FOR THE SADDLE OF VENISON

• 1 saddle of venison, ready to cook,
• boneless and parried,
• approx. 600 g
• 1 tsp sea salt
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 6-8 crushed juniper berries
• 25 ml gin
• 3-4 tbsp olive oil

Preparation

1. For the marinade, grind all the dry spices together. Rub the back with gin and sprinkle evenly with the spice mixture. Cover the saddle of venison and marinate in the fridge for at least 30 minutes.
2. Preheat the grill to 240 °C with the lid closed. Then remove the back from the marinade and rub with oil.
3. Grill the saddle of venison on the BoostZone over a direct heat and with the lid open for a few minutes on all sides.
4. Insert the core temperature probe, reduce the heat to 160 °C and close the lid.
5. Set the desired target temperature and grill the back for 12-15 minutes (core temperature approx. 55 °C).
6. Cut the saddle of venison into slices.
7. OUR TIP: Serve with a marinated autumn herb salad and pumpkin puree.