Can be made from minced venison. Simple and unusual venison dishes. Basic rules and methods for cooking venison

For some peoples, deer meat is familiar and commonplace; it is eaten almost every day and no one is shy about cooking it. But still, for many people, venison is a delicacy, an unusual and unusual meat, so it goes without saying that few people know how to cook it. And the meat itself is quite complex and requires adherence to certain rules when cooking and the presence of minimal skills. In modern supermarkets you can buy anything, so if you got your hands on real venison, and now you look at this piece of meat in bewilderment and don’t know what to do, this article is for you. Here you will find the most popular and successful recipes for cooking deer meat and learn tricks on how to make it juicy, soft and edible.

Characteristics and properties of deer meat

Venison can be called a dietary and healthy product. A deer carcass is cut in almost the same way as beef, and the most valuable meat is the tenderloin.

Venison is rich in vitamins A, B, C and nician, and it does not contain cholesterol. It contains 2.7-7.6% more protein than the best beef. It has a fairly low fat content, the amount of fatty acids is about the same as in beef, but it contains much less unsaturated fatty acids.

Tricks for cooking venison

• Before cooking, venison must be marinated in red wine, salt and spices. This meat is great for stewing.
• Venison is not very suitable for grilling or open fire - it contains very little fat. If you decide to try cooking it this way, then constantly pour oil over it.
• Deer tongue has a very delicate taste; it must be boiled in water with spices for 2 hours, then placed in ice water, removed the film and cut.
• Venison will remain juicy even when fried, just do not dry it out by cooking it for too long.

Venison stroganina

We will need:

• fresh or frozen young deer meat;
• spices - salt and pepper;
• onion and garlic.

Cooking steps:

• Separate the meat from the bones and rinse thoroughly under running water. Let the water drain and dry the meat with a paper towel.
• It is necessary to cut the meat correctly - this is the whole secret of the delicious taste of stroganina. Cut it into strips 2 mm thick, 30 mm wide and 100 mm long.
• Finely chop the onion and garlic.
• Take pieces of venison, salt and pepper, roll in a mixture of onion and garlic, roll into rolls and secure with thread.
• Place them in a spacious dish (tray, bowl) in one layer and pour 3% vinegar so that all the rolls are covered with liquid.
• Place in the refrigerator for 5-6 hours.
• Before eating, squeeze the rolls. Venison stroganina is ready!

Stewed venison in tomato

The meat according to this recipe is juicy and flavorful. Be sure to try it - it's very tasty!

We will need:

• venison - 2 kg;
• pork lard - 400 gr;
• cooking fat - 200 g;
• tomato paste - 200 gr;
• - 200 gr;
• onions - 4 pcs;
• garlic - half a head;
• vinegar - 4 tbsp;
• pepper, sugar, salt to taste;
• water for soaking meat and stewing.

Cooking method:

• Preparing the marinade. The volume of water in the marinade should be equal to the weight of the meat - that is, for two kilograms of meat we need to take two liters of water. Pour water into a saucepan or bowl and add vinegar there. You should get a weak vinegar solution.
• Preparing the meat. Cut the venison into portions and rinse them well under running water.
• We thoroughly clean the meat from veins and films and place it in the marinade for 6 hours. You can leave the meat to marinate overnight.
• Cooking venison. We take a sharp knife and make punctures in the meat, into which we insert small pieces of lard and garlic. Don’t skimp on any lard or garlic; you can make up to 5 punctures for an average serving piece.
• Rub the meat with salt and spices.
• Heat the cooking oil in a frying pan and fry the meat on both sides until golden brown.
• While the meat is frying, cut the onion into half rings and add it to the meat. Stir and continue frying.
• Add tomato paste to the meat and onions and continue frying for another 10-15 minutes.
• Transfer the contents of the frying pan to a cauldron or other heat-resistant dish.
• Rub the cranberries with sugar and add to the meat.
• Pour water into the cauldron so that it completely covers all the products.
• Place on the fire and bring to a boil.
• Reduce the heat and simmer in the traditional way for about one and a half hours.
• “Stewed venison in tomato” is ready! Please come to the table!

Venison roast

This is the most common recipe for preparing deer meat.

We will need

For meat:

• venison – 1.5 kilograms,
• carrots – 5 pieces,
• bay leaf – 1–2 pieces,
• green peas – 1 cup,
• vegetable oil – 1 cup,
• parsnips - to taste,
• salt - to taste,
• black pepper – 4–6 peas.

For the sauce:

• water – 350 ml,
• beer – 100 ml,
• bouillon cubes - 2 pieces,
• sugar – 1 tablespoon,
• thyme – 1/4 teaspoon.

Cooking method:

• At the very beginning, in a deep bowl, combine sugar, thyme and bouillon cubes. Pour in water and beer. Mix. Leave for half an hour. After the specified time, the sauce is ready.
• We wash the meat, remove veins and films. Cut into pieces approximately 3x3 centimeters in size.
• Heat vegetable oil in a frying pan (you must use refined oil). Fry the meat over high heat until golden brown. Salt and pepper.
• Pour the sauce into the cooked meat. Bring to a boil.
• Add laurel leaves and peppercorns. Cover with a lid and simmer, stirring occasionally, for one and a half hours. If the liquid boils away during cooking, add a little water.
• 20 minutes before cooking, add the diced carrots, green peas and parsnips. Stir.
• Before serving, do not forget to remove the bay leaves from the dish. Try it!

Venison roast. Another original recipe

You will need:

• venison – 600 grams,
• apple - 1 piece,
• onion – 1 piece,
• lingonberries – 50 grams,
• water – 80 ml,
• Jagermeister liqueur – 50 ml,
• vegetable oil – 50 ml,
• salt - to taste.

Cooking method

• Cut the venison into small pieces, removing veins and membranes. Rinse and dry with paper towels. Salt.
• Wash the apple. Remove the seeds. Cut into small cubes.
• We clean the onion. Mine. Finely chop.
• Fry the meat in heated vegetable oil.
• As soon as a delicious golden brown crust appears, add onions and apples. Season with spices to taste. Mix.
• After the apples become soft, add water and liqueur, and also add lingonberries (if you use frozen ones, you do not need to defrost them first). Cover with a lid and simmer until done.

