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ingredients
Deer Head
1
deer head
1
onion
½
celery stick
1
carrot
½
leek
½
garlic bulb
thyme
rosemary
BBQ Sauce
400
g diced onion
100
g minced garlic
275
mL whisky
1
L maple syrup
450
mL beer
1
L ketchup
155
mL apple juice
300
mL Worcestershire sauce
200
mL HP sauce
5
g chilli powder
30
g pepper
1
chilli pepper
333
mL yellow mustard
500
mL concentrated meat stock
butter
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directions
Step 1
With a knife, remove the skin, the ears and the muzzle from the deer head. Put the head, the vegetables and the herbs in a large pot. Fill with cold water and bring to boil. Cook for 3 hours or until the meat separates from the bone.
Step 2
Preheat oven to 350°F.
Step 3
Put the head in a large iron-cast saucepan and cover with BBQ sauce. Cook in the oven at 350°F for 30 to 40 minutes and baste regularly with the sauce. Add water if necessary.
Step 4
Sear the onions and the garlic in butter. Deglaze with whisky. Add maple syrup and reduce by 2/3. Add beer, ketchup, apple juice, Worcestershire sauce, HP sauce, chilli powder, pepper and chilli pepper. Cook for one hour over low heat. Add mustard and concentrated meat stock. Stir well.