The Flip Flop Cooking Method
Servings
30+
Ready In:
45min
Calories:
Does it matter?
Good For:
Events, Dinner, BBQs, pretty much anything!
About this Recipe
- 15 – 20 Pound hind leg
- 2 Bottles of Private Reserve
- 1 Bottle of wine (cab/zin)
- Salt/Pepper to taste
- 1/4 Cup – 1/2 Bottle Rosemary Infused EVOO
Step 1
Remove top layer of meat and silver skin.
Step 2
Pour two bottles of The Flip Flop Guys Private Reserve sauce in a bowl.
Step 3
Add equal parts wine (cab or zin) to the bowl.
Step 4
Top the bowl off with 1/4 to a half bottle of The Flip Flop Guys Rosemary EVOO.
Step 5
Make a rosemary mop from either freshly cut sprigs or store-bought.
Step 6
Diagonally slice French bread to get the longest piece possible. Butter pieces. (A full leg of venison can take upwards of three to five loaves of bread).
Step 7
Use rosemary mop to baste Flip Flop sauce on top side of leg. Salt and pepper leg to taste.
Step 8
Place mopped side down on extremely hot grill.
Step 9
Use rosemary mop to baste Flip Flop sauce on the top side of the leg. Salt and pepper leg to taste.
Step 10
Flip the meat over. Cut quarter-inch steak with brisket knife and place onto buttered French bread.
Step 11
Use rosemary mop to baste Flip Flop sauce on the top side of the leg. Salt and pepper leg to taste.
Step 12
Flip and repeat.
Flop and repeat.
Continue until there is nothing left.
