Venison steaks

• 4 steaks from the leg of venison
• 1 venison rump steak, cut into very fine
Cut into strips, almost like
a tartar
• 30 g flat-leaf parsley, chopped
• 2 medium beetroots, 1 hour over
Charcoal grilled, peeled and in
Cubed
• 1 large sweet potato, 1 hour
grilled over charcoal, peeled
and cut into cubes
• 2 medium red onions,
Grilled over charcoal for 30 minutes,
peeled and quartered
• 1 garlic bulb, 30 minutes
grilled over charcoal, peeled
and divided into individual toes
• 100 ml BBQ sauce as desired
• 50 g fermented salt lemons
(Finished product, e.g. Rob's Bitter
fabric), chopped
• Salt
• Pepper
• Vegetable oil

Preheat the grill and plancha to 200 °C. Season the steaks with salt and pepper and rub with a little vegetable oil. Set aside until ready to grill.

Put the chopped vegetables in a bowl and mix with the fermented salt lemons and half of the chopped parsley, season with a little pepper.
In a second small bowl, season the sliced ​​steak with the remaining parsley and 1 tablespoon of the BBQ sauce and set aside.

Now grill the steaks for about 3 to 4 minutes on each side until they have reached a core temperature of 52 °C. Then brush with the BBQ sauce and leave to rest in the warming zone of the grill. In the meantime, add a little oil to the plancha or a smooth grill plate, quickly grill the vegetable cubes on all sides and season with salt and pepper. This process takes a maximum of 2 minutes, as the vegetables are already pre-cooked and just need to be really hot and then seasoned.

Then distribute the vegetables on 4 plates, put the steaks back on the grill, briefly flame them with the gas burner and then place them on the vegetables. Put 1 tablespoon of BBQ sauce on the steaks, place 1-2 tablespoons of the venison steak strips on top and sprinkle with

Rob: “For the main course, I cut the steaks from the underside, but you can of course use any steak from the leg of venison. They only differ in size and therefore have different cooking times.”

FIRE&FOOD Issue 2-2017