Nerevar
Putenfleischesser
Two weeks ago I bought some pieces of Venison in a supermarket, they were frozen, so I decided to cook them today. First of all I marinated them in a mix of olive oil, apple winegar and lemon juice for 24 hours, then I prepared my skewers and the blueberry sauce, a sweet sauce that I found on the web at this address.
I also found the way to rub Venison: 5 juniper berries and 4 cloves instead of peppercorns, all added with 1 tablespoon of thyme leaves and 2 tablespoon of extra virgin olive oil. With this mix I covered 1 and 1/2 skewer, the others were covered with melted butter and my rub or magic dust rub.
This was my first time with Venison, so I wanted to try Bambi in different ways.
At the same time I prepared the Blueberry sauce with some raspberry inside, just for some color more.
So I prepared my Q1400 for direct grilling with some Whiskey wood chips on the grate. When the grate were hot and the chips started smoking I put all the skewers directly on the grill and close the lid.
I flipped then every 2-3 minutes untill they reached 55°C in the heart.
Well, they were ready and we ate them very fast.
In my opinion, the rub of the original recipe was the best for Venison. It was very very tasty, it married the strong flavour of venison perfectly and was also perfect with the sweet blueberry sauce.
Magic dust was good, a little bit spicy and aromatic, but not like the first one.
My rub was good, but those pieces of meat were the only with the smoking flavour: maybe because butter catches the smoking flavour more than oil and my rub is not so strong to cover it...
Well, everything was good. And with that sudtirol red strong wine for game meat I'm a little bit drunk, so guys we are waiting you on saturday for THE MATCH.
(Italia - Germania, off course. This is THE MATCH. Good luck!)
I also found the way to rub Venison: 5 juniper berries and 4 cloves instead of peppercorns, all added with 1 tablespoon of thyme leaves and 2 tablespoon of extra virgin olive oil. With this mix I covered 1 and 1/2 skewer, the others were covered with melted butter and my rub or magic dust rub.
This was my first time with Venison, so I wanted to try Bambi in different ways.
At the same time I prepared the Blueberry sauce with some raspberry inside, just for some color more.
So I prepared my Q1400 for direct grilling with some Whiskey wood chips on the grate. When the grate were hot and the chips started smoking I put all the skewers directly on the grill and close the lid.
I flipped then every 2-3 minutes untill they reached 55°C in the heart.
Well, they were ready and we ate them very fast.
In my opinion, the rub of the original recipe was the best for Venison. It was very very tasty, it married the strong flavour of venison perfectly and was also perfect with the sweet blueberry sauce.
Magic dust was good, a little bit spicy and aromatic, but not like the first one.
My rub was good, but those pieces of meat were the only with the smoking flavour: maybe because butter catches the smoking flavour more than oil and my rub is not so strong to cover it...
Well, everything was good. And with that sudtirol red strong wine for game meat I'm a little bit drunk, so guys we are waiting you on saturday for THE MATCH.
(Italia - Germania, off course. This is THE MATCH. Good luck!)
and a fantastic story 
