WITH HAY SMOKED FALLOW DEER SADDLE

WITH HAY SMOKED FALLOW DEER SADDLE

For about 4 to 6 persons 

This awesome preparation of fallow deer is an absolute eye-catcher for a dinner with good company. Finding a fallow deer saddle will not be easy, but a good poulterer can certainly make one upon request. If you are not lucky enough that you slaughter a deer yourself or your poulterer can't figure it out, don't worry. Of course it's possible to prepare this recipe with venison back fillets or any other steak part. The advantage of preparing meat on the bone is that the meat contracts less during cooking and therefore suffers less, which is why I like to do this and take the effort. Furthermore, using hay and herbs is a nice addition, the hay will give off good taste during preparation and you can taste that. The smells that leave the BBQ during the preparation will make your guests very enthusiastic. Good luck and have fun with this wonderful recipe.

INGREDIENTS

• Fallow deer saddle, (1,4kg)

• Fresh vadouvan, 25 gr (ISFI)
• Fresh rosemary 6 branches
• Fresh bay leaf 8 leaves
• Garlic granulate
• Onion granulate
• Salt
• Pepper
• Olive oil
• Hay

NECESSITIES

• Kamado off other BBQ with lid and indirect heating option
• Kamado heat shield
• Grill grate, preferably cast iron
• Cast iron skillet or other baking dish
• Hickory smoke wood
• Butcher's rope
• Knives
• Cutting board
• Core thermometer
• Plastic bag

PREPARATION 1 DAY IN ADVANCE

Fire up the BBQ to grill, make sure the grill grate is hot and grill the saddle nicely. Lubricate the saddle with some olive oil, then sprinkle it subtle with some garlic and onion granulate. Place the bay leaf, rosemary and vadouvan spices on and under the saddle, place in a plastic bag and massage firmly into the meat.

PREPARATION DAY

• Remove the saddle from the bag and cut it lengthwise along the spine on both sides until it touches the bone.
• Place the rosemary, vadouvan and bay leaf between the backbone and the meat, salt the meat and then tie the saddle back up with butcher's rope.

• Spread a generous layer of good quality hay on the skillet or baking dish, place the saddle on the hay.
• Fire up the BBQ and make sure the dome is well preheated, then place the heat shield when using a kamado and achieve a temperature of 110 to 120 degrees.
• Place the core thermometer well in the center of a fillet.
• Add a handful of hickory smoking wood or hickory pellets to the glowing charcoal, make sure this is enough for about 20 minutes of subtle smoke.
• Place the dish with the saddle in the BBQ and keep the temperature stable at around 110 degrees.