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BBQ Vensison and Mulberries
I've had the idea to do this recipe for a while now teaming BBQ vension with sweet berries, earthy sweet beetroot and steamed kale.
I just knew the flavous would work, I went for some sharp sweet mulberries I acquired from a neighbours tree, but blackberries would work well here too.
Fire up a BBQ with a lid, with some lumpwood charcoal and a little oak cask wood for smoke to around 160c set up for gentle direct cooking.
Season a 1.5kg venison joint such as loin with a good sprinkle of coarse sea salt and fresh ground pepper (I used a blend of 5 peppers).
Place the venison over the coals along with a handful of small beetroot and allow to smoke roast for about 40 mins to an hour, until the internal temperature of the venison reaches 55 deg C and the beets are soft.
Place a handful of berries, mulberries or blackberries in a heatproof bowl over the heat and cook for 10 mins.
Allow the venison to rest for 20 mins wrapped in foil. Meanwhile steam a couple of handfuls of kale.
Serve the venison in thhick slices on a bed of the kale and smoked beets. Drizzle over the warm mulberries.
I served mine with a generous helping of sweet potato gratin, which worked really well.
Enjoy!
Marcus Bawdon