Maral meat on the grill

Description

The recipe won't take much time. While grilling the meat, check its readiness: as soon as a "grid pattern" appears on the surface, flip the piece of meat and continue cooking until browned. However, avoid piercing the meat when flipping, otherwise the juices will escape and the meat will turn out dry. Serve hot.

Instructions

1. 1

   Step 1

   Prepare the marinade by mixing olive oil and apple cider vinegar.

2. 2

   Step 2

   Cut off excess fat from a piece of maral meat.

3. 3

   Step 3

   Place the meat in the marinade and let it marinate in the refrigerator for at least 24 hours.

4. 4

   Step 4

   Prepare a mixture of crushed juniper berries and cloves, and chopped thyme leaves. Add 2 tablespoons of olive oil and mix well.

5. 5

   Step 5

   Take the maral meat out of the marinade, dry it, then rub it with a mixture of spices and olive oil.

6. 6

   Step 6

   Set up the electric grill and turn it on to maximum power. Place the pieces of meat on the grill and close the lid.

7. 7

   Step 7

   Check and flip the maral meat every 2–3 minutes, and use a meat thermometer to monitor the internal temperature of the meat pieces. The maral meat is ready when the temperature reaches 55°C.