Roe Deer Leg with Herbs
The roe deer leg is cured with an aromatic herb curing mix and then slowly hot-smoked. Fresh and dried wild herbs such as thyme, rosemary and juniper form a deeply flavored spice crust. The result is a juicy, intensely aromatic piece of game meat with a delicate smoke note.
Ingredients(for 1 kg)
Instructions
Curing
36-48 hoursCombine all herb curing mix ingredients. Remove sinew from the roe deer leg and rub generously with the mixture. Work especially well into the deep meat folds and around the bone. Wrap tightly in cling film and cure in the refrigerator at 4 °C for 36-48 hours.
Preparation
2 hoursRemove the roe deer leg from the foil, rinse under cold water and pat thoroughly dry with kitchen paper. Air-dry on a rack at room temperature for 2 hours until the surface is dry and a slight pellicle (protective layer) has formed.
Smoking
8-12 hoursPreheat smoker to 110-130 °C and add a water pan. Alternate beech and alder wood chips. Place the roe deer leg inside and insert a core thermometer. Brush once with herb butter after 4 hours. Smoke until a core temperature of 72-75 °C is reached.
Resting
20-30 minutesWrap the finished roe deer leg in aluminum foil and rest for 20-30 minutes. This step is crucial for a juicy result. Before carving, briefly open the foil to release steam so the crust does not soften.
Pro Tip
Brush the leg once during smoking with a mixture of butter and chopped fresh herbs. This promotes crust formation and prevents the surface from drying out. A water pan in the smoker maintains the humidity at the right level.
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