Red Deer Experience (pre-order it to receive it between April 4 and April 11)"

Box Discovering the Red Deer

"It's the perfect time to discover the red deer! Our 'Red Deer Experience' box contains a selection of exceptional quality meat, naturally lean, raised outdoors by the Richard Lemay farm in Saint-André-d'Argenteuil. Don't miss this opportunity to cook Quebec deer in all its splendor!"

The box contains 7 meals for 2 people.

• 2 deer ribs (fresh)
• 2 Tied venison roasts of 500g (fresh)
• 1 550g of deer osso bucco (fresh)
• 1 Braised deer in the Burgundy style (fresh)
• 2x 400g of minced meat 50% deer and 50% beef (frozen)
• Édouard and Léo sauce (frozen)

The Richard Lemay Farm

Cooking advice for deer (legs, chops, and T-bone): sear the pieces on each side in a pan and finish in the oven at 420°F to reach an internal temperature of 58°C. Let rest for 10 minutes before slicing and serving.

How to reheat the deer shoulder: In a hot water bath from the tap (60°C), let the vacuum-sealed bag containing the deer shoulder soak for 15 minutes. Remove from the bag, serve, and enjoy.

Braised deer shoulder: Quebec red deer, carrot, onions, butter, white balsamic vinegar, burnt chili paste, red wine, thyme, salt, spices

Quote :
Maturation : days
Quantity :
Provenance : Qc
Race : Red deer
Portion(s) :
Condition : Fresh