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

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

Marinate the Venison

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

Grill the Venison

Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, oregano, salt, and black pepper in a baking dish.

Prepare the Potatoes

Roast in the oven for about 25-30 minutes or until golden and tender, stirring halfway through.

Roast the Potatoes

In a skillet, heat olive oil over medium heat. Add baby carrots and green beans. Season with salt and black pepper.

Prepare the Vegetables

Cook for about 8-10 minutes or until the vegetables are tender but still crisp.

Sauté the Vegetables

In a food processor, combine carrot tops, olive oil, lemon juice, salt, and black pepper. Blend until smooth.

Make the Salsa Verde

On a serving plate, arrange the grilled venison, roasted potatoes, sautéed vegetables, and drizzle with carrot top salsa verde. Garnish with hazelnuts and shaved summer truffle.

Plate the Dish

grilled hand carved vension (highland farms)(gf)

Recipe information

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