{"id":50602,"date":"2023-08-01T20:07:44","date_gmt":"2023-08-01T20:07:44","guid":{"rendered":"https:\/\/hunting.be\/recipe-lightly-smoked-and-slow-cooked-roe-leg\/"},"modified":"2025-11-12T15:30:30","modified_gmt":"2025-11-12T15:30:30","slug":"recipe-lightly-smoked-and-slow-cooked-roe-leg","status":"publish","type":"post","link":"https:\/\/hunting.be\/en\/recipe-lightly-smoked-and-slow-cooked-roe-leg\/","title":{"rendered":"RECIPE: Lightly smoked and slow-cooked roe leg"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]NUMBER OF PERSONS: 6<\/strong>
\nTOTAL COOKING TIME : minimum 2 hours*<\/strong><\/p>\n

\uf0b7 See also preparation, it depends on how well your BBQ retains heat<\/p>\n

SUPPLIES:<\/h3>\n

1. BBQ with a warm and a less warm zone
\n2. Scorching plate. This can also be<\/x>a baking sheet from the oven 3. Briquettes or charcoal. Briquettes retain heat better
\n4. Aluminum foil
\n5. Apple or oak pieces of about 10 x 10 cm or large chips <\/p>\n

INGREDIENTS:<\/h3>\n

1. Rear leg roe deer without shank
\n2. Sunflower oil
\n3. Salt and pepper[\/vc_column_text][image_with_animation image_url=”46857″ image_size=”full” animation_type=”entrance” animation=”Fade In” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

PREPARATION:<\/h3>\n

You may experience that the meat is treated differently than non-wild meat.
\nThis is because there is very little moisture and fat in game, there is no fat in roe deer itself.
\nBecause of this I recommend, for example: to grill or sear the leg after smoking, after smoking,
\n so that no more moisture is lost, because the moisture contains the taste of the meat.
\nWrapping in aluminum foil ensures that no moisture is lost during cooking and the
\nmeat becomes extra soft in structure.
\n1. Make a cold and warm zone
\nin your BBQ 2. Make sure you have a temperature of about 80 degrees, in the cold zone.
\n3. Place the wood on the briquettes and close all the drawers so that no oxygen gets
\nin 4. Sprinkle all over with salt and pepper.
\nYou don’t have to dab off the moisture because smoke adheres better to moisture.
\n5. Place it on the warm part
\n6. Smoke it for half an hour.
\n7. The roe leg now has a beautiful deep brown red color
\n8. Heat the sunflower oil on the baking tray
\n9. Sear the bolt all
\naround 10. Wrap the bolt well in aluminum foil
\n11. Now place the bolt in the cold zone at about 80 degrees
\n12. When the core temperature is 55 degrees, let the BBQ rest for another 10 minutes
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