Roe fillet

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Gameking said:
I do mine ( Roe Fillet) in thin strips , served on wild rice .

Meat flash fried in the hottest smoking pan in rape oil, (with mushrooms - any you have) cooked in a pan in garlic infused oil in separate pan.

Then a home made green peppercorn sauce .

for last 30 seconds empty mushrooms and sauce into meat pan ( off heat) and stir in whilst you dish up the rice.

Pour over and enjoy. ( WARNING - I LIKE MY MEAT RARE )
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Beauty is clearly in the eye of the beholder .
kindest regards, Olaf
 
Freeforester said:
Do you mean the strips Inside of the top of the ribcage, keeping the kidneys company (tenderloins) or outside top of the ribcage, i.e. along the top of the back (the loins)??
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I’m feeling a ‘bullets vs heads’ migraine coming on 😁
So if the bits I’m enjoying in said sarnie are the tenderloins, and I’m kinda fine with that, I’m going to need to know what kind of loins the backstraps are. ‘Not-so-tender-loins’? They can’t just be loins, cause that’s confusicating.
 
JockStalk said:
Not in our house 😉
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Agreed. I was brought up to refer to loin as fillet in roe deer. The books and chefs now generally refer to fillet being inside the ribcage and loin outside. My only defence is that I think food chefs default to refer to fallow deer. On a roe deer or smaller, the real fillet inside the ribcage is hardly worth bothering with, a couple of mouthfuls at best as a separate cut.

Cooking a loin hot and fast is best. I want to try this at xmas - 'dirty' cooking directly on a burning log. You need to fan away the ash first. I assume the pic shows a fallow loin too!

1606991246643.png
 
For real decadence, loin (backstraps) from yearling fallow. Slice into 1/2" thick medallions, fry in butter and redcurrant jelly until jelly starts to caramelize. Serve with a glass of claret followed by stilton and a good Tawney port or fine Madeira. Then find a nice young lady with plenty of patience for the evening.🤪💃
 
muddy42 said:
Agreed. I was brought up to refer to loin as fillet in roe deer. The books and chefs now generally refer to fillet being inside the ribcage and loin outside. My only defence is that I think food chefs default to refer to fallow deer. On a roe deer or smaller, the real fillet inside the ribcage is hardly worth bothering with, a couple of mouthfuls at best as a separate cut.

Cooking a loin hot and fast is best. I want to try this at xmas - 'dirty' cooking directly on a burning log. You need to fan away the ash first. I assume the pic shows a fallow loin too!

View attachment 183738
Click to expand...
I'll take your fillets you don't want to bother with, lol! Too many folk don't take the whole fillet out, they cut off the top end/eye and leave it in the haunch - crazy, and lazy, sad and bad!
 
muddy42 said:
Agreed. I was brought up to refer to loin as fillet in roe deer. The books and chefs now generally refer to fillet being inside the ribcage and loin outside. My only defence is that I think food chefs default to refer to fallow deer. On a roe deer or smaller, the real fillet inside the ribcage is hardly worth bothering with, a couple of mouthfuls at best as a separate cut.

Cooking a loin hot and fast is best. I want to try this at xmas - 'dirty' cooking directly on a burning log. You need to fan away the ash first. I assume the pic shows a fallow loin too!

View attachment 183738
Click to expand...
That looks the business.
Fillet and loin, that works for me. But I’ll remember to check what is meant if someone uses those terms in future.
Anyway, how lucky are we to have access to such amazing fayre!
 
Freeforester said:
I'll take your fillets you don't want to bother with, lol! Too many folk don't take the whole fillet out, they cut off the top end/eye and leave it in the haunch - crazy, and lazy, sad and bad!
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You mean folk leave a bit of loin in the haunch, right?

I jest, sorry can't help it.

No I'm not guilty up this. I have to say my haunches are far neater since I started using the saw more - to remove the ribs and divide the haunches. I used to try and perform everything to the final haunch and loin cuts on a suspended beast. Its much easier and neater to do this on a table.
 
JockStalk said:
I’m feeling a ‘bullets vs heads’ migraine coming on 😁
So if the bits I’m enjoying in said sarnie are the tenderloins, and I’m kinda fine with that, I’m going to need to know what kind of loins the backstraps are. ‘Not-so-tender-loins’? They can’t just be loins, cause that’s confusicating.
Click to expand...
I’m with you. The fillets are inside the rib cage and on a Roe are not usually very large. I rarely every bother to try cut them out. The Loin or Backstrap are the long cuts either side of the spine and are also immense.
 
Roe Tender Loins are most definitely worth the 1 minute it takes to cut them both out!! A meal fit for a king ( a king only mind as there isn’t enough for the queen!)
 
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