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
Marinade:
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.
