Grilled Leg of Venison

Ingredients:

For the Venison:
1 leg of venison
juice and zest of 3 oranges
juice of 1-1/2 lemons
1/3 cup of bourbon whiskey
1/2 cup olive oil and additional for brushing grill rack
4 bay leaves
1 tablespoon chopped fresh rosemary
1 teaspoon celery salt

For the sauce:
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup honey
1/2 cup light brown sugar
2/3 cup water
1 cup fresh blueberries

Procedure:

Rinse venison with cold water and pat dry. Combine the orange juice and zest in a bowl lemon juice, whiskey, olive oil, bay leaves, rosemary and celery salt. Coat venison with marinade and refrigerate for 24 hours. Baste occasionally. Allow to return to room temperature before cooking. Prepare barbecue grill. Place venison on grill rack brushed with olive oil. Before basting, sear meat quickly on both sides over hot coals, then baste with marinade. Continue cooking on both sides until meat is cooked through, basting frequently. Serve with sauce.

Sauce: combine lemon juice, orange juice, honey, sugar and water in saucepan. Simmer until sugar is dissolved. Add blueberries, stir and bring to a boil. Reduce heat, continue cooking until desired consistency is reached.