Bruschetta with summer roebuck, asparagus and grilled tomatoes - United States / Canada
Quick and delicious grilled asparagus, tomato, and steak bruschetta—perfect for outdoor cooking on Morsø or Forno Gas grills.
Ingredients
- Bread
- 600 g venison, silverside or another cut from the haunch
- 1 bunch of asparagus
- 20 cherry tomatoes on the vine
- 1 clove of garlic, cut into halves
- 1 tbs chopped broad-leaved parsley
- ½ lemon
- Olive oil
- Salt and pepper
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