Picanha from deer

For many people, a barbecue also means a beautiful festive piece of meat that is roasted to perfection. Sharing this with friends and family gives the chef pleasure but also a form of pride, he shows his skills.

We looked for a suitable part of the game that meets these requirements and ended up with the tail of the red deer, also known as picanha!

This tender piece of deer hind leg is perfect for being roasted whole on the barbecue.

Steal the show and surprise all your friends in a particularly easy way with this delicious picanha.

We recommend serving with chimi-churri or chermoula sauce!

Number of persons: 4-6

Preparation time: 30 minutes

Ingredients:

Preparation:

1. Before preparing, let the picanha come to room temperature by removing it from the refrigerator an hour in advance
   
   
2. Pat the picanha dry with kitchen paper and grease generously with olive oil, then sprinkle generously with salt and pepper
   
   
3. Place the core temperature meter in the thickest part of the picanha
   
   
4. Sear the picanha on all sides over a hot barbecue
   
   
5. Place the picanha over a less hot part or over indirect heat on the barbecue
   
   
6. Turn the picanha every 5 minutes until the core temperature of 48 degrees is reached
   
   
7. Place the picanha in aluminum foil and let it rest for 10 minutes
   
   
8. Carve the picanha and serve with a nice sauce