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Venison shank

Venison shank prepared on the BBQ.

Big Green Egg - convEGGtor - drip pan - stainless steel grid - 140°C to 150°C

Ingredients

hammer venison
Coarse sea salt
thyme (finely chopped)
rosemary (finely chopped)
Butter

Preparation

  1. Sprinkle the meat with some coarse sea salt, finely chopped rosemary, and thyme.
  2. Cook the meat, optionally with one chunk of smoking wood, to a core temperature of 58°C.
  3. Wrap the meat with a knob of butter in aluminum foil and cook for another 75 to 100 minutes to a core temperature of 99°C.