Wild

Wildzwijn, zonder bot, rug en filet 600 gr
Direct / Indirect 160 – 170°C
20 – 30 min.
Medium 62°C

Hertenrug, zonder bot 500 gr
Direct / Indirect 160 – 180°C
20 – 25 min.
Medium 55 – 57°C

Reebout 1 kg
Indirect 150 – 160°C
Medium 75°C

Wildzwijnbout 1 kg
Indirect 150 – 160°C
Medium 75°C

Hertenbout 1 kg
Indirect 150 – 160°C
Medium 75°C

Hertenrug, zonder bot 1 kg
Direct / Indirect 130 – 140°C