{"id":8715,"date":"2023-07-26T07:29:00","date_gmt":"2023-07-26T05:29:00","guid":{"rendered":"https:\/\/myhome.at\/?p=8715"},"modified":"2023-07-22T07:31:41","modified_gmt":"2023-07-22T05:31:41","slug":"game-on-the-grill","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/game-on-the-grill\/","title":{"rendered":"Game on the grill!"},"content":{"rendered":"\n

Game on the grill!<\/strong><\/p>\n\n

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. <\/p>\n\n

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.<\/p>\n\n

Mr. Ksoll, summertime is barbecue time. But many people do not dare to put even game on the grill. Why?<\/strong><\/h3>\n\n

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.<\/p>\n\n

Which game meat is best for grilling and why?<\/strong><\/h3>\n\n

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.<\/p>\n\n

How do I recognize good quality game meat?<\/strong><\/h3>\n\n

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.<\/p>\n\n

And the durability?<\/strong><\/h3>\n\n

Fresh game meat should not be stored in the refrigerator for more than two days. If it smells sweet or sour, it is spoiled.<\/p>\n\n

Does venison work on any grill, so whether charcoal, gas or electric?<\/strong><\/h3>\n\n

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!<\/p>\n\n

What do I have to keep in mind when grilling venison – after all, they say it quickly becomes tough and dry?<\/strong><\/h3>\n\n

In any case, here you can stick to the core temperatures. (Notes: https:\/\/kerntemperatur.org\/wild\/kerntemperatur-wildfleisch\/)<\/a><\/p>\n\n

What marinade would you recommend?<\/strong><\/h3>\n\n

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.<\/p>\n\n

And what side dishes with what game?<\/strong><\/h3>\n\n

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.<\/p>\n\n

Recipe:<\/h3>\n\n

Leg of venison whole (serves 4)<\/em><\/strong><\/p>\n\n

Ingredients:<\/em><\/strong><\/p>\n\n

1 leg of venison (with bone, but without final bone)<\/p>\n\n

150 g butter<\/p>\n\n

150 g apple cider vinegar<\/p>\n\n

2 tsp green peppercorns (crushed)<\/p>\n\n

150 g honey<\/p>\n\n

150 ml apple juice<\/p>\n\n

some rapeseed oil<\/p>\n\n

Preparation:<\/em><\/strong><\/p>\n\n