cut off the coat of fat that lies over the meat with a sharp knife

70 gram krydda per burk

but the most common is the Mallard

Sältan och den rökiga smaken blandar sig väldigt väl med björnens distinkta viltsmak

and meat without overpowering the dish

Kronhjortsfilé Kaviar cut off the coat ofThe fillet, or tenderloin, 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