Roe deer is a delicate and healthy meat option, distinguished by its tender flavor and versatile preparation possibilities. Below we present you with some simple and delicious recipes to make the most of this high-quality meat. Enjoy cooking and savoring!

Roe Deer Medallions with Cranberry Sauce

Ingredients:

• 4 roe deer medallions (about 150 g each)
• Salt and pepper
• 2 tbsp oil
• 1 small onion, finely chopped
• 100 ml red wine
• 200 ml game stock
• 2 tbsp cranberry compote
• 1 tsp butter

Preparation:

1. Season the roe deer medallions with salt and pepper.
2. Heat the oil in a pan and sear the medallions on both sides for 3-4 minutes. Remove from the pan and keep warm.
3. Sauté the chopped onion in the pan until translucent.
4. Deglaze with red wine and let it reduce briefly.
5. Add the game stock and reduce to about half.
6. Stir in the cranberry compote and season the sauce with salt and pepper.
7. Finally, stir in the butter and pour the sauce over the medallions.

Roe Deer Stew

Ingredients:

• 800 g roe deer stew meat
• Salt and pepper
• 2 tbsp oil
• 2 onions, coarsely chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 tbsp tomato paste
• 200 ml red wine
• 500 ml game stock
• 2 bay leaves
• 4 juniper berries, lightly crushed

Preparation:

1. Season the roe deer stew meat with salt and pepper.
2. Heat the oil in a large pot and sear the meat in portions. Remove and set aside.
3. Sauté the onions, garlic, carrots, and celery in the drippings.
4. Add the tomato paste and sauté briefly.
5. Deglaze with red wine and let it reduce a bit.
6. Add the game stock, bay leaves, and juniper berries.
7. Return the meat to the pot and cover, simmering on low heat for about 1.5 hours until the meat is tender.
8. Season with salt and pepper and serve.

Roe Deer Roast with Herb Crust

Ingredients:

• 1 kg boneless roe deer leg
• Salt and pepper
• 2 tbsp oil
• 2 tbsp mustard
• 1 bunch parsley, finely chopped
• 1 bunch thyme, finely chopped
• 1 bunch rosemary, finely chopped
• 2 tbsp breadcrumbs
• 50 g soft butter

Preparation:

1. Preheat the oven to 180 °C.
2. Season the roe deer leg with salt and pepper.
3. Heat the oil in a roasting pan and sear the leg on all sides. Remove and set aside.
4. Spread the mustard on the leg.
5. Mix the chopped herbs with the breadcrumbs and soft butter and spread over the leg.
6. Roast the leg in the preheated oven for about 1.5 hours, occasionally basting with the roasting juices.
7. Let rest for about 10 minutes before slicing.

These recipes offer a simple and delicious way to prepare roe deer. Enjoy your meal!