NUMBER OF PERSONS: 6
TOTAL COOKING TIME : minimum 2 hours*
See also preparation, it depends on how well your BBQ retains heat
SUPPLIES:
1. BBQ with a warm and a less warm zone
2. Scorching plate. This can also be
4. Aluminum foil
5. Apple or oak pieces of about 10 x 10 cm or large chips
INGREDIENTS:
1. Rear leg roe deer without shank
2. Sunflower oil
3. Salt and pepper
PREPARATION:
You may experience that the meat is treated differently than non-wild meat.
This is because there is very little moisture and fat in game, there is no fat in roe deer itself.
Because of this I recommend, for example: to grill or sear the leg after smoking, after smoking,
so that no more moisture is lost, because the moisture contains the taste of the meat.
Wrapping in aluminum foil ensures that no moisture is lost during cooking and the
meat becomes extra soft in structure.
1. Make a cold and warm zone
in your BBQ 2. Make sure you have a temperature of about 80 degrees, in the cold zone.
3. Place the wood on the briquettes and close all the drawers so that no oxygen gets
in 4. Sprinkle all over with salt and pepper.
You don’t have to dab off the moisture because smoke adheres better to moisture.
5. Place it on the warm part
6. Smoke it for half an hour.
7. The roe leg now has a beautiful deep brown red color
8. Heat the sunflower oil on the baking tray
9. Sear the bolt all
around 10. Wrap the bolt well in aluminum foil
11. Now place the bolt in the cold zone at about 80 degrees
12. When the core temperature is 55 degrees, let the BBQ rest for another 10 minutes
.
