He selected some sausages, venison and 500 grams of rendered duck fat.
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.
Kumara (sweet potato) diced & cooked in rendered duck fat. Salt, pepper and a bit of rosemary. We served with side salad.