Grilled fallow deer fillet with cauliflower

Hunting is more than the pursuit; it is the satisfaction of transforming the harvest into a memorable meal. This dish pairs the deep, robust flavor of fallow deer with the subtle earthiness of cauliflower, finished with sharp, fresh accents for balance.

Ingredients

• Prime fillet of fallow deer

• 1 head cauliflower

• Pickled red onion

• Sliced raw onion

• Fresh herbs

• Salt and freshly ground black pepper

Preparing the food 

Slice the cauliflower as thinly as possible and set aside.
Season the fallow deer fillet generously with salt and pepper.

Grill the fillet over high heat, allowing a rich caramelized crust to form. Cook until the core temperature reaches 54 °C for a tender, juicy result. Remove from the heat and rest for 10–15 minutes before slicing.

Grill the cauliflower slices until golden, developing a light char for added flavor.

Serving

Slice the rested venison fillet and arrange it alongside the grilled cauliflower. Top with pickled red onion and fresh onion slices to add acidity and freshness. Finish with a scattering of fresh herbs.