As the winemaker at Virginia’s acclaimed Barboursville Vineyards, Luca Paschina spends a lot of time outdoors, in the vineyards, extracting the most intense flavors possible. That goes for his off-duty hours, too, when the native of Piedmont, Italy, can often be found deer hunting in the woods around his home near Charlottesville. By pounding venison very thin, then searing it quickly on a hot grill, Paschina serves up meat that’s butter-tender with a subtle edge of char and with flavors heightened by a bath in garlic-and-rosemary-specked olive oil.
Ingredients
1 to 1½ lb. venison hindquarter roast
1¼ cups olive oil, divided
2 Tbsp. finely chopped fresh rosemary, divided
1 tsp. minced fresh ginger
1 tsp. balsamic vinegar
1 tsp. molasses
4 spring onions, halved lengthwise
4 tomatoes, sliced into 1-inch rounds
2 heads radicchio, quartered lengthwise
1 Tbsp. minced garlic
Salt and freshly ground pepper, to taste
Directions
- Combine 1 cup of the olive oil in a large bowl with 1 Tbsp. of the rosemary, the ginger,…
