Grilled Venison with Roasted Radish and Cranberry Reduction
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Ingredients
- 1venison loin
- 473.18 mlradishes(halved)
- 2 tbspolive oil
- 1 tspsalt
- 1 tsppepper
- 4garlic cloves
- 236.59 mlcranberries
- 236.59 mlbalsamic vinegar
- 2 tbsphoney
- 1 tspthyme(fresh)
- 1 sprigrosemary(fresh)
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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