Reindeer Tenderloin is a real treat. This one is served with cauliflower (grilled whole) and tomatoes.
Wildboar Tenderloin is so tasty on the grill! We’re stuffing this one with figs, we’re glazing it with Lemon Curd and then we wrap it in bacon. Yummy!
Moose Chuck Roast is a cut of beef that lends itself perfectly for some true barbecue. It contains fat and connective tissue which means low ‘n slow will do the trick. Here’s how I smoke it.
Italian meatballs are just great on the grill! We smoke them first, before simmering in tomato sauce with grated parmesan on top. Seriously good stuff.
Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.
Here’s another version of the BBQ fatty. I use minced deer meat, and wrap it in bacon. This version has some chili flakes in it, to add a bit of sting. Super easy, and with great flavor.
This is a souped up, or luxury version of an Italian classic; bolognese sauce. Here we’re making it on rather lean meat, roe deer, which is complemented by smoked bacon. A fantastic combination!
A BBQ Fatty is an American classic. A fatty is a minced meat sausage with some kind of filling that you smoke on your grill. The meat is usually ground beef or pork sausage. The filling is often cream cheese, grilled fresh chili pepper, grated cheddar cheese and other stuff. There are as many fillings as there are pit masters. Here we make one from ground (fallow) deer, since that was what I had in my freezer.
Here we are using coffee as a spice to add flavor to a deer roast.