Patagonian Cooking

Baked Red Deer Quarter

Many of our visitors have requested us to include some regional recipe based on red deer, and we happily oblige. Enjoy!

The Red Deer

First exemplars of red deer (cervus elaphus) came from Europe and were introduced in 1904 at the La Pampa province by Pedro Luro, who owned an Estancia in the south of Santa Rosa. Nowadays, we can see deer at the areas of Junin and San Martin de los Andes and in a zone located in central Rio Negro Province, close to the limits with La Pampa.

Baked Red Deer, the recipe


1 quarter of deer
Special Meat Sauce (see below)
Milk cream
Salt, black pepper, paprika.


Extract the bones apart and cut the leg in big parts. Leave it for 24 hours inside the special sauce (see below). Afterwards, put the meat in a plate previously smeared with plenty of butter. Cook in a mid heated oven until the meat acquires a ‘golden’ aspect, using the juice to spray the meat and, if necessary, adding a bit of extra hot water. Then use salt, pepper and paprika sparingly and bake it all some 5-10 minutes more. Immediately after taking it out of the oven, pour the milk cream and serve rightaway.

Special Meat Sauce:


1 bottle of dry white wine.
½ Liter of vinegar.
1 small cup of oil.
1 carrot.
1 onion.
Pepper (grains), thyme, evergreen shrub, salt.

Carefully chop the carrot, onion, garlic, parsley and celery. Mix with the wine and the rest of the condiments. Leave still for 12 hours.