Venison fillet baked in herbal hay and clay
Recipe
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20 minutes
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60 minutes
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80 minutes
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4 persons
Looking for a delicious and impressive dish to serve at Christmas that’s easy to make in your Big Green Egg? Then you’ll love this recipe for venison fillet baked in herbal hay and clay! Venison fillet is a delicious and luxurious cut of meat for your Christmas menu. By grilling the fillet in your kamado first, you will already add an tremendous amount of flavour to it. Don’t grill it too long, as it needs to be wrapped in the hay and clay as raw as possible. After that, all you have to do is wait until the venison fillet is done. The hay adds even more flavour and the clay makes the meat extra juicy. Leave the meat to rest and then put your delicious showpiece on the table. Smash the clay under the watchful eye of your guests and reveal the wonderful creation you have made on your Big Green Egg.
INGREDIENTS
Fillet
- 500 g venison fillet, membrane removed
- 1 handful of hay
- 1 onion
- 1 bulb of fresh garlic
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 5 bay leaves
- 4 tbsp olive oil
- flour for dusting
- 500 g modelling clay
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220°C. Let the venison fillet reach room temperature.
- Meanwhile, put the hay in a bowl. Peel the onion and garlic and roughly chop them. Remove the leaves from the thyme sprigs and the needles from the rosemary, and roughly chop them, along with the bay leaves. Mix these ingredients with 3 tablespoons of olive oil and some salt and pepper through the hay.
METHOD
- Rub the venison fillet with the olive oil and sprinkle with salt and pepper to taste. Place the fillet on the grill and grill for about 1 minute. Turn the venison fillet a quarter turn and grill for another 1 minute. Turn the meat over and grill twice again for 1 minute each time. Close the lid of the Big Green Egg after each action.
- Remove the venison fillet from the kamado and place on a heat-resistant tray in the fridge. Remove the grill, insert the convEGGtor and place the Stainless Steel Grid in the EGG. Heat up to 240°C.
- Meanwhile, dust your worktop with flour and roll out the clay into a sheet of around 40 x 25 cm and 3 mm thick. Put half of the hay mixture on the narrowest side of the clay sheet. Top this with the grilled venison fillet and cover with the rest of the hay. Roll up the fillet in the clay and fold the ends closed.
- Place the (cold) Baking Stone on the grill and place the venison fillet wrapped in clay on top. Insert the pin of the Dual Probe Remote Thermometer through the clay into the core of the meat. Close the lid of the EGG, set the core thermometer temperature to 48°C and bake the venison fillet for about 20 minutes until the set core temperature is reached.
- Remove the venison fillet wrapped in clay from the Big Green Egg. Place on a chopping board and leave to rest for about 8 minutes.
- Put the chopping board on the table and gently tap open the clay with a meat mallet to allow you to cut the meat.
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