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
Deer Filet (Whole, Uncut)
Sprinkle of Salt
Sprinkle of Pepper
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.