Venison cutlets in the oven

You will need:

• venison – 500 grams,
• pork – 400 grams,
• mayonnaise – 40 grams,
• vegetable oil – 30 ml,
• egg - 2 pieces,
• dill greens - to taste,
• salt - to taste.

Cooking method

• We pass venison and pork through a meat grinder.
• Add eggs. Salt and pepper. Mix thoroughly. The minced meat is ready.
• Forming cutlets. Place them on a baking sheet, which must first be greased with vegetable oil.
• Lubricate the cutlets with mayonnaise (if desired, you can replace it with cream). Place in an oven preheated to 170 degrees for 20 to half an hour.
• An excellent addition to the cutlets would be boiled rice and/or mashed potatoes.

Venison Beef Stroganoff

You will need:

• venison – 1 kilogram,
• mushrooms – 300 grams,
• onion – 1 piece,
• sour cream – 100 grams,
• vegetable oil – 50 ml,
• ground black pepper - to taste,
• salt - to taste.

Cooking method

• Wash the meat. Let's dry it. Cut into strips.
• Peel the onion and finely chop it.
• We clean the mushrooms. We rinse. Cut into strips.
• Fry the meat in vegetable oil for 15 minutes.
• Add onion and mushrooms. Season with spices. Mix.
• Fill with sour cream. Cover with a lid. Simmer for an hour, remembering to periodically add water. Note: Venison is a tough meat, so the beef stroganoff may take longer to cook.
• Serve venison beef stroganoff with mashed potatoes or boiled pasta. Take a sample!

Venison stewed in a pot

You will need:

• venison – 500 grams,
• potatoes - 2 medium-sized pieces,
• onion – 1 piece,
• lingonberries – 1 tablespoon,
• cranberries – 1 tablespoon,
• black pepper - to taste,
• favorite spices - to taste,
• salt - to taste.

Cooking method

• We cut the meat into small pieces.
• Grease ceramic pots with vegetable oil and place pieces of venison in them, cover with a lid. Place in the oven, preheated to 170 degrees, simmer for 40 minutes.
• Peel the potatoes. Cut into large cubes.
• We clean the onion. Finely chop.
• After the time indicated in the second paragraph, we send the prepared root vegetables to the meat. Simmer for another 50 minutes. Then add the spices and berries indicated in the list of ingredients. Cover with a lid and simmer for another 10-15 minutes.
• Take the finished yummy out of the oven and let it brew a little. Serve directly in pots. Bon appetit!

And about that. Now it's time for deer meat. After all, this is a real delicacy.

Today, venison recipes are becoming increasingly popular. And although a kg of meat costs from 700 rubles in a chain of well-known supermarkets, its benefits and extraordinary taste do not allow it to linger on the shelves.

In many establishments, venison is served as a delicacy. Of course, the meat is somewhat tough, but if properly processed you will get an amazing dish.

The most delicious parts are tenderloin and loin., from them they prepare amazingly tasty roast in clay pots. Venison goes well with berry sauces and thyme.

The benefits of venison

Residents of the North were among the first to discover the benefits of such meat, because for them it is the main source of protein and nutrients. Therefore, such people never suffer from anemia, because the product contains a lot of iron.

Venison also has a positive effect on the immune system; it contains 50% protein, which is completely absorbed. It is believed that reindeer meat is most beneficial, especially in winter, when the concentration of vitamins and other elements necessary for humans is maximum.

Deer eat moss, which is famous for its antibiotic properties. Also, thanks to this diet, a lot of lenolic acids are produced in the animal’s body. They are responsible for protection against carcinogens.

With regular consumption of this type of meat you will not be afraid of illnesses such as diabetes, hypertension, heart disease, and atherosclerosis.

The vitamin composition of venison is as follows: A, riboflavin, thiamine, E, PP. It also contains a lot of calcium, potassium and magnesium.

Culinary tricks

Meat selection

Depending on what dish you decide to please your family with, you need to choose the right part of the carcass. So, if you are planning boiled pork, meatballs, grilled steaks or barbecue outdoors, then you will have to fork out for the highest grade - tenderloin. Stroganina or carpaccio are also made from it.

Do you want to stew meat in sour cream or berry sauce, or maybe you want to enjoy a mushroom roast? Then you can limit yourself to cheaper ham. For lovers of culinary delights, we advise you to buy brisket. Are you dreaming of cutlets or Siberian dumplings? Let's take cutlet meat!

Preparing Venison

We have prepared several recipes for you on how to cook venison, but first, be sure to study the following tips for preparing the carcass.

As we already mentioned, the meat is slightly tough, so housewives cannot do without a special marinade. It is usually prepared from sour berries, sometimes fruits, wine, preferably dry, and fermented milk products. Also added to it are juniper berries, pepper and a bouquet of forest herbs.

We can offer the following marinade recipe: 0.5 cups each of olive oil and vinegar, mix with a spoon of mustard and grated garlic, season with basil and oregano.

It is advisable to cut the venison into small pieces before processing so that it is completely soaked overnight.

You can also use citrus fruits such as lime. Mix its juice (0.5 cup) and the same amount of olive oil with finely chopped herbs, green chili pepper, cumin and, oddly enough, a shot of tequila.

Delicious recipes

First meal

Since no lunch can be complete without first courses, we have prepared a recipe for venison soup for you. It's just as easy to prepare.

Ingredients for the dish:

• 1 kg (a little more is possible) meat on the bone;
• 1 large carrot;
• 4 potatoes;
• 2 onions;
• 2 medium tomatoes;
• Bay leaf, salt;
• 1 tbsp. spoon of pepper mixture;
• Cowberry;
• Greens and sour cream for serving.

Let's start active cooking:

Venison for first courses does not need to be marinated. Fill it with cool water and boil for an hour over low heat. Cut the onion into 4 equal parts and send it to the meat. We also put carrots and spices there. Let it simmer on low heat for an hour and a half.

After removing the meat, strain the rich broth. Remove the bones from the venison, cut it into small pieces and return it to the pot with the soup. Cut the potatoes into cubes, add them to the soup and cook.

At this time, fry 1 onion in a frying pan until golden (finely chop first). Add tomato slices and simmer for 5 minutes, then add the mixture to the broth. Pour soup into a plate, add berries and herbs.

If it is difficult to get lingonberries in your area, then feel free to replace them with red currants, the taste will only be better.

