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.
Try swapping beef with venison for a leaner meat full of rich flavour with this chilli con carne recipe. Served with fresh lettuce, guacamole, salsa and soured cream in warmed taco shells, you can enjoy filling them together at the table for a fun dining experience!
This hearty Venetian-style venison sausage recipe promises beautifully rich and comforting flavours perfect for a cold winter's night. Slowly simmering savoy cabbage becomes sweet and tender, absorbing the juices of the sausages as they cook, and is all best enjoyed with a generous spoon of mustard.
A wild twist on classic pulled pork, this slow cooked venison shoulder is worth the wait with its combination of deep gamey flavours and the sticky smoky barbecue sauce.
