Venison loin benefits from aggressive heat and short cooking, preserving its naturally tender texture and clean mineral depth. Juniper, herbs, and smoke enhance the wild character of the meat while the butter melts into the crust for a rich, balanced finish.

Ingredient List

• 1 Broadleaf Boneless Venison Loin (1.87 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Juniper Herb Butter

• 4 tbsp unsalted butter, softened
• 1 tsp juniper berries, crushed
• 1 tsp rosemary, finely chopped
• 1 tsp thyme leaves
• 1 garlic clove, grated
• Kosher salt to taste

For Serving

• Charred lemon halves
• Fresh parsley

Process

1. Remove venison loin from refrigeration 30–45 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt, black pepper, and avocado oil.
3. Mix butter, crushed juniper, rosemary, thyme, garlic, and salt together. Refrigerate until needed.
4. Preheat grill to high heat (500–650°F).
5. Grill venison directly over heat 2–3 minutes per side until deeply caramelized.
6. Continue cooking over indirect heat if needed until internal temperature reaches 125–130°F for medium-rare.
7. Grill lemon halves cut-side down until lightly charred.
8. Rest venison 8–10 minutes before slicing.
9. Spoon juniper herb butter over warm venison.
10. Finish with charred lemon juice and fresh parsley before serving.