GENIAL! Entdecken Sie ein einfaches Grillrezept für eine köstliche Rehkeule vom Gasgrill mit Beilagen. Dieses Gericht wird nicht nur Ihre Geschmacksnerven verwöhnen, sondern auch Ihre Gäste beeindrucken. Mit nur wenigen Schritten und Zutaten können Sie dieses Genießer-Erlebnis auf den Tisch bringen. Lesen Sie weiter, um zu erfahren, wie Sie die perfekte Rehkeule vom Gasgrill zubereiten können.

GENIAL! Rehkeule vom Gasgrill mit Beilagen! Einfaches Grillrezept

Welcome to this new video on meet and greet. Today, we will be cooking a wild recipe, namely venison leg, and I will show you how to prepare a super fast and super easy, yet mouth-watering festive roast using it. We will also be making the sauce and a delicious side dish. Let’s get started!

Before we dive into the recipe, it’s important to note that for many people, obtaining such meat may be challenging. Not everyone has the privilege of having a trusted hunter nearby to rely on, and that’s why I recommend joining the grill community group on Facebook. Our network is vast, and people are always willing to help. If you want to be a part of this community, don’t just join the group; subscribe to this channel too. Here’s a handy tip, until September 30th, you can get a 15% discount on everything at Adventure, including Recall.

Now let’s move on to the recipe. First things first, preparation is key. This means washing your hands and using marinating gloves to avoid cross-contamination, especially when you’re cooking for someone else. Like all large pieces of meat, the venison leg may have bits of bone, cartilage, or silverskin. If that’s the case, remove them with a small, delicate knife. Next, we need to season the venison leg with a pre-made spice mix. I’ll be using our prototype Rosemary rub, but you can create your mix using the ingredients listed in our PDF recipe. Alternatively, you could buy a premade wild seasoning.

Now let’s make the glace. We need a fruity barbecue sauce, and I have Sido’s Best on hand. Mix in a tablespoon of your chosen seasoning, and blend well. Use this mixture to baste the venison leg while it cooks.

To smoke the meat, place it on the grill, which should be preheated to 120 degrees Celsius, with two smoking pouches. Read the grill’s manual to know the setting in which to cook the meat indirectly, usually the lowest heat setting. To know when the venison leg is perfectly done, insert a meat thermometer and look for a reading of 65 degrees Celsius. You can go up to 75 degrees Celsius for a more well-done roast, but anything higher will make the meat dry out.

For the sauce, use a standard soup vegetable mix and wild stock or beef stock if wild is not available. Pour in around 800 ml of stock, and let it cook alongside the meat to gather the fat and the flavour, until the venison leg is cooked to perfection.

Finally, for the tasty side dish, you may opt for roasted vegetables such as potatoes or sweet potatoes or choose your preferred vegetable.

In all, this recipe is super simple, yet full of flavours that will wow your guests at any festive season. All it requires is patience, good preparation skills, and the right seasoning.

Enjoy!
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