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
- 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.
- Fire up your grill with direct heat.
- Score the fat cap and sprinkle on a heavy layer of fleur de sell. Sprinkle a bit on the other side.
- 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).
- Slice them up and serve with the pico de gallo.
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BBQ gear used
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