This grilled venison cooks sublimely on the barbecue too. Pair with a runner bean, pomegranate and honey salad for the perfect summer dish.


Grilled venison requires a butterflied haunch and a little marinade. Not much could be simpler. Tucking in to a butterflied haunch is a convivial way to feast. The accompanying salad is deliciously light. For more venison ideas try our best venison recipes and our moreish venison sausage rolls.


Serves 6 as a main course

■ 1 small haunch venison, butterflied, outer sinew removed

For the meat marinade

■ 20g (3⁄4oz) coriander with stalks
■ 2 cloves garlic, crushed
■ 1 tsp cumin
■ 1 small white onion, skinned and quartered
■ Juice from half a lemon
■ 1 tbsp olive oil
■ 1 tsp sweet paprika
■ 1 pinch chilli flakes
■ 1 tbsp Yorkshire heather honey
■ Salt and pepper to season

For the bean salad
■ 400g (141⁄4oz) runner beans
■ 300ml (10fl oz) plain yoghurt
■ 1 tsp ground cumin
■ 1 garlic clove, crushed
■ 1 tbsp Yorkshire heather honey
■ Seeds from 1 pomegranate

Grilled venison makes a great alternative for the barbecue. By butterflying the leg the meat will cook quickly to prevent it drying out but will still have time to take on that fantastic smoky flavour from the coals.

Finely chop the coriander stalks (keep the leaves for the salad), then place all the marinade ingredients in a processor, season with salt and pepper then blitz to a smooth paste. Rub on to the butterflied leg and leave to marinate for between 30 minutes and an hour.

Top, tail and remove tough outer strands from the beans then chop into 2.5cm (1in) pieces. Blanch in salted boiling water until just cooked then drain.

Roughly chop the coriander leaves then mix with the yoghurt, cumin, garlic and honey. Season.

Mix the beans, yoghurt mix and pomegranate seeds and check the seasoning. Delicious warm or cold. To serve, barbecue the marinated fillets on a hot grill (best served medium rare).

Rest for five minutes before slicing.