Version 1.0 08/2008
Page 20
Cooking manual Evolino II
Capacity and preparation for game
Recommended Climate : Hot Air/Convention.
Game
Phases
Temperature
Humidity
Time
Core
temperature
Additional
features
Leg of venison
meduim
1
120°C
0%
60-70min
58°C
Place on a grid
and bard with a
very thin slice of
white bacon.
Marinate and use
a piece of string
to tighten the
meat.
Loin of venison
medium
1
180-200°C
0%
---
52-55°C
Place on a grid
and bard with a
very thin slice of
white bacon.
Marinate and use
a piece of string
to tighten the
meat. Spread
some squeezed
juniper berries on
top
Leg of deer
1
120-140°C
0%
90-120min
GN tray closed 65 mm. Braise with
Mirepoix, juniper berries, laurel and
whole black pepper in a game stock.
Rabbit loin
1
200-220°C
0%
18-25min
Place on a grid and bard with a very
thin slice of white bacon. Marinate
and use a piece of string to tighten
the meat.
braised leg of
wild rabbit
1
130-150°C
Combi-steam
30%
45-60 min
Place on a grid and bard with a very
thin slice of white bacon. Marinate
and use a piece of string to tighten
the meat.
