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:

• 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.

• Pour away the Signature marinade vol. 2 and place the roe buck backstrap on a plate for 15 minutes before we start cooking. Meanwhile…

• Slice venison sausages and mix the ‘’Hot n’ sweet marinade’’.

• 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.

• 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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