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BBQ in May: Roast venison on hay

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!

BBQ in May: Roast venison on hay

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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

(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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