Herb roasted potatoes, baby carrots & local green beans, carrot top salsa verde & hazelnuts, shaved summer truffle.

In a bowl, combine olive oil, salt, black pepper, rosemary, and thyme. Rub the mixture onto the venison steaks and let marinate for at least 30 minutes.

Marinate the Venison

Preheat the grill to medium-high heat. Grill the venison steaks for about 4-5 minutes on each side for medium-rare or until desired doneness.

Grill the Venison

Preheat the oven to 200°C (400°F). In a bowl, toss the baby potatoes with olive oil, garlic powder, dried thyme, salt, and black pepper.

Prepare the Potatoes

Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and tender.

Roast the Potatoes

While the potatoes roast, steam the baby carrots and local green beans for 5-7 minutes until tender.

Cook the Carrots and Green Beans

In a food processor, combine carrot tops, parsley, garlic clove, lemon juice, olive oil, and salt. Blend until smooth.

Make the Salsa Verde

On a serving plate, arrange the grilled venison, herb roasted potatoes, steamed carrots, and green beans. Drizzle with carrot top salsa verde and garnish with chopped hazelnuts and shaved summer truffle.

Plate the Dish

Venison steaks

Olive oil

grilled hand carved venison

Recipe information

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