Honey Glazed Venison
from Bill Maily’s Kitchen
Salt and coarse ground pepper
1 venison loin
2/3 cup brown sugar
2 1/2 tsp. dry mustard
2 tablespoons corn starch
2 cups honey
4 tsp. cidar vinegar
Rub the loin with salt and coarse black pepper. Grill the loin until it reaches medium rare.
Mix the brown sugar, dry mustard and corn starch in a sauce pan.
Add the honey and vinegar to the mixture and cook until thickened, stirring constantly.
Brush the glaze on the loin and place the loin in the oven, at 325 degrees. Cook for about 10 minutes.
Slice the loin and pour the rest of the glaze over the slices.
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