BBQ Wild Venison Boneless Shoulder

WHAT YOU'LL NEED

● 1 x wild venison boneless shoulder
● Olive oil, for brushing

Basting Mix:
● 40 ml olive oil
● 3 garlic cloves, crushed
● 1 tsp dried oregano
● 1 tsp curry powder
● 2 tsp smoked paprika
● Juice and zest of 1 lemon
● Salt & pepper, to taste

To Serve:
● BBQ-grilled summer vegetables (such as zucchini, capsicum, corn)
● Yoghurt sauce (greek yoghurt with lemon zest and juice, chopped parsley, chopped capers,
chopped jalapenos and crushed garlic)
● Toasted pepitas

HOW TO COOK IT

Prepare the venison
● Butterfly the boneless shoulder open so it cooks evenly.
● Drizzle with olive oil

Heat the BBQ
● Preheat BBQ to high heat
● Charcoal gives the best smoky flavour, but a standard gas BBQ works perfectly too.

Make the basting mix
● In a small bowl, combine olive oil, garlic, oregano, curry powder, smoked paprika, lemon juice and
zest, salt, and pepper.

Cook the venison
● Place the venison on the hot BBQ and brush with the basting mix.
● Close the lid and cook for about 4 minutes per side, flipping and basting every few minutes.
Cooking time will vary depending on size — use a meat thermometer to check the internal temperature.
● Remove from the BBQ when the internal temperature reaches 50°c for medium-rare.

Rest the meat
● Rest the meat for 10 minutes before slicing to keep it juicy and tender.

Prepare the sides and accompaniments
● While the meat rests, BBQ the vegetables
● Mix together the ingredients for the yogurt sauce
● Lightly toast the pepitas in a pan

Serve
● Slice the wild venison and serve with the grilled vegetables, a drizzle of yoghurt sauce, and toasted pepitas.

Tips:
● Butterfly for even cooking: Opening the shoulder ensures consistent thickness and even heat distribution.
● Don’t rush the rest: Resting is where the magic happens — it allows the juices to settle for perfect tenderness.
● Use a thermometer: Venison is lean and best cooked medium-rare. Aim for 50°c internal temperature before resting.