BBQ in May: Roast venison on hay
May 1st, 2019 | main dishes
Venison in a different style: Not winterly with dark sauce and dumplings, but springlike barbecued. Spicy meadow hay and lime season the meat with a distinctive and fresh aroma. That’s how spring tastes!
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For our barbecue in May, we wrap our roast venison in a package of herbs and hay, fat bacon and spices. Then, the roast is cooked at a gentle 80° C on the kettle grill. There the meat is grilled with indirect heat and remains super juicy and tender.
For BBQ, I let the hunter cut the club into the lower shell, upper shell and the nut. The meat of the lower and upper shell is perfect for excellent steaks, the nut is ideal for braising as in this recipe.
Of course you can prepare this dish in the oven as well… But that would be only half of the fun. Speaking of fun: If you want to give your favorite grill master a treat for this year’s barbecue season, have a look at the BBQ gloves on the photo. If that’s not a present for the start of the barbecue season… At YouSurprise you can personalize the gloves and many other beautiful gift ideas. By the way, besides the leather gloves, there are great BBQ aprons. For “real guys” even made of leather.
Back to our venison roast on hay: Try this preparation for game – you will be amazed how wonderful the wild herbs and flowers flavor the meat and how fresh and invigorating the lime works. As a side dish a few fried spring onions and lettuce hearts, finished with a light springlike food.
So, heat up the grill and get to the grid!
Roast venison on hay
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