Bbq fallow haunch

geoffrey

Well-Known Member
Hi All we are having a bbq this weekend and as we have plenty of venison in the freezer was wondering how it cooks on a bbq,
so any advise on marinades, cooking time etc would be welcomed.
cheers geoff
 

Si

Well-Known Member
I'd start it off wrapped in tin foil with some mixed herbs, then brown it off at the end.... or it will just burn on the outside
 

highseat6.5

Well-Known Member
If you have a sirloin ,slice it long ways as thin as you can get it ,thinner the better, marinade in olive oil , garlic . black pepper & teriyaki sauce , it only needs a few minutes, on to a hot bbq for less than a minute turning all the time , serve in warm pitter bread with salad ...I've just boned a roe haunch , butterfly it( basically open it out ) that will go on whole , last one took about half an hour turning every 5 min or so .Done the same with a fallow just took a bit longer ....
 
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klunk

Well-Known Member
Butterfly it so that it's a flat slab of meat roughly the same thickness everywhere, season it well, and chuck it on the barbie. Use a meat thermometer to check the temperature regularly. When it gets to 65 centigrade it's done perfectly. Rest it for 10 mins or so, carve and serve. The inside will be still slightly pink and very juicy, and the outside will have lovely caramelised burnt bits, so something for everybody. It's as close as you'll get to drinking meat.
 

BearStalker

Well-Known Member
I haven't had the opportunity, as yet, to BBQ any venison, but hope to do so after I get over there. My wife has a fantastic marinade with Masadonia Red Wine that enhances the gamie taste and I will start with that and work my way out to a perfect mixture. Only thing is, I have to get over there first - 339 days.
 

geoffrey

Well-Known Member
Hi All just a little update on the venison bbq, I cut the haunce into steaks and put them into a marinade of, red wine, lemonade, cassis (blackcurrent liquer) one clove of garlic, juniper burries, thyme, salt and pepper, pricked the steaks to allow the marinade to soak into the meat and left in the fridge overnight, used a normal bbq covered the grill with tin foil, placed the steaks on the foil and cooked for a few minutes, removed the foil and finished the off on the grilled quickly both sides. The result was a very tasty venison steak tender and moist and pink inside. give it a go.
cheers geoff
 

stratts

Well-Known Member
Hi All just a little update on the venison bbq, I cut the haunce into steaks and put them into a marinade of, red wine, lemonade, cassis (blackcurrent liquer) one clove of garlic, juniper burries, thyme, salt and pepper, pricked the steaks to allow the marinade to soak into the meat and left in the fridge overnight, used a normal bbq covered the grill with tin foil, placed the steaks on the foil and cooked for a few minutes, removed the foil and finished the off on the grilled quickly both sides. The result was a very tasty venison steak tender and moist and pink inside. give it a go.
cheers geoff

Mmmm I have a fallow haunch left in the freezer sounds cracking, as do the other recipes!! Better get it sorted before the weather turns to *****!!
 

Robin

Well-Known Member
Hi Geoff,
The sooner you get back here the sooner we can get some prickets shot for next year. :D
How come we didn't do this when we were down this summer? :confused:
maybe the rain got in the way.:british:
I hope your fishing at the lake went okay, more carp on the fly or were the trout interested.
See you soon mate take care.
 

geoffrey

Well-Known Member
Hi Robin
Not been to the lake yet, still fishing the dordogne and the Maronne, will fish the lake in a couple of weeks,
cheers geoff
 
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