Grilled venison leg

Ingredients for 4 servings:

• 1 leg(s) or shoulder of venison (approx. 1100 g, with bone)
• 3 tbsp olive oil, good
• some water, maybe
• some fresh herbs (e.g. rosemary, thyme, oregano)
• some chili pepper(s), red, pureed or pepper from the mill
• Salt
• 1 package of breakfast bacon

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 10 minutes

prepared on the gas grill with lid

Mix together the olive oil, herbs, chili or pepper, and salt to make a marinade (you can also dilute it with a little water or more olive oil) and brush it onto the leg of venison. Marinate in a freezer bag overnight, or better yet, for 24 hours. Preheat a gas grill with a lid (250°C) and grill the leg for about 5-6 minutes on each side. Place the leg of venison bone-side down and cover the top with bacon slices to prevent the meat from drying out. Close the lid. Turn off the middle gas source on the grill so that the heat only comes indirectly from the side, and reduce the temperature to 100°C. After about 40-45 minutes, insert a grill thermometer into the leg; the temperature on the bone should be about 65-70°C; this will ensure the leg is cooked through but still nice and juicy and pink. Let it rest for a few minutes before cutting so that the meat juices don’t run out immediately and can collect.