An amazing way to serve deer back from the barbecue. Even though venison is the most delicate piece of meat, you can also prepare it on the barbecue. The black pepper sauce goes very well with this and ensures that it remains an accessible dish for everyone.
Number of persons: 4
Preparation time: 30 min
Ingredients:
- Deerback
- 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:
-
Start by making the sauce by chopping the shallots and garlic very finely
- Heat a pan with some neutral oil and fry the shallots and garlic
- Add the black pepper and fry briefly
- Add the soy sauce and game stock and let it reduce gently over low heat
- If the sauce remains too watery, add some cornstarch or binding agent to thicken the sauce
- Remove the roe deer from the refrigerator an hour before preparation to allow it to come to room temperature
- Pat the back thoroughly dry and grease with olive oil
- Bake the back on the barbecue for 2-3 minutes per side or until a core temperature of 54 degrees
- Carve the back and serve with the pepper sauce
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