Recipe: Midsummer Buck Barbeque Sticks
Recipe: Midsummer Buck Barbeque Sticks
Servings: 2
This is what you need:
Roe buck backstrap
Venison sausages
Signature marinade vol. 2
Hot n’ sweet marinade
Signature marinade vol. 2:
Mix as you like, make sure the beer covers the meat
- 33 cl beer
- 0,5 dl. olive oil
- 1 tbsp. Worchester sauce
- 0,5 tsp. dijon mustard
- Fresh pepper corns
- Shallot, sliced or chopped
- Garlic, minced
- Fresh thyme
- Salt
Hot n’ sweet marinade:
- 1 tbsp. smoked pepper
- 1 tbsp ketchup
- 1 tsp. brown sugar
- 2 tsp. hot sauce
- 0,5 dl. olive oil
- Salt and freshly ground pepper
Here's how you do it:
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In the morning: clean and trim roe buck backstrap. Mix marinade ‘’Signature marinade vol.2’’ and let the backstrap meat marinate for a couple of hours. Preferably from morning to evening.
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Pour away the Signature marinade vol. 2 and place the roe buck backstrap on a plate for 15 minutes before we start cooking. Meanwhile…
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Slice venison sausages and mix the ‘’Hot n’ sweet marinade’’.
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Add the roe buck and sliced sausages one by one to a BBQ stick. Brush with ‘’Hot n’ sweet marinade’’ and barbeque for 2-3 min on each side.
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Serve with your favourite addings! For example, a green crispy salad, creamy yoghurt dressing and roasted potatoes.
Happy midsummer & happy cooking!
Text and photo: Mette Karin Petersen
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