There are so many delicious ways to turn game meat into culinary sensations. Here’s a mouth-watering recipe from France.
The founders of Nemrod really like the deer roast with crumble crust:
1. Melt half of the butter in a casserole (or saucepan)
3. Let the meat rest on a plate. Pre-heat your oven to 180°C (355°F).
5. In a bowl, mix the second half of your butter with the flour, the crushed pine nuts and hazelnuts. You should get a nice crumble dough.
7. Put the casserole into the pre-heated oven and let the deer roast for 40 minutes. Every 5 minutes, spread some of the melted and seasoned butter on the meat.
Note: If you have a meat thermometer, the ideal core temperature for the deer roast is 55°C (130°F).
9. Your roast is ready to be served in generous slices!
“We are not really fond of marinades for game meat. We really think that the best way to taste the venison flavour is to sear the meat with butter, then season the melted butter
with thyme, rosemary, garlic (and onions) and, finally, baste the meat while you roast it.”
© Yannis Labdaoui
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they receive harvested game, process it, and make it available to consumers, so that it may crown the plates of many tables. They receive the animals in their entirety and strive to use every part to cherish the gifts of nature. Most of their produce is sent to restaurants as fresh meat or charcuterie.
The so-called noble parts are turned into dried meat and sausages (saucissons). The rest of the game meat becomes part of one of their many different terrines.