Venison stewed in a slow cooker

For young housewives whose kitchens have a lot of good household appliances, we have prepared a recipe for venison in a slow cooker. It will be a great dish for.

Let's take the following products:

• 1 kg pulp;
• 2 medium onions;
• 2 carrots;
• 2 tbsp. spoons of apple cider vinegar;
• 1.5 l. ordinary water;
• Spices to taste.

Cooking steps:

• We marinate the meat for at least 8 hours, ideally all night;
• We take out the carcass, wash it thoroughly and cut it into small oblong pieces;
• Season with salt and desired spices (for example, cumin);
• Three carrots on a medium grater, cut the onion into half rings;
• Place a thin layer of vegetables on the bottom of the bowl, and meat on top of them;
• We repeat this until we run out of food;
• We turn on our device, set the “Extinguishing” function, cover with a lid, and simmer for an hour and a half.

Cutlets with berry sauce

According to the following recipe, venison cutlets turn out surprisingly tasty.

To prepare meat products we will need:

• Half a kilo of meat;
• Breadcrumbs;
• 1 chicken egg;
• 0.1 kg of lard or bacon;
• 1 onion;
• White bread (crumb);
• Half a head of garlic;
• Allspice, salt.

For the sauce prepare:

• 0.2 kg cranberries;
• 50 ml each of Port and dry red wine;
• 75 gr. Sahara;
• 30 grams of Demi-glace sauce;
• Spices.

For greater clarity, we have prepared for you photo recipe for cutlets with venison.

So, let's take the minced meat. Cut the lard into cubes.

Cut the lard into cubes

Soak the bun in milk or cream.

Soak the bun in milk or cream

Grind the meat with bacon, onions and buns in a meat grinder.

Grind the meat with bacon, onions and buns in a meat grinder

Beat the egg into the prepared minced meat, add salt and pepper. Mix everything thoroughly.

Beat the egg into the prepared minced meat, add salt and pepper

We form the product and roll it in breadcrumbs.

Form the product and roll in breadcrumbs

Place the cutlets in a preheated frying pan with vegetable oil. Fry until done.

Fry until done with vegetable oil

It's time for the sauce. Peel and rinse the berries, and then thoroughly chop them using a blender.

Peel and rinse the berries, chop with a blender

Pour the wine into a deep frying pan, add sugar, and evaporate the wine to half over low heat.

Pour wine, sugar into a frying pan and simmer until half done

Add chopped berries to them and cook for 5 minutes.

Add chopped berries to wine

Next, the sauce must be strained and put back on low heat, adding Demi Glass. It is quite difficult to prepare at home, but it is sold in stores in the form of powder or jam, which will also work.

Adding Demi Glass

Bring the mixture to a boil, stir and turn off.

Serve the cutlets on a large plate with plenty of sauce.

Serving the dish

To make the cutlets more “fresh” (tasting), we recommend adding a bunch of finely chopped parsley and dill to the minced meat.

Stroganina

Let's take: So, we have prepared the hot dish, it's time to start snacks! Yes, they will help you with this. Rich in iodine, they are also very tasty!

If you are thinking about what first dish to cook for lunch, then we can help you here too! Especially for such cases, we have prepared recipes for making pumpkin soup.

Video for hostesses

In this story you will find a recipe for stewed venison with cranberries and potatoes on the side.

Do you want to surprise your guests with your culinary talents? Then cook venison in dough!

Have you ever made Swedish venison stew with potatoes? Gurman Club presents to every gourmet a traditional recipe for preparing this delicious dish. Before you begin your culinary creation, we recommend stocking up on the following ingredients:

One kilogram of thinly sliced ​​venison;
- three tablespoons of butter or bacon;
- an incomplete glass of water;
- one large onion;
- four large potatoes;
- one teaspoon of salt;
- favorite spices (to taste).

Such a real treasure trove of vitamins and microelements as venison is amazingly tasty! To say that deer meat is delicious is an understatement! Gourmets value it for its tenderness, unique fine fiber structure and incomparable taste. Delicacy dishes made from deer meat are popular and widely known in every corner of the world. Hundreds of delicious dishes based on this delicacy decorate the gastronomic riches of European cuisine. And the indigenous people of the North express their pleasure from such delicacies simply: “Delicious, however!”

Without competition - stewed venison with potatoes! It is with this method of processing that this tough meat becomes especially tender and simply melts in your mouth. In this case, you can’t do without a fragrant sauce, which turns the said dish into a unique venison sauté, which can certainly receive the title of the most Finnish dish. Describing the recipe briefly, we note that venison sauté is prepared from deer ham. The meat is first frozen in order to cut it into the thinnest slices and fry it in oil or fat, and then stew it with sour cream and Finnish beer, seasoning only with salt and pepper. The delicious dish is served with potatoes, as well as lingonberries, grated with sugar, or served as jam.

So, it's time to start preparing our above dish - Swedish Stewed Venison with Potatoes.

Melt butter or bacon in a frying pan. Then place the meat in the pan and quickly fry, turning and removing layer by layer until it defrosts. While frying, add chopped onion into rings.

When all the meat is browned, add spices and pour in water so that the liquid barely covers the meat.

Wash the potatoes, but do not peel them. Cut each potato lengthwise and place them on top of the meat. Potatoes can also be peeled and cut into wedges.

Cover with a lid and simmer the food over moderate heat until the potatoes are cooked. Extinguishing time is up to half an hour.

By the way, this dish can be prepared even on the go, because only one utensil is needed to prepare it. All that remains is to wish you to enjoy the taste of such a truly unique and delicate dish!

Venison is a rare guest on our tables, which is very sad. After all, this amazing meat is extremely rich in protein and at the same time low in calories; if cooked correctly, it will win the hearts of even the most sophisticated eaters.

You need to know how to stew venison, because meat, for all its merits, has a rather specific smell and a slight dryness, so experienced hunters usually soak game meat in wine or vinegar, and then cook it using animal or vegetable fats.

Venison stew

The classic preparation for venison stew is a stew. In general, game stew has long been famous for its taste, and if you have the opportunity to taste such a delicious dish in our time, do not miss it.

Ingredients:

• venison – 1 kg;
• butter – 100 g;
• sour cream – 200 g;
• salt, pepper - to taste.

For the sauce:

• flour – 20 g;
• broth or water – 300 ml;
• lingonberries – 50 g;
• sour cream – 2 tbsp. spoons.

