How to cook roe deer meat
In this blog we are going to explain three recipes made with roe deer meat. The first one is roe deer and foie cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 4 hours for four portions. The second recipe is roe deer loin with potatoes with a difficulty of 2 (on a scale of 5) and a preparation time of 40 minutes for three portions. And finally, Aldehuela roe deer meatballs with chocolate, the winning recipe of the June recipe contest, with a difficulty of 4 (on a scale of 5) and a preparation time of 2 hours for four servings.
Roe deer and foie cannelloni
Ingredients
1 Roe deer shoulder
4 Onions
2 eggplants
6 cloves of garlic
8 Medallions of foie gras
2 strips of bacon
Salt
Black pepper
Pink pepper
Paprika
Cumin
Garlic powder
Cream
Flour
Cheese for gratin
Instructions and preparation
First, preheat the oven to 140º and place the baking paper on a tray and paint it with oil and a pinch of salt. Cut the eggplant into finger-thick slices and place them as the base of the tray. Cut the onion into julienne strips and place them on top of the eggplant together with the whole peeled garlic. Season with salt and pepper and add cumin to taste.
Next, we smear the shoulder with paprika, pepper, pink pepper, salt and cumin to taste and wrap the leg with a double or triple layer of foil with a strip of bacon on each side so that it cooks together. Place the shoulder on the tray on top of the bed of vegetables and bake in the oven. After 3 hours remove the vegetables from the oven and let them rest in a bowl. Leave the roe deer for half an hour more at 160º.
On the other hand, cut the vegetables together and mix with knife and fork leaving pieces of intermediate size. When the roe deer is done, remove and remove the meat and shred it with two forks until the meat is in a row. Mix the meat and the vegetables. Heat a frying pan and brown the foie gras medallions with plenty of salt and when they are ready pour some of the foie gras fat into the meat and vegetable mixture. Cut the foie into small cubes and let it rest. Prepare the béchamel sauce to taste and add salt and pepper. Take the pre-cooked cannelloni and fill them as follows: meat-foie-meat-foie-meat-foie-meat until we run out of filling. Pour the béchamel sauce on top until everything is well covered, decorate with cheese for gratin and pepper the surface. Once ready, bake in the oven for 40 minutes at 150º.
Spiced roe deer loin with french fries
Ingredients
1 roe deer loin
3 medium potatoes
1 large sweet potato
Crazy Spice spices:
Lemon and chili
3 piglets
Rice
Cowboy
Lady Cow
Smoked garlic
Crazy chicken
Spices
Paprika
Garlic powder
Cumin
Brown sugar
Pepper
Ginger powder
Salt
Instructions and preparation
First, clean the roe deer loin and remove the white string from the top. We cut it into 3 or 4 portions (we try a mixture of spices in each cut). Once cut, spice and salt to taste. If you are using the Crazy Spice selection, the roe deer does very well with the "3 Little Pigs". If you are using the spice selection 2, sprinkle the paprika, garlic powder and cumin to taste on the loins and finally add a little salt. It is better not to overdo it now with the salt since we can correct it once we cut the meat. While the meat absorbs the spices, we cut the potatoes. We like to mix the cut between the traditional potato chip and the wedge. We recommend removing the starch from the potatoes by soaking them for a few minutes in cold water. Heat the oil well and cook the potatoes until they are golden brown.
Once we take them out, we put them on kitchen paper to absorb the remaining oil and then we place them in a large bowl. Crazy Spice: We separated the potatoes into 3 groups to test the Crazy Spice combinations of "Crazy Chicken", "Lemon and Chili" and "Cowboy". Spices: We tossed in brown sugar, salt, paprika, ginger powder and pepper. Once the spices are in, turn and shake and repeat the process until they are evenly coated. Once the potatoes are ready, heat the pan over high heat. Add the loin cuts and cook until they are well browned on both sides. Remove from the pan and let them rest for a minute before cutting the medallions. When cutting, sprinkle a pinch of salt on each cut to adjust the flavor to taste.
Aldehuela roe deer meatballs with chocolate
Ingredients
Roe deer meatballs (made with 2/3 roe deer meat and 1/3 pork, bread crumbs, pine nuts, parsley, egg and spices)
3 onions
3 carrots
Garlic
Natural crushed tomato
Sweet paprika
Meat stock concentrate
Chocolate
Oil
Pepper
Salt
Instructions and preparation
The first thing to do is to prepare the meatballs. I recommend making them in large quantities and freezing them. I make them with 1/3 pork to soften the flavor and increase the juiciness. To do this we chop the roe deer meat together with the pork. Mix it with pine nuts, parsley, bread crumbs, egg, spices (to taste). Once you have the mixture, make the meatballs by hand.
Then put oil in a frying pan, dredge them in flour and fry them a little. Once done, remove them and start with the sauce.
In the same oil put garlic and onion. Cover the pot and let it poach very well. Then put the carrot and continue to poach everything. Then add the tomato and the paprika.
Then you have to add the meat broth (if it is of hunting better) and to add a little water. Correct salt and pepper and boil for 4 minutes. To finish, add 1/4 of a bar of pure chocolate. Finally take out the meatballs and grind the sauce. To accompany I recommend some fries or baked potatoes.
So far our three recipes this week, we hope you like them and you have been some delicious dishes.