Grilled Venison Ratatouille

Follow

Ratatouille is a traditional French dish originating in Nice, France. There are varying preparation methods, but in basic form, the recipe contains tomatoes, squash, zucchini, eggplant, and local herbs. In North America, we are in our prime harvest season for many of those vegetables and herbs. There is no better recipe to capitalize on an abundant harvest from your garden.

I chose the grilling method because its summer, which is perfect weather for grilling, and because this unique preparation of the dish adds some great smoky, roasted flavors not found in traditional methods. I envision people sitting around a table, outside at dusk, with glasses of chilled wine, really enjoying this dish and the social aspects of a shared, home cooked meal. The use of red wine vinegar and fresh herbs provide a great marinade that imparts some great fresh flavors as well as adding to the browning of the meat and veggies. 

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Like what we are creating? Buy us a coffee to say thanks!

Serving Size: 4-6 servings

Time to make: 45 minutes

Special Equipment: Grill/Smoker

Also works with: Any tenderloin or loin cut

Grilled Venison Ratatouille

0 from 0 votes
Recipe by Justin Townsend Course: Wild Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 lbs 2 venison tenderloin

  • 12 12 basil leaves

  • 3 3 garlic cloves

  • 4 sprigs 4 fresh thyme, leaves removed

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 1/2 cup 1/2 olive oil

  • 1 tbsp 1 red wine vinegar

  • 1 medium 1 squash, cut to approx. 1” slices

  • 1 medium 1 zucchini, cut to approx. 1” slices

  • 1 1 bell pepper, quartered

  • 1 1 eggplant, quartered then cut to approx. 1” slices

  • 4 medium 4 tomatoes, halved

Preparation

  • Preheat your grill or smoker to high or 500 degrees. While waiting, add basil, garlic, and thyme leaves, salt, pepper, olive oil, and red wine vinegar to a blender. Blend until smooth, approximately 1-2 minutes. Set aside 2 tablespoons of the mixture.
  • Add the squash, zucchini, bell peppers, eggplant, and tomatoes to a large mixing bowl. Add the bulk of the sauce from step 1. Toss well to cover all the vegetables.
  • Place the venison tenderloins in a mixing bowl and add the 3 tbsp of sauce and toss well.
  • Once the grill is heated, add the vegetables to the grill and allow to cook for minutes. Flip all the vegetables and allow them to cook for an additional 5 minutes.
  • Remove the tomatoes and bell peppers. Add the venison tenderloin to the hottest part of the grill. Allow the venison, eggplants, and squash to cook for another 5 minutes.
  • Flip the venison steaks to sear on the other side. Remove the eggplant and squash. Remove the venison once the internal temp is at your preference, usually just after a minute or two. Combine vegetables and sliced tenderloin. Enjoy!

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Eat More Wild Game

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop