This is my take on a Veneto styled pasta dish from North Eastern Italy.
The wild rabbit is cooked on a rotisserie on a barbecue. The rabbit is firstly brined for 24 hours before a homemade dry rub added and finally wrapped in bacon before going on the barbecue. During the cook the rabbit is basted every 15 minutes. The pulled rabbit meat is then used in the ragù and served with fresh tagliatelle.
You do not need a rotisserie to make this dish, instead use the same cooking method but placing the rabbit on a grill and turn once half way through the cook.
Total barbecue time - 60 mins
Difficulty - 🔥🔥
Serves - 2
The marinade for these venison skewers add flavour and a touch of Mexico while also ensuring the meat doesn’t dry out while cooking. Just make some guacamole add sour cream and wrap in tortillas this recipe is perfect for laidback summer evenings.
Total barbecue time - 15 mins
Difficulty - 🔥
Serves - 2
A variation of Peking duck was originally prepared for the Emperor of China in the Yuan Dynasty in 1330. The first restaurant specialising in Peking Duck Bianyifang, was established in the Xianyukou, close to Qianmen of Beijing in 1416.
I have for years been searching for the ultimate Peking Duck recipe for the barbecue and I think I have found it. This is not one of my recipes but instead from the legendary BBQ Champion Harry Soo.
Why try to change perfection?
Total barbecue time - 60 - 75 mins
Difficulty - 🔥🔥🔥
Serves - 4
I hope you enjoy this Chinese venison bao bun recipe that I have created for Chinese New Year.
Braising the venison shoulder this way really makes it tender and succulent.
Total barbecue time - 300 mins
Difficulty - 🔥🔥🔥
Serves - 4
This is an old Umbrian stuffed duck dish reserved for special occasions such as weddings and religious fetes. In traditional recipes the duck is stuffed with braised pig’s ear and trotter, duck liver and pork sausages . However, my recipe is stuffed with veal and pork mince and coated with parma ham.
Total barbecue time - 90 mins
Difficulty - 🔥🔥🔥🔥🔥
Serves - 4
1 whole rabbit
250g smoked back bacon rashers
6 cups of water
½ cup red wine vinegar
6 tbs salt
2 tbs brown sugar
4 garlic cloves
1 tbs rosemary (dried)
1 tbs sage (dried)
1 tbs thyme (dried)
1 bay leaf
1 tbs rosemary (dried)
1 tbs sage (dried)
1 tbs thyme (dired)
1 tsp chilli flakes
1 tsp pepper
½ cup olive oil
1 bay leaf
3 sage leaves
1 sprig rosemary (fresh)
1 sprig thyme (fresh)
1 orange peel
45 g of unsalted butter
30 ml extra virgin olive oil
100 g pancetta, chopped
1 onion, finely diced
1 carrot, peeled and finely diced
1 celery stick, finely diced
3 sage leaves
1 sprig rosemary
180 ml dry white wine
480 ml vegetable stock
250 ml passata
15 g tomato puree
salt and pepper to taste
1. Wet Brine - In a baking dish large enough to hold the rabbit, mix together the wet brine ingredients. Place the rabbit in the dish and cover with cling film and place in the refrigerator overnight.
2. Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels.
3. Dry Rub - In a pestle & mortar place all dry rub ingredients and pound to a fine powder. Spread the rub over all surfaces of the rabbit and then wrap it fully with the bacon rashes to keep it moist and delicious. Cover with plastic wrap and refrigerate for 60 mins.
4. Remove rabbit from refrigerator 60 mins before placing on the barbecue to allow meat to come to room temperature.
5. Baste – Place all ingredients in a bowl and mix well. Baste the rabbit every 15 minutes during cook.
6. Prepare the barbecue for indirect method and then place rabbit on rotisserie and cook until internal temperature of the rabbit is 71°C.
7. Once cooked, remove rabbit from barbecue, cover and let sit on a board for 30 minutes. Discard the bacon and pull the meat from the bone and set aside.
8. Heat the butter and oil in a large heavy-based pan set over a medium heat. Once hot, add the pancetta and pan-fry until browned and crisp, about 2 minutes.
9. Then add the onion, carrot, celery, sage and rosemary and cook until very tender, 4–5 minutes, stirring often. Increase the heat to medium-high and then pour in the wine, stock, tomato sauce and purée. Once the sauce is simmering, reduce the heat to low and cover.
10. Cook the ragù for about 40 minutes, stirring occasionally and adding more stock if the liquid reduces too quickly. By the end you should have a red-blushed, thick sauce at this point add the pulled rabbit meat and stir. Remove from the heat and set aside.
11. Bring a large pan of salted water to a rolling boil. Lower in the fresh tagliatelle and cook for 3-4 minutes.
12. Meanwhile, set the rabbit ragù back over a medium heat. When the pasta is ready, drain it and top with the ragù. Toss until any water has been absorbed and the pasta is well-coated with the sauce. Serve with a generous shavings of Parmesan.
BBQ - Light the barbecue using the three-zone configuration (bank the charcoal up on each side leaving the middle clear) and get the temperature to a consistent 180°C.
500 kg venison steak
6 wooden skewers (soaked)
1 yellow pepper
1 red pepper
1 Spanish onion
Drunken Mexican Marinade
¼ cup fresh lime juice
¼ cup tequila
2 shallots, finely chopped
2 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
½ cup olive oil
1 whole dried ancho chilli (soaked in hot water for half an hour beforehand)
1. Cut the venison steak into thumb-sized cubes and the peppers and onion into squares.
2. To make marinade, whisk together the lime juice, tequila, shallots, garlic, oregano, salt and pepper and lime zest to taste. Slowly add oils, whisking until completely blended.
3. Add the venison to the marinade and leave for 30 minutes to 4 hours in the refrigerator.
4. Thread the venison and vegetables onto wooden skewers. (Make sure to soak skewers in water for at least 30 minutes prior to adding the venison and vegetables to prevent them from burning during cooking).
5. Grill skewers for 6 to 7 minutes on each side and serve hot.
BBQ - The skewers will need to be cooked over a medium direct heat. Try to keep the lid closed as much as possible during the grill.
Cook’s Note – Serve with homemade guacamole, tortillas and sour cream.
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Chinese bamboo steamer
Dutch oven /heavy ovenproof pot
Smoking chips (optional)
1 kg venison shoulder (rolled, boneless)
3 tsp Chinese five spice
1 ltr beef stock
1 onion (cut into quarters)
100g pancetta/pork back fat (diced)
2 tsp sesame oil
3 cloves garlic, finely diced
1 shallot, finely diced
¼ cup oyster sauce
¼ cup hoisin sauce
1 tsp rice vinegar
2 tsp palm sugar or honey
1 ¼ cups bread flour
¼ tsp fine salt
⅔ cup warm water
¼ tsp baking soda
2 ¼ tsp active dry yeast
2 tsp sugar
1 tsp rape seed or vegetable oil
4 tbs soy sauce
1 tbs srirachi sauce
1 spring onion thinly sliced
1 green chilli thinly sliced
1. You will need to get your barbecue to an consistent heat of 120-130°C so I would firstly spend some time getting the coals/heat beads/wood to this temperature.
2. Venison: Make incisions all over the venison shoulder with a small sharp knife and stud the pancetta/back fat so it keeps the venison extra moist and tender during the cook. Rub the venison shoulder with the Chinese 5-spice and place the venison into an ovenproof pot. Add onion and cover with broth so that the venison is submerged. Cover with lid and place indirectly on barbecue and braise for up to 4 hours (with the barbecue lid down as well), or until venison is tender and pulls away easily. Halfway through the cook turn over the venison.
3. When the meat is tender take the lid of ovenproof pot and give the venison another 30 mins – 1hour on the barbecue to give the meat a smoky/charcoal flavour. While you are doing this put some wood chips in water to soak (I added star anise, peeled ginger, cinnamon and Chinese five spice in the water).
4. Take venison out of the ovenproof pot and place indirectly on grill and put the wood chips on the coals for 15 minutes with the lid on the barbecue on.
5. Take of meat and let sit until cool enough to handle and pull apart with hands. Heat oil in pan and sauté shallot and garlic for 3-5 minutes until soft. Add the venison, oyster sauce, hoisin sauce, rice vinegar and sugar. Season to taste and allow to cool.
6. Bao Buns: In a bowl add yeast, warm water and sugar and leave for 15 minutes. After 15 minutes stir in the vegetable oil.
7. In the bowl of a bread mixer, fitted with a dough hook (or, if mixing by hand, in a large bowl) sift together flour, salt and baking soda. Stir in the wet ingredients until dough forms. Mix on low speed (or with a large wooden spoon) until dough is smooth, place in a floured bowl and cover with a damp towel. Allow the dough to rise for about 2 ½ hours or until it doubles in size.
8. Cut greaseproof paper into 8 (10x10 cm) squares and set aside. Add flour onto work surface and flatten the dough. Divide the dough into 2, roll each into logs and evenly divide into 4 for a total of 8 pieces. Move pieces to a baking sheet lined with greaseproof paper and cover with a towel while you construct the buns.
9. In a saucepan add about 2 inches of water and boil. Meanwhile, add more flour to the work surface and take one dough ball and flatten with your palm of your hand to make circles about 10 cm wide. Fill with the venison, and then pinch and twist the edges together at the top of the bun and place the bun on top of the piece of the cut out greaseproof paper.
10. When the water is boiling, secure a Chinese steamer basket on the saucepan and carefully place the individual raw buns into the basket with the greaseproof paper, making sure they do not touch each other or the sides of the steamer. Cover and steam buns for 7-9 minutes or until dough becomes fluffy and set.
BBQ - Light the barbecue using the two-zone configuration (bank the charcoal up on one side and leaving the other side clear) and get the temperature to about 120-130°C. If you are cooking with a kettle barbecue like me you will need to adjust the vents as needed to get a consistent temperature range.
kitchen string and needle
1 x 2 kg duck
4 slices parma ham (for covering duck)
For the mop:
2 rosemary sprigs
50 g butter
75 ml olive oil
For the sauce:
5 tbs grappa
250 ml chicken stock
3 tbs double cream
For the stuffing:
120 g pork mince
120 g veal mince
2 slices Parma ham (finely chopped)
2 garlic cloves
2 tbs Parmesan grated
1 tbs parsley
2 slices of ciabatta
125 ml milk
1. Soak the ciabatta in the milk.
2. Bring a large saucepan of water to boil. Prick the skin of the duck all over and place into the saucepan with a teaspoon of salt.
3. Boil duck for 12 minutes then remove and place cavity side down in a colander to drain for 10 minutes.
4. Dry duck well inside and out with paper towel.
5. For the stuffing mixture, finely chop 2 slices of Parma ham, garlic, parsley and shallots and mix them with the Parmesan and minced pork and veal.
6. Squeeze the bread dry and add to the stuffing mixture. Add the egg, season and mix really well.
7. Fill the duck cavity with the stuffing then stitch the cavity closed with kitchen string and needle. Tie the wings and legs together with kitchen string. You do this to keep the stuffing in place.
8. Put olive oil, butter and rosemary in a foil tray and heat on the BBQ for 5 minutes. Remove the foil tray and place pan juices in a bowl. Place the empty foil tray back in the BBQ next to the coals (indirect cooking) and then place on the grill/grate. Place the duck on the grill above and in the middle of the foil tray, breast up and cook for 10 minutes at 220°C with the lid shut.
9. Baste the duck with the pan juices you have kept aside and place 4 slices of the Parma ham over the breast and legs of the duck and cook on an indirect heat of 190°C for 60 minutes with the lid shut, basting several times using more of the pan juices.
10. Remove Parma ham and then increase the heat to 210°C and cook for a further 10 minutes with the lid shut.
11. Transfer duck to a carving board and leave to rest for 10 minutes.
12. Carefully take out the foil tray and transfer pan juices to a saucepan and spoon off all the fat leaving just the duck juices.
13. Place saucepan directly over coals on the grill cooking on a direct heat and add the grappa and cook until it is syrupy and almost evaporated, then add the chicken stock. Continue boiling until slightly thickened then add the cream. Season well and strain into a gravy jug.
15. Remove string, carve duck and serve.
BBQ - Light the barbecue using the two-zone configuration (bank all the charcoal up on one side leaving the other side clear) and get the temperature to about 220°C.
8. (above) Place the duck with on the barbecue, breast side up and cook on indirect heat for 10 mins. Close the lid and leave. Make sure that you are catching the duck juices with a foil tray.
9. (above) After this time, you will need to get the BBQ at a much lower heat [preferably about 190°C] so you can cook for 60 mins without drying out the duck. To do this you will need to suffocate the air flow by partially closing the vent on the lid so you obtain the desired temperature. Make sure you are catching the duck juices with a foil tray.
Cook's Note: Serve with cavolo nero with rosemary and chilli flakes and roast potatoes.
1 duck (2kg)
apple juice (spraying duck when cooking)
4 tbs brown sugar
4 tbs hoisin sauce
2 tbs Chinese 5 spice
2 tbs sea salt
4 spring onions
4 star anise
2 knobs of ginger
4 tbs red wine vinegar
2 tbs honey
½ cup Maltose (you can get this at any Asian grocer or online)
1. Pat the duck down with paper towel.
2. Separate the skin from the breast and legs by using your fingers and slowly lift skin without puncturing the skin. Although you are not putting anything between the meat and skin you do this so the air can get between the skin and the meat so it will crisp up more when cooking on the barbecue.
3. Place all cavity marinade in a bowl and mix well.
4. Take the cavity marinade and apply well in the surface areas on the cavity walls of the duck making sure you do not get any on the skin of the duck.
5. Lightly char the spring onions and ginger on the barbecue or in frying pan and then place in the cavity along with the star anise.
6. Either use a skewer or cooking thread and needle and stitch up the cavity of the duck.
7. In a large saucepan add water (about ¾ ) and bring to the boil, once the water has boiled add all the scalding ingredients and stir in well.
8. With a ladle pour over the scalding water ingredients over the duck for about 2 to 3 minutes, you will see the skin of the duck change colour a bit.
9. Place duck on plate allow to cool and place in refrigerator for 24 hours (dry brine).
10. Place the duck on the barbecue, breast side up and cook on indirect heat for about 60-75 minutes with the lid on.
11. Spray duck with apple juice every 15 minutes.
12. Once cooked transfer the duck to a carving board and leave to rest for 10 minutes.
13. Remove string and pull out cavity ingredients and disregard, carve duck into thin slices and serve.
BBQ - Light the barbecue using the three-zone configuration (bank the charcoal up on both sides leaving the middle clear and add a disposal tin foil tray to catch the dripping duck fat) and get the temperature to about 180°C. If you have apple and/or peach chips I would recommend using these in the cook. You may need to add more charcoal after an hour.
Cook’s note – Serve with Chinese pancakes, hoisin sauce, sliced spring onion and cucumber.