Red venison roast with Jerusalem artichoke
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , kitchen twine, beech wood chips
Ingredients
• 1 kg roast venison from the ball
• 12 slices bacon
• Sun-dried tomatoes
• 7-8 Jerusalem artichoke tubers
• Kitchen twine
• 1 handful of beech wood chips,
soaked in water
For the spice mixture:
• 4 tablespoons cane sugar
• 1 tbsp table salt
• ½ tbsp paprika powder
• ½ tbsp garlic powder
• ¼ tbsp rosemary
• ¼ tbsp black pepper
Fancy some game? The special is available in our shop!
Fancy some game? Accessories are available in our shop!
preparation
➊ Rinse the meat and pat dry with kitchen paper. Using a sharp kitchen knife, cut the roast lengthways, starting from one side, to stuff it. Cover the resulting flat piece of meat with bacon and dried tomatoes and then roll it up into its original shape.
➋ Use the kitchen twine to wrap and secure the meat so that it stays in shape. Rub the rolled roast with the spice mixture and marinate in the fridge for 2 hours.
➌ To cook, place the roast on a bed of soaked beechwood chips. Place in the indirect grill area of the grill at 180 °C and grill until the rolled roast has reached a core temperature of 70 °C.
➍ Wash the Jerusalem artichokes thoroughly and cut them in half for grilling. Grill the tubers evenly on all sides over a direct fire for 10-15 minutes until they are soft. Serve with the game, simply spoon them out of the shell.
Recipe by Mathias Kascheike
As a contact for game and fish from
Mathias Kascheike from Brandenburg is a welcome guest at FIRE&FOOD in his home region. The chef and food technician can be seen live on a regular basis at barbecue courses run by the Axtschlag company.
Recipe from FIRE&FOOD issue 01/2017