Preparation

Wash the meat thoroughly and remove films, soak it if desired, cut into small pieces, season and fry in butter until it sets. Then you can pour sour cream over the future stew and simmer under the lid for 30-45 minutes, depending on the hardness of the meat itself. When the venison in sour cream is ready, it is placed on a dish and served along with the sauce, which is prepared as follows: dilute the sautéed flour with broth, add a little crushed lingonberries and a spoonful of sour cream, simmer until thickened and serve in a sauce boat.

Recipe for stewed venison with mushrooms

This is a traditional hunting recipe, which has a special piquancy due to the use of real forest mushrooms.

Ingredients:

• venison – 2 kg;
• onions – 3 pcs.;
• capers – 50 g;
• fat – 100 g;
• butter – 60 g;
• white wine – 1 tbsp.;
• dried porcini mushrooms – 100 g;
• water – 2 tbsp.

Preparation

We beat the venison to soften it, add half the fat or lard and fry it in a mixture of butter and fat with the addition of coarsely chopped onions and capers. When the onion becomes transparent, add mushrooms and wine to the venison, add salt and pepper and simmer for about an hour and a half until soft.

Serve the venison stew with vegetables and cranberry sauce.

Stewed venison with potatoes

To make venison dishes more satisfying, they are stewed in addition to higher-calorie companions such as potatoes.

Ingredients:

• venison – 1 kg;
• flour - ¼ tbsp.;
• butter – 100 g;
• tomatoes in their own juice – 1 can;
• potatoes – 4 pcs.;
• carrots – 4 pcs.;
• onions – 2 pcs.;
• beef broth – 500 ml;
• garlic – 3 cloves;
• paprika – 1 tbsp. spoon;
• parsley – 1 bunch;
• salt, pepper - to taste.

Preparation

Before stewing venison, it must be washed and cut into portions. Then, if desired, marinate the meat in several glasses of red wine.

In a thick-walled bowl, fry large onion rings, carrots and potato cubes, when the vegetables become soft, add venison, garlic and spices and fry until the meat is golden brown. As soon as this happens, add flour to the meat base, sauté it and fill it with broth. The next items to be added to the future dish are chopped tomatoes without skins and chopped garlic.

The dish is stewed over low heat for about 3 hours, but usually the cooking time can stretch up to 5 hours, so if you have a few hours for such a long-time dish to prepare, then don’t miss the chance to taste the most tender venison stew according to this recipe.

Stewed venison with potatoes served with a glass of red wine. Bon appetit!

This type of meat, like venison, is a novelty for many Russians. Pork and beef are still more common. Let's say you saw and purchased a good piece of venison in a store. What to do with him? What dish should I prepare? We offer you interesting and simple venison recipes. We wish you culinary success!

Product set:

• butter - 1 tbsp. l;
• bay leaf - 3 pcs;
• 1 liter of water;
• 150 g lard (unsalted);
• 2 large onions;
• flour - 2 tbsp. l;
• table vinegar - one and a half glasses;
• 400 g sour cream (any fat content);
• peppercorns - 8-10 pcs.;
• 1.5 kg of venison (preferably from the thigh);
• salt.

Practical part:

1. We put on the table the products from which we will prepare the roast. What's next? In a ladle you need to boil water with pieces of onion and spices. Then cool the liquid and add vinegar to it.
2. Place the venison in a deep bowl. Pour in the previously prepared marinade. Place in a cold place for 5 days. The meat should be turned every day.
3. On the 6th day, remove the venison from the marinade. We remove the tendons. Then dry the piece of meat with a towel. But that is not all. Stuff the venison with pieces of lard. Salt. Sprinkle flour (1 tbsp) on top.
4. Place the meat in a frying pan and fry using hot fat. We turn the venison over on one side, then on the other. When a golden brown crust appears on the surface of the meat, you can turn off the heat. Place the piece into a saucepan. And pour a glass of water into the frying pan where the venison was fried. We are waiting for the boiling point. Then place the contents of the frying pan into the saucepan.
5. Add onion and spices from the marinade to the meat. Cover the top with a lid. We put it all out, setting the fire to low. Don’t forget to periodically baste the venison with juice from the same pan. The readiness of the meat is determined using a fork. When it is cooked, cool it and cut it across the grain. It is very important.
6. Place the meat on a plate. Let's give it the shape of a whole piece. After braising the venison, we were left with some sauce. It doesn't need to be poured out. We put 1 tbsp there. l flour. Bring to a boil. Add the above amount of sour cream. Boil again. All that remains is to strain it all through a colander. Pour the prepared sauce over the pieces of meat. As a result, we ended up with a flavorful venison dish. We wish you bon appetit!

Venison soup recipe

Required ingredients:

• potatoes - 6 pcs.;
• greenery;
• 3 medium onions;
• 450 g venison brisket;
• 2-3 cloves of garlic;
• spices (pepper, salt);
• a little vegetable (refined) oil.

Cooking instructions

Step #1. Do you want to make a rich and appetizing 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 portions. Place it in a pan of water. We also put a whole onion (without peel) and peeled carrots there. We mark 2 hours.

Step #2. Carrots and onions need to be removed from the broth. We won't need these vegetables anymore. You can throw them away. We also take out the meat and put it on a plate. Cook the remaining broth over low heat. This will take approximately 45 minutes. Then you can add salt and spices.

Step #3. Take new onions and carrots. Rinse with tap water, peel and chop. We send them to the frying pan. Sauté using oil. Place the resulting roast into the broth.

Step #4. Now all that remains is to put the chopped potatoes and pieces of meat into the pan. We continue to cook the soup. Turn off the heat only after the potatoes become soft. The first course of venison is served with fresh lingonberries or cranberries. Pour the soup into bowls and garnish with chopped herbs.

Stewed venison in a slow cooker

Grocery list:

• two medium onions;
• 1.5 liters of water;
• 1 kg venison (boneless);
• apple cider vinegar - 2 tbsp. l;
• spices (pepper, salt);
• carrots - 2 pcs.

