Pulled chamois & edelweiss
Ingredients
For about 4-5 burgers
• 1 chamois leg, removed
• 200 ml BBQ sauce
(e.g. Bone Sucking
Sauce)
• 10 g cumin
• 15 juniper berries
• 2 thyme and
Rosemary sprigs
• 5 bay leaves
• 2 cloves of garlic,
chopped
• 30 g honey
• 1 chilli pepper, after
Wish gutted
and into fine strips
cut
For the asparagus:
• 16 stalks of asparagus
• 10 wild garlic leaves,
chopped
• 200g Stilton
• Juice of 1 lime
• Salt
• Sugar
preparation
Mix all the ingredients together and coat the boned leg of chamois with half of the marinade. Vacuum seal tightly and leave in the fridge for three days. Smoke in the smoker for 8-9 hours at 64° C. Mopping with the remaining marinade every hour. Salt and sugar the asparagus and wrap in aluminum foil together with the Stilton.
Then cook on the hot grill for 20 minutes. Then open the packet and season the asparagus with wild garlic and lime juice.
FIRE&FOOD Issue 3-2015
