John Myers
Contents
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Ingredients
- 250 g Saddle of venison released
- 250 g Asparagus green fresh
- 1 pinch Sugar
- 1 tablespoon Butter
- Salt and pepper
- Rosemary and thyme
Instructions
- Prepare the asparagus and wrap a little butter, salt, and pepper in aluminum foil and place in the grill preheated to 140 degrees on the upper grid. Cooking time approx. 20-22 minutes
- Brush the loosened saddle of venison lightly with thin butter, season with salt and pepper. Place on the grill 10 minutes after the asparagus and cover with rosemary and thyme
- 3-5 minutes before the end of the cooking time, place the rosemary and thyme on the grill fire, open the aluminum foil, put a little sugar on the asparagus and place the open aluminum foil with the asparagus on the lower grid for about 1 minute
- Serve the saddle of venison with asparagus, served with roasted baguette, hash browns or fried potatoes
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 1.9gProtein: 10.7gFat: 5.6g
