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Thread: Another butterflied haunch recipe

  1. #1

    Another butterflied haunch recipe

    Hi All I thought I would post this given that people were trying this type of thing.
    Its a bit of messing, but well worth it.something Ive been doing some 20 years and never tire of.

    Butterfly a Roe haunch and salt it all over 1 tablespoon salt and squeeze the juice of a lemon all over it and leave it at room temp for an hour.
    Wash the haunch and dry well.
    Next mix the following in a blender until smooth[like mayo], 250 ml natural yoghurt, 100 ml virgin olive oil, 100ml mint sauce, 1 heaped tsp black pepper, 1 heaped tsp mild currypowder, 1 tsp of cumin powder, bunch of fresh origano and basil or equiv and 2 cloves of good strong flavoured garlic.
    Now simply smother the venison with the mix and put it in a poly bag and leave in the fridge for at least 24 hours.
    Barbaque it in a covered grill [or a red hot oven] and eat with flat bread etc.

    You can use fallow but leave it at least 3 hours in salt and lemon and 48 hours in the gloop.
    Enjoy.

  2. #2
    Quote Originally Posted by levigsp View Post
    Hi All I thought I would post this given that people were trying this type of thing.
    Its a bit of messing, but well worth it.something Ive been doing some 20 years and never tire of.

    Butterfly a Roe haunch and salt it all over 1 tablespoon salt and squeeze the juice of a lemon all over it and leave it at room temp for an hour.
    Wash the haunch and dry well.
    Next mix the following in a blender until smooth[like mayo], 250 ml natural yoghurt, 100 ml virgin olive oil, 100ml mint sauce, 1 heaped tsp black pepper, 1 heaped tsp mild currypowder, 1 tsp of cumin powder, bunch of fresh origano and basil or equiv and 2 cloves of good strong flavoured garlic.
    Now simply smother the venison with the mix and put it in a poly bag and leave in the fridge for at least 24 hours.
    Barbaque it in a covered grill [or a red hot oven] and eat with flat bread etc.

    You can use fallow but leave it at least 3 hours in salt and lemon and 48 hours in the gloop.
    Enjoy.
    like the sound of that, but how long to bbq ?? Serve pinky?

  3. #3
    Cook as long as you like, your pref, I take it to just pink.

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