Fill half of the charcoal basket with charcoal divider and light the charcoal completely. Fill half of the SGS with deflector stone and drip tray, leave the other half open. Replace the half-moon stainless steel grate with a cast iron grate if required.
Fill the drip tray with the sliced onions, garlic cloves, finely chopped chili pepper and plenty of olive oil.
Take the fallow deer steak out of the fridge early so that the core is at room temperature before grilling.
If desired, season with salt and a pinch of sugar beforehand; in this case, wait until the salt and sugar have liquefied. Alternatively, season after grilling. In any case, only add the pepper (and/or Avantgarde Rub) after grilling.
Roast the fallow deer steaks on a well-preheated grill over a direct heat for about 1.5 minutes; turn by 90 °C for cross-branding.
After browning, place the meat over the drip tray in the indirect temperature range. Ideally, equip with a core temperature measuring device (e.g. Thermolith). The target temperature for fallow deer backs is comparable to beef: core temperatures of 45 - 60 °C are possible from rare to medium plus, whereby roe deer, red deer and fallow deer back steaks are usually still slightly rosé even at a core temperature of under 60 to under 70 °C; above 70 °C it becomes dry.
Toast the bread briefly on the direct embers for a few seconds; then place in the drip tray filled with oil.
Also briefly toast the halved lettuce hearts and then remove from the grill and season with a little olive and salt.
Close the lid and ventilation of the grill and allow the steaks to reach the desired core temperature, then leave to rest for at least 5 minutes before slicing.
Serve the fallow deer steaks with the lettuce hearts, bread and roasted onions and drizzle everything with chilli and garlic oil, season if necessary and grate Parmesan over the meat and salad.
Enjoy your meal!
