Instructions

1. Brush the butterflied venison haunch with garlic oil, ensuring it is evenly covered. Season generously with salt, freshly ground black pepper, and chopped rosemary.
2. Light the coals and set the BBQ for indirect grilling at 150°C. Once the BBQ reaches temperature, place the venison haunch fat side down on the grill.
3. Cook the venison for approximately 10 minutes per 500g, turning halfway through the cooking time. For a 3kg venison haunch, cook for roughly 1 hour until the internal temperature reaches 50°C.
4. Open the BBQ vents to increase the heat. Move the venison directly over the coals to char, cooking each side for 3-5 minutes until the internal temperature reaches 55°C. Allow flames to flare up for added flavour. Remove the venison from the BBQ, wrap loosely in foil, and let it rest for 15 minutes.
5. To prepare the horseradish dressing, mix the Greek yogurt, lemon zest, lemon juice, chopped parsley, creamed horseradish, sea salt, and freshly ground black pepper in a bowl. Stir in 1 Tbsp of the extra virgin olive oil, reserving the remaining 0.5 Tbsp for drizzling over the finished sauce.
6. Slice the rested venison haunch and drizzle with the horseradish dressing. For a complete meal, serve with watercress and walnut salad, grilled pears, hasselback potato salad, and pickled blackberries.

Thank you to Charlieboy_bbq for sharing this recipe with us