Summer venison with melon

> 1 hour
4 persons
Medium
BBQ
Summer venison with melon

Craving some game meat in the summer? This is the perfect recipe. The freshness of the melon complements the venison very well. This recipe is crafted by a professional chef and brought to you by BEEF&STEAK. If desired, you can easily order the products via the links/overview provided below.

Ingredients


  • 1 kilogram Venison tenderloins
  • 500 grams green beans
  • 1 piece shallot
  • 1 piece watermelon
  • 4 slices of Parma ham

Preparation

Here's how to prepare this recipe!


  • 1. Clean the piece of meat thoroughly, removing any membranes.
  • 2. Using a vegetable peeler, create long strips from the green beans and finely chop the shallot.
  • 3. From the watermelon, cut 4 rectangular bars measuring 2 cm x 2 cm x 8 cm. Coat them lightly with olive oil and season with a pinch of salt.
  • 4. Dry the slices of Parma ham in the barbecue at 70 degrees Celsius until completely crispy, using indirect heat.
  • 5. Brush the meat with a bit of oil and season with black pepper and salt. Grill over direct heat on the barbecue grate until golden brown on all sides. Then, let it continue cooking indirectly for 5 minutes at a temperature of 160 degrees Celsius. Rest the meat wrapped in aluminum foil afterward.
  • 6. Sauté the green beans and shallot together in a small skillet with butter until tender-crisp, seasoning lightly with salt.
  • 7. Grill the watermelon on all sides over direct high heat on the barbecue.
  • 8. Place a portion of the grilled watermelon on each plate, and next to it, place a bundle of the green bean rolls secured with a small meat fork.
  • 9. Slice the meat and arrange it on the plates. Garnish with crispy Parma ham, inserting it into the watermelon.