Hi everyone!
Just writing to ask for some advice on how to cook this beautiful back leg of a fallow deer calf my friend shot.
I've been cooking a lot of deer in sous vide but never this cut. Doing my research online I can see that most people suggests a 24h sousvide, to get the meat to fall off the bone, but this is mostly done om bigger and older animals.
While this will probably give good results, getting rid of tendons, cartilage and giving tender meat a as result, I'm not sure it will be necessary with such a young and small cut of meat.
I was first thinking to do a 3/4 hour sousvide and after that just a quick sear in the pan, to achieve medium/well.
What would you guys suggest? Will the tendons/cartilage be tough on such a young animal? What temperature do you suggest?
The deer has been hunted by a team of professionals with all the licensing and years of experience. Uaing all the proper procedures of testing for parasites and the heard is monitored for any health issues.
Thank you so much in advance!
by Ragethashit
1 Comment
I’m interested in this cook. New to sous vide and have no opinion on time, but I have braised many shanks in a low oven (300). Seems to take close to 4 hours to have the tendons neutralized–incredibly rich withour much fat. Sometimes they get a bit dry in places out of the broth. Most of mine have been from larger whitetail though.
Please update when you have cooked.