Post by nath on Sept 4, 2014 0:27:55 GMT 10
Rubbed the venison rack with a mixture or mustard, honey, garlic, rosemary, thyme, salt and pepper.
Glad wrapped and put in the fridge for an hour or so.
(Prior to that I scraped and cleaned up the bones a little for better presentation)
Fired up the GA for indirect with all vents fully open. Was running iust below 400F most of the time.
Sat the venison onto the GA with temp probe in place and shut the lid.
Whilst The rib roast was rapidly heading towards the target internal temp of 145F, I reduced some red wine, beef stock and water in which I had some juniper berries rolling around imparting flavour.
When it was reduced by half I strained the reduction of the juniper berries, and returned the liquid to the saucepan, then I added some diced up dried cranberries and a little bit of corn starch to thicken.
Simmered for a few minutes and added a knob of butter to finish.
I also had some pre prepared winter veg (carrot, turnip and beetroot) blanching until tender.
And some potatoes pushed through a ricer into a smooth mash.
When the rib roast hit an internal temp of 145F I removed to a plate to rest.
Dropped the cray tail with garlicky herby butter on it onto the grill directly over the coals.
Let it get friendly with the coals for a few minutes shell side down, and then flipped onto flesh side to finish up.
Threw it on a plate (sort of)
And served it up!
Roast rack of venison, grilled garlic lobster tail, served on potato mash with a juniper and cranberry reduction and turned winter vegetables.
Surf and Turf. My way.
Glad wrapped and put in the fridge for an hour or so.
(Prior to that I scraped and cleaned up the bones a little for better presentation)
Fired up the GA for indirect with all vents fully open. Was running iust below 400F most of the time.
Sat the venison onto the GA with temp probe in place and shut the lid.
Whilst The rib roast was rapidly heading towards the target internal temp of 145F, I reduced some red wine, beef stock and water in which I had some juniper berries rolling around imparting flavour.
When it was reduced by half I strained the reduction of the juniper berries, and returned the liquid to the saucepan, then I added some diced up dried cranberries and a little bit of corn starch to thicken.
Simmered for a few minutes and added a knob of butter to finish.
I also had some pre prepared winter veg (carrot, turnip and beetroot) blanching until tender.
And some potatoes pushed through a ricer into a smooth mash.
When the rib roast hit an internal temp of 145F I removed to a plate to rest.
Dropped the cray tail with garlicky herby butter on it onto the grill directly over the coals.
Let it get friendly with the coals for a few minutes shell side down, and then flipped onto flesh side to finish up.
Threw it on a plate (sort of)
And served it up!
Roast rack of venison, grilled garlic lobster tail, served on potato mash with a juniper and cranberry reduction and turned winter vegetables.
Surf and Turf. My way.
