to get grilling. This will be the basting sauce.
Bring venison and marinade to room temperature, if the steaks are thick. Skip this for thinner steaks. Thinner steaks do better if they're still cold when you put them on the grill as it prevents them from cooking too quickly and drying out.
Remove venison from marinade (discard the marinade), and grill over high, direct heat, basting once or twice, about 4 to 5 minutes per side. Allow venison to rest 5 minutes before serving.