Grilled Venison with Cauliflower
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes flat. Venison is such a lean, nutrient rich meat that makes you feel good about what you're eating, and when you pair it with roasted cauliflower, you've got a restaurant quality meal that won't break the bank. The lemon and fresh herbs brighten everything up beautifully, and honestly, there's something so satisfying about grilling those tender loins until they're perfectly seared. It's become my go to when I want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 4venison loin
- 1 mediumcauliflower(cut into florets)
- 4 tbspolive oil
- 2 clovesgarlic(minced)
- 1 tbsplemon zest
- 2 tbsplemon juice
- 1 tspsalt
- 1 tspblack pepper
- 1 sprigrosemary
- 1 sprigthyme
- 2 tbspbutter
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a small bowl, combine olive oil, minced garlic, lemon zest, salt, and black pepper.
Tip: Mix well.
- 3
Rub the marinade over the venison loins, ensuring they are evenly coated.
- 4
Grill the venison for 3-4 minutes per side for medium-rare.
Tip: Adjust cooking time to your preferred doneness.
- 5
While grilling, toss the cauliflower florets in a large pan with 2 tbsp of olive oil.
Tip: Season with salt and pepper.
- 6
Place the cauliflower in the oven at 200°C (392°F) for 15-20 minutes or until tender.
Tip: Stir occasionally.
- 7
In the final minute of cooking, add rosemary and thyme sprigs to the cauliflower.
Tip: Remove before serving.
- 8
Once the venison is cooked, let it rest for 5 minutes before slicing.
Tip: This allows the juices to redistribute.
- 9
Serve the grilled venison with the roasted cauliflower and a dollop of butter.
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