Name: Grilled Venison with Pomegranate Glaze and Farro Salad
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 300 g venison loin; 100 ml pomegranate juice; 2 tbsp honey; 1 tbsp balsamic vinegar; 150 g farro; 50 g arugula; 50 g feta cheese; 30 g walnut; 2 tbsp olive oil; 1 tbsp lemon juice; 2 clove garlic; 1 tsp salt; 1 tsp black pepper

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Grilled Venison with Pomegranate Glaze and Farro Salad

Grilled Venison with Pomegranate Glaze and Farro Salad

A sophisticated dish featuring tender venison with a sweet-tart pomegranate glaze, paired with a hearty farro salad.

Ingredients:

300
g
venison loin
100
ml
pomegranate juice
2
tbsp
honey
1
tbsp
balsamic vinegar
150
g
farro
50
g
arugula
50
g
feta cheese
30
g
walnut
2
tbsp
olive oil
1
tbsp
lemon juice
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the grill to medium-high heat.
In a saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer until reduced by half to form a glaze.
Season venison loin with salt and black pepper. Grill for about 4-5 minutes per side or until desired doneness. Brush with pomegranate glaze during the last minute of grilling.
Cook farro according to package instructions. Drain and let cool slightly.
In a large bowl, combine cooked farro, arugula, crumbled feta cheese, and chopped walnuts.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Pour over the farro salad and toss to combine.
Slice the grilled venison and serve alongside the farro salad.

Nutrition	Per Serving 737 g	Per 100g
Energy	921 kcal	125 kcal
Protein	60 g	8.1 g
Fibre	10 g	1.4 g
Salt	2 g	0.3 g
Sugar	20 g	2.7 g
Carbohydrates	80 g	10.9 g
Fat	45 g	6.1 g

300
g
venison loin
100
ml
pomegranate juice
2
tbsp
honey
1
tbsp
balsamic vinegar
150
g
farro
50
g
arugula
50
g
feta cheese
30
g
walnut
2
tbsp
olive oil
1
tbsp
lemon juice
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preheat the grill to medium-high heat.

In a saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer until reduced by half to form a glaze.

Season venison loin with salt and black pepper. Grill for about 4-5 minutes per side or until desired doneness. Brush with pomegranate glaze during the last minute of grilling.

Cook farro according to package instructions. Drain and let cool slightly.

In a large bowl, combine cooked farro, arugula, crumbled feta cheese, and chopped walnuts.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Pour over the farro salad and toss to combine.

Slice the grilled venison and serve alongside the farro salad.

Grilled Venison with Pomegranate Glaze and Farro Salad Grilled Venison with Pomegranate Glaze and Farro Salad

Ingredients:

Preparation Time: 90 minutes

Instructions:

Grilled Venison with Pomegranate Glaze and Farro Salad

Grilled Venison with Pomegranate Glaze and Farro Salad