Preparing the Venison
Lay the butterflied haunch flat on a board. Rub with olive oil or melted butter, then season generously with salt and pepper. Scatter over the wild garlic and crush half the blackberries over the surface. Massage everything into the meat and set aside while the fire comes to temperature.
Cooking the Vegetables
Place the peppers and onions cut-side down on the V Grill bars. Cook for 8–10 minutes, turning once, until charred at the edges and starting to soften. Add the asparagus for the last 3–4 minutes.
Cooking the Venison
Place the venison haunch over the hottest part of the embers. Cook for 5–6 minutes per side, adjusting grill height if it's colouring too quickly. You're looking for a good dark crust on the outside.
Check the internal temperature. Pull the venison at 52–55°C for medium-rare. Rest for 10 minutes before slicing.
The Blackberry Sauce
While the venison rests, place a cast iron pan on the grill. Add the butter and remaining blackberries and cook down for 4–5 minutes, stirring occasionally, until soft and glossy.
Serving
Slice the venison thickly across the grain. Arrange on a board or plate with the grilled vegetables and kale. Spoon the warm blackberry sauce over the top.
Top Tip: Venison is lean and will tighten quickly if overcooked. Pull it earlier than you think you need to, it will carry on cooking as it rests.
