The deer loin in a ration of about 200 g offers an individual option to introduce game meat into a meal. It is a different cut from the stew dice and allows a simple presentation, cut into slices after cooking. The time and temperature must be adjusted to the actual thickness of the piece.
Anyone who wants to compare deer with other game meats can start with an individual ration. It is a different option from ragú bags for the type of cut and presentation, with a more focused preparation on the piece.
Low loin entrecot