Patas de Veado Adapted to Paraguayan Cuisine

Ingredients

In this Paraguayan adaptation, the Brazilian Patas de Veado is transformed by incorporating traditional Paraguayan spices and grilling techniques. The marinade is adjusted to include Paraguayan flavors such as garlic, cumin, and oregano, which infuse the meat with a distinct taste. Additionally, the original recipe typically involves slow-cooking the meat in an oven, while the Paraguayan version utilizes an open flame for grilling, resulting in a smoky and charred exterior. We alse have the original recipe for Patas de veado, so you can check it out.

• 4 deer legs (approximately 2 kg / 4.4 lbs) 4 deer legs (approximately 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons dried oregano 2 tablespoons dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 70g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin powder, dried oregano, olive oil, salt, and pepper to create the marinade.
2. 2.
   Place the deer legs in a large resealable bag and pour the marinade over them. Ensure that the legs are evenly coated with the marinade. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the deer legs from the marinade and discard any excess marinade. Place the legs on the grill and cook for approximately 30 minutes per side, or until the meat reaches an internal temperature of 145°F (63°C) for medium-rare.
5. 5.
   Once cooked, remove the legs from the grill and let them rest for a few minutes before serving.
6. 6.
   Serve the Patas de Veado with traditional Paraguayan accompaniments such as mandioca (cassava) and chimichurri sauce.

Treat your ingredients with care...

• Deer legs — Ensure that the deer legs are fresh and properly cleaned before marinating. If deer legs are not available, you can substitute with other game meat such as wild boar or venison.

Tips & Tricks

• For a smokier flavor, add wood chips or chunks to the grill while cooking the deer legs.
• If you prefer a spicier marinade, add a pinch of cayenne pepper or red pepper flakes to the marinade mixture.
• Serve the Patas de Veado with a side of traditional Paraguayan cornbread for a complete meal.

Serving advice

Serve the Patas de Veado hot off the grill, allowing the meat to rest for a few minutes before slicing. Accompany the dish with mandioca (cassava) and a fresh chimichurri sauce for a traditional Paraguayan experience.

Presentation advice

Arrange the grilled deer legs on a platter, garnished with fresh herbs such as parsley or cilantro. Serve alongside the mandioca and chimichurri sauce for a visually appealing and appetizing presentation.