Grilled Venison and Roasted Brussels Sprouts
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality without the fuss. Venison is such a lean, flavorful meat that pairs beautifully with caramelized brussels sprouts and a tangy balsamic glaze. What I love most is that venison is incredibly nutritious, packed with protein and iron while being lower in fat than beef, making it a genuinely wholesome choice for your family. The whole dish takes just 30 minutes of cooking, so it's perfect when you want something elegant but don't have all evening to spend in the kitchen.
Ella x
Ingredients
- 1venison loin
- 500 gramsbrussels sprouts
- 237 mlbalsamic vinegar
- 2 tablespoonshoney
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- 1 teaspoonpepper
- 237 mlalmonds
- 2garlic cloves
- 2rosemary sprigs
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
Season the venison with salt and pepper.
- 3
Grill the venison for 5-7 minutes per side, or until desired doneness.
- 4
Let the venison rest for 10 minutes before slicing.
- 5
Preheat the oven to 200°C (400°F).
- 6
Trim the ends off the Brussels sprouts and halve them.
- 7
Toss the Brussels sprouts in 2 tablespoons of olive oil, salt, and pepper.
- 8
Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender.
- 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
Remove the saucepan from heat and stir in 1 tablespoon of olive oil.
- 11
Toast the almonds in a dry skillet over medium heat until golden brown.
- 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.
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