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

Preheat your grill to medium-high heat. In a small bowl, mix together olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper. Rub this mixture all over the venison loin.

Prepare the Venison

Place the venison loin on the grill and cook for about 20-25 minutes, turning once halfway through, until it reaches medium-rare doneness (internal temperature of about 57°C). Remove from grill and let it rest for 10 minutes before carving.

Grill the Venison

While the venison is grilling, toss baby potatoes, baby carrots, and green beans with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 200°C for about 25-30 minutes, or until tender and lightly browned.

Roast the Vegetables

In a food processor, combine carrot tops, lemon juice, and capers. Blend until smooth. Adjust seasoning with salt and pepper to taste.

Make the Salsa Verde

Slice the venison and serve it alongside the roasted vegetables. Drizzle the carrot top salsa verde over the venison and garnish with toasted hazelnuts and shaved summer truffle.

Serve

Venison loin

Olive oil

Fresh rosemary

grilled hand carved venison (highland farms)(gf)

Recipe information

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