Whole grilled deer over fire

Ingredients for Whole grilled deer over fire

Instructions for Whole grilled deer over fire

To prepare the Whole grilled deer over fire recipe, please follow these instructions:

Lighting:
The boil is started 1 hour or 2 before the animal is on the grill to make a filament, but it is also necessary to put the burners on during cooking. Most burn in front of and behind.


Preparation of the animal:
The animal is laid on a table with the legs upwards. The sternum, the leg of the leg and the halibut are saved through, so that the animal can lie flat on the spine.

The animal is turned to the sides to make it as flat as possible. The ladder is laid over the animal. The legs are attached to the copper or iron wire, the back is fastened 2 places around the spine, using the thread as the cervical needle, neck and throat fasten. Rubbish with coarse salt.


Roasting:
Total cooking time 5 - 6 hours depending on the heat of the glow, distance to glow / flames approx. 1 meter. During the frying, the animal is turned about Every 15 minutes. After a few hours the animal is brushed with oil.


Udskærring:
The animal is cut out on a large board or on a garden table covered with double plastic foil and white tablecloth.

Crates and bows are broken and cut into slices. The chest of deer is not good enough as it gets very hard. The fillets are cut free and cut into slices.

The meat that is not used for the first serving, be kept underneath aloe oil and some tea towels and cut out later.