level: easy
Preparation time: 24 hours (30 minutes in the oven)
Of the many meats that we offer, the deer shoulder is a piece with which we can make endless recipes. From the most classic, to the most modern and current.
For example, if in this recipe that we are going to give you today, instead of serving it on a plate with a garnish of potatoes, a typically traditional dish, we shred the resulting meat and serve it in tacos or wheat cakes as if it were a burrito, It is the same flavor, the same delicious meat, but with a youthful, modern presentation that is ideal for sharing with friends or family.
This is a simple recipe but with a long maceration process, at least 12 hours, if we leave it overnight, much better. A short bake, 30 minutes. Simple, uncomplicated and with a spectacular flavor.
Ingredients
To prepare the baked deer palette recipe we will need the following ingredients:
1 piece of deer shoulder
6 garlic cloves
Rosemary
Thyme
Provencal herbs
Salt
Ground pepper
Extra virgin olive oil
Mustard
French fries for the garnish
Recipe preparation
We clean the entire deer shoulder piece well. We will remove all the fat.
We paint with mustard on both sides.
We reserve now in the source where we are going to bake.
Peel the garlic cloves and put them in the mortar together with a little coarse salt.
Add the spices to taste, rosemary, thyme and Provencal herbs.
A little ground pepper.
With the crusher, we are crushing until everything is fine and mixed. For the mixture to be dense, add a little extra virgin olive oil and mix well. We will have been left with a kind of manageable paste, which we will distribute all over the deer shoulder meat.
We cover with aluminum foil.
We take to the refrigerator, minimum 12 hours, but we can leave up to 24 hours.
We preheat the oven.
We take the dish to the oven, with a few threads of extra virgin olive oil and a few sprigs of rosemary if we have it.
We will bake at 180 degrees, 30 minutes.
The juices that we have in the source, we transfer to a casserole and reduce or thicken with a little cornstarch.
We serve our meat, with the sauce on top and some chips.
Conclution
Deer meat is very similar in flavor to beef. If you think that, with 30 minutes in the oven, the meat will be hard or undercooked, this is not the case. However, the point of meat varies from one to another. We each have our taste, so we only have to control, not only the power of our oven, but the point at which we want the meat.
Keep in mind that baking or roasting a whole deer shoulder in the oven is not the same as a piece of the shoulder, as in this case.
A recipe that, due to its simplicity, its ease when preparing it, due to the ingredients it contains, is a real delicacy that we can take to the table and remain like true kings of the kitchen.
