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. |