Barbecued Venison Haunch

Marinated venison makes a tender and tasty treat cooked on the barbecue, in this easy recipe from Mike Robinson
By Mike Robinson
Barbecued Venison Haunch
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  • Prep Time: 10 minutes plus one hr marinating
  • Effort: easy


  • 1/2 lemon, juice only
  • 1.5 litres red wine, preferably Pinot Noir
  • 3 cloves garlic, crushed
  • bunch thyme


1. Combine the lemon juice, pinot noir, garlic and thyme, and season with salt and pepper.

2. Place the venison into a dish and pour over the marinade. Refrigerate for one hour. Heat the barbecue, but don't let it get too hot.

3. Cook the haunch on the barbecue, for about 1 hour, or until tender and cooked to your liking. Turn the venison regularly, ensuring that it gets an even heat. Because it takes quite a while to cook, it's best to keep the meat a fair distance from the hot coals.

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