Barbecued butterfly haunch of venison with a rosemary, garlic and olive oil seasoning

Name: Barbecued butterfly haunch of venison with a rosemary, garlic and olive oil seasoning
Cuisine: British
Ingredients: 1 venison haunch, boned and butterflied; 3 tbsp chopped fresh rosemary; 3 large cloves garlic; 3 large cloves garlic; 150 ml olive oil; 180 g Maldon salt

Haunch

Preparation info

Serves
6
(depending on size of haunch)

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

My son Luis loves cooking with me and this is a recipe that allows him to get messy when marinating butterfly haunches. This is a very simple recipe which can be made anywhere, without too much preparation. It tastes wonderful and is similar to my Whole Carcass recipe but here it uses a more manageable joint.

Ingredients

1 venison haunch, boned and butterflied
3 tbsp chopped fresh rosemary
3 large cloves

Method

Take the haunch and cut the shank off at the joint. Keep this for another day as a shank is too tough to cook on a BBQ. Open bone the thigh by cutting down onto the bone, following it then cutting around it.

Once the bone is out, make a cut either side of where the bone had been to flatten out the venison and make it all one thickness. (Ask your butcher to butterfly the cut for you if y