Customer ServiceMon - Fri 8:30 AM - 5:00 PM EST(800) 426-3089info@swarovskioptik.us

Dealer LocatorFind dealers near your locationGo to Dealer Locator
Reading time: 3 min.

Wild France

Deer roast with crumble crust

#wild2table - Deer roast with crumble crust -  image rights by Yannis Labdaoui

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:

Ingredients:

  • 150g butter
  • 150g flour
  • 50g hazelnuts, chestnuts (precooked), or walnuts
  • 50g pine nuts
  • 800g deer roast
  • Thyme, garlic, rosemary

1. Melt half of the butter in a casserole (or saucepan)

2. Sauté the deer meat on every side in the melted butter

3. Let the meat rest on a plate. Pre-heat your oven to 180°C (355°F).

4. Add thyme, garlic, and rosemary to the melted butter and let the condiments simmer for 5 minutes on low heat. Save the reduced butter for later.

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.

6. Put your roast back into the (empty) casserole. Salt and pepper the meat.

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).

8. For the last 10 minutes in the oven, cover your meat with the crumble dough.

9. Your roast is ready to be served in generous slices!

!!! Nemrod -  French wilderness on your plate H - About the founders of Nemrod: Edouard & Vianney © Yannis Labdaoui
!!! Rezept: #wild2table - Deer roast with crumble crust H/ - PRO TIP  (c) Yannis Labdaoui
PRO TIP for preparing game meat from our French friends:

“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

BON APPÉTIT !

Discover more delicious #wild2table recipes and stories. Or learn more about Nemrod and their mission.

Go toOverview all Stories
closer2hunting To hunt is to protect - Patrick Hundorf, Hessen - wide landscape ID1313184French wilderness on your plateNemrod Reading time: 4 min.
Nemrod - Edourd cutting meat

At the

Nemrod factory,


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.

For more inspiration visit their Instagram account or website.