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.

The seared meat is wrapped together with wild herbs and wildflowers, spices and fat bacon in cooking parchment and then cooked at low temperature

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

(4 servings)

baking paper or parchment

2 handful (organic) wildflower mix or herbal hay (from pet supplies)

2 stalks of rosemary

1 cinnamon stick

some branches of thyme

some branches of marjoram

2 bay leaves

mix hay and herbs, put half of them on the parchment paper

20 slices of pancetta (fat bacon)

place 10 slices overlapping on the hay to later lay the meat on top

about 800 g of venison from the nut

3 TS frying oil

sear the meat on the grid or in a pan

salt, pepper from the mill

20 juniper berries, crushed

rub the meat with the spices, place on the bacon

2 garlic bulbs, unpeeled, bisected in half crosswise

roast the garlic golden brown with the cut surface down in the frying fat

1 organic lime

rub the peel, add to the meat

1 ts liquid honey (eg Robinia)

sprinkle on the meat, cover with the remaining 10 pancetta slices, put halved garlic bulbs next to the meat

put on the remaining herb hay and close the parchment (this works very well with paper clips)

cook at 80° C in the kettle grill or in the oven for about 70 minutes, the meat should have a core temperature of 54° C, then it is nice and pink

12 spring onions

4 Roman salad hearts, halved

roast onions and salad on the grill

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December 4th, 2018 | main dishes

Brown Shrimp and pointed cabbage omelet

The recipe for this omelette with brown shrimp and pointed cabbage I found in the culinary magazine “Effilee”. There, Stevan Paul writes the section “Schneller Teller [fast plate]”. However, in this case the preparation only is quick if you use already shelled brown shrimps. But: if you grew up on the North Sea coast, of course you peel them yourself…