Venison dish: cooking recipes

This type of meat, like venison, for many Russians in the curiosity. Pork and beef are still more familiar. Suppose you saw in the store and bought a good piece of venison. What to do with him? What dish should I make? We offer you interesting and simple recipes from venison. We wish you culinary success!

Roast venison

Grocery set:

• Butter - 1 tbsp. L;
• Bay leaves - 3 pcs;
• 1 liter of water;
• 150 g of fat (unsalted);
• 2 large onions;
• Flour - 2 tbsp. L;
• Table vinegar - one and a half cups;
• 400 g of sour cream (any fat content);
• Pea peppercorns - 8-10 pieces;
• 1.5 kg of venison (preferably from the femoral part);
• salt.

Practical part:

1. We lay out the products on the table, from which we will cook the roast. What's next? In the scoop it is necessary to boil water with pieces of onions and spices. Then we cool the liquid and add vinegar into it.
2. We put venison in deep dishes. Fill the previously prepared marinade. We remove it to a cold place for 5 days. Every day, the meat should be turned over.
3. On the 6th day we take venison from marinade. Remove tendons. Then a piece of meat should be dried with a towel. But that is not all. Venison stuffed with slices of fat. Solim. Top with flour (1 tbsp).
4. Meat is sent to a frying pan and fry, using red-hot fat. Turn venison then to one side, then to another. When a ruddy crust appeared on the surface of the meat, you can turn off the fire. Put the piece into a saucepan. And in a frying pan, where venison was cooked, we pour a glass of water. We are waiting for the moment of boiling. Then we send the contents of the frying pan to a saucepan.
5. Add the onions and spices from the marinade to the meat. Top with a lid. Extinguish all this by setting a slow fire. Do not forget to periodically water venison juice from the same pan. Ready for meat is determined with a fork. When it is cooked, then we cool it and cut it across the fibers. It is very important.
6. Lay the meat on the dish. We give it the shape of a whole piece. After extinguishing the venison, we had a sauce. It does not need to be poured. There we put 1 tbsp. L of flour. Bring to a boil. Add the above amount of sour cream. We boil again. It remains to drain all this through a colander. Prepared sauce water pieces of meat. As a result, we got a fragrant dish of venison. Have a nice appetite!

The recipe for deer soup

Necessary ingredients:

• Potatoes - 6 pcs .;
• greenery;
• 3 medium bulbs;
• 450 g of venison bacon;
• 2-3 cloves garlic;
• Spices (pepper, salt);
• A little vegetable (refined) oil.

Cooking Instructions

Step # 1. Do you want to get a rich and delicious venison soup? Then do everything as written in the instructions. First we need to rinse the brisket in running water. Then cut the meat into small pieces. We send it to the pan with water. There we put the whole bulb (without the husks) and the peeled carrot. We record 2 hours.

Step # 2. Carrots and onions need to get out of the broth. We will not need these vegetables any more. They can be thrown out. Meat, too, we take out and put into a plate. Cook the remaining broth over a small fire. This will take approximately 45 minutes. Then you can salt and pour spices.

Step number 3. We take new onions and carrots. Rinse with water from the tap, clean and grind. We send them to the pan. Passer, using oil. The resulting roast is put in broth.

Step # 4. Now it remains to put in the pan crushed potatoes and pieces of meat. We continue cooking soup. Fire switch off only after the potatoes become soft. The first dish of venison is served with fresh cranberries or cranberries. We pour soup on plates and decorate with chopped greens.

Braised venison in the multivariate

Grocery list:

• Two medium bulbs;
• 1.5 liters of water;
• 1 kg of venison (boneless);
• Apple cider vinegar - 2 tbsp. L;
• Spices (pepper, salt);
• Carrots - 2 pcs.

Preparation:

1. That the dish turned out juicy and appetizing, it is necessary to marinate the meat well. What is needed for this? Put a piece of venison in a deep cup. We prepare marinade from vinegar and spices. We pour the meat on them. We leave for 8 hours, and it is best for the night.
2. We get venison from marinade. Extra fluid should drain. Meat thoroughly washed with water, cut into rectangular bars (small). Add spices. It can be turmeric or cumin.
3. Purify and rinse the carrots. We grind on an average grater.
4. We remove the husks from the onions. Cut the onion into thin semicircles.
5. In a bowl multivarka put half the crushed vegetables. Then comes the meat layer. Now lay out the remains of onions and carrots. The number of layers will depend on the size and shape of the bowl.
6. We start the "Quenching" mode. The timer should be set for 1.5-2 hours. After that, a venison dish can be served to the table. An excellent addition to it will be boiled potatoes.

Homemade sausage from venison

Ingredients:

• Guts - 6 m;
• Hops-suneli;
• 400 g of fresh lard;
• Garlic - half of the head;
• A little dried dill;
• 1.8 kg of venison;
• Spices (pepper, salt).

Instructions

1. First we will deal with the processing of meat. It must be washed and dried. Further we grind cubes.
2. We take the fat. Cut it into pieces. In size, they should be slightly larger than cubes of meat. It is very important.
3. Garlic is peeled off the husk. We pass through a special press.
4. In a bowl, mix the pieces of fat and meat. Solim. Sprinkle with spices.
5. Sausage made of reindeer involves the use of intestines. It is in them will fill the filling. So, we wash the intestines in running water. We string them on a special nozzle, mounted on a meat grinder. Fill guts with minced meat (venison + fat and spices). What's next? It is necessary to twist the bowels every 30 cm. Gently divide them into sausages. If there are places where the air was collected, then you need to pierce them with a needle at once.
6. Preheat the oven. The appropriate temperature is 200 ° C. On the baking sheet, the bottom of which is oiled, put sausages. All this is sent to the oven. We record 30 minutes. We turn the sausages. Another 10 minutes bake them. Then we serve them on the table. Each sausage from reindeer is cut into several pieces. This dish is perfect for tomato or creamy mushroom sauce.

How to make stew from deer meat

We offer you a simple and low-cost recipe. Instructions for cooking stew is given below:

Step # 1. The meat is washed in cool water. Cut into cubes (medium). Each piece is beaten off a little by a special hammer. Sprinkle with salt and pepper.

Step # 2. Stew of venison is usually harvested for the winter. Therefore, you need to prepare the glass jars in advance. Sterilize them and covers. At the bottom of each jar we put a laurel (3 leaves).

Step number 3. Most of the work is done. Take the banks, distribute them in pieces of venison, then several times wrapped with foil. We put the container in a cold oven. Set the temperature at 180 ° C. Meat should languish in glass containers for 3 hours.

Step # 4. When the stew of venison is cooked, you need to get it out of the oven. Banks with contents should cool down. After that, cover them with clean lids and roll them up for the winter.

Finally

We hope that the recipes described in the article from reindeer you liked and inspired the culinary feats. It does not matter what you want to cook from this meat - soup, roast or sausage. In any case, you will get a delicate, tasty and satisfying dish of venison.