Big game


Roe deer heart is a delicacy, maybe mainly for those who hunt themselves and are able to enjoy it absolutely fresh.

Venison facts

It’s the elegant, slightly smaller size that makes this piece of meat so delicious.

Cooking roe deer heart

Wipe dry and shred with a sharp knife. Fry the strips quickly in a very hot cast iron pan. Season with salt and pepper.

Serve with tart accompaniments such as capers and chopped red onion.

Or vegetables also from the wild, such as fried mushrooms and spring onions. A bit of grated horseradish is another good idea.

Or add an oriental touch, such as soya, sesame oil, sesame seeds, shredded cucumber and a dash of vinegar.

The classic

Thin freshly fried slices of roe deer heart after a successful hunt.

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