Grilled Venison with Lotus Root
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something impressive but totally manageable. Venison is lean and flavorful, packed with protein and iron, so it feels like a restaurant quality meal that's actually good for you. The lotus root adds this wonderful delicate crunch that complements the rich meat beautifully. What I love most is how quick it comes together in under an hour, and the ingredients are straightforward without being fussy. The citrus and rosemary brighten everything up, making it feel special without requiring any fancy techniques. This is comfort food elevated, the kind of thing that makes your dinner guests think you're a better cook than you actually are.
Ella x
Ingredients
- 2venison loin
- 2 mediumlotus root(peeled and sliced)
- 1lemon(juiced)
- 1orange(juiced)
- 4 tbspolive oil
- 4garlic cloves
- 2 sprigsfresh rosemary
- 1 tspsalt
- 1 tsppepper
- 2 tbspcornstarch
Detail level
Instructions
- 1
In a bowl, combine lemon juice, orange juice, olive oil, minced garlic, salt, pepper, and rosemary. Mix well.
- 2
Add venison loins to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
- 3
Preheat grill to medium-high heat.
- 4
Dredge venison loins in cornstarch, shaking off excess.
- 5
Grill venison for 4-5 minutes per side or until desired doneness.
- 6
In a separate pan, sauté lotus root slices until golden brown and crispy.
- 7
Serve venison with sautéed lotus root and drizzle remaining marinade over the dish.
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