GAME FROM THE BARBECUE: VENISON FILET
30 min
- 1 xsaddle of venison
- 1 glassdried tomato
- 8 xsage leafs
- 2 sprigspeppermints
- 2 sprigslemon balm
- 2 tbspolive oil
- 1 pinchsalt and pepper
shopping list
This recipe is on the shopping list for 2 .
Directions
Chop the dried tomatoes, salt, pepper, sage, mint, lemon balm and the olive oil in the beaker, using the bamix® with the meat mincer. Then blend the mixture to make a marinade, using the bamix® with the mincer.
Rub the filets with the marinade and leave to infuse in a cool place for a few hours. Last but not least, the meat should be barbecued (150 degrees, 30–40 minutes), turning it several times to avoid burning the herbs.
