Venison loin with Hokkaido pumpkin, Brussels sprouts, wild BBQ pears and caramel game jus
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ Prepare the jus one day in advance
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Kettle grill with grate , pan/plancha
Ingredients
• 1.2 kg venison loin
• 2 tablespoons medium-hot mustard
• ½ teaspoon pepper, ground
• Maldon salt
For the caramel game jus:
see recipe Black tea jus for roast pork with the following variation: 1½ kg game bones (preferably stretched with a few veal bones) instead of pork bones and 150 ml caramel made from condensed milk
instead of black tea and espresso
For the grilled Hokkaido wedges and Brussels sprouts:
• ½ Hokkaido pumpkin, hollowed out and cut into thin slices
• 300 g Brussels sprouts, cleaned, halved and briefly blanched
• 2 tablespoons butter
• 2 tablespoons teriyaki sauce (optional with roasted garlic)
• 1 sprig of rosemary
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg
For the wild BBQ pears:
• 4 fresh, not too hard pears
• 4 tsp cranberries from the jar
• 20 slices of bacon, raw smoked
• 4 tsp glaze (of your choice, here: “Liquid Love” by the Glutsbrüder)
Order the Rösle No.1 F60 AIR now for the unbeatable price of only €299 and you will receive it in March. This offer is only available in the FIRE&FOOD shop and only while stocks last!
preparation
➊ First start with the caramel game jus (see recipe here) . Rub the venison loin (room temperature) with medium-hot mustard and sprinkle with ground pepper to taste.
➋ Set the grill to 220 °C indirect heat and place the venison loin on the grill. After exactly 25 minutes, remove the loin from the grill, place it on a tray or plate, cover with a tea towel and let it rest for a good 10 minutes.
➌ Grill the vegetables on the plancha in butter until golden brown and leave them a little crispy. Place the rosemary sprig on the vegetables and turn them over and over to flavor them. Deglaze with a good dash of teriyaki, season with salt and pepper and grate a touch of nutmeg over the top.
➍ For the wild BBQ pears, peel the fruit and leave it whole. Cut the bottoms of the pears off, not too close, and carefully scoop out the cores with a teaspoon.
Place the pears upside down in small cups, they should be slightly raised on the edge of the cup up to the middle. Fill each pear with 1 teaspoon of cranberries and place the base back on top. For each pear, place a cross with 2 slices of bacon on the worktop and carefully place the pear on top with the base facing down in the middle. Spread the bacon slices up along the fruit and then wrap the remaining 3 slices around the pear.
➎ Place the coated pears in the indirect grill zone at 140 °C and cook for 20 minutes. Then spread the glaze on the bacon slices and caramelize for another 20 minutes.
To serve, arrange two slices of venison loin on each plate with vegetables, a BBQ pear and a few splashes of caramel sauce and sprinkle the meat with Maldon salt .
Katharina's BBQ tip: "The venison loin grilled in this way is a perfect roast beef: beautifully pink throughout and very juicy. The meat is also good for cold cutting into thin slices. The BBQ pears are a perfect addition to autumn and winter barbecue cuisine. A play with aromas and feel that is based on traditions and is reinterpreted by me."
Recipe by Katharina Bertl
From completing her training as the best in the guild to the master course to become a sales manager to certification as a grill master and cortadora and, earlier this year, as a meat sommelier, Katharina Bertl has demonstrated her professional expertise. She received her industry-internal accolade in 2019 when she was nominated for the Butcher Wolf Pack team after a casting. @butchergirl_kathi
Recipe from FIRE&FOOD Magazine 04/2024