Preparation:

1. To make the dish juicy and appetizing, you need to marinate the meat well. What is needed for this? Place a piece of venison in a deep cup. Prepare the marinade from vinegar and spices. We pour it over the meat. Leave for 8 hours, or best of all overnight.
2. Remove the venison from the marinade. Excess liquid should drain. We thoroughly wash the meat with water and cut it into rectangular bars (small). Add spices. It could be turmeric or cumin.
3. Peel and wash the carrots. Grind on a medium grater.
4. Remove the skins from the onion. Cut the onion into thin half rings.
5. Place half of the chopped vegetables into the multicooker bowl. Then comes the meat layer. Now add the remaining onions and carrots. The number of layers will depend on the size and shape of the bowl.
6. We launch the “Extinguishing” mode. The timer should be set for 1.5-2 hours. After this, the venison dish can be served. Boiled potatoes will be an excellent addition to it.

Homemade venison sausage

Ingredients:

• intestines - 6 m;
• khmeli-suneli;
• 400 g fresh lard;
• garlic - half a head;
• a little dried dill;
• 1.8 kg of venison;
• spices (pepper, salt).

Instructions

How to make deer meat stew

We offer you a simple and time-consuming recipe. Instructions for preparing the stew are given below:

Step #1. We wash the meat in cool water. Cut into cubes (medium). We beat each piece a little with a special hammer. Sprinkle with salt and pepper.

Step #2. Venison stew is usually prepared for the winter. Therefore, you need to prepare glass jars in advance. We sterilize them and the lids. Place bay leaf (3 leaves) at the bottom of each jar.

Step #3. Most of the work is done. We take jars, distribute pieces of venison into them, then wrap them in foil several times. Place the container in a cold oven. Set the temperature to 180 °C. The meat should simmer in glass containers for 3 hours.

Step #4. When the venison stew is cooked, you need to remove it from the oven. The jars with their contents must cool down. After that, cover them with clean lids and roll them up for the winter.

Finally

We hope that the venison recipes described in the article were to your liking and inspired you to take on culinary exploits. It doesn't matter what you want to make from this meat - soup, roast or sausage. In any case, you will get a tender, tasty and satisfying venison dish.

Venison is not the most common product, because such meat belongs to the category of game and is even considered a delicacy. But if you are lucky and have some venison, then try to cook it so that it turns out something very tasty and unusual!

How to make a choice?

To ensure that the dish turns out delicious, you need to take a responsible approach to choosing venison. Here's what to look out for:

• Where can I buy? It is better to make purchases in large chain stores with an impeccable reputation. You can purchase such a product on the market only in the northern regions. In any case, the seller must have certificates confirming that the meat has passed laboratory tests and does not contain pathogenic microorganisms. Moreover, such papers must be provided upon the first request of any buyer.
• In what form should I buy? In most regions of the country, venison is sold frozen, in which it retains all its taste and beneficial properties, and is also stored for quite a long time and does not spoil. Chilled meat can only be purchased in the northern regions where deer live. But in this form, the shelf life of the product will be minimal.
• What to buy? Which part of the carcass is best to choose? When butchering, it is usually divided into the saddle (this includes the loin), shoulders, front legs and neck, and hind legs. The most tender meat is usually in the saddle, so it is often used for roasting. The neck and shoulders are very muscular and therefore tough, so they are best stewed or used for making minced meat, which makes excellent sausages, cutlets and frankfurters. And legs are usually baked whole or in portions in the oven or on the grill.

Cooking features

Many people are interested in how long to cook venison. Everything will depend on the specific part of the carcass chosen, as well as on the cooking method. For example, you need to stew the neck for a long time, this is the only way it will become tender and soft. And if you decide to fry meat, then it is important not to overdo it, otherwise the dish will turn out very dry.

One of the characteristics of venison is its low fat content. And this means that cooking must involve adding enough oil or fat, otherwise the dish will be dry or even burn.

Many chefs pre-marinate it to make the meat tender and soft. And such preparation is indeed sometimes appropriate. But it is worth remembering that prolonged exposure to an acidic marinade can, on the contrary, aggravate the situation, so be careful.

There is also an opinion that venison can be stuffed with lard or bacon. But this, firstly, is not necessary, and secondly, this way you can interrupt the delicate taste of the meat and its specific, subtle and pleasant aroma.

How to cook?

So, how to prepare delicious venison dishes? Below are the most successful recipes.

Recipe No. 1

You can prepare a delicious and savory roast of venison. To do this you will need:

• 600-700 grams of venison;
• 1 onion;
• 1 apple;
• 50 ml of some berry liqueur;
• 50 grams of lingonberries;
• pepper and salt to taste;
• vegetable oil for frying;
• a small amount of water.

Preparation:

1. First you need to prepare the venison. To do this, rinse it thoroughly, dry it and cut it into small portions.
2. Peel the onion and chop it with a knife. Peel the apple and cut into slices.
3. Now heat the vegetable oil in a frying pan and start frying the meat. When a thin crust appears on it, add chopped onion and apple. Fry everything together for about 7-10 minutes.
4. When the apple becomes soft, you can add lingonberries and liqueur. Also add some water.
5. Cover the pan with a lid and simmer all the ingredients until fully cooked, so that the venison eventually becomes soft.
6. At the very end, don’t forget to season the roast with salt and pepper.

By the way, you can easily prepare such a dish in a slow cooker. Just first fry all the ingredients by selecting the appropriate mode (“Frying”), and then select stewing and bring the roast to readiness.

Recipe No. 2

Try baking venison in foil, it should turn out very tasty! Here are the ingredients you will need:

• 2 kilograms of venison (it’s better to take a leg);
• 5-7 cloves of garlic;
• 300 ml dry red wine;
• 150 grams of cranberries;
• 1 head of purple or red onion;
• 1 tablespoon sugar;
• ½ teaspoon ground ginger;
• pepper and salt to taste;
• vegetable oil.

Cooking method:

1. Venison needs to be washed and dried.
2. Now peel the garlic and cut it into small pieces (preferably flat).
3. Make several cuts in a piece of meat and place pieces of garlic in them. Rub the entire surface with a mixture of pepper, ground ginger and salt.
4. Wrap the piece in foil and place in an oven preheated to 180-200 degrees. The venison will be ready in about one and a half to two hours (everything will depend on the operating characteristics of the oven, as well as on the size of the piece). But you can determine readiness by making an incision. If the juice that comes out is clear, then the pulp is probably ready. If it is pink or even more so red, then the venison needs to be cooked longer. Half an hour before the end of the process, you can unroll the foil so that the meat is browned and covered with an appetizing crust.
5. While the meat is in the oven, start preparing the sauce. To do this, wash the cranberries and grind them together with sugar in a blender. Peel and finely chop the onion, fry it in vegetable oil, and then add cranberry puree and wine. Simmer everything for about five minutes and turn off the heat.
6. Cut the venison into portions and serve with sweet and sour wine and cranberry sauce.

