Deer leg, fleeced
Deer leg fleeced
The deer leg fleeced is a classic cut of game that is ready to cook straight away. The membrane has been carefully removed so the meat cooks evenly. The leg is lean, firm in texture and full of rich game flavour. Ideal for the oven, pan or barbecue, depending on your dish.
What is deer leg?
Deer leg comes from the hind part of the roe deer and is one of the most prized cuts of the animal. The meat is dark in colour and contains very little fat, which makes it quick to cook and tender when prepared correctly. A short cooking time results in a medium rare finish, while slow cooking brings out deeper flavours.
Ordering deer leg fleeced online
You can easily order deer leg fleeced online from The Butchery. Our butchers remove the membrane with precision, vacuum pack the meat and deliver it flash frozen. This ensures the quality is perfectly preserved until the moment of preparation. Order before 11 a.m. and receive it the same evening in the Netherlands and Belgium. Prefer a different time? You can choose what suits you best.
The preparation of trimmed roe leg
A trimmed roe leg cooks beautifully evenly. Since the membrane has been removed, the meat can brown uniformly and stay tender if you take your time. The flavour is rich but never heavy, exactly how roe should be.
- Defrost the leg slowly in the refrigerator and take it out well in advance so it can reach room temperature.
- Pat the meat dry with kitchen paper.
- Season the leg all over with salt and pepper.
- Heat a splash of oil with a knob of butter in a large pan over medium heat.
- Brown the leg slowly on all sides. Take your time, that is what creates flavour and colour.
- While searing, add a sprig of thyme and some rosemary. Optionally, add a crushed clove of garlic for extra depth.
- Then place the leg in an oven dish or leave it in the pan if it is ovenproof.
- Continue cooking in an oven at 150 degrees until it reaches the correct core temperature. Use a meat thermometer to keep track.
- For a medium rare result: 55 to 58 degrees. For a slightly more done result: 60 to 62 degrees.
- After cooking, let the leg rest for 10 to 15 minutes under loosely covered aluminium foil.
- Then slice the meat into portions with a sharp knife. Serve with some of the roasting juices or a simple pan gravy.
Ingredients
reeNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.6 |
| Verzadigd vet (g) | 2.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.20 |
Deer leg, fleeced
Fleeced deer leg is lean, firm and full of rich game flavour. The membrane has been carefully removed, making it perfect for even cooking in the oven, pan or on the barbecue.
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- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Fleeced deer leg is lean, firm and full of rich game flavour. The membrane has been carefully removed, making it perfect for even cooking in the oven, pan or on the barbecue.
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Product Information
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Preparation
- Defrost the leg slowly in the refrigerator and take it out well in advance so it can reach room temperature.
- Pat the meat dry with kitchen paper.
- Season the leg all over with salt and pepper.
- Heat a splash of oil with a knob of butter in a large pan over medium heat.
- Brown the leg slowly on all sides. Take your time, that is what creates flavour and colour.
- While searing, add a sprig of thyme and some rosemary. Optionally, add a crushed clove of garlic for extra depth.
- Then place the leg in an oven dish or leave it in the pan if it is ovenproof.
- Continue cooking in an oven at 150 degrees until it reaches the correct core temperature. Use a meat thermometer to keep track.
- For a medium rare result: 55 to 58 degrees. For a slightly more done result: 60 to 62 degrees.
- After cooking, let the leg rest for 10 to 15 minutes under loosely covered aluminium foil.
- Then slice the meat into portions with a sharp knife. Serve with some of the roasting juices or a simple pan gravy.
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Voedingswaarde
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Reviews
Deer leg fleeced
The deer leg fleeced is a classic cut of game that is ready to cook straight away. The membrane has been carefully removed so the meat cooks evenly. The leg is lean, firm in texture and full of rich game flavour. Ideal for the oven, pan or barbecue, depending on your dish.
What is deer leg?
Deer leg comes from the hind part of the roe deer and is one of the most prized cuts of the animal. The meat is dark in colour and contains very little fat, which makes it quick to cook and tender when prepared correctly. A short cooking time results in a medium rare finish, while slow cooking brings out deeper flavours.
Ordering deer leg fleeced online
You can easily order deer leg fleeced online from The Butchery. Our butchers remove the membrane with precision, vacuum pack the meat and deliver it flash frozen. This ensures the quality is perfectly preserved until the moment of preparation. Order before 11 a.m. and receive it the same evening in the Netherlands and Belgium. Prefer a different time? You can choose what suits you best.
The preparation of trimmed roe leg
A trimmed roe leg cooks beautifully evenly. Since the membrane has been removed, the meat can brown uniformly and stay tender if you take your time. The flavour is rich but never heavy, exactly how roe should be.
Ingredients
reeNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 510 |
| Energie (kcal) | 122 |
| Vet (g) | 3.6 |
| Verzadigd vet (g) | 2.1 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 22.4 |
| Zout (g) | 0.20 |
