How to cook maral meat: recipes

One of the most useful and environmentally friendly products is meat maral. Since ancient times, people knew about the miraculous medicinal properties of this meat. As experts say, this food is all in one. Here, and vitamins, and trace elements, and useful minerals.

Benefit

It is believed that such a provision is a source of health and longevity. People have long believed that by eating maral meat, they prolong their youth and put off painful old age. The special condition of the tissues and fatty layer is due to the diet of the Altai deer. Herbs and roots, which animals consume, make the meat of marals unlike any other kind of similar products. It is proved that animals that eat the same way and have the same halo habitat, only partially contain the same useful substances in adipose tissue as deer.

Cutlets

Due to its beneficial properties and a rich set of vitamins, maral meat dishes are very popular. In addition, the product is low in calories (154 kcal per 100 g), which is also a big plus for those who monitor their health, do not want to accumulate harmful cholesterol and adhere to a healthy lifestyle. It is useful for meat and for athletes, as in 100 grams of the product contains more than 21 grams of protein.

Let's figure out how to cook maral meat correctly. How to make fragrant and delicate cutlets from delicacy ? So, for the preparation we need:

• 600-700 grams of venison without seeds.
• 200 grams of onions (two or three large bulbs).
• The same number of grams of white bread.
• 250 ml of cream.
• One chicken egg.
• A little salt to taste.
• On request - dried herbs and ground black pepper.

Of these ingredients, about twelve servings are produced.

Cooking process

The meat of the Altai maral, although tender in taste, must be twisted several times in a meat grinder to get a high-quality and tasty forcemeat. Before it goes to the "womb" of household appliances, you need to wash it and dry it well with a napkin or a waffle kitchen towel.

Pour the cream into a separate container and soak the white bread in them. You can, of course, take the usual milk or even water, but to get really delicate and juicy cutlets, cooks recommend using cream. In the minced meat, break the chicken egg and add some salt. When the bun is softened, add it to the stuffing. We pepper and carefully mix the resulting cutlet mass.

Experienced housewives, who do not see meat of maral in their kitchen for the first time, are advised to once again pass a minced meat or a blender. So it will become even more homogeneous in consistency and gentle in taste.

To force the cutlets do not stick to their hands, grease them with vegetable oil. Do the same with the tray. The shape and size of the loaves can be arbitrary. We put them on a baking sheet and put it in the oven for half an hour. The baking temperature is 180 degrees. Cutlets from venison can be fried in a pan, pre-dipping them in breadcrumbs. Choose a convenient cooking option for you.

Chops of Altai deer meat in tomato sauce

If you do not know how to cook maral meat to surprise guests and please the family, then we recommend that you pay attention to a surprisingly simple and quick recipe. It will be chopped venison with spicy tomato sauce.

Required Products

• 700 grams of meat.
• Butter - 50 grams.
• A glass of cold water.
• Black ground pepper.
• A little salt.
• Two tablespoons of tomato paste of good quality.

It is important to remember that when you cook dishes using tomato sauce, try to give priority only to high-quality and proven in the case of tomato paste. It is possible by the rules to cook maral meat, recipes to observe and proportions, but as a result the dish will turn out to be tasteless. What is the reason? Experts say that in most cases it is a low-quality paste made from tomatoes.

Chops are prepared very easily and quickly. We cut the meat into small thin pieces and go through the kitchen hammer several times for each of them. After such a procedure, the meat will become soft and gentle, and the cooking time will be significantly reduced, which is also a big plus. Chop the salt, add a little pepper and fragrant herbs.

We put butter on the pan. When it melts, add the meat pieces. Fry the chops on both sides before the appearance of a crispy crispy crust. After that, add the tomato paste, which is previously diluted in a glass of clean cold water. We translate the work of the plate on a weak fire and then chop the chops in the sauce for about fifteen minutes.

Serve this dish with boiled potatoes, rice or buckwheat porridge. Add a bowl of fresh vegetables and fragrant greens.

Deer meat with mushrooms

The combination of maral and fresh champignons will be a win-win. In general, meat products are always in perfect harmony with mushrooms, venison is no exception.

To prepare a dish, you will need the following set of products:

• 500 grams of meat.
• 250 grams of champignon mushrooms (it is better to take fresh mushrooms, rather than frozen ones).
• One large onion.
• A couple of small pieces of fat.
• 150 grams of pure water (you can use meat or mushroom broth).
• Half a teaspoon of lemon juice.
• Salt.
• Pepper.

Preparation

First we will prepare the meat. It should be washed a little under running water, dried and cut into batch cubes. In order to prepare the dish faster, do not cut meat products in large pieces. But the bacon, which will be required for roasting meat, cut into small pieces. As they say, the smaller, the more delicious. Onions are semirings.

We chop the chopped onions into a frying pan, where the fat is already browned and the fat expires. Fry it until it is translucent. Once the onion is almost ready, add the meat pieces. We make a slow fire, cover the frying pan with a lid and weak the dish for thirty minutes.

Only after this it is necessary to add pepper and salt to the meat. Thoroughly mix. Now we put in the frying pan the champignons cut into cubes. Experienced housewives recommend using only fresh champignons. If you take frozen mushrooms, then during cooking they will "go away" with water, and this in this recipe is superfluous. With mushrooms meat maral stewed for another fifteen minutes.

At the final stage of the preparation, add lemon juice and broth. We wait until the liquid begins to boil. Turn off the fire. As a result of all these manipulations, you will get a fragrant and nourishing sauce, consisting of the most useful meat of maral and fragrant mushrooms of champignons. As a side dish to this dish you can serve boiled rice or mashed potatoes.