Grilled Venison with Roasted Radish and Cranberry Reduction
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 still manageable on a weeknight. Venison is leaner than beef and packed with iron, making it a nutritious choice that feels special without being complicated. The beauty of this recipe is how quickly it comes together in just forty five minutes from start to table. Roasted radishes become surprisingly sweet and tender when cooked, while the cranberry reduction adds a gorgeous tartness that perfectly complements the rich game meat. It's the kind of dinner that looks like you spent hours in the kitchen but honestly requires minimal fuss.
Ella x
Ingredients
- 1venison loin
- 473 mlradishes(halved)
- 2 tbspolive oil
- 1 tspsalt
- 1 tsppepper
- 4garlic cloves
- 237 mlcranberries
- 237 mlbalsamic vinegar
- 2 tbsphoney
- 1 tspthyme(fresh)
- 1 sprigrosemary(fresh)
Detail level
Instructions
- 1
Preheat the grill to medium-high heat.
Tip: Ensure the grill is clean and well-oiled.
- 2
Season the venison loin with salt and pepper.
Tip: Rub the seasoning evenly on all sides.
- 3
Grill the venison loin for about 8 minutes on each side or until desired doneness.
Tip: Let it rest for 5 minutes before slicing.
- 4
Toss the halved radishes in olive oil, salt, and pepper.
Tip: Spread them out on a baking sheet and roast in the oven at 200°C for 20 minutes.
- 5
In a saucepan, simmer the cranberries, balsamic vinegar, honey, thyme, and rosemary over low heat for about 10 minutes or until thickened.
Tip: Strain the sauce before serving.
- 6
Serve the sliced venison with the roasted radishes and cranberry reduction.
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