Whole grilled venison with rosemary-thyme potatoes
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, good knife
Ingredients
• 1 whole saddle of venison
• Salt
• Pepper
• 2 juniper berries
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 2 cloves of garlic
• 40g butter
For the side dish:
• Potatoes as desired
• fresh rosemary
• fresh thyme
• Salt
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preparation
➊ Weigh all ingredients and have them ready.
➋ Remove the silver skin from the meat. Hold the knife at a 25-degree angle to the silver skin to cut away as little meat as possible.
Then cut the meat on both sides of the back along the spine down to the bone so that it cooks evenly.
➌ Heat the grill to approx. 230 °C. Place the saddle of venison on the grill with the meat side down and leave for 5-7 minutes, depending on the temperature of the grill.
Now place the venison saddle on its back and place rosemary, thyme, butter and crushed garlic into the cut side of the meat. Grill the saddle for another 4-6 minutes.
➍ After cooking, let it rest for 3 minutes without applying heat. To do this, cover the saddle of venison with aluminum foil. Then remove the meat from the saddle, portion it and season with chopped juniper berries, salt and pepper.
➎ For the side dish, quarter the unpeeled potatoes and roast them in a pan on the grill for 20 to 25 minutes. Then season with chopped rosemary, thyme and salt.
Recipe by Tim Woitaske
FIRE&FOOD was a guest at the Steigenberger Hotel Treudelberg in Hamburg for this recipe. The hotel is located in the Alstertal nature reserve, one of the greenest corners of Hamburg. It has two restaurants, and head chef Tim Woitaske is responsible for both. The Cottbus native has been responsible for the menu since 2020. He was able to gain extensive experience and inspiration for his cuisine at a variety of locations in Germany and abroad.
Recipe from FIRE&FOOD issue 04/2022
