Grilled Venison Steaks with Port Sauce

Serves 4

4 (½- inch thick) venison steaks

1 cup Port wine

3 tablespoons Worcestershire sauce

¼ cup olive oil

1 tablespoon soy sauce

1 tablespoon finely chopped fresh rosemary 

2 bay leaves

Freshly ground black pepper (to taste) 

 

Port Sauce:

2 cups Port wine

½ cup orange juice

½ cup beef or chicken stock

1 tablespoon lemon juice

1 teaspoon orange zest

1 tablespoon finely chopped shallot

½ teaspoon ground cinnamon

3 tablespoons honey

¼ teaspoon cayenne pepper

2 tablespoons unsalted butter (at room temperature) 

Salt and pepper (to taste)

 

1. In a baking dish, whisk together wine, Worcestershire sauce, oil, soy sauce, and rosemary. Season with pepper. Add bay leaves.
2. Add steaks to marinade. Cover and refrigerate overnight.
3. To prepare port sauce, combine wine, orange juice, stock, lemon juice, zest, shallot, cinnamon, honey, and cayenne pepper in a saucepan. Simmer, stirring frequently, over medium heat until mixture reduces by half. Stir in butter. Remove from heat. Season with salt and pepper to taste.
4. Place steaks on hot, oiled grill grate and cook for approximately 5-6 minutes per side.
5. Spoon sauce over grilled steaks.