Grilled Venison Loin with Roasted Butternut Squash and Sage Brown Butter

Instructions

1. 1

   Preheat the oven to 200°C. Toss the cubed butternut squash with 2 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.

   Tip: Toss the squash occasionally for even roasting.

2. 2

   Season the venison loins with salt and pepper. Grill over medium-high heat for 6-8 minutes per side for medium-rare, or until desired doneness.

   Tip: Let the venison rest for a few minutes before slicing.

3. 3

   In a large skillet, melt the butter over medium heat. Add the sage leaves and garlic, and cook until the sage is crisp and the garlic is fragrant.

   Tip: Be careful not to burn the garlic or sage.

4. 4

   Remove the garlic and sage, leaving the butter in the pan. Squeeze in the lemon juice and season with salt and pepper. Pour the brown butter sauce over the grilled venison.

   Tip: Serve the venison with the roasted butternut squash on the side.