Venison picanha with pico de gallo

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Venison picanha with pico de gallo

This recipe is for the hunters among you. I grilled a picanha from deer. Now I hear you say “But Pitmaster X, picanha is from beef!” Just hear me out.

I got some rump cap from a deer that was shot locally. And the rest of the meat was so fantastic. I had to try if we can eat the rump cap of a deer as picanha.


  • 2 deer rump caps
  • fleur de sell

For the pico de gallo

  • 1 onion
  • 3 tomatoes
  • 2 pickled Turkish peppers
  • 1 tbsp of pickle juice
  • a handful of fresh parsley
  • 4 tbsp of olive oil
  • salt and pepper to taste

How to

  1. Chop the onion, tomatoes, Turkish peppers and the parsley. Ad the pickle juice and the olive oil. Mix it up and season it with salt and pepper.
  2. Fire up your grill with direct heat.
  3. Score the fat cap and sprinkle on a heavy layer of fleur de sell. Sprinkle a bit on the other side.
  4. Because these picanhas are very thin, we are going to grill them quick. A couple of minutes on each side to a core temperature of 52°C (125F).
  5. Slice them up and serve with the pico de gallo.

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BBQ gear used

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