BBQ ( or Braai ) season is upon us and its time to dust off your grills and get them working.
I had a lovely Roe processed by my local butcher and vacum packed into various cuts and some sausages also made, all for £25, amazing !
This easy prep guide is for the back straps ( fillets ) which are the most tender delicacies ever.
in a bowl mix
- 2 x tablespoons olive oil
- 2 teaspoons corriander powder
- handful of chopped fresh corriander
- 1 finely chopped clove of garlic
- 1 x tablespoon dark soy sauce
- a good sprinkle of maldons salt crystals
- a good sprinkle of ground black pepper
Coat the fillets liberally in the marinade, cover in the bowl and place in fridge for an hour or two.
When your BBQ ( or Braai ) is ready, give the grill a quick wipedown with a bit of olive oil then get the steaks out and slap them on.
sear them quiclky on all sides to seal. Then allow to sit and cook for around 10 mins. I like to cook to medium rare and can tell by touch but never over cook venison.
Take off the fire and cover with tinfoil to rest for 10 mins before serving.
Accompany with Fire roasted Sweet Potatoe, Egg plant and Coleslaw.
Enjoy and happy hunting
Beej
I had a lovely Roe processed by my local butcher and vacum packed into various cuts and some sausages also made, all for £25, amazing !
This easy prep guide is for the back straps ( fillets ) which are the most tender delicacies ever.
in a bowl mix
- 2 x tablespoons olive oil
- 2 teaspoons corriander powder
- handful of chopped fresh corriander
- 1 finely chopped clove of garlic
- 1 x tablespoon dark soy sauce
- a good sprinkle of maldons salt crystals
- a good sprinkle of ground black pepper
Coat the fillets liberally in the marinade, cover in the bowl and place in fridge for an hour or two.
When your BBQ ( or Braai ) is ready, give the grill a quick wipedown with a bit of olive oil then get the steaks out and slap them on.
sear them quiclky on all sides to seal. Then allow to sit and cook for around 10 mins. I like to cook to medium rare and can tell by touch but never over cook venison.
Take off the fire and cover with tinfoil to rest for 10 mins before serving.
Accompany with Fire roasted Sweet Potatoe, Egg plant and Coleslaw.
Enjoy and happy hunting
Beej
