Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of harissa paste, 2 tablespoons of olive oil, 4 minced garlic cloves, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a bowl to create the marinade.

2. 2

   Rub the marinade thoroughly over 600 grams of venison loin, ensuring complete coverage, then allow it to rest for at least 30 minutes at room temperature.

3. 3

   Prepare a fire for roasting, aiming for medium-high heat with glowing embers; meanwhile, toss 2 chopped large parsnips, 3 chopped large carrots, and 4 cubed medium potatoes with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Place the marinated venison loin directly over the embers on a fire-safe grill grate, turning occasionally for approximately 15-20 minutes or until the internal temperature reaches your desired doneness, and simultaneously scatter the seasoned root vegetables around the edges of the fire to roast, turning every 10 minutes for about 30-40 minutes.

5. 5

   During the last 10 minutes of cooking the root vegetables, drizzle them with 2 tablespoons of Scotch whisky and 1 tablespoon of honey, tossing to coat evenly.

6. 6

   Remove the fire-roasted venison from the heat and let it rest, loosely tented with foil, for 10 minutes before slicing against the grain.

7. 7

   Serve the sliced Caledonian Fire-Roasted Harissa Venison alongside the whisky-honey glazed root vegetables.