Roe deer Steak

Roe deer Steak

Description of Roe deer Steak

Lean meat, very fine in texture and delicate flavour. Roe deer forage on herbs, leaves, rapeseed, cereals and peas. They regale themselves and you can taste that in the meat.


Box: Two portions, a total of 225 grams.


The most delicious flavour combinations with Roe deer Steak

Combine roe deer steak with mild flavours. For example, subtle red wine gravy, creamy carrot purée and stewed Brussels sprouts in butter.

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Ingredients

100% reevlees.

 

Nutritional values

per 100g

 

Energy kcal

121

Energy kJ

509

Fat

3.2

Saturated fat

2.1

Carbohydrates

0

Sugars

0

Protein

23

Salt

0.2

NOTE:  game may contain hail fragments.

Preferably thaw one day in advance outside the packaging and in the refrigerator.

 

Heat the meat to 70°C at the core. Briefly sear the steaks on both sides in a hot pan. Total of about 5 minutes.

 

Roe steak with thyme, feta salad and pita bread

4 Servings

 

Ingredients
Preparation
  • 4 Roe deer Steaks
  • leaves from 4 thyme sprigs
  • 1 clove of garlic, crushed
  • 150g mixed young salad leaves
  • leaves of 3 mint sprigs
  • 100g feta cheese, crumbled
  • juice and zest of ½ lemon
  • 6 tbsp of olive oil
  • 4 pita breads

Pat the steaks dry and leave to reach room temperature. Chop the thyme finely and mix with the garlic. Rub both sides of the steaks with the herbal paste and sprinkle with salt and pepper.

Prepare the salad (toss the salad leaves with the feta, mint, 4 tablespoons of olive oil, lemon zest and juice) and divide among four plates. Toast the pita bread in a toaster and put them on the plates. Heat a grill pan and baste the steaks with the remaining oil. Grill the steaks to taste, cut into thick slices and arrange on the plates.