How to cook venison

How to cook venison

For some nations, deer meat is familiar and mundane, it is eaten almost daily and no one is timid before cooking it. But still for many people venison is a delicacy, meat is unusual and unusual, so it goes without saying that few people know how to cook it. And in itself, the meat is still quite difficult and requires adherence to certain rules when cooking and having minimal skills. In modern supermarkets, you can buy anything, so if you get hold of real deer meat, and now you are at a loss for looking at this piece of meat and you do not know what to do - this article is for you. Here you will find the most popular and successful recipes for cooking deer meat and learn tricks how to make it juicy, soft and edible.

Characteristics and properties of deer meat

Venison can be called a dietary and useful product. Carcass deer carved almost the same way as beef and the most valuable meat is tenderloin.

Venison is rich in vitamins A, B, C and Nitzian, and besides, it does not contain cholesterol. It contains 2, 7-7, 6% more protein than the best beef. It has a fairly low fat content, the amount of fatty acids is about the same as in beef, but at the same time unsaturated fatty acids are contained much less.

Tricks of cooking venison

  • Before cooking, venison must be kept in a marinade of red wine, salt and spices. Such meat is excellent for stewing.
  • Venison is not very suitable for cooking on the grill or open fire - it contains very little fat. If you still decide to try to cook it in this way - then constantly pour it with oil.
  • Oleniye language has a very delicate taste, it must be boiled in water with spices for 2 hours, then put into ice water, remove the film and cut.
  • Venison will remain juicy and frying, but do not overdry it for too long cooking.

Stroganin from venison

We will need:

  • fresh or fresh-frozen young deer meat;
  • spices - salt and pepper;
  • onions and garlic.

Preparation steps:

  • Separate the meat from the bones and rinse thoroughly under running water. Give water to drain and wipe the meat with a paper towel.
  • It is necessary to chop the meat correctly - this is the whole secret of the delicious taste of sliced ​​meat. Cut it into strips 2 mm thick, 30 mm wide and 100 mm long.
  • Finely chop the onion and garlic.
  • We take pieces of venison, salt, pepper, roll in onion and garlic mixture, roll up into rolls and fasten with thread.
  • Put them in a spacious dish (tray, bowl) in one layer and pour 3% vinegar so that all the rolls are covered with liquid.
  • We put in the refrigerator for 5-6 hours.
  • Before use rolls press. Deer Stroganin is ready!

Stewed Venison in Tomato

The meat in this recipe is juicy and fragrant. Be sure to try cooking - it is very tasty!

We need:

  • venison - 2 kg;
  • pork lard - 400 gr;
  • cooking oil - 200 gr;
  • tomato paste - 200 gr;
  • cranberries - 200 gr;
  • bulb onion - 4 pcs;
  • garlic - half of the head;
  • vinegar - 4 tbsp. l .;
  • pepper, sugar, salt to taste;
  • water for soaking meat and stewing.

Method of preparation:

  • Cooking marinade. The volume of water in the marinade should be equal to the weight of the meat - that is, for two kilograms of meat we need to take two liters of water. Pour water into a saucepan or bowl and add vinegar to it. Should make a weak vinegar solution.
  • Prepare the meat. Cut venison into portions, wash them well under running water.
  • Thoroughly clean the meat from the veins and films and send it to the marinade for 6 hours. You can leave the meat to marinate overnight.
  • Cooking venison. We take a sharp knife and make punctures on the meat, into which we insert small pieces of bacon and garlic. Do not regret either lard or garlic, you can make up to 5 punctures for an average portion piece.
  • Rub meat with salt and spices.
  • In a pan, heat the cooking oil strongly and fry the meat on both sides to a golden hue.
  • While the meat is fried, chop the onion into half rings and add it to the meat. Stir and continue to fry.
  • Add tomato paste to meat and onions and continue frying for another 10-15 minutes.
  • We shift the contents of the pan to the cauldron or other heat-resistant dishes.
  • Rub the cranberries with sugar and add to the meat.
  • Fill the water in the cauldron so that it completely covers all the products.
  • Put on fire, bring to a boil.
  • Reduce the heat and simmer in the traditional way for about an hour and a half.
  • “Tomato Braised Venison” is Ready! I ask to the table!

Roast Venison

This is the most common recipe for cooking deer meat.

We will need

For meat:

  • venison - 1, 5 kilograms,
  • carrots - 5 pieces,
  • bay leaf - 1-2 pieces,
  • green peas - 1 cup,
  • vegetable oil - 1 cup,
  • parsnips - to taste,
  • salt - to taste,
  • black pepper - 4-6 peas.

