Venison fillet baked in clay from the Big Green Egg
A spectacular and delicious dish for Christmas: venison fillet baked in herbal hay and clay from the Big Green Egg. You’ll be surprised how easy it is to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biggreenegg.eu.
Ingredients
- 500 g venison fillet, membrane removed
- 1 handful of hay
- 1 onion
- 1 bulb of fresh garlic
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 5 bay leaves
- 4 tbsp olive oil
- flour for dusting
- 500 g modelling clay
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