-
1
Take the haunch and cut the shank off at the joint, keep this for another day as this is too tough to cook on a barbecue.
-
2
Open bone the thigh by cutting down onto the bone and following it then cut around it
-
3
Once the bone is out place a cut either side of where the bone had been to flatten out the venison and make it all one thickness (ask your butcher to do this for you if you have any problems)
-
4
Place the thyme, garlic, olive oil and salt into a liquidizer and blitz to make a marinade.
-
5
Use Maldon salt as it had large flaky crystals that make a good paste without making the meat too salty
-
6
Take the marinade and rub well into all the venison
-
7
Place the venison into a plastic bag and pour the rest of the marinade over, then tie a knot in the bag and leave for two hours or place it in the fridge overnight, when you take it out allow it to sit for an hour or so
-
8
If you have placed it in the fridge overnight, when you take it out allow it to sit for an hour or so
-
9
Light the Barbecue and allow it to get hot.
-
10
If using charcoal let it burn until white
-
11
Scrape the marinade off the venison
-
12
Place the venison onto the Barbecue and seal well on both sides, then remove from the Barbecue
-
13
Take a large square of foil doubled over four times with the shiny side out to reflect a little heat
-
14
Place the foil in the centre of the Barbecue and then place the venison on top.
-
15
Close the Barbecue lid and allow to cook, turning after 15-20 minutes, then turn and cook for a further 10-15 minutes
-
16
The venison should be cooked rare or medium, then allowed to rest for ten minutes before slicing and serving
