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 Cuisines > Argentine cuisine > Search results

Baked red deer quarter

Ingredients:
1 quarter of deer
Milk cream
Butter
Salt, black pepper, paprika
Special Meat Sauce:
1 bottle of dry white wine
1/2 Liter of vinegar
1 small cup of oil
1 carrot
1 onion
Celery
Garlic
Parsley
Pepper (grains), thyme, evergreen shrub, salt

Directions:
Extract the bones apart and cut the leg in big parts. Leave it for 24 hours inside the special sauce. Afterwards, put the meat in a plate previously smeared with plenty of butter. Cook in a mid heated oven until the meat acquires a "golden" aspect, using the juice to spray the meat and, if necessary, adding a bit of extra hot water. Then use salt, pepper and paprika sparingly and bake it all some 5-10 minutes more. Immediately after taking it out of the oven, pour the milk cream and serve rightaway.
Special Meat Sauce: Carefully chop the carrot, onion, garlic, parsley and celery. Mix with the wine and the rest of the condiments. Leave still for 12 hours. 
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