Grilled leg of venison

  • Ingredients

    1 leg of venison, boned

    80 g bacon or air-dried ham

    2-3 cloves of garlic

    1 bunch of flat-leaf parsley

    1 bunch thyme

    1 bunch rosemary

    6 anchovy fillets

    1 tbsp balsamic vinegar

  • Preparation

    The first step is to parry the leg of venison, although not all of the silverskin needs to be removed with this method of preparation. Fold the leg open and deepen the cut from the bone.
    Cut into the thicker part of the leg so that it can be opened like a book. Now cut 1 cm deep pockets at 5 cm intervals.

    Process all the remaining ingredients in a blender to make a paste as fine as possible. Press this firmly into the pockets. Do not add any more salt to the leg, as the anchovy fillets and ham provide sufficient salt. Stabilize the leg with two long metal skewers (inserted diagonally) so that it can be turned over. Use more skewers if necessary.

    Set the grill to medium heat, approx. 170°C (ideally, you should be able to hold your hand 12 cm above the grill for approx. 6 seconds).

    Grill each side (those without pockets first) for 12-15 minutes. A core temperature of 65°C is recommended for the closed grill.
    One smoke burst per side, preferably strong, depending on taste.

    Enjoy your meal!

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