|When the hay meets the stag|
Of course I said yes and so the super-organic formerly wild and proud stag ended up in our kitchen the next day. And as we decided to have him as our sunday roast I sat down and scanned some recipes in our collection and here's what I found...
The stag was to be roast at a low temperature of 90°C and spiced just with some bay leaves, salt and pepper. Well, not just - there was some special additions to that: A nest of hay that I got from my neighbour who runs the farm the we get our milk, potatoes and eggs from. He pointed out that I should use the hay from the second cut of the season as this provides a much better and stronger aroma. The hay was enriched with some rosemary and thyme before it formed the nest for the beautiful yet huge piece of meat.
|Hardly any pan is big enough|
|The stag is ready for his hay ride|
|Waking up from a 6hr nap|
These's always good use for left over roast I said and took 2 of the 3kg through the grinder, added some sauteed onions, garlic, eggs, parsley, majoram and salt and started rolling the 40+(!) inners of the newly created Stag Hachée Dumplings. These are now packaged in smaller batches and are awaiting they "harvest". Then they'll end up in a cover of potato-dough and a side order of red cabbage - enough to feed about another dozen adults... Invitations to special guests will follow ;-)