levigsp
Well-Known Member
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.
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.
