Game on the grill!
The meat of venison, deer and co. is not only particularly healthy due to its omega-3 and omega-6 fatty acids, it is also especially tasty. And especially in the warm summer months a good alternative to spit, chop and Co.
Martin Ksoll, chef and founder of the spice manufactory COOK&GRILL in Bad Goisern, is a true expert in the field. And reveals in an interview what you should consider when grilling venison – and how to prepare a leg of venison whole.
Mr. Ksoll, summertime is barbecue time. But many people do not dare to put even game on the grill. Why?
I think people have a lot of respect for preparing and grilling game. Grilling game takes a little more time – that’s a deterrent. Completely wrongly, in my opinion.
Which game meat is best for grilling and why?
That is a question that is not so easy to answer. It is not only the back with the fillets, but equally a hearty leg whole with bone or the shoulder in the so-called Dutch Oven. But also a roe deer liver, delicately smoked on the cedar board. Game meat is very versatile.
How do I recognize good quality game meat?
The color is obvious: if it is reddish to reddish brown, this indicates the freshness of the meat. The younger the animal, the lighter the meat. If the meat has a brownish or black coloration, I would advise against buying it. Fresh meat is also resistant to pressure. Venison and deer should have a slightly nutty odor, while wild boar and wild rabbit should have a neutral odor. Wild hare, on the contrary, has a strong smell.
And the durability?
Fresh game meat should not be stored in the refrigerator for more than two days. If it smells sweet or sour, it is spoiled.
Does venison work on any grill, so whether charcoal, gas or electric?
Yes, it even works perfectly on the pellet grill. A lightly smoked leg of venison whole with bone – this is not only a visual highlight!
What do I have to keep in mind when grilling venison – after all, they say it quickly becomes tough and dry?
In any case, here you can stick to the core temperatures. (Notes: https://kerntemperatur.org/wild/kerntemperatur-wildfleisch/)
What marinade would you recommend?
Personally, I don’t like to use marinades too much, rather a so-called dry rub, which I season the meat with an hour before grilling. To prevent the meat from drying out, I like to use apple cider with melted butter and a matching vinegar. Or currant juice and vinegar.
And what side dishes with what game?
Everything is allowed, starting with the classics like red cabbage, green beans, cabbage sprouts, mushrooms, lentils, etc. As a filling side dish I recommend napkin dumplings, polenta, spelt semolina dumplings or potato dumplings.
Leg of venison whole (serves 4)
1 leg of venison (with bone, but without final bone)
150 g butter
150 g apple cider vinegar
2 tsp green peppercorns (crushed)
150 g honey
150 ml apple juice
some rapeseed oil
- Remove tendons and skins from the leg of venison.
- Finely chop the ingredients for the spice paste and mix with canola oil.
- Rub venison leg with spice paste and grill indirectly in roasting basket at 160 degrees until core temperature reaches 35 degrees.
- In between, brush the venison several times with the glaze.
- The roast should rest for another 15 minutes before carving. In the process, the temperature rises to 57 degrees.
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