Cooking

Recipe: Roe buck fillet over bonfire

April 11, 2024

Mette Karin Petersen, Norma Ambassador, Fallow deer, Deer

Norma Academy, Mette Karin Petersen

A fresh venison fillet cooked over a fire, enjoyed with good friends on the hunting field. Served with fresh eadible flowers from the forest. Enjoy!

Roe buck fillet over bonfire

This is what you need:

Filet of roe buck Salt and freshly ground pepper Fresh herbs and flowers from the forest

Here's how you do it:

Start your bonfire. When the fire is ready, put a frying pan on the fire and let it heat up.
Then clean the meat by removing all visible fat and most of the silver skin (the transparent skin). If the loin has a long pointy end, curl the thin end back and set it in place with a toothpick so it doesn't overcook.
Let the meat get to room temperature before grilling.
Now season the fillet on both sides and place it on a hot pan. Fry for 3 minutes on each side. Do not overcook or the meat will become dry and tasteless.
Leave to rest for 10 minutes.
Meanwhile, find a pair of small chopsticks and cut your own chopsticks. Slice, serve and enjoy.

Happy hunting & happy cooking.

Text and photo: Mette Karin Petersen

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