2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roe deer meat is considered a delicacy. Here are some ideas on what to cook with it:
Stewed venison
Necessary products:
1 kg. venison, 3-4 onions, 1 carrot, 1/2 celery, 1 tbsp. tomato paste, 1 liter of flour, 1 liter of red pepper, 1 glass of wine, 2-3 bay leaves, 7-8 grains of black pepper, salt, 4-5 potatoes
For the marinade:
1 liter of water, 1 liter of vinegar, 1 onion, 1 carrot, 1/2 head of celery, 1-2 parsley roots, 7-8 cloves of garlic, 2-3 bay leaves, 7-8 grains of pepper, allspice and cloves, cinnamon, salt
Method of preparation:
The marinade
Take the water, vinegar, onion, cut into 4 equal parts, carrot, chopped, celery head, parsley root, garlic cloves, bay leaves, 7-8 grains of pepper, allspice and cloves, cinnamon and salt. Boil everything together for about 15-20 minutes, strain through a sieve and leave to cool. It should be emphasized that the marinade can be kept only in an enameled container and in no case copper, zinc or aluminum.
Roe deer meat is put in the marinade and soaked in it for 2-3 days. After sitting, take it out, wash it and cut it into pieces, which are fried in hot fat. When ready, take out and stew in the fat 2-3 heads of finely chopped onion, 1 carrot, 1/2 head of diced celery, 1 head of peeled onion, 1 tablespoon of tomato paste, 1 tablespoon of flour and 1 teaspoon of red pepper. The glass of wine, bay leaves, black peppercorns and salt are added to the products. Dilute the mixture with 1-2 cups of hot water and return the meat. Put to simmer over low heat in a well-covered dish.
When the meat is semi-soft, add the potatoes, peeled, washed and diced. When the dish is cooked, the meat is carefully separated and the vegetables are rubbed. A thick sauce is obtained. The meat is served with it and with various garnishes: rice, stewed carrots, mashed potatoes and more.
Roast venison
Necessary products:
1,300-1, 500 kg. venison, 350 g bacon, 60 g mustard, 3 lemons, 200 ml. vegetable oil, 200 g of fresh oil, 400 ml. sweet wine, salt, pepper, fresh milk, 50 g flour
Method of preparation:
The meat is cleaned and pounded well on all sides. Lard with strips of bacon and place in a glass or enamel dish. Pour a mixture of vegetable oil, mustard, lemon juice and 50 g of grated lemon peel. Leave to mature for 1 night.
After aging, the meat is quickly turned into the heated fat and placed in a preheated oven. After 20 minutes, pour half the wine, and 15 minutes later turn and pour the rest of the wine. After the second pouring, at each turn the meat is watered with the juice from the pan and less of the marinade. The meat is baked for 2 hours in a medium preheated oven, and then another 1 hour - in a low oven.
After removing from the oven, allow to cool to room temperature and cut into thin slices. The sauce from the roasting of the meat is filtered and the flour diluted in the cold milk is added to it. The sauce boils and after 5 minutes remove from the heat. Pour the sauce over the portions.
Enjoy your meal!
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Venison
Deer meat is a deeply prized, incredibly tasty and nutritious meat that is either wild deer or home-raised. While the taste of the meat is directly related to the meat diet, venison is usually described as having a full, deep taste of something akin to red wine aged in oak barrels and fruity.
How To Cook Venison
Exquisite dishes are prepared from venison for connoisseurs. Venison is valuable because of its taste and because of its high content of proteins and vitamins. To prepare reindeer in a hunter's way , you need 2 kilograms of venison, 300 grams of bacon, butter or frying oil, 200 grams of tomato paste, 4 onions, 24 cloves of garlic, 4 tablespoons of vinegar, pepper and salt to taste.
Ideas For Venison Appetizers
Game meat is characterized by more special and distinctive taste and aromatic qualities. Most often recipes with game meat are found from wild boar, wild rabbit, deer, deer and others. Characteristic features of game meat The meat of wild animals is tighter and tougher due to the richness of muscle fibers, as wild animals move more in open spaces and this increases muscle mass in them.
Tips For Cooking Venison
Game meat is a real delicacy on our table and is much more useful than the meat of animals raised by humans for food. The delicious meat of wild animals is divided into three main groups - feathered game (pheasants, partridges, quails and others);
