Shoulder of venison on spruce branches

• 800 g venison shoulder
• some fresh spruce shoots
and spruce branches
• 600 g potatoes (starchy)
• Salt
• Pepper

For the pepperoni cream cheese cream:
• 1 red pepper
• 50 g goat's cheese
• Salt
• Pepper

For the rub, chop the spruce shoots into small pieces and mix with a little salt. Place in a jar with a lid and leave overnight.

Remove the skin and tendons from the meat and prepare a grill with a lid or smoker for 120 °C indirect heat. For the potato rosti, coarsely grate the peeled potatoes and place them in a bowl with a little salt and pepper. Set aside.

Rub the venison shoulder all over with the spruce rub. Line an aluminum or stainless steel tray with spruce branches, add a little water and place the meat on the branches. Place the tray in the grill and grill the meat until the core temperature reaches 58 °C.

Grill the pepper directly on the coals so that the skin turns black. As soon as the pepper is soft, peel off the skin and puree the flesh. Allow to cool slightly and stir with the cream cheese until smooth. Season with salt and pepper.

Heat a covered grill plate. Take the potato mixture out of the bowl in portions and squeeze out some of the water. Place on the grill plate and grill on both sides until the rösti is cooked through.

Spread some paprika cream cheese mixture on each rösti and serve with the meat.

FIRE&FOOD Issue 3-2016