Can't get much easier and I can say it was delicious when we had it on Sunday! I asked the chef (Jose) who did the talk at the BDS day for a simple way to introduce people to venison and he came up with this!
I used 2 Muntjac saddles, but any good venison trimmed of all the sinew will be good I'm sure.
2 sprigs fresh rosemary stripped (Or you can use Thyme but needs to be fresh)
Olive oil (enough to form a rub/marinade)
1 clove garlic
Good pinch of coarse salt
Whiz all the above in a processor to form a rub/marinade and slather it all over the saddles
Place in the fridge in a sealed bag or covered dish for 2-3 hours
On a hot BBQ flash the saddles to seal in the juice on all sides, then wrap in tin foil and place indirectly on the bbq covered for about 20mins
Allow to rest then serve as you wish.
We had homemade coleslaw and potato salad on the allotment for our lunch, yum!!!