Slow-cooking roasting advice

We recommend roasting in a roasting bag. This keeps the temperature in the oven constant. You always have a clean oven and you no longer have to baste.

Preheat oven to 180 degrees (= sear)
Then put the meat in and turn the oven back to 90 degrees (moisture remains in the meat)
Above 100 degrees you start cooking and you lose moisture, making the meat drier.
Pheasant/wild duck/chicken: about 2 hours depending on the size. Core temperature 72 degrees
Domestic Duck/Goose: about 1.5 hours per kilo. Core temperature 82 degrees
Deer leg/pork leg depending on the size: from about 30 to 60 minutes. Core temperature 43 degrees.
You will receive a pop-up from us. This is a single use thermometer.

You put it in the thickest part of the leg without touching the bone, simply through the roasting bag. This will pop out a bit when it has reached the core temperature. Because you are roasting at a low temperature you will not have much gravy, so if you want gravy you will have to add some butter to the bag. Except for meat that should remain pink, you can keep the meat warm in the oven if desired. You then turn the temperature back to 60 degrees. And open the oven briefly so that the worst of the heat is removed. Then close the oven again. You can easily keep it warm for another hour.

Enjoy your meal, Firma Brama