Medium level

Preparation time: 10 hours

Artemonte’s deer shoulder is a piece of meat that, cleansed of the little fat that it has on the outside, can give us a lot of play in the kitchen. Cooked in the CrockPot, we obtain a very tender meat that we can shred without problems and make many fillings with it.

Filling puff pastry sheets with this meat, either in a braid or as an empanada, is a true delight. The crunchiness of the puff pastry together with the juiciness of the deer meat, we have a delicious bite.

We have cooked in the CrockPot at low temperature, for those people who do not have this small appliance, you can cook the meat in the pressure cooker, for an hour and a half by whistling number 2.

Very simple recipe that we can serve both hot and cold.

Ingredients

To prepare the recipe for puff pastry braid stuffed with deer shoulder we will need the following ingredients:

1 piece of deer shoulder
2 onions
Extra virgin olive oil
Salt
Ground pepper
Thyme
optional garlic powder
1 sheet of puff pastry
Grated cheese

Recipe preparation

Peel and cut the onions.
We put the onions in the bottom of the CrockPot. Add a few threads of extra virgin olive oil.
We place the deer shoulder on top of the onions, cleaned of fat.
Season with salt and pepper, add the thyme, garlic powder and a little more extra virgin olive oil.
We select low cooking.
We left overnight.
Let it cold down.
Shred the meat and add the onion. Mix and add a little sauce if we see the meat very dry.
We extend the puff pastry sheet and place the filling in the center.
We cover with grated cheese.
Cut the ends of the puff pastry sheet as I show you in the video.
We assemble the braid and take it to the oven, previously preheated.
Bake at 180 degrees for about 10-15 minutes.

With this recipe we have solved a fantastic appetizer, a starter, a second course. We can serve this puff pastry braid at any time of the day or night.

Freshly baked, the crunchiness of the puff pastry, the melted cheese and the flavor of the filling is a wonderful set of textures and flavors.

If we let time pass a bit, and serve at room temperature, the puff pastry remains a little more tender, but we still have a quite pleasant bite to the palate.

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