Fallow deer rump

About the product

Fallow deer meat has a slightly milder gamey flavor compared to moose, for example, and is a very tender meat. The rump, or ball tip, is the tenderest part of the leg roast but rarely gets the attention it deserves. It consists of two muscles with a tendon between them and the fibers in different directions. Once cooked, the roast beef can be split along the tendon to create two pieces which in most cases have a suitable portion size. If you want to carve, cut against the fibers of each piece with a sharp knife to get the best results.

We think this luxury product from our Swedish forests is best cooked simply in a hot pan and served with a rich and tasty game sauce.

Turn the meat in a neutral oil, salt and fry for a couple of minutes on each side depending on the thickness. Add plenty of butter towards the end and baste the meat. Do not fry for too long as the meat must not become dry - aim for an internal temperature of maximum 55 degrees.

Leave to rest for 5-10 minutes under baking paper before serving. Serve with a good game sauce, blackcurrant jelly and oven-roasted root vegetables. Enjoy!

If you're grilling the roast beef, the best way to do this is to grill it hard for a short time to give it some color. Then let it cook slowly to 52-55 degrees and you'll get a fantastic medium/rare meat.

Contents: Swedish fallow deer meat

Origin: Sweden

The meat is shipped vacuum packed and frozen.