Today at lunch I finally put into practice my plan to barbecue a roe haunch. Now lots of people say that you can't barbecue venison because it lacks fat, but I think this is just defeatist. The important thing is that this was absolutely gorgeous, and I intend to improve it, but in the meantime I thought that this may be of interest.
First of all, I boned out the haunch, and with two or three additional cuts flattened it out roughly into a rectangle about 5-8cm thick. Then I marinaded it for a couple of hours in a blitzed mixture of olive oil, garlic, salt, pepper, fresh thyme and rosemary. This is the greenish mess that you see below.
After that, I lit a great pile of charcoal in the barbecue. Bear in mind that you need a barbecue with a lid to do this. I let the charcoal burn for a while until it started to cool down, as I need it less hot than you would for grilling steaks or burgers on direct heat. This took maybe an hour and a half or two. When the coals were glowing gently and spread out, I put the haunch on the grill. The oil in the marinade caught fire, but as soon as I put the lid down, the flames were smothered. I left that for maybe half an hour, turning it over once or twice. Here it is about halfway through cooking.
Finally, this is what it looked like, when I pricked it and the juices were just slightly pink. Absolutely fantastic and I shall be experimenting further with this style of cooking as soon as I've shot some more deer, as this was the last of my stash. Hopefully, Sikamalc will help me with that next weekend.
Attachment 29163Attachment 29164