Recipe No. 3

You can make very tasty cutlets from venison.

List of required ingredients:

• 500 grams of venison;
• 100 grams of lard;
• 3 slices of loaf or white bread;
• 1 egg;
• 2 onions;
• 50 grams of milk;
• 1 carrot;
• 3 tablespoons flour;
• 50 ml water;
• 3 tablespoons of tomato paste;
• 3 tablespoons of vegetable oil;
• seasonings and salt to your taste.

How to cook? It's simple:

1. Venison needs to be minced together with lard. If you want the minced meat to be tender, repeat the procedure.
2. Peel the bread from the crusts (you can simply cut them off with a knife) and soak in milk until completely softened.
3. Mix the minced meat with seasonings and salt, add the egg and softened bread, mix everything thoroughly with your hands or using a blender.
4. Fry the cutlets, dredging them in flour, in vegetable oil until golden brown.
5. To make the cutlets more tender and soft, simmer them in the sauce. To do this, fry chopped onions and grated carrots until golden, then add tomato paste, salt and water, simmer everything for a couple of minutes, and then place the cutlets in this sauce and simmer for about five minutes under the lid.

Delight your family with unusual and delicious venison dishes, if possible!

Among meat products, venison occupies an honorable place in terms of taste characteristics and biological value. Deer meat products are considered delicacies in our country and abroad. It has also been proven that reindeer, due to their conditions of detention, are practically not susceptible to diseases, therefore the products obtained from reindeer husbandry are environmentally friendly. Venison has a high protein content, contains macro- and microelements - potassium, sodium, magnesium, copper, zinc, iron, manganese, vitamins B, A and C. When consuming game, an amazing effect is observed - heart function and blood circulation improves, the formation of harmful fat

The energy value of venison is significantly lower than other types of meat, so this product is considered dietary. Deer, feeding on mosses and lichens, produce very healthy meat. Thiamine, which is found in game, acts as an antioxidant that protects the body from the destructive effects of alcohol, tobacco and aging. It is recommended to eat venison during lactation and pregnancy. Therefore, in terms of its nutritional characteristics, venison is considered a healthy food.

Fresh frozen venison is suitable for preparing a variety of dishes. The delicate taste of deer meat will satisfy even the most biased gourmet, and in combination with sour berries of the North, mushrooms and cream, venison dishes turn into amazing creations. The right combination of spices will add sophistication to venison products. Deer meat can be used to prepare barbecue, roast, entrecote and stew. The ribs are used to make soup and borscht; premium meat is used to make minced cutlets, filling for pancakes and even sausages. Here are a few recipes in which reindeer meat is the main ingredient.

Venison entrecote is prepared with the following ingredients:

• Reindeer meat – 500 grams,
• Onions - 3 pieces,
• Flour – 2 tablespoons,
• Tomato – 2 tablespoons,
• Rendered fat - 3 tablespoons,
• Cream, sour cream or mayonnaise - 7 tablespoons,
• Garlic – 2 cloves,
• Bay leaf - 2 pieces,
• Pepper, salt - to taste.

To prepare this dish, the intercostal flesh of the lumbar or dorsal part of a deer is suitable. The meat should be cleaned, washed, dried, cut into thin pieces, freed from excess fat and tendons. After this, the pieces of entrecote need to be lightly beaten, salt and pepper to taste. Reindeer meat should be fried just before serving for 7 minutes, after heating the fat thoroughly. When frying, it is recommended to add tomato, white flour, bay leaf and crushed garlic, sour cream or cream. The meat is placed in the resulting sauce and brought to full readiness. Entrecote is sometimes prepared with scrambled eggs or fried onions, which are placed on each piece of meat. The finished dish must be poured with the meat juice that is formed during frying, adding small pieces of butter.

Pancakes stuffed with venison and mushrooms

• Venison (stripping from shoulder, neck or ham) - 350 grams,
• Onions - 1 piece,
• Allspice - 3 peas,
• Juniper berries - 2 pieces,
• Bay leaf - a couple of pieces,
• Thyme - a small sprig
• Champignons – 6 pieces,
• Eggs – 3 pieces, 1 white,
• Bechamel sauce - 200 grams,
• Cream - 4 tablespoons,
• Milk – 2 glasses,
• Butter – 50 grams,
• Hard cheese – 50 grams,
• Flour – 140 grams,
• Fat – 80 grams,
• Ground black and red pepper, salt to taste.

Deer meat is boiled with mushrooms, spices and onions. The finished products are passed through a meat grinder, mixed with bechamel sauce (20 grams of flour are fried in 20 grams of butter and diluted with whipped cream), sprinkled with black and red ground pepper, protein is added, salt to taste and mixed well. Then pancakes are fried (120 grams of flour, 1 glass of milk, 2 eggs, fat). They are wrapped in a filling made from venison, mushrooms and onions. Place everything in a fireproof bowl, having previously greased the dishes with butter. The pancakes are sprinkled with melted butter, poured with milk and beaten egg, sprinkled with grated cheese and baked. It is recommended to serve these pancakes with a tomato salad with sweet peppers.

Venison with porcini mushrooms

• venison (reindeer) - 700g;
• porcini mushrooms 500g;
• onions - 1 pc.;
• black pepper (ground) - to taste;
• salt - to taste;
• sour cream - 2-3 tbsp;
• vegetable oil - 1 tbsp;
• butter - about 20g.

Peel the meat from films and cut into cubes 1.5x1.5 cm.
In a cauldron (or any pan with a thick bottom and walls), heat the vegetable oil and butter. Add finely chopped onion and fry until transparent. Now you can add the venison, quickly fry until a crust appears on the meat, then reduce the heat slightly, season with ground black pepper and cook, stirring, until the meat is completely cooked.
While the meat is stewing, peel the mushrooms and chop coarsely.
Add to almost finished venison, mix carefully so that the mushroom pieces retain their shape, add sour cream, salt and cook covered until done. Serve hot.

