Picanha from deer

For a barbecue where you want to make a splash, venison picanha is a real show-stopper. This tender red deer rump, perfect for roasting whole, boasts a rich flavor and succulent texture that will impress friends and family. Easy to prepare and delicious with a fresh chimichurri or spicy chermoula, this game adds a unique touch to any barbecue.

Number of persons: 4-6

Preparation time: 30 minutes

Ingredients:

Preparation:

1. Before preparing, allow the picanha to come to room temperature by removing it from the refrigerator an hour in advance.
   
   
2. Pat the picanha dry with paper towels and rub it 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. Slice the picanha and serve with a nice sauce