Ok. Heatwave is maybe overdoing it. But it’s been hot here lately. Easily 27C in the shade and horrible in the sun. And to remind everyone not in NZ, we are lacking that vital part of the sky – the ozone. The sun is scorching. Sunscreen, hats, sunnies. You can never be too careful.
Needless to say, we’ve been BBQing quite a bit. And drinking many a cold beverage. Mostly beer. Otherwise, G&T. And water, litres and litres of water.
So, speaking of BBQing. The following amazingness was gifted to us by Jacob’s dad, who actually got it from a farmer over in the Wairarapa. Yep. Wairarapa Wild Venison Backstrap. Out of this world. Anyway, considering our crazy temps lately, Jacob wanted to do something with it on the BBQ. Enter the Himalayan Rock Salt Slab.
He put it the rock salt on the BBQ for a good 30 minutes or so, then just seared the venison just enough and flipped it. That was all it needed. Yay Jacob and his BBQ skills yo!
Super duper thinly sliced served with salad. Venison in the hot heat of summer? You betcha. (And of course, a little Garage Project goodness.)