Barbequed venison tenderloin and roast vegetable salad

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Recipe by Phillip Kraal


Place the kumara in a roasting tray and rub with thyme oil. Roast in a pre-heated oven (200 ̊C) for about 10-15 minutes or until the kumara is tender and brown.

Mix together all ingredients for the dressing, then gently toss the cucumber, tomato, basil and cheese with the dressing.

Rub the venison with the second helping of thyme oil and mustard then sprinkle with dukkah. Grill the venison on a hot chargrill to medium rare, about 3-4 minutes per side. Season with sea salt and black pepper during grilling. Remove from the grill and rest the meat for about 6-8 minutes.

To serve:

Add roasted garlic to the kumara, fold in the cucumber and tomato salad and arrange on 4 plates. Slice the warm venison thinly and arrange evenly on top of the salad.

Serves 4

Preparation: 20 mins

Time to cook: 30 mins

Barbequed venison tenderloin and roast vegetable salad


Venison and vegetables

2 x 300g venison tenderloins, trimmed
2 large golden kumara, peeled and finely diced
2 tbsp thyme oil
1/2 cucumber, diced
1/2 punnet cherry tomatoes, halved
6-8 leaves fresh basil, ripped into small pieces
8 hazelnut stuffed cheese balls
2 tbsp thyme oil
2 tbsp Dijon mustard 
2-4 tbsp dukkah
sea salt and black pepper
12 cloves roasted garlic


6 tbsp basil oil
2 tbsp white balsamic vinegar
1/2 lemon, zest and juice
salt and pepper to taste

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