Roe is a very large animal, its growth - 0.9 meters at the shoulder and can weigh 55-57 kg.Appreciate it is a wild animal not only for meat, but also for the variety of ways to hunt for him.Roe because they are numerous - the most famous commercial animal in Eurasia from the family Oleneva inhabiting deciduous and mixed forests.After a successful hunt is always a question of how to cook deer.The solution to this problem, and we dedicate this article.
Choice of meat and useful properties
If you take wild animals, it is deer meat has the highest rating.It is easily digestible and very gentle compared to deer, elk and maral, it contains not a refractory fat.That meat is produced at the beginning of the hunt, the most prized, as the nutrients accumulated over the summer animals, not yet spent.Meat old males tough enough, has a peculiar odor.To remove these drawbacks, it is soaked and prepared long, resulting in destroyed and most of the active nutrients.Calves meat without bright taste more watery, low in fat.Cut venison, ham and seat are the most tender and delicate parts of the carcass.The animal feeds on grass and lives among the pure nature, for this reason, its meat is useful to all - and the healthy and the sick.It has a lot of trace elements and vitamins.It is recommended for people with gastrointestinal diseases.Now we give general advice about how to prepare a deer.
Recommendations for cooking venison
What can you do with that in game?Boil, fry, stew, baked in foil.Previously it recommended to clean the meat of the film and marinate in vinegar with various spices, garlic or onions.Home roe venison burgers are very lush - a real delicious.The pieces of meat during frying can rub aromatic herbs, garlic or lemon juice.You can also use it as a great filling for pies.As a spice for cooking in this game we recommend to combine the allspice and black pepper, nutmeg, cumin, ginger.Rice or potatoes perfectly suited as a garnish.Also useful are the heart, kidneys and liver.They accumulate very necessary for the human body substances.What are preparing, and how?The liver stewed or fried with spices and onions.The heart, lungs and kidneys are best put out in cream and add a little white wine.And now to share some recipes on how to cook deer.
Recipe number one: roast meat and bake deer
Take a small amount of deer meat, 300 grams in one piece, it thoroughly washed and dried.On all sides nashpigovyvaem vegetables and bacon, add chopped onion, celery root and parsley, finely chopped.Now tell me how to cook the meat of roe deer on.Fry a little with vegetables on a well-heated frying pan until a golden crust.Then add to taste black pepper and salt, pour a little boiling water on the bottom of the dish, cover with the lid and send in the oven.Just a few minutes before the end of the pan pour in red wine, 60 grams, stir the mixture and let a little put out.The easiest way how to cook deer, you know.On the table is served with vegetables and herbs.
Recipe number 2: roe marinated venison
Half a kilo of washed and dried, smoked bacon and nashpigovyvaem send to marinate for two days.At the end of this period, cut into slices vegetables: 50 grams of carrots, onions and parsley root.Gently lay them on the bottom of the pan, and only the top - meat extracted from the marinade.The dish and sprinkle with spices: crushed garlic, bay leaf, salt and pepper.Nothing complicated in how to cook the meat of roe deer, no.Sprinkle it with melted butter and put on 30 minutes in the oven.Then took a frying pan, put it quite a bit of tomato paste (half a teaspoon), one and a half tablespoons of wheat flour and pour in a little boiling water.Cook about 15 minutes, add the red wine (100 ml) and simmer a few minutes.As a side dish to our excellent dish of boiled rice crisp.For the marinade, combine the water and vinegar in equal parts, add onions, sliced rings, bay leaf, peppercorns and juniper berries.The marinade should be boiled.
Recipe number 3: roast venison
To prepare this recipe roe without marinating the meat can not do because of its rigidity.Clean it from grease and all the films, pour the marinade and leave in a cool place for four or five days.Then, some housewives question arises: how to cook deer in the oven?Nothing complicated.Salt and send in the oven, where it simmer, occasionally basting with oil.Once the meat is well browned, you must remove the excess fat from it, do not pour too thick sour cream and continue to simmer for another two hours.The recipe of the marinade you already know.He's versatile and suitable for almost all cooking options.The board recommended roast venison served with braised beetroot.
Recipe number 4: bake in a test seat deer
Necessary ingredients for one kilogram of meat: bacon - 100 g, salt and pepper.
For the dough will need: flour - 300 grams, sand sugar - 20 grams, melted butter - 10 grams of yeast - 10 grams, vegetable oil - 50 grams of salt - 5 g, water - 150 ml.
How to cook deer?The recipes are different, we now consider one of the original.Saddle - a lumbar part - from the pelvis to the last rib.Pre pickle his hours 24. Prepare yeast dough.To do this in warm water add salt, sugar, flour, yeast, knead the dough, then put margarine, knead well, put aside for three or four hours to climb.A couple of times during this time punched.Then coated with test seat, rubbed his pre-salt, lard lard.And now, how to prepare a deer in the oven.We have a saddle on a baking sheet and send in a preheated 220 degree oven.Dough propechetsya and gained a strong shell.Meat as a result will be more tasty and juicy.By the way, the foil is not recommended to use, as it will break and all the juice runs out.Bake saddle hour and a half.Then we give a little cool, and chop into pieces, then serve.The crust dough is also quite edible.
Recipe number 5: cook the ribs deer
Spinal part turns out very tasty, and now we'll tell you how to cook venison ribs.Cut pieces of three-centimeter thickness.Slugger, pepper, and salted, sprinkled with vegetable oil.After that, laid on top of each other in a deep bowl, with the shifted parsley and onion.Then put the meat under pressure for two hours in a cool place.After two hours, spread on a pan and fry bacon slices it with the prepared meat.Pour sauce on top, consisting of what is left after frying, water (50%), a pinch of flour and butter.All of this is salted and boiled for a few minutes.As a side dish to this excellent meat served boiled rice, fried potatoes, salad of horseradish with beets and tomatoes.Now that you know how to cook venison ribs.
Recipe number 6: venison goulash
Items dishes: meat - 0.5 kg of fat - 60 grams, one onion, red pepper - one teaspoon, tomatoes - four pieces, green pepper - four pod, salt.
We already know that can be made from many different venison dishes.Among them are some common, such as goulash.Game washed out, cut into slices or cubes.Fry in fat finely chopped onion, add red pepper, put the meat, salt and simmer, gradually pouring hot water.Tomatoes cleanse, remove them from the grain, and cut with green pepper, cut into rings, add to the meat when it is halfway done.Simmer until cooked at the table and serve with potatoes.Bon Appetit!
