Deer Leg or Shoulder
The ideal way or one of the ways to prepare a deer shoulder. Serve it with red cabbage, spaetzle and a wonderful red wine charlotte sauce. Delicious! Remember slow is good. A long marinade makes the difference.
≈ 485 kcal · 52 g protein · 2 g carbs · 12 g fat — AI estimate per serving
Ingredients
Method
- 1
Prepare the meat. Remove the silver skins, debone and put the pieces aside. Use a sharp knife and work gently on the meat.
- 2
Add the spices and meat in a bag with the wine. Ideally vacuum seal it. Leave it in the bag for 1 - 2 days. Before using remove the liquid (save it!!! You will use it for the sauce if you are making a sauce.
- 3
Remove the meat from the bag. Save the liquid yes important. Rebag and put it in the sous vide machine for 40 minutes at 52 degrees. Alternatively in the oven at around 50 degrees.
- 4
Add olive oil and butter in a pan. Salt and pepper the meat alternatively with garlic powder.
- 5
Fry at a good temperature to brown the meat quickly. Turn every 30 seconds untill you get a core temperature of around 55 degrees. Once browned put aside and let it rest for at least 5 minutes. Cover with foil if needed remember it will keep cooking!!! Overcooked deer is horrible.
