Oh Dear! How to Cook a Deer Filet

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October 10, 2012 by tayim

Deer meat is delicious, ecological and if you shoot-your-own, economical.  While long-cooking stews or heavily flavored recipes are many, few rely on the naturally delicious deer flavor as a base.  I’m here to tell you – deer filet is delicious as is!

Grilled Deer Filet

Ingredients

Deer Filet (Whole, Uncut)

Sprinkle of Salt

Sprinkle of Pepper

Instructions

On a really hot grill or pan, cook the entire filet on each side for about 30 seconds, depending on thickness.  If the filet is odd-shaped, be sure that every side is seared – you may have to use tongs and hold the sides against the pan to do this.

Deer filet should always be cooked rare or medium rare.  It’s a low fat lean meat and will be tough if you cook it more.  If you prefer your meat more well done – choose another cut and leave the filet for the raw meat lovers:)

TIP: See if your butcher can put the filet in a vacuum pack.  It’s the best cut and really a shame to put it in the freezer.  Vacuum sealed packs can last a long time if kept cool and air tight.

TIP: You can always cook more, but never less.  After I sliced this open, I cooked the piece on the right just a tad more.

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