Baked Red Deer Quarter
Many of our visitors have requested us to include some regional
recipe based on red deer, and we happily oblige. Enjoy!
The Red Deer
First exemplars of red deer (cervus elaphus) came from Europe and
were introduced in 1904 at the La Pampa province by Pedro Luro,
who owned an Estancia in the south of Santa Rosa. Nowadays, we can
see deer at the areas of Junin and San Martin de los Andes and in
a zone located in central Rio Negro Province, close to the limits
with La Pampa.
Baked Red Deer, the recipe
Ingredients:
1 quarter of deer
Special Meat Sauce (see below)
Milk cream
Butter
Salt, black pepper, paprika.
Preparation:
Extract the bones apart and cut the leg in big parts. Leave it
for 24 hours inside the special sauce (see below). Afterwards, put
the meat in a plate previously smeared with plenty of butter. Cook
in a mid heated oven until the meat acquires a 'golden' aspect,
using the juice to spray the meat and, if necessary, adding a bit
of extra hot water. Then use salt, pepper and paprika sparingly
and bake it all some 5-10 minutes more. Immediately after taking
it out of the oven, pour the milk cream and serve rightaway.
Special Meat Sauce:
Ingredients:
1 bottle of dry white wine.
½ Liter of vinegar.
1 small cup of oil.
1 carrot.
1 onion.
Celery.
Garlic.
Parsley.
Pepper (grains), thyme, evergreen shrub, salt.
Carefully chop the carrot, onion, garlic, parsley and celery. Mix
with the wine and the rest of the condiments. Leave still for 12
hours.
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