Shredded deer salad

Place the Deer leg meat in a large pot with 1500 grams of Water, 5 grams of Salt, the Garlic cloves, and the Bay leaf. Bring to a boil, then reduce heat and simmer until the Deer leg meat is very tender, about 90-120 minutes. Skim any foam that rises to the surface.

Remove the cooked Deer leg meat from the pot, reserving the cooking liquid. Allow the Deer leg meat to cool slightly, then shred it finely by hand or with two forks. Discard the Bay leaf and Garlic cloves from the cooking liquid.

While the Deer leg meat cools, prepare the vegetables. Thinly slice the Radishes into rounds. Finely chop the Cilantro. Halve the White onion and slice it very thinly into half-moons. Mince the Habanero chile very finely.