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

In a bowl, mix olive oil, salt, black pepper, rosemary, and thyme. Rub the mixture onto the venison loin. Cover and marinate in the refrigerator for at least 1 hour.

Marinate the Venison

Preheat the oven to 400°F (200°C). In a large bowl, toss baby potatoes with olive oil, garlic, salt, black pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes or until golden.

Prepare the Roasted Potatoes

Bring a pot of salted water to a boil. Add baby carrots and green beans, and blanch for 3-4 minutes until just tender. Drain and set aside.

Blanch the Vegetables

In a food processor, combine carrot tops, olive oil, lemon juice, garlic, and salt. Blend until smooth. Stir in chopped hazelnuts.

Make the Salsa Verde

Preheat the grill to medium-high heat. Grill the marinated venison loin for about 6-8 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Grill the Venison

In a skillet, heat olive oil over medium heat. Add the blanched baby carrots and green beans. Sauté for 3-4 minutes until heated through. Season with salt to taste.

Sauté the Vegetables

On a plate, arrange slices of grilled venison alongside roasted potatoes, sautéed vegetables, and a generous drizzle of carrot top salsa verde. Garnish with shaved summer truffle.

Plate the Dish

grilled hand carved venison (highland farms)

Recipe information

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