Как за 10 минут на углях приготовить сочную нежную оленину — простой лайфхак без маринада

Ingredients

• 4 pieces Potatoes (medium‑size, scrubbed clean)
• 2 tablespoons Unsalted Butter (cut into small cubes)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 sheets Aluminum Foil (heavy‑duty, 12‑inch squares)
• 500 grams Venison Steak (trimmed, cut into thin slices (~0.5 cm))
• 1 tablespoon Olive Oil (for brushing the meat)
• 1 sprig Fresh Rosemary (optional, adds aroma)

Instructions

1. Prepare the Potatoes

   Wash the potatoes thoroughly, pat dry, then place each potato on a sheet of aluminum foil. Add a small piece of butter, a pinch of salt and pepper, and wrap tightly, sealing the edges.

   Time: PT5M

2. Cook Potatoes in Coals

   Nestle the foil‑wrapped potatoes directly into the hot coals, turning them once halfway through. Cook for about 30‑40 minutes until a fork slides easily into the center.

   Time: PT35M

   Temperature: Hot coals (~400°F)

3. Slice and Season the Venison

   While the potatoes cook, place the venison on a cutting board and slice into thin pieces (about ½ cm thick). Drizzle with olive oil, sprinkle with salt and pepper, and optionally rub with a rosemary sprig.

   Time: PT10M

4. Grill the Venison

   Lay the seasoned venison slices directly on the hot coals or grill grate. Grill 2‑3 minutes per side, or until a nice brown crust forms and the interior reaches about 130°F for medium‑rare.

   Time: PT6M

   Temperature: Hot coals (~500°F)

5. Rest and Serve

   Remove the venison from the heat, let it rest for 2 minutes, then serve alongside the hot foil‑wrapped potatoes. Unwrap the potatoes carefully to avoid steam burns.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g