Main courses
Roebuck with sweet woodruff and spruce
Main courses
Medium
30 min
Roebuck may only be hunted from 16 May to 15 July, making it a good time to prepare this dish.
Wild ingredients
Instructions
- Fry the fillets in a blend of oil and butter in a warm pan at low heat together with a sprig of Norway spruce and sweet woodruff.
- Baste the meat with cooking fat during frying and finish by letting the meat rest for 5 minutes.
- Serve with common sorrel, cowslip, spruce needles and dead nettle as a sort of salad, optionally with a little cooking fat drizzled over.
The Mushroom Handbook
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