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salt and pepper
Bone-in whole roasted deer steak
The animals are born and raised in the United States
The heavy marbling of the entrecôte melts during cooking
kronhjort innanlar Fjällröding salt and pepperThe red deer topside is the finest cut for deer roast and is known for its tender and juicy texture. It has a distinctive flavour that is mild yet rich, based on the animal's diet of herbs and plants. The topside can be grilled, both whole and sliced. A variation on the whole roast is to brown the piece on the grill and then let it finish in a pan over indirect heat. Add a generous knob of butter to the pan and baste the roast at regular intervals.
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