dovhjortsfile Cognac which has a natural "pastrami"

which has a natural "pastrami" shape

To prepare wild duck breast fillets: Rub the fillets with salt and pepper

creating a deep and rich flavor profile along with a tender and juicy texture

lägg köttet på indirekt värme (inte över de heta kolen) istället för i ugn

If you're interested in an even fancier option

dovhjortsfile Cognac which has a natural "pastrami"The fillet is the finest cut of the fallow deer and one of our most popular game details. The venison has a slightly milder game flavor compared to e. g. moose. We think that this luxury product from our Swedish forests is best cooked simply in a hot pan and served with a rich and tasty venison sauce. Fry for 1 2 minutes on each side depending on thickness. Feel free to use plenty of butter and scoop at regular intervals. Salt before but pepper after