Grilled Venison with Sautéed Spinach

Instructions

1. 1

   Preheat a grill to medium-high heat.

2. 2

   Season the venison with salt and pepper.

3. 3

   Grill the venison for 5-7 minutes per side, or until desired doneness is achieved.

4. 4

   In a large pan, heat olive oil over medium heat.

5. 5

   Add minced garlic and cook until fragrant.

6. 6

   Pour red wine into the pan and bring to a simmer.

7. 7

   Simmer the red wine until reduced by half (about 10 minutes).

8. 8

   While the red wine reduces, steam the spinach in a separate pot until wilted.

9. 9

   Squeeze the juice of half a lemon over the steamed spinach.

10. 10

    In the same pan used for the red wine reduction, add butter and cook until melted.

11. 11

    Add the cherry tomatoes to the pan and cook until softened.

12. 12

    Serve the grilled venison over the sautéed spinach and spoon the garlic red wine reduction and cherry tomatoes on top.