Grilled Venison Leg Recipe
chanterelles, cippolini onions, black currants, lentils du puy
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Ingredients
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Main Ingredients
Marinade Ingredients
Method
Marinade Preparation
- 1
- 2
Marinate the Venison
Place the venison leg in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking the Lentils
- 3
Cook the Lentils
Rinse the lentils du Puy under cold water. In a pot, add the lentils and cover with 500 ml of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.
Grilling and Serving
- 4
Prepare the Grill
Preheat your grill to medium-high heat.
- 5
Grill the Venison
Remove the venison from the marinade and let excess marinade drip off. Place the venison leg on the grill and cook for about 20-25 minutes, turning occasionally until it reaches an internal temperature of 57°C (135°F) for medium-rare.
- 6
- 7
Combine and Serve
Once the venison is done, let it rest for 5 minutes before slicing. Serve the sliced venison over a bed of lentils, topped with sautéed cippolini onions and chanterelles. Garnish with black currants for a burst of sweetness.
