Shoulder of venison on spruce branches

• 800 g venison shoulder
• some fresh spruce shoots
  and spruce branches
• 600 g potatoes (floury)
• salt
• pepper

For the pepper and cream cheese spread:
• 1 red bell pepper
• 50 g goat cream cheese
• salt
• pepper

For the rub, finely chop the spruce shoots and mix with a little salt. Place in a lidded jar and leave overnight.

Remove skin and sinews from the meat and prepare a grill with a lid or a smoker for 120 °C indirect heat. For the potato rösti, coarsely grate the peeled potatoes and put them in a bowl with a little salt and pepper. Set aside.

Rub the venison shoulder all over with the spruce rub. Line an aluminum or stainless steel dish with spruce branches, add a little water and place the meat on the branches. Place the dish on the grill and grill the meat until a core temperature of 58 °C is reached.

Grill the bell pepper directly on the coals until the skin turns black. Once the bell pepper is soft, peel off the skin and puree the flesh. Let it cool down a bit and mix it smoothly with the cream cheese. Season with salt and pepper.

Heat a closed grill plate. Take the potato mixture in portions from the bowl and squeeze out some of the water. Place on the grill plate and grill from both sides until the rösti are cooked through.

Spread some pepper and cream cheese spread on each rösti and arrange with the meat.

FIRE&FOOD Issue 4-2016