Grilled Venison and Roasted Brussels Sprouts

Instructions

1. 1

   Preheat the grill to medium-high heat.

2. 2

   Season the venison with salt and pepper.

3. 3

   Grill the venison for 5-7 minutes per side, or until desired doneness.

4. 4

   Let the venison rest for 10 minutes before slicing.

5. 5

   Preheat the oven to 200°C (400°F).

6. 6

   Trim the ends off the Brussels sprouts and halve them.

7. 7

   Toss the Brussels sprouts in 2 tablespoons of olive oil, salt, and pepper.

8. 8

   Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender.

9. 9

   In a small saucepan, combine the balsamic vinegar and honey. Cook over medium heat until reduced by half.

   Tip: This should take about 10 minutes.

10. 10

    Remove the saucepan from heat and stir in 1 tablespoon of olive oil.

11. 11

    Toast the almonds in a dry skillet over medium heat until golden brown.

12. 12

    To serve, slice the venison and arrange it on a platter with the roasted Brussels sprouts. Drizzle the balsamic glaze over the top and sprinkle with toasted almonds and garlic-infused rosemary sprigs.