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The tenderloin from the mountain cow has a fantastic taste and tenderness
It is produced by Kocken och Grisen from Roslagen and is sold in a very limited edition
Then fry on high heat in a frying pan for a few minutes per side and let the meat rest to an internal temperature of about 55 degrees (pinkish-red)
It has just the right amount of resistance in the grains that turns into a delicious creaminess and ends with an elegant saltiness
something extra out of the ordinary
kronhjortsfile Select weight (g):950 The tenderloin from the mountainThe 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
