Smoked Fallow Deer Leg
The fallow deer leg is treated with a robust herb-curing blend and hot-smoked for many hours until the meat is tender and aromatic. The long smoking process gives the lean game meat a deep smoke note while keeping it juicy. This classic game recipe is ideal for festive occasions and special events.
Ingredients(for 1 kg)
Instructions
Preparation and Curing
4-6 daysRemove silver skin and excess fat from the leg. Mix all rub ingredients and firmly massage into the leg on all sides. Wrap in cling film, store at 2–4 °C, and turn daily.
Resting and Drying
12 hoursRinse the leg, pat dry, and place open on a rack in a cool room or fridge for 12 hours until a dry surface forms.
Smoking
12-18 hoursSet smoker to 110–125 °C, using beech and cherry wood. Place the leg inside and smoke to an internal temperature of 88–92 °C. After 6 hours, spritz with game stock if needed.
Resting
45 minutesRemove the leg from the smoker, loosely wrap in foil, and rest for 45 minutes so all juices redistribute evenly throughout the meat before carving.
Pro Tip
For extra juiciness, spritz the leg after 6 hours of smoking with a mix of game stock and a little red wine – this intensifies the color and prevents drying out.
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