Roast doe in the oven Ingredients: cumin - salt - 20 g of butter - pepper - 1 roast doe - 1.5 kg - .
Utensils：
- 1 Oven- ovens 1 brush- €6.72 1 Wooden spoon- 1 saucepan- pots and pans 1 Refrigerator- mini refrigerators 1 kitchen scale- scales 1 dish-
Total time: 1h25 Preparation: 10 min Rest:- Cooking: 1h15
Phase 1
Take the roast out of the refrigerator a little in advance so that it is at room temperature when you put it in the oven. Over low heat, melt the butter, add salt, pepper and cumin. Mix and spread this marinade with a brush on all sides of the roast, directly in a dish.
Phase 2
Sprinkle with 30 cl of water then put the roast in the oven for 30 minutes at 180°C (thermostat 6).
Phase 3
Take out and turn the roast. Return it to the oven for 30 minutes at 200°C.
Phase 4
Turn the roast once again and slice it. It must be very bloody. Bake it one last time for 15 minutes at 220°C (thermostat 7), sliced and in its juice.
Phase 5
Plan to leave it in the turned off oven for 15 minutes before serving so that the meat is even more tender. Enjoy your food !
Utensils：
- 1 Oven- ovens 1 brush- €6.72 1 Wooden spoon- 1 saucepan- pots and pans 1 Refrigerator- mini refrigerators 1 kitchen scale- scales 1 dish-
Total time: 1h25 Preparation: 10 min Rest:- Cooking: 1h15
Phase 1
Take the roast out of the refrigerator a little in advance so that it is at room temperature when you put it in the oven. Over low heat, melt the butter, add salt, pepper and cumin. Mix and spread this marinade with a brush on all sides of the roast, directly in a dish.
Phase 2
Sprinkle with 30 cl of water then put the roast in the oven for 30 minutes at 180°C (thermostat 6).
Phase 3
Take out and turn the roast. Return it to the oven for 30 minutes at 200°C.
Phase 4
Turn the roast once again and slice it. It must be very bloody. Bake it one last time for 15 minutes at 220°C (thermostat 7), sliced and in its juice.
Phase 5
Plan to leave it in the turned off oven for 15 minutes before serving so that the meat is even more tender. Enjoy your food !