Roe deer is the finest wild meat in Europe. That's not opinion. Just ask anyone who's eaten it properly prepared and they'll tell you the same thing. The mistake most people make is overcomplicating it.
Roe deer doesn't need a marinade, a sauce, or a recipe that takes three hours. It needs a hot pan, good fat, and restraint.
What you need:
• Roe deer loin or haunch, cut into medallions about 2–3 cm thick
• Butter or lard
• Salt, black pepper, a sprig of thyme if you have it
• A cast iron pan if possible
How to cook it:
Get the pan very hot before anything goes in. Season the medallions generously with salt and pepper. Add the fat, let it foam and settle, then lay the medallions in. Don't touch them for two minutes. Turn once. Two minutes the other side. Rest for as long as you cooked them.
The inside should be pink. If you're nervous about that, give it another thirty seconds, but not more. Overcooked roe deer is a waste of a beautiful animal.
Serve with roasted root vegetables, a glass of something red,