Meat of a roe: advantage and harm, recipe

Meat of a roe: advantage and harm, recipe

Roes are representatives of cervine family. These lungs and graceful animals are considered as a valuable trophy, and their meat in many countries is a delicacy. In this article we will talk about useful properties of a game, about how correctly and tasty to prepare it.

Meat is considered dietary, its caloric content is only 138 kcal on hundred grams, of them:

  • proteins — 21.4 g;
  • fats — 6.0 g;
  • water — 71.8 g.
  • vitamins — A, B1, B5, B6, E, RR, niatsin;
  • minerals — iron, potassium, sodium, magnesium, iodine, sulfur, phosphorus;
  • amino acids;
  • fatty acids.

At structure there are also other minerals, but their share is insignificant.

Whether you know? Archeologists found the hardened remains of the animals belonging to small deer which age is estimated in millions of years.

Smell and taste at a game specific, meat harsh in comparison with house products. To taste it is similar to mutton, but with lack of the heavy spirit inherent in mutton. Dark, with streaks, the most gentle it at young females. If meat old, then it is necessary to know tricks on its preparation and removal of an unpleasant smell and aftertaste. Experts claim that the game is useful, looking at structure, it is possible to agree with them whether but for all — we will consider below.

  • improves metabolism and processes of digestion;
  • positively influences work of a thyroid gland;
  • accelerates processes of processing of food in energy;
  • supports the immune system;
  • helps to cope with vegeto-vascular dystonia;
  • eliminates dysbacteriosis, normalizes intestinal microflora;
  • normalizes work of nervous system.

Important! Off-the-shelf meat does not happen, buy it from hunters, respectively, without documents of veterinary public health service. In this case there is a big risk of existence of parasites.

  • at individual intolerance of protein;
  • at the increased cholesterol level;
  • at problems with a pancreas and bodies of a GIT;
  • after removal of a gall bladder.

From meat do not cook soups as broth can give specific aroma that not to everyone to taste. To muffle the available smell, use spicy seasonings:

  • caraway seeds;
  • rosemary;
  • muscat;
  • ginger;
  • soy sauce.
  • stuffing in pie or pies;
  • goulash;
  • to bake or fry pieces;
  • beef Stroganoff;
  • cutlets;
  • ragout with vegetables;
  • stewed kidneys and liver;
  • liver fried with onions;
  • liver pate.

It is important! If a product to cook or extinguish too long, then all useful elements will just break up.

  • with mushrooms;
  • fresh, stewed or baked vegetables;
  • with rice;
  • potatoes in any kind;
  • marinated and salty vegetables and salads.

Special juicy note berry sauces will give to roe dish, for example, cowberry.

Let's understand rules of preparation and also we will consider whether it is necessary to soak meat and as to do it. Hulk is undressed, delete films and streaks, properly washed out. Then place in marinade:

  • wine vinegar of 3% — 1 tablespoon;
  • water — two liters;
  • onions — 1 average head;
  • spices to taste.

Pickle about three hours. For preparation of a shish kebab keep two days in marinade. Many fans of a game deny need of marinade and soak a product just in clear water till five o'clock.

Whether you know? In the 18th century in England and Wales because of uncontrollable hunting the species of roes was completely exterminated. For restoration of population several individuals from Scotland were delivered.

  • meat of a roe — 1 kg;
  • tomatoes — two large fruits;
  • paprika — one big;
  • two averages of the size of a bulb;
  • red dry wine — 350–400 ml;
  • sunflower oil — for roasting;
  • ground ginger — 1–2 h l;
  • salt to taste.

Learn what on taste and whether meat of an elk, beaver and horse is useful.

  1. We fill up the pulp cut by pieces with a handful of salt and we fill in with wine (150–200 ml), we leave for half an hour.
  2. We cut onions half rings and we fry in a deep frying pan on vegetable oil till golden color.
  3. Then we cut in cubes pepper, half rings and we add tomatoes to onions. We fry about five minutes.
  4. With vegetables we add meat together with marinade to a frying pan, we wait so far all moisture will boil away.
  5. After that we add two hundred more grams of wine and we extinguish about an hour to full readiness.
  6. In five minutes prior to switching off we add ginger, approximately a teaspoon to a dish.

It is possible to serve this dish as independent, and with a garnish from rice, potatoes.

The game was always considered delicious and expensive product, because of inaccessibility and also dietary properties. That the dish prepared from a roe brought pleasure and left a good impression, it is desirable to understand subtleties of its processing.

Author: «MirrorInfo» Dream Team