mixed grill of the hunt

mixed grill of the hunt

Partridge with bacon: remove the skin from the partridge fillets. Put them for one hour in a marinade of olive oil, finely chopped onion and crushed garlic and a spice mix of crushed juniper, cloves, coriander, pepper and salt. Then wrap the fillets in a slice of bacon without the rind. Put them on a moderately hot barbecue grill for 10 to 15 minutes, turning them a few times. Check regularly, the meat must remain juicy. Venison burgers: put a doe or deer roast through the meat grinder. Season with salt and pepper, dried parsley and dried garlic powder. Turn them into hamburger patty and grill them for about ten minutes until the meat inside is bloodless. Deer calf skewers: choose a high-quality fillet of deer calf and cut it into cubes about two centimetres thick. Clean the sweet potato, parsnip and Jerusalem artichoke and cut them into round slices, one centimetre thick and the same diameter as the meat. Steam the slices until they are half cooked. Now make brochettes of the meat and vegetables on soaked wooden skewers. Spray with olive oil. Grill the brochettes for about ten minutes on all sides or until the meat has the desired 'cuisson'. Marinated wild boar steaks: make a marinade of red wine, olive oil, leek, onion, celery, crushed garlic, crushed juniper berries, cloves, pepper and salt. Leave the steaks to marinade for one hour. Pat dry with kitchen paper, spray with olive oil and grill over fairly hot coals on the barbecue to sear them. Grill them further until the desired doneness at a lower temperature. Grilled pumpkin skewers: Cut a peeled butternut squash into large cubes. Peel and cut red onion into four pieces. Remove most of the leaves from the rosemary sprigs, but leave the top on. Make brochettes of both vegetables on the rosemary skewers. Cook the brochettes for 1 minute in the microwave. Then drizzle them with a vinaigrette of olive oil, sesame oil and honey. Grill the skewers, turning regularly, but make sure that the rosemary leaves at the top of the skewers do not burn.
ingredients - info
wild boar steaks red wine leek carrots celery butternut squash red onions rosemary sprigs sesame oil honey mushroom mix truffle oil apples icing sugar cinnamon cranberry compote potato croquettes chestnuts
Grilled mushrooms: chop the mixture of forest and chestnut mushrooms. Drizzle with a mixture of olive oil and truffle oil. Grill them in a barbecue pan with holes over a moderate heat. Shake regularly. Season with pepper and dried parsley. Grilled apple slices: do not peel the apples, but core them and cut them into centimetre-thick slices. Dust them with olive oil and grill them on the barbecue over medium heat. Then dust them with a mixture of icing sugar and cinnamon. Serve with warm cranberry compote, grilled potato slices and as you like other preparations with seasonal vegetables, such as fried sprouts with chopped onion. Just for the pleasure of serving, you can also add a bowl of roast chestnuts or serve them with the aperitif.
This autumn barbecue can be adapted with other game such as hare back or pheasant. The decisive factor is indeed the hunting loot, or what the shop currently has on offer in terms of game products.
Nederlands - français
partridge bacon olive oil onions garlic juniper berries cloves coriander salt & pepper venison roast dried parsley garlic powder venison fillets sweet potatoes Jerusalem artichoke parsnip
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Belgian Cuisine and more creative cooking

mixed grill

of the hunt

wild boar steaks red wine leek carrots celery butternut squash red onions rosemary sprigs sesame oil honey mushroom mix truffle oil apples icing sugar cinnamon cranberry compote potato croquettes chestnuts
Partridge with bacon: remove the skin from the partridge fillets. Put them for one hour in a marinade of olive oil, finely chopped onion and crushed garlic and a spice mix of crushed juniper, cloves, coriander, pepper and salt. Then wrap the fillets in a slice of bacon without the rind. Put them on a moderately hot barbecue grill for 10 to 15 minutes, turning them a few times. Check regularly, the meat must remain juicy. Venison burgers: put a doe or deer roast through the meat grinder. Season with salt and pepper, dried parsley and dried garlic powder. Turn them into hamburger patty and grill them for about ten minutes until the meat inside is bloodless. Deer calf skewers: choose a high-quality fillet of deer calf and cut it into cubes about two centimetres thick. Clean the sweet potato, parsnip and Jerusalem artichoke and cut them into round slices, one centimetre thick and the same diameter as the meat. Steam the slices until they are half cooked. Now make brochettes of the meat and vegetables on soaked wooden skewers. Spray with olive oil. Grill the brochettes for about ten minutes on all sides or until the meat has the desired 'cuisson'. Marinated wild boar steaks: make a marinade of red wine, olive oil, leek, onion, celery, crushed garlic, crushed juniper berries, cloves, pepper and salt. Leave the steaks to marinade for one hour. Pat dry with kitchen paper, spray with olive oil and grill over fairly hot coals on the barbecue to sear them. Grill them further until the desired doneness at a lower temperature. Grilled pumpkin skewers: Cut a peeled butternut squash into large cubes. Peel and cut red onion into four pieces. Remove most of the leaves from the rosemary sprigs, but leave the top on. Make brochettes of both vegetables on the rosemary skewers. Cook the brochettes for 1 minute in the microwave. Then drizzle them with a vinaigrette of olive oil, sesame oil and honey. Grill the skewers, turning regularly, but make sure that the rosemary leaves at the top of the skewers do not burn.
Grilled mushrooms: chop the mixture of forest and chestnut mushrooms. Drizzle with a mixture of olive oil and truffle oil. Grill them in a barbecue pan with holes over a moderate heat. Shake regularly. Season with pepper and dried parsley. Grilled apple slices: do not peel the apples, but core them and cut them into centimetre-thick slices. Dust them with olive oil and grill them on the barbecue over medium heat. Then dust them with a mixture of icing sugar and cinnamon. Serve with warm cranberry compote, grilled potato slices and as you like other preparations with seasonal vegetables, such as fried sprouts with chopped onion. Just for the pleasure of serving, you can also add a bowl of roast chestnuts or serve them with the aperitif.
This autumn barbecue can be adapted with other game such as hare back or pheasant. The decisive factor is indeed the hunting loot, or what the shop currently has on offer in terms of game products.
partridge bacon olive oil onions garlic juniper berries cloves coriander salt & pepper venison roast dried parsley garlic powder venison fillets sweet potatoes Jerusalem artichoke parsnip
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS