Roe Deer Leg (Bone-in)
Roe deer hindquarters are one of the largest and most valuable parts of the deer, located in the hind leg. This meat is naturally lean, has a firmer texture, and has a finer muscle structure than meat from larger deer. Roe deer has a milder flavor than Roe deer, but has a more intense wild aroma.
— HOW TO MAKE
Roe deer hindquarters are lean and have a firmer texture, so it is important to maintain their softness and juiciness during cooking. Due to their natural leanness, they do not tolerate high temperatures or rapid cooking, so the best results are achieved by slow cooking or braising at low temperatures. The bone enriches the flavor and helps the meat retain moisture, so it should not be removed during cooking. It is useful to marinate or age the meat before cooking to soften it and make it even more aromatic. When cooking or braising, it is important not to overdry it - it is ideal to cook it in a covered container with liquid or periodically water it to keep the meat juicy. After cooking, it is necessary to let the meat “rest” so that the juices are evenly distributed and the meat is even softer and more flavorful.
— BEST
Roe deer steaks with caramelized onions and porcini mushrooms
An exceptional combination for those who appreciate the true taste of the forest! Easy to prepare, but the taste is absolutely extraordinary. Try it and see for yourself!
