Roe Buck Fillet over Bonfire

Download the recipe below.

stopwatch 20 Minutes   servings Up to 4 People

SERVED WITH FRESH HERBS AND FLOWERS FROM THE FOREST.

Mette Karin Petersen

A fresh roe buck fillet cooked over bonfire enjoyed with good friends at the hunting ground. What else can you ask for on a nice summer evening.

Ingredients

  • Roe buck fillet
  • Salt and freshly grounded pepper
  • Fresh herbs and flowers from the forest

Method

Start your bonfire. Once the fire is ready place a skillet on the fire and let it heat up.

Next, trim the meat by removing all visible fat and most of the silver skin (translucent membrane). If the loin has a long-tapered end, curl the thin end back and toothpick it in place so it doesn’t overcook. Allow the meat to come to room temperature before grilling.

Now, season the fillet on both sides and place it on a hot pan. Cook for 3 minutes on each side. Don’t overcook or the meat will be dry and tasteless. Let it rest for 10 min.

Meanwhile find a few small sticks and whittle your own chopsticks. Slice, serve and enjoy.

Happy cooking & Bon appétit.

Roe Buck Fillet over Bonfire

Recipe Download.

About Post Author

Mette Karin Petersen

”It was my fascination for hunting dogs that got me into hunting. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Three years back I passed my hunting license test and since then hunting has turned into a lifestyle. In January 2020 I finish my University degree with a specialization in hunting tourism and marketing. I’m very passionate and dedicated to explain my view on hunting, and to tell the whole story. As a hunter you won’t always bring home meat for your freezer, but I guarantee you that you’ll always bring home one more unique experience from the great outdoors.”

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