Roe buck fillet over bonfire
A fresh venison fillet cooked over a fire, enjoyed with good friends on the hunting field. Served with fresh edible flowers from the forest.
3-4 persons
Ingredients
Fillet of raw ram
Salt and freshly ground pepper
Fresh herbs and flowers from the forest
Procedure
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 come 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.
Once you've tried this recipe, I'd definitely recommend you try my recipe for Fresh Wild Summer Spring Rolls.
