Grilled Venison Loin with Plum and Ginger Sauce

05 Oct 2021

Grilled Venison Loin with Plum and Ginger Sauce

40 Minutes | easy | Serves 4

Venison loin is fantastic meat for the BBQ come autumn; it cooks quickly and should be left nice and pink in the middle. It’s important not to overcook the loin as it’s a lean cut, which means it can dry out. Plums vary wildly in sweetness so adjust the amount of sugar if you think it tastes too tart.


  • 450g venison loin
  • 350g plums, destoned and cut into wedges
  • 1 tablespoon sherry vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground ginger
  • 1 star anise
  • 100ml water
  • 1 teaspoon soy sauce
  • Oil, for cooking




Place everything except the venison loin into a saucepan.

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Bring to the boil then reduce

Bring to the boil then reduce to a simmer and cook until the plums are soft – around 25-30 minutes.

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Mash the plums

Mash the plums with a fork every now and then, to encourage them to break down.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high. Once hot, rub the loin of venison with a little oil and season with salt.​​​​​​​

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Cook the venison

Cook the venison loin for 6-8 minutes on each side, depending on size and how cooked you like your meat.​​​​​​​

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Rest the venison for 10 minutes.

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Serve the sliced venison

Serve the sliced venison with the plum and ginger sauce (if you like, you can strain or blend the sauce before serving, but we like to keep some texture).​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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