Before you start, preheat oven to 230°C (or 210°C fan bake). Preheat BBQ to medium, if using.
Prep potatoes and carrot. Spread in a single layer on 1-2 lined oven trays and toss with oil. Season with salt and pepper and roast for 25-30 minutes, until tender and golden.
Cut courgette into quarters lengthways. Place on an oven tray and drizzle with oil. Season with salt and pepper. Prep feta and mint.
Pat venison dry and toss with oil and Italian spices. Season with salt and pepper.
When potatoes have 10 minutes cook time remaining, turn oven to high grill and transfer potatoes to one tray. Grill courgette on upper oven rack for about 10 minutes, until tender. Top with feta and mint. Alternatively, cook courgettes on BBQ.
Heat oil in a large fry-pan on medium-high heat. Cook venison for 4 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered. Thinly slice. Alternatively, cook venison on the BBQ.
Prep salsa verde. Prep garlic, parsley and basil and combine in a small bowl with remaining salsa verde ingredients. Season to taste with salt and pepper.
Serve potatoes with venison, courgettes and salsa verde.