Another recipe from my new beloved cookin book... one half of this dinner... the other half - Roesti - is a traditional Swiss thing, but I was sure it would go well with the venison.
The venison itself we bought on Saturday at the farmer´s shop, her brother shot it a few days ago, so it was as fresh as it could be.
I marinated it for app. 24 hours with a marinade consisting of a special (seafood) rub, mustard and redwine. Additionally I prepared a raspberry marple syrup glaze. To be honest I´m no big fan of fruit and meat but in this case it really surprised me in a positive way... it´s a perfect match!
While the potato was roastin in the pan I fired up the grill and put the venison with a plank on it. From time to time I glazed it and cooked to a core temperature of 60 °C / 140 F... it came out exactly like we wanted it: medium rare.
A Chateauneuf de Pape was the perfect beverage for that really tasty dinner... I thought the grillin season is over but it seems to start just now...
Roesti in the pan
Glazed venison on the grill