The European Roe Deer (Capreolus capreolus) is a small short tailed animal. Full grown roe weighs only 30 – 70lb (13 – 32kg) so it is no surprise that a juicy cut of shoulder weighs only 1,44lb (650g). After cleaning all silver skin and hard lumps of fat, you are left with good 1,3lb (590g). Well, it feeds three people if they behave.
Roe deer is lean as venison tend to be, so we are aiming maximum at medium rare doneness. That’s 135°F (57°C).
Get fast reading thermometer. Now you can move on.
Clean the shoulder well. You will find hard lumps of fat and a silver skin. As we are cooking this only some 20 – 30 minutes, they will not melt. So, take your time and clean carefully. You will be rewarded.
My favorite seasoning for venison is salt, black pepper, rosemary and thyme. Spread them all over, rub in and put to refrigerator for an hour or two.
Prepare your grill for indirect heat and 300°F (150°C) temperature.
In order to secure even doneness and nice grilled surface, we do this reverse sear. Place the roe deer shoulder on indirect heat and cook until it reaches 113°F (45°C) inside. Then move it on top of direct heat and cook about 5min both sides.
Check temperature with your thermometer and when it hits 131°F (55°C) take the shoulder off and wrap in foil.
Let your roe deer shoulder rest in foil for 15 min and sharpen your knife.
Enjoy with red wine sauce and roasted potatoes.
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