Red deer top round

About the product

The red deer top round 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 top round 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. Salt and pepper are sufficient flavourings if you want to let the meat speak for itself, otherwise add herbs to the butter.

We often slice the top round into thick slices (a couple of centimetres), oil, salt and grill. Never let the pieces go over "medium rare" as they easily become dry due to the low fat content of the meat.

The top round is of course also excellent as a classic roast at a fine dinner and can be served with sauce and accompaniments based on personal preferences or why not try a sauce with our mushroom sauce spice, hazelwood potatoes and boiled Brussels sprouts. If necessary, tie up the meat with kitchen string, salt and pepper. Then brown the roast in butter in a frying pan and let it finish in the oven.

It is also important to let the meat rest for a while before cutting it up to preserve its juiciness.

Please take a look at our instructions for game meat in the oven or why not try the recipe "Urbenad helstekt rådjursstek" (page 127) from the cookery book Kocken och jägaren.

If you're interested in an even fancier option, we highly recommend kronhjortsytterfilé, one of the finest details of the red deer.

The meat is shipped vacuum-packed and frozen.