Barbecued Whole Venison Haunch

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.

Preparation

Cook time: 1 hour 30 minutes

Ingredients

1 whole Venison Haunch Roasting Joint
Olive oil
Your choice of fresh herbs (rosemary, thyme, and sage work well)
Garlic
Salt and pepper

Instructions

Marinate the venison: The night before you plan to cook, prepare a marinade with olive oil and your chosen herbs. Make sure the venison is completely covered in the marinade, then cover and leave it in the fridge overnight.
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.

Thank you to Paul Ives hampshire_bbq for sharing this recipe with us.

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