Marinated rump of venison, served with rosemary flatbreads and yoghurt dip

Serves 2

Ingredients

1 rump of venison

4 sprigs of rosemary

4 large garlic cloves, peeled and thickly sliced

10 juniper berries lightly crushed

50ml olive oil

 For the flatbreads

500g plain flour

290g milk

5g dried yeast

15g salt

5g sugar

60g Greek yogurt

30g melted butter

2 large clove garlic (pureed with a pinch of salt)

4 sprigs rosemary

 For the yoghurt dip

200g Greek yoghurt

1 teaspoon smoked paprika

Juice of one lemon

1 clove of garlic, minced

1 teaspoon dried oregano

Drizzle of olive oil

Salt and pepper

Method

Start the day before and marinate the venison with the oil, garlic, juniper, and rosemary and leave it in the fridge overnight. Mix the ingredients for the yoghurt dip in a small bowl and leave it in the fridge.

Make the dough for the flatbreads about 2-3 hours before you are going to cook. First, pick and finely chop the rosemary, and peel and chop down the garlic with a pinch of salt down to a puree.

Put all the ingredients into a mixer bowl, with the dough hook mix on speed 2 for 12-15 min until smooth. (It is quite a firm dough) this can also be needed by hand. Roll the dough into a ball and put it into an oiled bowl, cover with cling film, and leave to prove for around 2 hours.

When the BBQ is ready, season the venison well with salt and pepper and place it on the hot grill. Turn occasionally until well caramelized all over. Place the venison on the middle rack and close the lid for 6-8 minutes for rare, longer if preferred. Allow to rest of the BBQ while you cook the flatbreads.

Knockback the dough and roll into approx. 100g balls, and with a rolling pin on a floured surface, roll until about 3-4 mm thick. Place each flatbread on the hot BBQ and turn once the bread starts to bubble and rise. Give it a minute or so on the other side and remove. Keep in a folded tea towel while you cook the rest.

Slice the venison and serve with the flatbreads and yoghurt.

Finally, enjoy!