Grilled venison fillet with mashed sweet potato, Brussels sprouts and stewed pears

IN ADVANCE

1. For the herb oil, peel the garlic and finely chop the clove. Remove the leaves from the thyme sprigs and the needles from the rosemary, and chop them finely. Mix all the ingredients for the herb oil.
2. Clean the sprouts and peel and chop the shallot. For the sauce, clean the chanterelles.

METHOD

1. Remove the venison fillet from the fridge, rub with the herb oil and allow to reach room temperature. Light the charcoal in the Big Green Egg. Using a half direct, half indirect setting (including raised grid), bring to a temperature of 220°C. You can read how to do this at the bottom of this recipe.
2. For the mash, place the sweet potatoes on the half stainless steel grid and place the skillet on the raised grid to preheat. Close the lid of the kamado and let the potatoes roast for about 30 minutes.
3. Meanwhile, sprinkle the venison fillet with salt and pepper to taste, place on the half cast iron grid and grill for about 2 minutes. Turn the meat a quarter turn and grill for another 2 minutes. Turn the venison fillet over and grill for another 2 x 2 minutes. Close the lid of the Big Green Egg after each action.
4. Place the venison fillet next to the sweet potatoes on the half stainless steel grid and insert the pin of the core thermometer into the core of the meat. Close the lid of the kamado and set the core temperature to 50°C. Add the veal gravy and chanterelles to the cast-iron saucepan.
5. Remove the venison fillet from the kamado when the set core temperature has been reached. Cover loosely with aluminium foil and leave it to rest – the core temperature will rise another 2 to 3°C. Place the cast-iron saucepan on the half stainless steel grid and heat until the veal gravy boils. Meanwhile, melt the butter in the skillet for the Brussels sprouts. Add the shallot and Brussels sprouts and fry for 3-5 minutes until al dente. Turn occasionally, closing the lid of the kamado after each action. Heat the stewing pears in their own cooking liquid.
6. Remove the sweet potatoes from the Big Green Egg and halve them lengthwise. Scoop out the flesh from the skin and mix with the olive oil, salt and pepper to taste.
7. Cut the venison fillet into six equal slices. Spoon a quenelle of sweet potato puree onto each plate. Place a stewed pear next to it and divide the Brussels sprouts and venison fillet between the plates. Spoon the chanterelle sauce on top and garnish with the watercress.

SIMULTANEOUS DIRECT AND INDIRECT COOKING

Are you already familiar with the 5-Piece EGGspander Kit? Together with the various half accessories, it is the perfect tool to combine different cooking techniques and create more cooking surface, among other things. The 5-Piece EGGspander Kit includes the convEGGtor Basket, 2 half stainless steel grates and a two-piece raised grid. For the recipe above, in addition to the 5-Piece EGGspander Kit, you will need a Half convEGGtor Stone and a half cast iron grid.

For the half direct and half indirect setting, place the Half convEGGtor Stone on the lower level of the convEGGtor Basket with a half stainless steel grid above it. Next to it, place the half cast iron grid. For this recipe, place the raised grid on the basket so that you have a larger cooking capacity. You can easily place this setting in the Big Green Egg in one go.