Grilled Venison

Ingredients

• 2 1/2 to 3 pounds venison Denver leg roast
• 1 tablespoon ras el hanout spice blend
• 1 teaspoon Kosher salt
• 1 teaspoon granulated sugar
• 2 tablespoons olive oil
• 4 tablespoons pomegranate molasses
• Sea salt
• Freshly cracked black pepper

Instructions

1. 1

   Heat a wood/charcoal fire until the embers are hot with a low flame. Alternatively, you can preheat a gas or electric grill to high. Season venison with ras el hanout, salt, and sugar. Rub the seasoned meat with olive oil. Evenly grill the venison on all sides to an internal temperature of 110°F. Remove the roast from the heat and let it rest for 10 minutes. Slice the roast in 1-inch slices and place on a warm plate. Drizzle with pomegranate molasses and finish with sea salt and pepper to taste.