Roast cold cuts from the back fillet of venison

Ingredients for 4 servings:

• 800 g fillet(s) (back), from wild boar, roe deer or venison
• 1 m.-sized onion(s)
• salt and pepper
• Paprika powder
• Spice mix (wild), ground
• 3 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious roast meat that tastes good both hot and cold!

You may not be able to get venison loin fillets directly from the hunter or as a frozen product. However, you can easily remove the loin fillets from a wild boar or venison loin, which you can easily buy. To do this, simply cut along the backbone until the “roll” is released. Now cut away the tendon membrane by inserting a knife between the meat and the white tendon membrane and gently pressing against the tendon. Season the loin fillet liberally with salt, pepper, paprika, and a little ground game spice. Then, fry the seasoned loin fillets briefly and quickly on both sides in hot oil or frying fat. Finally, add the chopped onion and braise it briefly. Browning should be done in a heat-resistant pan. After browning, place the pan with the fillets in an oven preheated to 80–100°C for about 45 minutes. You can enjoy the back fillets warm with various side dishes or eat them the next day as a cold roast.