Roe deer back chooses “top and bottom heat”
You will need for 6 servings:
– 1 roe deer back,
– 1 teaspoon salt,
– 2 pinches of white pepper,
– 100 grams of lard slices,
– 100g of melted butter,
– 2 pears,
– 4 tablespoons white wine,
– 1 teaspoon grated lemon zest,
– 8 juniper berries,
– 1/2 teaspoon dried thyme,
– 1 tablespoon tomato paste,
– 4 tablespoons lingonberry compote,
– 4 tablespoons red wine
- Preheat the oven. Set “high and low heat” mode.
- Slit roe deer’s back on both sides along the backbone. Dollars with salt and pepper and cover with slices of lard. Place the meat on a grill tray, with a multi-purpose tray placed underneath. Put it all in the oven on the third shelf from the bottom. Cooking in “top and bottom heat” mode at 220-230°C. After about 30 minutes remove the slices of fat and spray a few times with oil.
- Peel pears, cut into halves and remove cores. Sauté them on the stovetop until soft with white wine and lemon zest. Add 2 tablespoons of the lingonberry compote.
- Dilute the juice after grilling with a little hot water. Boil it with crushed juniper berries and thyme and let it simmer for a while. Strain through a sieve and mix with the tomato paste, the rest of the lingonberry compote and the red wine.
- Garnish the back of the roe deer with the cooked pears.
Note
The mode described here will leave the roe deer back tender pink inside. If you want it fried better, increase the cooking time.