Venison stroganina

Venison stroganina is an old recipe for preparing young reindeer meat. The peoples of Siberia have been preparing stroganina from venison since ancient times; today, like many years ago, this delicacy has not lost its popularity.

The recipe for making venison stroganina is quite simple. To prepare venison stroganina, you need fresh or frozen young reindeer meat. The meat must be separated from the bones and rinsed well under running water. The secret of tasty preparation of stroganina lies in the correct cutting of the meat - the meat should be cut into strips 2 mm thick, 30 mm wide and 100 mm long.

Spices add piquancy to the dish - onions and garlic, which should be finely chopped. You should not crush garlic or grate it, as the taste of the dish will change. The chopped meat should be salted, peppered, rolled in onion and garlic and rolled into rolls, secured with thread.

The finished rolls should be placed in a wide bowl in one layer and filled with a 5-6% vinegar solution. Vinegar can be added to taste, the main thing is that all the rolls are closed. Place the dish in a cool place or in the refrigerator. After 5-6 hours, the rolls can be removed from the brine; it is recommended to squeeze them a little before eating.

Scalopini

Venison scalopini is made from the flesh. The meat is washed under running water and cut into portions 1.5 cm thick. The meat should be thoroughly beaten, mixed with flour, salt and pepper. Separately, mix the egg and cream. Next, you need to mix the crackers with Parmesan cheese and finely chopped parsley.
When preparing venison scalopini, the meat is first dipped in a mixture with flour, then in a mixture with an egg, and only then in a mixture with breadcrumbs. In a frying pan, heat the butter and garlic until golden and brown the venison on both sides. Lightly fried venison should be placed on a square baking sheet, poured with wine, covered with a lid and placed in an oven preheated to a temperature (180? C). Cook for 45-60 minutes or until meat is tender.

Venison roast

For the sauce

• beer - 0.5l.
• bouillon cube - 1 piece
• sugar - 1 teaspoon
• salt to taste
• thyme - a pinch

Other products

• deer meat - 500 g.
• vegetable oil - 1 tbsp.
• bay leaf - pcs.
• carrots - 1 pc.

Roast venison is the most common recipe for preparing this type of meat. The recipe for roast venison is very simple, the most important thing is to prepare the sauce for the meat correctly.
It is the sauce that gives the fried meat its special taste.
To prepare the sauce, combine water, beer, bouillon cube, sugar and thyme in a small bowl. The sauce must be mixed thoroughly.
The meat should be separated from the bones and washed under running water, cut into small pieces. In order for the meat to become tender, all fat and film must be removed.
Fry the meat in a heated frying pan with the addition of sunflower oil over high heat. After the meat is covered with a crust, pour the pre-prepared sauce over it. As soon as the sauce boils, you can add the bay leaf, reduce the heat and cover the pan with a lid. Cook over low heat for 1 - 1.5 hours, stirring occasionally. During this time, the meat will simmer and be completely cooked. It is recommended to add finely chopped carrots 20 minutes before readiness. Before serving the dish, remove the bay leaf.

Venison shish kebab

Venison shish kebab is a real meat delicacy, there are quite a few recipes for its preparation, mainly they differ in the preparation of the marinade.
According to traditional cooking recipes, venison kebab turns out tender and lean, the meat literally melts in your mouth. You only have to try venison kebab once, and you will forever remember its unique taste.
To prepare venison kebab, it is best to use the pulp or meat on a small bone. Before cooking, the meat must be washed, separated from the films and cut into flat pieces of 30-40 grams. Place the chopped pieces of meat in an enamel bowl and pour the marinade over them. To prepare the marinade, onions, cut into rings, finely chopped capsicum, parsley, salt and cognac are used. The marinated meat must be thoroughly mixed. The meat should be kept in the marinade for at least 10-12 hours.
Well-marinated meat is strung on a skewer or laid out on a grill grate, and then fried over ready-made coals on the grill. Northerners serve venison shish kebab with tomato sauce. To prepare it, tomato juice is seasoned with crushed garlic, ground black pepper, dill, parsley, green onions and salt.

Venison stew

For preparing venison stew, fresh or frozen flesh on a small bone is best suited. The meat should be washed, separated from the films and chopped into small pieces. The meat ready for stewing is placed in a clay pot greased with fat or vegetable oil. Venison must be stewed in the oven in its own juice until half cooked. Then, potatoes cut into large slices, finely chopped onions are added to the pot, and after 10-12 minutes, grated lingonberries or cranberries and spices to taste. The pot of meat must be simmered until fully cooked. The finished dish is taken out of the oven and allowed to brew a little.

Steak

The main thing in cooking venison steak, and indeed venison dishes in general, is to prepare the meat correctly. Then it won't be dry and tough. To please everyone with venison steak, it is best to use fresh frozen venison. When preparing freshly frozen venison, the meat does not lose taste and smell, and also retains vitamins and nutrients beneficial to the body. This type of venison can be stored for quite a long time.
Steak can be prepared either from minced or minced meat, or from a whole piece. In the first case, it makes sense to add a little lard to the venison; this will give the steak additional juiciness. If the steak is prepared from a single piece of venison, you only need to cut it across the grain and beat it thoroughly before frying. This way the venison won't be tough.
Steaks prepared in advance should be greased with oil, salt (it is better to use sea salt), pepper and grated juniper berries and fry in a well-heated frying pan. Depending on the frying time, you can get rare meat or a well-done venison steak. If you decide to buy venison from us, then you don’t have to worry about the quality of the meat. Our venison passes all the proper tests and is safe for health, even when undercooked (rare).
From the same juniper berries, a sauce is prepared in parallel, for which 1 tsp is mixed. berries, 200 ml of red wine, chicken or beef broth, and spices. The sauce is simmered over low heat until it reaches the consistency of thick syrup. To decorate the finished venison steak, you can use sprigs of red berries: cranberries or red currants.

