Roe Leg from Grill
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg (s) or shoulder the deer (approx. 00 g, with bone)
- 3 tablespoon olive oil, good
- some water, possibly
- some herbs, fresh (e.g. rosemary, thyme, oregano)
- some chilli pepper (s), red, pureed or pepper from the mill
- salt
- 1 packet bacon for breakfast
Print Recipe
Pin Recipe Instructions
- Mix a marinade from the olive oil, herbs, chilli or pepper and salt (can also be diluted with a little water or more olive oil) and brush the leg of venison with it. Marinate in a freezer bag overnight, or even better for 24 hours.
- Preheat a gas grill with a lid (250 ° C) and then grill the leg on both sides for approx. 5 - 6 minutes. Then place the leg of venison on the bone side and cover the upper side with the bacon slices so that the meat does not dry out.
- Close the lid. Turn off the middle gas source on the grill so that the heat only comes indirectly from the side, turn the temperature down to 100 ° C. After about 40 - 45 minutes, prick the leg with a grill thermometer, the temperature on the bone should be about 65 - 70 ° C, but then the leg is still nice and juicy and pink.
- Let rest for a few minutes before cutting so that the meat juice does not run out and can still collect.
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