A great venison recipe from Mary Rose and Mr. Mason’s:
Mr. Mason's Grilled Venison with Au Jus
2 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, finely chopped
1 tablespoon red pepper flakes
1 1/2 tablespoons cracked black pepper
1 tablespoon rosemary
1/4 cup dried Porcini mushrooms, ground to a fine powder
1/4 cup extra-virgin olive oil
Combine all in a blender or food processor to form a thick, fairly dry paste. Take one saddle of venison (tie two together if the saddles are small). Rub the paste made above all over the meat, coating evenly. Wrap in plastic film and refrigerate overnight.
Pre-heat grill for 15 minutes. On the coals, place a couple handfuls of Pecan wood chips that have been soaked in water.
Remove the saddle from the refrigerator and dispose of the plastic. Cook on the hottest part of the grill, turning every five minutes until the meat reaches an internal temperature of 120 degrees F for medium rare, 130 degrees F for medium, or 140 degrees F for medium well to well.
Allow the meat to rest 10 minutes on a slotted cutting board. Slice diagonally, against the grain and drizzle with Olive Oil and balsamic vinegar.
While the meat rests, cut 1-inch thick slices of large, sweet onions. Allow two onion slices per person. Sprinkle the onions with a pinch of sugar and kosher salt. Grill until caramelized on both sides, but still firm and holding together.
Plate the onion steaks, top with slices of venison, and finish with a drizzle of au jus from the cutting board.