Under the brand Neerlands wild, HANOS offers you a selection of coarse game with a guaranteed Dutch origin.
The back of the roe deer is also called the entrecote of the roe deer. This piece of meat also contains a tenderloin. The meat is butter-tender, finely short-fibered, and quick to prepare. The taste of the meat is partly determined by the diet and age of the animal. The younger the roe deer, the more tender the meat. The lean meat can become dry during preparation. For this reason, it is advisable to lard the meat with fat bacon. The meat is best when it is still a bit pink in color. Roe deer pairs well with various types of sauces, such as red wine sauce, cognac sauce, and red currant sauce. Also delicious with beets and apple and various mushrooms.
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