Wild Thing!

Wild Doe

This time a year it’s all about eating pumpkin (my favorite thing about autumn) and wild meat. Which I adore. It tastes much more meat-like, more pronounced – if you know what I mean – than the other usual chicken, veal and steak we buy during the year. It reminds me of rainy and cold days where you eat a huge casserole with super tender cooked meat. Accompanied with a glass of red wine, and you can never go wrong. 😉

Another thing part of the season are chestnuts. So, today, we decided to prepare deer fillet with parsnip and pumpkin mash (I’m still skipping carbs for dinner, remember) and cooked chestnuts. The sweet taste of the parsnip and chestnuts go well with the pronounced taste of the wild meat. We made doe. It was a first for me preparing this kind of meat, but it tasted great. Your local supermarket will offer you a wide variety of wild season meats by now. Just take a pick :).

You’ll need (makes 2 servings, 530 kcal pp)

  • 300g Doe (or any other wild meat you like, e.g. wild boar)
  • 2 tsp olive oil
  • 1 parsnip
  • 400g pumpkin (I got some leftover pumpkin from my mom)
  • 200g chestnuts (I bought a package in the supermarket)
  • rocket salad
  • spices
  • salt and pepper
  • cinnamon
  • nutmeg


Start to stem the parsnip and pumpkin for about 15minutes. If you don’t own a steamer, you can boil the vegetables. Meanwhile put a pan on a high heat and start boiling some water for the chestnuts.

Add two tablespoons of olive oil in a bowl together with some spices or herbs. We had spices that were packed with the Doe fillet, but you can easily make your own mix with rosemary, bay leaf, kurkuma,… Now rub your wild meat in with the olive oil mix. Put a pan on a high heat, you don’t need to add any extra fat to your pan, because of the olive oil. And grill the doe fillet for about 8 minutes. When done, leave it to rest for a few more minutes without any extra heat underneath. I usually turn off the heat and add a cover to the pan for while.

Meanwhile add the package with the chestnuts to the boiling water for about 5 minutes. Once they’re cooked you open up the package and done. All there is left to do is mix together the parsnip with the pumpkin with some cinnamon and nutmeg. You can also add some salt and pepper to taste.

I promise you it tastes great. The sweetness of the mash and chestnuts together with the salty meat is amazeballs!

Bon appetit!

xo, Kirsten


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