ROE DEER

The roe deer (Capreolus Capreolus), also known as the western roe deer, or European roe, is the smallest species of deer, reddish and grey-brown and well-adapted to cold environments. It is prized for the flavor of its meat, thanks to the roe deer’s very picky eating habits, while the best part of the roe deer is the backstrap (back fillet). It has lean and tender meat with a delicate earthy flavor and is best cooked over high heat. It is recommended to serve it medium rare due to its particularly low fat content.