Sunday, February 13, 2011

Venison, Kumara and Salad

Matt's Birthday gift from his mum was organic meat. So many choices!
He selected some sausages, venison and 500 grams of rendered duck fat.

Barbecued Venison

1 x 1kg Venison Denver Leg cut into pieces about 4-5cm thick


1Tbsp finely chopped fresh Rosemary

Maldon sea Salt

Freshly ground pepper

To prepare meat butterfly Denver leg if needed. Sprinkle with Rosemary, Salt and Pepper. Marinate in the fridge for 1-4 hours. Preheat and oil the BBQ grill, cook meat for 3-4 minutes over high heat on each side, or until medium rare, rest for 10 minutes off the heat in a warm place.

Serves 5-6

Kumara (sweet potato) diced & cooked in rendered duck fat. Salt, pepper and a bit of rosemary. We served with side salad.

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