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Venison loin with fresh rosemary and thyme.
One of the things I most love about our community garden is that everyone is eager to share what they grow. The other day, one of our neighbors loaded me up with Thyme and Rosemaryâ€”two of my favorite fall spices. The smell of fresh herbs in the kitchen is so incredible. They taste pretty good too. So tonight I pulled them out to spice up my venison back strap. So delicious! I served it with creamy braised radishes for an easy and elegant meal (if only my dining room table wasn’t full of all the dishes I’m donating to Purple Heart on Monday).
Venison Loin with Rosemary and Thyme
- 2 venison back straps (loin), about 1 pound
- 2 Tbs fresh thyme leaves
- 2 Tbs fresh rosemary leaves, chopped
- 1 cup red wine
- 1 Tbs olive oil
- Place the venison back straps in a shallow bowl and cover with the thyme, rosemary, wine, and olive oil. Marinate for about 1 hour.
Marinate the venison in wine, thyme, rosemary and olive oil.
- Heat the grill.
- Place the back straps on the grill and cooks for about 5 minutes. Flip over and cook for another 5 minutes, until meat is medium rare.
Grill the venison until it is medium rare.
- Remove from grill and let sit for 5 minutes. Serve.