Grilled Venison with Artichoke Heart Skewers
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant grilled venison dish is one of my favorites for impressing guests without spending hours in the kitchen. With just forty five minutes from start to table, it's surprisingly simple to pull off. Venison is incredibly lean and packed with iron, making it a nutritious choice that feels special. The artichoke hearts add wonderful flavor and texture while keeping prep work minimal since you can use frozen ones if you like. Fresh rosemary and garlic infuse everything beautifully, and honestly, there's something magical about how the grill caramelizes the meat while keeping it perfectly tender inside.
Ella x
Ingredients
- 800 gvenison loin
- 4artichoke hearts(drained and quartered)
- 2lemons
- 6garlic cloves
- 237 mlolive oil
- 1 tspsalt
- 1 tsppepper
- 2 sprigsfresh rosemary
- 1 tspfresh thyme
Detail level
Instructions
- 1
In a blender, combine lemon juice, garlic, olive oil, salt, pepper, rosemary, and thyme. Blend until smooth.
Tip: This will serve as the marinade.
- 2
Slice the venison into bite-sized pieces and marinate for at least 30 minutes.
- 3
Thread the venison and artichoke hearts onto skewers, alternating between the two.
- 4
Preheat a grill or grill pan over medium-high heat.
- 5
Grill the skewers for 3-4 minutes on each side, or until the venison is cooked to your desired doneness.
- 6
Serve hot with any remaining marinade drizzled on top.
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