Harissa Glazed Venison Tomahawks with Orange Salsa

Worth the Bite is back, and our old pal @crybabyculinary is here with one of the most unique and delicious cuts in the entire Force of Nature lineup.

Let's talk Venison Tomahawks.

If you've never cooked venison before, this is the recipe to start with. Venison Tomahawks are lean, flavorful, incredibly tender, and cook surprisingly fast, making them perfect for backyard barbecues, summer dinner parties, or any night you want to put something special on the table without spending hours in the kitchen.

The best part? They are incredibly approachable. All you need is a hot grill, a meat thermometer, and a handful of simple ingredients.

For Episode 04, we're pairing these beautiful little tomahawks with a sweet-and-spicy Harissa Glaze and a bright Orange Salsa packed with fresh citrus, pomegranate, herbs, and just enough heat to keep things interesting.

The rich flavor of the venison, the sweet heat from the glaze, and the fresh citrus from the salsa come together to create a combination that feels restaurant-worthy while being simple enough for anyone to pull off at home.

Trust us on this one. These little beauties are absolutely worth the bite. 

Serves 4-6

Ingredients

Venison

• 5 Force of Nature Venison Tomahawks
• Flaky salt
• Black pepper

Harissa Glaze

• 2 tbsp harissa
• 1 tbsp za'atar
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• Pinch of flaky salt

Orange Salsa

• 3 Valencia oranges, diced into medium-sized cubes
• 1/2 red onion, diced
• 1 bundle green onions, thinly sliced
• 1 Fresno chili or red jalapeño, seeded and diced
• 1/4 cup pomegranate seeds
• 1 tbsp ground cumin
• 2 tbsp extra virgin olive oil
• Flaky salt, to taste
• Fresh cilantro, for garnish

Preparation

Remove the Venison Tomahawks from their packaging, pat dry, and season generously with flaky salt and black pepper.

In a medium bowl, whisk together all of the Harissa Glaze ingredients until smooth. Place the tomahawks on a hot grill and brush the glaze over the top. Grill for about 3 minutes, or until the first side develops a beautiful char. Flip, brush with more glaze, and continue cooking for another 2 to 3 minutes, or until the internal temperature reaches 120°F.

Remove the tomahawks from the grill and allow them to rest while you make the salsa.

In a large bowl, combine the oranges, red onion, green onions, Fresno chili, pomegranate seeds, cumin, olive oil, and flaky salt. Stir until everything is evenly combined.

Arrange the Venison Tomahawks on a serving platter with the bones facing the same direction. Spoon the Orange Salsa over the top and finish with fresh cilantro.

Serve immediately and enjoy, y'all.