Need urgent advise on roe deer cooking

Hi there,

It's been a while...

I am planning to cook a roe deer back leg (around 2kg with bone, not wild but grazzed - now in the freezer) friday night, and I wanted to cook it low temperature sous vide and finishing it by a quick roast and herbs in the oven.

I searched for cooking time/temperature combos on the website, and it goes all around from a short time low temp to long time higher temp...

Any recommendation for that cut? I am afraid of changing the texture too much. I recently cooked a reindeer filet that turned out to be relatively mushy...

Thanks!

PS I promise to post some pictures soon... Recent plates from here France and recently-visited restaurants in Chile and Argentina ;-)

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Comments

tshewman

what texture do you want? Steak texture 54C 24-48hrs. Pulled texture (higher and shorter obviously)

Francois_346702

Hi Todd,

I just want to avoid the liver/mushy texture I had with my reindeer filet (cooked just 1h at 56°C...)

Thanks

tshewman

Understood. The leg does more work than a filet and could likely go much longer than 24hrs. I would probably push 48 as thats what I do with beef shanks.