In recipes of dishes from meat of a deer cutting is most often used. Venison has thin fibers and therefore it turns out very soft and gentle. And by means of the correct selection of spices and additional ingredients it is possible to emphasize its original natural taste.
It is required to you
- For the first recipe:
- venison;
- juniper berries;
- black sprinkling pepper;
- thyme;
- fat;
- pomegranate juice;
- salt;
- parsley greens.
- For the second recipe:
- venison;
- onions;
- red dry wine;
- orange dried peel;
- paprika;
- thyme;
- champignons;
- lard;
- vegetable oil;
- tomatoes;
- salt;
- pepper;
- fresh greens.
- For the third recipe:
- deer meat;
- potatoes;
- pickled cucumbers;
- eggs;
- sour cream;
- salt;
- leaves of a green salad.
Instruction
1. To fry meat of a deer take 900 grams of venison, cut on flank steaks and beat off. Warm an oven to 220 degrees and prepare spicy mix. For this purpose mix in a package one tablespoon of juniper berries with the same quantity of a black sprinkling pepper and a thyme. Tie a package and slightly suppress berries hands. Cover meat with the turned-out mix. Place venison on the deep baking tray greased with fat and fry within 25 minutes. At this time pour in a pan of a half-glass of pomegranate juice and bring to the boil, add a little salt and you cook on weak fire until thick. Lay out deer meat on plates and water with garnet sauce, before giving decorate with parsley greens.
2. Stew deer meat in orange sauce. For this purpose cut 800 grams of venison with small pieces, and one big bulb – half rings. Put in a deep bowl and fill in with 3 glasses of red dry wine, strew with four tablespoons of an orange dried peel, one teaspoon of paprika and the same quantity of a thyme. Close a cover and put during cold to be pickled. At this time wash out and cut 300 grams of champignons. Fry them within 7 minutes with 60 grams of small cut lard, and before the end of preparation salt and mix. In a separate frying pan fry deer meat on vegetable oil till brownish color. Then pour in all marinade, add mushrooms and 2 crushed tomatoes. Season a dish I will merge also pepper to taste. Add a little water in a frying pan and you extinguish for an hour. Give to a table on a big dish, having decorated meat with branches of fresh greens.
3. For preparation of salad boil 250 grams of meat of a deer and cut it into small pieces. Cook 4 small potatoes and chop bars, peel 3 pickles and chop cubes, crush two eggs, hard-boiled. Connect all ingredients, fill with sour cream, salt if it is required and lay out on the dish laid by leaves of a green salad.