Jul 17 2026
Restaurants›Lento Restaurant›Grilled Hand Carved Venison Recipe

Grilled Hand Carved Venison Recipe

Inspired by Lento Restaurant
Time1h
Serves2

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

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Venison

Herb Roasted Potatoes

Vegetables

Carrot Top Salsa Verde

Garnish

Method

Preparation of Venison

  1. 1

    Marinate the Venison

    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.

  2. 2

    Grill 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.

Herb Roasted Potatoes

  1. 3

    Prepare the Potatoes

    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.

  2. 4

    Roast the Potatoes

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

Cooking the Vegetables

  1. 5

    Cook the Carrots and Green Beans

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

Carrot Top Salsa Verde

  1. 6

    Make the Salsa Verde

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

Assembly

  1. 7

    Plate the Dish

    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.

More from Lento Restaurant