Last week I went to visit good friend J Grilla and his lovely wife the Notorious N.A.D who currently reside in Adelaide. In between all the beer drinking we managed to attend a sausage making course, check out a few good eateries and BBQ a ridiculously awesome venison leg.
I had never actually BBQ’d a venison leg before (the prices are far too deer [badoom-tish]) but after a quick consult of google we established it’s like a beef roast – cook it hot and fast and serve medium-rare.
The trusty weber kettle was fired up nice and hot with some smoking chips added for flavour. Let the venison get to room temperature then season with some salt, pepper and oil.
The venison was roasted for around 90 minutes until it hit an internal temperature of around 52 degrees celsius then taken out to rest in foil for 30 minutes. We were targeting an internal temp of around 55c but it’s important to remember that when BBQing hot and fast the roast will continue to cook while resting so take it off before it hits the target temp.
I can’t stress enough the importance of resting roasts – it allows the juices to redistribute throughout the meat ensuring a succulent and juicy meal.
The roast was an absolute winner – the meat was the perfect level of rare in my books!
Stay tuned for a couple more posts from my adventures over in Adelaide in the weeks to come!