Roe buck fillet over bonfire

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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