Roast deer mallet in Weber grill

Ingredients for Roast deer mallet in Weber grill

Instructions for Roast deer mallet in Weber grill

To prepare the Roast deer mallet in Weber grill recipe, please follow these instructions:

Fill the mallet with salt, pepper, garlic and parsley, and sew it together or use kødnåle.

Mix oil, oyster sauce, spices and/or herbs, salt and pepper to the marinade and put the mallet herein at least 6 hours, preferably the next day. Turn it occasionally.

Fill a Weber barbecue starts with briquettes and turn on. When the coals are glowing, poured in the Weber Grill on both sides of a drip tray.

The mallet is placed together with the stitching facing up on the grate over the drip tray, place the lid on and that grilled ½ hour. Brush with marinade every 15 minutes.

Mallet, invert, swabbed and grilling with the lid on for another ½-1 hour depending on the size. A club must be marked easily fixed when you press it. Let a club resting wrapped for about 20 minutes before it is cut into slices.

Accessories for summer buck: URF.eks fresh green asparagus, new potatoes.

Sauce beurre blanc (whipped together by nedkogt asparagus water, light game Fund, white wine, whipping cream and cold unsalted butter in small lumps)

Accessories autumn and winter: URF.eks potato rösti, beans and red wine sauce

Tips:
Quatre epices (four spices) can be purchased in specialty shop or mix of: 60 g. white pepper
5 g. carnations
15 g ginger
20 g. grated nutmeg or herbs such as Rosemary, thyme or URf.eks oreganon