Serving: 10-12 sticks
This is what you need:
500 g. venison, cut from fillet, tenderloin or back leg
10-12 salad leaves
Pickled red onion
Fresh tarragon, finely chopped
Salt and pepper
Here's how you do it:
Turn up the fire – either a bonfire or your barbeque!
Trim and clean the meat and cut into mouth-size pieces.
Place 5-7 pieces of meat on a grill stick, so it gets the same length as the salad leaves. Season with salt and pepper.
Grill your venison barbeque sticks for about 2-3 minutes on each size, cooking time depends on the heat of your bonfire or barbeque.
Meanwhile, mix fresh chopped tarragon, mayonnaise, salt and pepper.
Build your venison grill stick in a fresh crispy salad leaf.
Text and photo: Mette Karin Petersen
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