Red deer sirloin

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The sirloin is one of the finest parts of the red deer. It has a fine texture and a rich flavour that comes from the animal's diet of herbs and plants.

Compared to fallow deer sirloin, one of our best-selling game cuts, the red deer sirloin has slightly coarser fibres and a milder gamey flavour. Red deer is not as common as fallow deer and is therefore more difficult to obtain.

The sirloin is excellent for grilling, preferably whole. Salt it first and then grill it on direct heat on each side for a few minutes (until it releases itself from the grid) and let it finish on indirect heat. Wait to pepper it until you have put it on indirect heat (otherwise the pepper can easily burn). Aim for an internal temperature of 56 degrees. Let it rest for about 10 minutes under a towel or baking paper (preferably not aluminium foil as the internal temperature can easily become too high).

It is of course excellent to fry in a pan (and afterwards in the oven), either whole or in pieces. It is important, as always, not to overcook and never to let the pieces go over "medium rare". As a guideline, we always say 56 degrees internal temperature.

Serve with, for example, mushroom sauce, hazelnut potatoes and oven-fried root vegetables.

If you're looking for a slightly more affordable alternative, we can recommend red deer top round - the finest roast cut. The top round is also a very tender and fine game detail.

The red deer sirloin is sent vacuum packed and frozen.