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
Visit NORMA Ambassador Mette Karin Petersen on Instagram