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Bruschetta with summer roebuck, asparagus and grilled tomatoes

Recipe by: Nikolaj Juel
Serves: 4


Prepare this dish on Grill '17, Morsø Jiko, Grill '71 Table or Forno Gas

This is yet another super quick and delicious snack for preparation out in the nature, over a fire, or on the Jiko.

The preparation of the dish, which is extremely easy to make, takes only 15 minutes. And, even better, the bruschetta tastes absolutely fabulous.

Trim the hard ends of the asparagus. Season the meat with salt and pepper and place it on the grill. Cook the meat till medium rare, 55-57 degrees. This means that the meat must be soft and not “bounce” back when you press it. Leave the meat to rest.

Toss asparagus and tomatoes in a bit of olive oil and season with salt and pepper. Place the vegetables on the grill and grill for 3-4 minutes.

Grill both sides of the bread. Rub the serving side in garlic. Slice the meat and put it on the bread. Top with grilled asparagus and cherry tomatoes. Squeeze a little lemon juice over each bruschetta, drizzle with olive oil and garnish with broad-leaved parsley. Serve immediately.


  • 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