Poached Deer Nut in Wild Herb Coat

Season the cleanly parried nut (cut in half lengthwise if desired) with salt and pepper, rub with the herb oil. Chop the herbs and turn the fillet on the other side, so that the fillet is completely covered with herbs.

Wrap tightly in cling film first, then in aluminum foil. ** Poach the fillet in a water bath at about 85 °C for 12-14 min., then rest for about 5 min., the core temperature should not exceed 52 °C.

==> see below, remarks Remove the nut from the foil and cut it into even slices.

Cooking time: 12-14 min, rather a little bit longer

The water temperature was mostly about 90 degrees .

On it the small nut was still with a very small red raw core, but almost through to the edge still rose ==> very tasty.

The large nut was in the core still rose, at the edge already well through ==> just as not bad.

** This tight wrapping is absolutely necessary, because if too much water gets into the wrapped meat (a little bit always gets into it, that’s not too tragic), it will become fibrous at least at the edge on the outside.

First cut the cling film into small pieces, at least 2 1/2 times the length of the piece of meat. Place the meat, covered with herbs, in the middle. Fold tightly. The best way is for two people to hold the wrapped meat while the other ties a knot on one side. Then on the other side close well.

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