Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Let rest for a few minutes before cutting so that the meat juice does not run out and can still collect.