Asado cooking

[Bavarianbrit]

Saw them a lot in Argentina but it was always with sides of beef. This was inside one of the eaterys.

 

[Kentish]

Hope will be just the ticket done slowly in a firepit

I've often done a pair of hogget legs hanging over a donut fire on a pulley chain With a Dutch oven of potatoes under to catch your drips
Usually foil covered for 2-3 hours then uncovered for an hour or two
Drop it onto the potatoes to rest and sit while you do anything else you need to



As mentioned above the venison would lend itself to kebabs as a starter maybe

What size of fire pit do you use? And hanging off a tripod?

 

[Bavarianbrit]

Here is the Saarland Germany version.

Google Search

 

[Gameking]

Yes, I could have a chat with Chris. That's quite a good idea.

VSS
Bwyd Epic Chris ?? Could be your man , he once did a whole Cow and a whole deer wired to a frame and cooked it all day....My son was in the background of the BBQ (his claim to fame )

Bwyd Epic Chris | S4C

www.s4c.cymru

HTH

 

[VSS]

VSS
Bwyd Epic Chris ?? Could be your man , he once did a whole Cow and a whole deer wired to a frame and cooked it all day....My son was in the background of the BBQ (his claim to fame )

Bwyd Epic Chris | S4C

www.s4c.cymru

HTH

Yes, I have talked with Chris about the possibility of doing a collab at some point.
(I posted a photo on here a while back of the whole cow he cooked outside the Black Boy pub in Caernarfon).

 

[Morkai]

If anyone is interested, I got these delivered this week off a guy on eBay. Homemade job.

It cost £214 for the pair. I opted for the fire basket with the optional small grill top and the full size grill/plate.

Well built, heavy duty.

 

[sauer]

Someone on here years ago said to do butterfly roe haunch over hot coals with olive oil and garlic herb "wash" with a clean basting brush and doctill slightly charred bur pink
...tried it ... bloody amazing

 

[Buchan]

I've cooked a whole roe over a fire - too dry. Sheep are better. I have a Kamado joe and a fast cook roe haunch was excellent -

 

[TringSaint]

I got shown how to butterfly a haunch down to a thin 1” thick , spices, salt olive oil n show it over a bbq last season and its all I do with haunches now I've done a few mostly muntjac odd roe and a yearling fallow, by far the best was the muntjac, don't know whether it was because it was slightly thinner layered back or the applewood used on the small wood bbq and not gas

But muntjac over applewood i dont think you will beat with any species, try a muntjac first VSS its a head turner

When I do my cwd haunches I end up with a piece of meat 12”x 6” x 1.5-2” thick and I cook it like a cote de boeuf, so pan with butter rosemary et al and cook both sides for 5 then either in the oven or onto the bbq to finish off.