This is the 3rd recipe I made from the same package of meat 🙂
I usually buy roe deer back leg meat to prepare very good stews and similar, like THIS ONE, but this time I decided to keep that nice and soft muscle that in the beef is called usually “round” (in a roe deer it looks like a sausage 😀 it’s quite small), and I tried to cook it in a pan in a similar way as you would cook a tenderloin, and I have to say that the final result was very good: a nice medium-rare doneness and a quite soft and tender meat, very nice and not bloody at all.
It was very easy, let’s see how to do it 🙂
INGREDIENTS (1 person):
- 1 roe deer “round”
- freshly ground black pepper
- First remove every possible little trace of fat from the meat, then wash it fast under running water and dry it well with paper..
- Season it generously with salt and pepper, and then heat a pan at high heat with no fats (a cast iron pan is the best choice, it will make a better external crust adding even more flavor), and switch on the oven at 70 °C about.
- When you see the pan “smoking”, that’s the moment to cook the meat: it’s a cylindrical shape cut, so consider it shaped in 4 sides, and cook it for about 40 seconds on each side.
- Then put the meat in an aluminium foil, close it and let it rest for about 5 minutes in the oven.
- After that time take out the meat, slice it in nice round slices and serve it 🙂 I simply ate it for dinner with some drops of a good Aceto Balsamico di Modena IGP on it and some potatoes and sweet potatoes with extra virgin olive oil next to it 🙂
Easy, very fast and very good 🙂