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When does winter grilling mean winter barbecue? From the first sub-zero temperatures or from the first snow? We don't know exactly – but winter barbecues are very much in vogue. That's why we asked our SPICEvips "Knockstone BBQ Team Austria" for a winter game recipe – and they told us a real treat ... which you can of course also cook in the kitchen in the pan and in the oven.
Preparation celery puree
Peel celery and potatoes and cook in a saucepan with water until soft. Then the potatoes and celery are pushed through a potato press and passed through a sieve. Then add butter, cream, mascarpone, lemon juice, rosemary, salt and black gold according to taste and fold in.
Preparation Knockstone Wild Rub
Mix all ingredients well in a bowl and then set aside for the saddle of the deer.
Preparation of deer saddle
Free deer back fillet from tendons. Salt, pepper, grill briefly and set aside. Clean the deer shoulder and fry with the sliced root vegetables, deglaze with red wine and venison stock and bring to a boil. Put the bacon on top and brush with wild liver cheese add the fillets, sprinkle with Knockstone Wild Rub and roll it up. Then grill briefly and pull up in the smoker to a core temperature of 53-55 degrees.
Brush the tramezzini with oil, spread wild liver cheese evenly on top and roll the fillet with it and pack it in alufolio, grill and also pull up in the smoker to a core temperature of 53-55 degrees.
Then cut both variants into slices and arrange with the ragout and the celery puree.
Finished is a wonderful game dish á la Knockstone BBQ Team Austria