Neck of venison

Name: Neck of venison
Ingredients: venison neck; Coarse sea salt; Thyme; Butter; Rosemary

Neck of venison prepared on the BBQ.

Big Green Egg - cast iron grid - 220°C to 250°C
then: Big Green Egg - convEGGtor - drip pan - stainless steel grid - 140°C to 150°C

Ingredients

venison neck

Coarse sea salt

Thyme

Butter

Rosemary

Sprinkle the meat with some coarse sea salt and grill it on the cast iron grate for about 12 minutes until the meat has a nice roasting.
Wrap the meat with a knob of butter, finely chopped rosemary, and thyme in aluminum foil.
Cook the meat for another 60 to 75 minutes until it reaches a core temperature of 85°C.