Arabica venison shoulder with vanilla vegetables and chili soy essence
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Ceramic grill
Ingredients
• 1 venison shoulder
• 1 tsp Ras el Hanout
• some rosemary sprigs
• 1 fresh garlic bulb
• Peel of 1 untreated orange
• 8 small boiled potatoes
• 8 small boiled mini carrots
• 1 vanilla pod
• 5 tbsp olive oil
• 1 chili pepper (not too hot)
• some fresh coriander
• 4 tbsp soy sauce
• 1 tbsp honey
• coarse salt
• Salt
• Pepper
• 1 lemon
More game recipes can be found in the special!
preparation
➊ Rub the venison shoulder with 1 teaspoon of Ras el Hanout and season with coarse salt and pepper. Set the grill to 80 °C and place the venison shoulder on the grill. Place a few sprigs of rosemary, orange peel and fresh garlic on the shoulder and cook slowly for about 2 ½ hours.
➋ Fry the potatoes and carrots on the grill and season with coarse salt. Scrape out the pulp of the vanilla pod and mix with 3 tablespoons of olive oil, then marinate the vegetables with it.
➌ Mix 4 tablespoons of soy sauce, 1 tablespoon of honey and 2 tablespoons of olive oil and season with salt and pepper. Chop the coriander and chili and add to the soy mixture.
➍ After cutting the venison shoulder, marinate it with this essence and serve with the vegetables.
Recipe by Jonas Baumgärtner
Jonas Baumgärtner is not only a trained chef, but also a hunter and passionate griller. He prefers to use products and meat from the region and offers professional catering in keeping with the motto: “Make the world a little better – also in culinary terms!” www.wild-cooking.de
Recipe from FIRE&FOOD 03/2019
