Grilled Venison with Roasted Asparagus and Sweet Potatoes

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Ingredients:

For the venison:

• 4 venison steaks (about 6-8 ounces each)

• 2 tablespoons olive oil

• Salt and pepper to taste

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

For the roasted asparagus:

• 1 bunch asparagus, trimmed

• 2 tablespoons olive oil

• Salt and pepper to taste

• Optional: grated Parmesan cheese for garnish

For the sweet potatoes:

• 2 large sweet potatoes, peeled and cubed

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.

2. Marinate the venison steaks: In a bowl, mix together olive oil, minced garlic, dried thyme, salt, and pepper. Rub the mixture onto both sides of the venison steaks and let them sit at room temperature while preparing the vegetables.

3. Prepare the roasted asparagus: Toss the trimmed asparagus spears in olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven at 400°F (200°C) for about 12-15 minutes or until they are tender but still slightly crisp. Optionally, sprinkle grated Parmesan cheese over the roasted asparagus before serving.

4. Prepare the sweet potatoes: In a separate bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes or until they are tender and caramelized.

5. Grill the venison steaks: Place the marinated venison steaks on the preheated grill. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness.

6. Once everything is ready, serve the grilled venison steaks alongside the roasted asparagus and sweet potatoes.