Grilled Venison with Roasted Carrot and Red Wine Sauce
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This elegant venison dish is one of my go to meals when I want to impress without spending hours in the kitchen. Ready in under an hour, it's surprisingly simple to pull together. The venison is lean and packed with iron, making it wonderfully nutritious alongside the naturally sweet roasted carrots. A rich red wine and balsamic sauce ties everything together beautifully. Trust me, this feels far fancier than the minimal effort required, and your guests will be amazed.
Ella x
Ingredients
- 2venison loins
- 6 mediumcarrots(peeled and sliced diagonally)
- 3 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
- 2 sprigsrosemary
- 2garlic cloves
- 237 mlred wine
- 2 tbspbalsamic vinegar
- 1 tbspbrown sugar
- 237 mlbeef broth
Detail level
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small saucepan, combine red wine, balsamic vinegar, brown sugar, and beef broth. Simmer until reduced by half.
- 3
Season venison loins with salt, pepper, and a sprinkle of rosemary.
- 4
Grill venison for 6-8 minutes per side or until desired doneness.
- 5
Meanwhile, toss carrots and garlic cloves with olive oil, salt, and pepper.
Tip: Place carrots and garlic on a baking sheet.
- 6
Roast carrots and garlic for 20-25 minutes at 400°F or until tender.
- 7
Serve venison with roasted carrots and a drizzle of the red wine sauce.
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