For the sauce:

  • water - 350 ml,
  • beer - 100 ml,
  • bouillon cubes - 2 pieces,
  • sugar - 1 tablespoon,
  • thyme - 1/4 tsp.

Method of preparation:

  • At the very beginning in a deep bowl we combine sugar, thyme and bouillon cubes. Pour water and beer. Stir. Leave for half an hour. After this time, the sauce is ready.
  • Meat wash, remove veins and films. Cut into pieces about 3x3 centimeters in size.
  • Heat vegetable oil in a pan (it is necessary to use refined oil). On high heat, fry myasco until golden brown. We salt, we pepper.
  • Pour the sauce into the finished meat. Bring to a boil.
  • Add the leaves of laurel and peppercorns. Cover and simmer, stirring occasionally, for one and a half hours. If the liquid boils away during cooking, then you need to pour in some water.
  • 20 minutes before readiness add diced carrots, green peas and parsnips. Stir.
  • Before serving, be sure to remove the laurel leaves from the dish. Try it!

Venison Roast. Another original recipe

You will need:

  • venison - 600 grams,
  • apple - 1 piece,
  • bulb onion - 1 piece,
  • lingonberries - 50 grams,
  • water - 80 ml,
  • Jagermeister liqueur - 50 ml,
  • vegetable oil - 50 ml,
  • ground black pepper - to taste,
  • salt to taste.

Preparation Method

  • Cut venison into small pieces, removing the veins and films. Wash and dry with paper towels. We salt.
  • Apple is mine. Remove the seeds. We cut in small pieces.
  • Clean the onions. Mine Finely chopped.
  • Fry myasco in heated vegetable oil.
  • As soon as the appetizing ruddy crust appears, add onions and apples. Season with spices to taste. Stir.
  • After the apples are soft, pour in water and liquor, and also add lingonberries (if you use frozen, then you do not need to defrost it at all). Cover with a lid and stew until tender.

Venison cutlets in the oven

You will need:

  • venison - 500 grams,
  • pork - 400 grams,
  • mayonnaise - 40 grams,
  • vegetable oil - 30 ml,
  • egg - 2 pieces,
  • dill to taste,
  • ground black pepper - to taste,
  • salt to taste.

Preparation Method

  • Skip the venison and pork through the meat grinder.
  • Adding eggs. We salt, we pepper. Stir well. Stuffing ready.
  • Form the patties. Spread them on a baking sheet, which must first be greased with vegetable oil.
  • Lubricate the chops with mayonnaise (you can replace it with cream if you wish). We send in the oven warmed to 170 degrees for 20 minutes half an hour.
  • Boiled rice and / or mashed potatoes will be an excellent addition to the burgers.

Beef stroganoff

You will need:

  • venison - 1 kilogram,
  • mushrooms - 300 grams,
  • bulb onion - 1 piece,
  • sour cream - 100 grams,
  • vegetable oil - 50 ml,
  • ground black pepper - to taste,
  • salt to taste.

Preparation Method

  • My meat. Drain. Cut into strips.
  • Clean and shred the onion.
  • Clean the mushrooms. Flush. Cut into strips.
  • Fry myasco in vegetable oil for 15 minutes.
  • Add onions and mushrooms. Season with spices. Stir.
  • Fill with sour cream. Cover with a lid. Stew for an hour, not forgetting to periodically add water. Warning: venison is tough meat, so it may take longer to cook beef stroganoff.
  • Serve venison beef strogans along with mashed potatoes or boiled pasta. Take a sample!

Venison stewed in a pot

You will need:

  • venison - 500 grams,
  • potatoes - 2 pieces of medium size,
  • bulb onion - 1 piece,
  • lingonberries - 1 tablespoon,
  • cranberries - 1 tablespoon,
  • black pepper - to taste,
  • favorite spices - to taste,
  • salt to taste.

Preparation Method

  • Meat is cut into small pieces.
  • We grease the ceramic pots with vegetable oil and spread the pieces of venison into them, cover with a lid. Sent to the oven heated to 170 degrees, simmer 40 minutes.
  • Clean potatoes. We cut it in big cubes.
  • Clean the onions. Finely chop.
  • After the time indicated in the second paragraph, the prepared root vegetables are shipped to the meat. Stew for another 50 minutes. After adding the spices and berries listed in the list of ingredients. Cover with a lid and torment 10-15 minutes more.
  • Remove the cooked delicacies from the oven and let it brew for a while. Served to the table right in the pots. Enjoy your meal!
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