Reerug met black-pepper sauce van de barbecue

Venison with black pepper sauce from the barbecue

James Snoerwang

Venison saddle is a deliciously tender piece of meat that's perfect for the barbecue. With a hearty black pepper sauce, it remains an accessible dish that many people enjoy. A quick grilling, some resting time, and you have a wonderful dish for a cozy barbecue.

Number of persons: 4

Preparation time: 30 min

Ingredients:

  • Deer back
  • 2 shallots
  • 2 cloves of garlic
  • 30 ml soy sauce
  • 250 ml game stock
  • "lots" of black pepper (2 tablespoons freshly ground)
  • Cornstarch or other binding agent

    Preparation:

    1. Start by making the sauce, chop the shallots and garlic very finely

    2. Heat a pan with some neutral oil and fry the shallots and garlic in it.

    3. Add the black pepper and fry briefly

    4. Add the soy sauce and game stock and let it reduce slowly over low heat

    5. If the sauce remains too watery, add some cornstarch or thickener to thicken the sauce

    6. Remove the venison loin from the refrigerator an hour before preparation to allow it to come to room temperature.

    7. Pat the back dry and rub with olive oil

    8. Cook the back on the barbecue for 2-3 minutes per side or until a core temperature of 54 degrees

    9. Slice the back and serve with the pepper sauce

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