There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results.
Season the venison: Just before it's time to cook, add some additional seasoning. A simple rub made from salt, pepper, and garlic works well here. Rub it into the meat thoroughly.
Prepare the barbecue: Get your BBQ hot and ready. Aim for a temperature around 200°C/400°F - due to venison's low fat content, it's best cooked quickly over high heat.
Cook the venison: Place your venison on the BBQ and keep the lid down. This will make your BBQ act like an oven, locking in that flavour and more importantly, keeping the meat moist.
Check the temperature: Use a meat thermometer to check the internal temperature of your venison. When it reaches your desired temperature, remove it from the BBQ.
While sous vide might seem like a piece of equipment only found in the kitchens of the most keen home cooks, it's genuinely transformative for cooking game. This venison recipe showcases exactly why: the gentle cooking ensures your haunch will be succulent and tender throughout. Serve with herby salsa verde, crispy potatoes and seasonal veg for restaurant-quality dining at home.
Try this gorgeous, versatile dish, combining the amazing taste of venison loin served with a fresh zingy chimichurri; a mix of chilli, herbs and onion typically found in Argentina.
