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Grilled leg of young venison with pancetta and Savoy cabbage

A delicious recipe from worldchampion barbecue, Peter de Clercq (Belgium)

150 ml water
50 g instant game marinade
1 leg of young venison (1 kg)
meat marinade
herbs for meat
2 shallots
300 ml red wine
2 sprigs of thyme
2 bay leaves
200 ml game stock
salt and pepper
1 pinch cardamom
20 slices pancetta
1/2 Savoy cabbage
1 pat of buttermace (or massis banda, which is related to nutmeg and available at better grocers, or herbs for vegetables)

For use on the barbecue:
1 handful of beer smoking chips, soaked in water 

Mix the instant marinade with the water in a bowl and spray it evenly in the meat. Rub the meat with meat marinade and season with herbs for meat. Grill the meat for 45 minutes on a moderately hot barbeque (180 °C). Scatter a handful of beer smoking chips on the coals. Chop the shallots. Combine them with the wine, thyme and bay leaf in a small saucepan, and reduce to a third of the original volume. Add the game stock and season with salt, pepper and cardamom. Slice the pancetta into strips. Cut the leaves of the Savoy cabbage into the desired shape. Sauté the pancetta and Savoy cabbage in a generous pat of butter, and season with salt, pepper and mace (or massis banda or herbs for vegetables).

Grilled pheasant with chicory and smoked bacon

A delicious recipe from worldchampion barbecue, Peter de Clercq (Belgium).

50 g instant marinade for game
150 ml water
2 pheasants
12 heads of chicory
meat marinade
herbs for meat
butterjuice of 1 lemon
200 ml Champagne
400 ml game stock (or poultry stock)
salt and pepper
8 slices of smoked bacon + 4 slices to dryherb
flavored oil (your choice of herb)
mace (or herbs for vegetables)

For use on the barbecue:
1 beera
little water
1 handful of olive
pits
herbs to scatter on the coals

Mix the instant marinade with the water in a bowl and spray it evenly in the two pheasants. Insert two heads of chicory into the cavity of each pheasant. Rub the pheasants with meat marinade and season with herbs for meat. Grill the pheasants for 1 hour on a closed barbeque heated to 180 °C over a shallow ovenproof casserole dish containing the beer and a little water. Scatter a handful of olive pits over the coals for added flavor. Place the rest of the heads of chicory in a buttered cooking pot, pour in the juice of one lemon and enough water to cover the bottom of the pot. Place paper towels on top of the vegetables, cover the pot with a smaller lid with a weight on top, and simmer over low heat. After about 30 minutes, remove the chicory and add the Champagne and stock. Reduce somewhat. Season with salt and pepper. If desired, make a roux, add the liquid gradually, and stir until thickened.Wrap the heads of chicory in the bacon and rub with herb-flavored oil. Also season with some mace or herbs for vegetables. Grill the vegetables for 6 minutes, turning frequently. For a delightful grilled flavor, scatter some herbs on the coals or the grill. Keep the vegetables warm under aluminum foil.Now grill the pheasant on a moderately hot grill (180 °C) for ten minutes.Arrange the vegetables on the plate and place the sliced pheasant on top.

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