Operation Manual

Low temperature cooking
31
Game cooking chart
Type of cut
 [min] * [°C]  [min] 
Venison medal‐
lions
1)
3–4 cm thick
1–2 per side
2 per side
60
65
80–100
110–140
    
Saddle of venison
off the bone
1)
ap
prox. 800 g
5–6 mins
6–8 mins
60
65
135–150
165–180
    
Saddle of roebuck
off the bone
1)
ap
prox. 800 g
4 mins
6 mins
60
65
120–135
150–165
    
Haunch of hare
2)
ap
prox. 250 g
5–7 mins 65 210–230
    
Roast wild boar
2)
appr
ox. 600 g
6–8 mins 65 190–220
    
1)
Use an ovenpr
oof dish
2)
Use a r
oasting dish or pan
* 60 °C medium / 65 °C well done / 70 °C well done
 Searing time /  Core temperature /  Duration /  Temperature setting