Roe Deer “Round” – Magatello di Capriolo


This is the 3rd recipe I made from the same package of meat 🙂

I usually buy roe deer back leg meat to prepare very good stews and similar, like THIS ONE, but this time I decided to keep that nice and soft muscle that in the beef is called usually “round” (in a roe deer it looks like a sausage 😀 it’s quite small), and I tried to cook it in a pan in a similar way as you would cook a tenderloin, and I have to say that the final result was very good: a nice medium-rare doneness and a quite soft and tender meat, very nice and not bloody at all.

It was very easy, let’s see how to do it 🙂


INGREDIENTS (1 person):

  • 1 roe deer “round”
  • salt
  • freshly ground black pepper


  1. First remove every possible little trace of fat from the meat, then wash it fast under running water and dry it well with paper..
  2. Season it generously with salt and pepper, and then heat a pan at high heat with no fats (a cast iron pan is the best choice, it will make a better external crust adding even more flavor), and switch on the oven at 70 °C about.
  3. When you see the pan “smoking”, that’s the moment to cook the meat: it’s a cylindrical shape cut, so consider it shaped in 4 sides, and cook it for about 40 seconds on each side.
  4. Then put the meat in an aluminium foil, close it and let it rest for about 5 minutes in the oven.
  5. After that time take out the meat, slice it in nice round slices and serve it 🙂 I simply ate it for dinner with some drops of a good Aceto Balsamico di Modena IGP on it and some potatoes and sweet potatoes with extra virgin olive oil next to it 🙂

Easy, very fast and very good 🙂


3 Comments Add yours

  1. Cottura perfetta, complimenti!

    Liked by 1 person

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