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.
- 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
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.