BBQ with deer

June 24th, 2018 | main dishes

I like deer. In any form. I like deer so much that they can eat everything in our garden almost unhindered, without really taking any serious action against it – from the tulip to the apple tree, from the phlox to the cranesbill. But of course that’s another “liking”. The culinary “liking” in this case refers to finely marinated deer steak from the grill. Who says that game must always come as a roast?

BBQ with deer

A good friend brought us a whole deer just before Christmas … “You always like to cook.” Wow, I could only say: back, club, shoulder, neck, ribs. Exciting, what I can cook out of all these pieces. Everything was well parried, portioned, frozen. And the club we have broken down into its parts. We cut wonderful steaks from it – a dream for BBQ!

The recipe for the wild herb salad can be found by clicking HERE.

Venison steak with wild herb salad and asparagus

(4 portions – attention: meat must be marinated for several hours)

150-200 g venison steak per person

100 ml olive oil

4 sprigs of rosemary

4 thyme branches

1-2 ts spice mixture for game

whisk the olive oil with the spices, place the meat and herbs in the oil, cover and chill for several hours or marinate overnight, turning now and then

grill steaks on the hot grill for 2-3 minutes each side

500 g asparagus

peel, cut obliquely into pieces, brush with olive oil

grill on the grill plate (or in the pan) until the asparagus is ‘al dente’ and has nice roasted stripes (about 10-12 minutes)

pepper from the mill, coarse sea salt

nutmeg, freshly grated

spice up and serve with the steak and wild herb salad

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November 14th, 2017 | on the road

Auberge de Temple – arrive and never want to leave again

You have ever arrived at a hotel and have said to your loved ones: “Okay, change of plans: we just stay for three days at the hotel, enjoy the beautiful rooms, sauna and in the evening we indulge ourselves in this magnificent restaurant.” That happened to us, as we have some detours on the way to the Frankfurt book fair, where I should cook in the gourmet Gallery, at the Auberge de Temple. This hotel is a dream!