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Venison fillet
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| A slow cooked roast saddle of venison in the Weber. INGREDIENTS | |
| 1 1/2 kg | gemsbok saddle, whole fillet, thawed and at room temperature |
| FOR THE MARINADE 1 glass of red wine [Obikwa merlot] | |
| 1/2 glass | sunflower oil |
| 1 heaping tablespoon | Maille whole grain mustard |
| 1 teaspoon of ginger and garlic blend [50/50 blend, fresh ingredients] | |
| 1 teaspoon | Lazenby Worcestershire sauce |
| 4 | fresh bay leaves, torn |
| 2 | fresh sage leaves finely chopped |
| 6 leaves | fresh mint, finely chopped |
| 4 leaves | fresh origanum, finely chopped |
| A good dollop of Nando's extra hot peri-peri sauce OR 3 green chillies [seeded if you can't handle heat], finely chopped and a dash of vinegar/fresh lemon juice | |
| salt | |
| freshly ground black pepper | |
Method
1. Get Namibian hardwood, or aromatic hardwood, chop the wood into chunks that fit into the Weber. Stack the Weber with plenty wood, because it will make coals at roughly half the amount of wood you started with. To start the fire, I usually grab 3-4 teabags [used and dried], soak them in paraffin in a saucer, remove, place at the bottom of the wood pile and ignite.
2. While the fire gets going, head off to the kitchen and chuck all the marinade ingredients into a bottle, cap it and shake well until thoroughly combined.
3. Use a plastic or earthenware dish, place the meat in the dish and pour over marinade, and coat well. Turn every 10 minutes or so. Marinade until you are ready to cook, about an hour.
4. When the coals have a layer of white ash on them, but are still quite hot, sear the meat for 8 minutes a side, cover with lid, then remove meat and let it sit in the marinade, keep warm. Remove the grill rack and push the coals to the side, so that you form an outer ring of burning coals with a cool centre. Replace grill rack, place meat in centre and continue cooking. Baste regularly, until done. Roughly 45 minutes for very rare, an hour or more to medium. Don't allow the meat to cook all the way through, it will dry out. Baste regularly with the marinade. When done to your liking, leave to rest for 10 minutes before you carve into wafer thin slices.
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