Grilled Venison with Okra
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 without fussing. Venison is such a lean protein packed with iron, which I love for keeping energy up, and when you grill it with garlic and spices, it becomes incredibly tender and flavorful. The okra gets wonderfully crispy on the outside while staying juicy inside, and honestly, the whole thing tastes like you spent all afternoon cooking. It's simple enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 600 gvenison(divided into 4 medallions)
- 500 gokra(trimmed)
- 3 tbspolive oil
- 4garlic cloves
- 1 mediumlemon(zested and halved)
- 1 tspsalt
- 1 tspblack pepper
- 1 tsppaprika
- 1 tspred pepper flakes
- 2 tbspcornstarch
- 237 mlwater
Detail level
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small bowl, combine salt, pepper, paprika, and red pepper flakes.
- 3
Dredge venison medallions in cornstarch, shaking off excess.
- 4
Brush both sides of venison and okra with olive oil.
- 5
Season venison with spice mixture and grill for 4-5 minutes per side or until desired doneness.
Tip: Cover grill if available.
- 6
Grill okra for 8-10 minutes, turning occasionally until tender and slightly charred.
Tip: No need to season okra before grilling.
- 7
In a small saucepan, sauté garlic until fragrant, then add zest and juice from the lemon halves.
Tip: Cook garlic gently to prevent burning.
- 8
Stir in water and cook until sauce thickens.
- 9
Serve venison with grilled okra and lemon sauce.
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