Recipe Gourmet roe deer roll

Get ready to savor the flavors of the wild with Jocke Schumuul's simple, yet delicious, Roe deer roll recipe. Discover why this hunter and home chef loves to cook his own game. Read the full article "From field to fork" to learn more about Jocke and his passion for the outdoors.

"Wrap it up" with luxurious roe deer meat

There's something special about cooking outdoors. It should be simple and you shouldn't have to carry half your kitchen into the woods. The recipe below is incredibly tasty and easy to make outdoors! It's so easy to prep at home and bring the different components to assemble by the campfire/grill.

Gourmet roe deer roll for 4 people

Ingredients

8 pcs small Tortilla bread

500 gram (about 18 ounces) Tender and flavorful roe deer cuts, such as the tenderloin, sirloin, or inside leg.

Arugula

Cucumber

Red Onion

Finely grated carrot (alternative: white cabbage)

Sauce: Wild garlic aioli or Chimichurri

Cooking

Slice the game into 1-2 cm thick steaks. Season generously with salt and pepper.

Grill to your liking, aiming for a juicy medium-rare. About an internal temperature of around 55°C.

For the most flavorful results, try indirect grilling followed by a quick sear over direct heat to create a delicious crust. Let rest for a few minutes.

Warm a tortilla and fill with a bed of arugula, finely shredded carrots (or white cabbage), a sprinkle of red onion, and sliced cucumber.

Top with thinly sliced roe deer and drizzle with your favorite sauce. Wrap it up and enjoy your flavorful creation!

Tip! Serve with a 100W IPA 

Want to learn more about the hunter Jocke Schmuul and his wild game recipes? Read our full article here...

More fabolous recipes from Jocke Schmuul here...