Venison soup

Venison soup is a very special dish. Even in ancient times, thick and aromatic soup cooked over a fire gave shepherds and hunters strength. Properly cooked venison becomes soft and tender, so it can be used not only as an element of soup, but also as a separate, completely independent dish.
Of all the types of meat we are familiar with, venison most closely resembles beef, but differs from it in its unique smell and taste. As for venison soup, it is completely different from beef soup. Venison gives the soup a dark color. In addition, the soup itself turns out to be very thick and rich, despite the fact that venison is lean meat.
The best way to make venison soup is to use brisket. It is this part of the deer that will provide the best and most aromatic broth - the basis for the success of the soup. Fresh frozen venison is a great option in this case. Reindeer brisket is perfect for your dish. To prepare the broth, you must first wash it and cut it into pieces. At the same time as the brisket, onions and carrots are placed in the water. The venison is cooked for 1.5-2 hours, after which everything is removed from the broth: onions, carrots, and venison. After 45-60 minutes, the broth needs to be salted. It is better not to overuse spices. A little marjoram, black pepper and, if desired, garlic will be enough.
A dressing of finely chopped onions and carrots fried in vegetable oil is added to the finished broth. After boiling the broth and frying it, add potatoes and deer brisket, cut into portions. Venison soup is simmered until the potatoes are soft. You can add fresh herbs to the finished soup to taste.
This rich and satisfying venison soup will please the most discerning gourmets. The main thing is that the venison is of high quality.

Aspic from the tongue

To prepare deer tongue aspic, you need to boil fresh deer tongue for 3 hours with the addition of onions and carrots. For spices, it is enough to use peppercorns and bay leaves. Then the tongue is cut into pieces and filled with broth with the addition of gelatin. Some people use beef broth because venison broth is usually too dark.
When preparing dishes from reindeer tongue, it is important to first soak it in cold water for several hours. Then the broth will be lighter and there will be no flakes in it.
Reindeer tongue will be an excellent addition to venison dishes. The tongue is boiled in the same way as aspic, and the venison is soaked for several hours and then fried. Pieces of tongue can be wrapped in pieces of venison or held together with a skewer. The taste of venison is perfectly emphasized by northern berries: cranberries or cloudberries.

Braised deer liver

To prepare stewed deer liver you will need deer liver, sour cream, onions and spices. The liver is washed, cleaned of films and vessels and cut into small cubes, sprinkled with salt and pepper. The onion is finely chopped and fried in vegetable oil until golden brown. Then the liver is added to it and also fried. In the end, everything is poured with cream or sour cream and simmered for 20-25 minutes. A great side dish for this delicious venison dish would be rice or potatoes.

Venison is a gourmet meat. It is quite simple to prepare, but when cooking it it is important to follow some recommendations. You can cook venison in a regular saucepan or using kitchen appliances (pressure cooker, slow cooker, steamer). You can cook this meat in the microwave, but this method requires compliance with a number of rules. The slightest imperfections in the process of preparing and cooking venison can ruin its consistency and taste. The meat will become tough and fibrous.

Step-by-step cooking of venison in a regular saucepan:

• before cooking, venison should be cut into small pieces, washed thoroughly and marinated for several hours;
• Tenderloin is most suitable for cooking (other parts of the deer can take too long to cook, maintaining a tough meat structure);
• if there are layers of fat on the meat, then they must be cut off (deer fat worsens the aroma and taste of meat);
• You can put venison in cold water (a sharp change in temperature can negatively affect the delicate structure of the meat, so it’s better not to put it in boiling water);
• First, the venison is cooked over high heat, and after the water boils, the fire is reduced to medium or minimum level;
• you need to pour water into the pan so that the liquid covers the meat with a margin of 2-3 cm (if the liquid evaporates during the cooking process, you can top it up);
• foam does not form when cooking venison (if foam appears, remove it with a slotted spoon or a regular spoon);
• The readiness of venison can be checked by consistency (the meat becomes soft and can be easily pierced with a knife);
• After cooking, you should not immediately remove the venison from the pan (it is better to let the meat simmer for 20-25 minutes).

Secrets of cooking venison:

• before you start cooking venison, it is better to marinate it for several hours in salted red wine (you can add any spices you like);
• as a marinade for venison, you can use a mixture of water, apple cider vinegar, carrots and onions (for 2 liters of water you need to take 2 tablespoons of vinegar, and chop the onions and carrots as much as possible);
• a spicy marinade for venison can be prepared using garlic, mustard, apple cider vinegar, water, basil, oregano and olive oil;
• You can salt venison and add spices to it at any stage of cooking;
• Venison can easily dry out due to the lack of fat, so boiling is considered the ideal way to prepare it;
• During the cooking process, venison needs to be replenished with fat, so you can add butter or vegetable oil, margarine or bacon bits.

You can cook venison in a slow cooker. The main nuance in this case is the use of any (meat or vegetable) broth instead of water. Be sure to place a few pieces of butter on top of the workpiece. This secret will help make venison more juicy and tender. Salt and spices must be added to the meat before cooking. Venison takes about four hours on average to be cooked in a slow cooker.

How long to cook venison

The cooking time for venison directly depends on the size of the pieces and the age of the animal. In a regular saucepan, small pieces of young meat are cooked for one and a half hours. If the pieces are large and the venison is quite old, then the cooking process can last up to two and a half hours.

Cooking times for venison using kitchen appliances:

• in a slow cooker, venison takes an average of 4-6 hours to cook;
• in a pressure cooker, venison will be ready in 1-2 hours;
• In the microwave, deer meat is cooked for 2 hours in the “Stew” mode.

Venison cooks best in a regular saucepan. If you plan to cook deer meat in a slow cooker, pressure cooker or double boiler, then you must first marinate it. Before cooking in the microwave, venison should be soaked in the marinade for at least 10-12 hours.

For some peoples, deer meat is familiar and commonplace; it is eaten almost every day and no one is shy about cooking it. But still, for many people, venison is a delicacy, an unusual and unusual meat, so it goes without saying that few people know how to cook it. And the meat itself is quite complex and requires adherence to certain rules when cooking and the presence of minimal skills. In modern supermarkets you can buy anything, so if you got your hands on real venison, and now you look at this piece of meat in bewilderment and don’t know what to do, this article is for you. Here you will find the most popular and successful recipes for cooking deer meat and learn tricks on how to make it juicy, soft and edible.

Venison can be called a dietary and healthy product. A deer carcass is cut in almost the same way as beef, and the most valuable meat is the tenderloin.

Venison is rich in vitamins A, B, C and nician, and it does not contain cholesterol. It contains 2.7-7.6% more protein than the best beef. It has a fairly low fat content, the amount of fatty acids is about the same as in beef, but it contains much less unsaturated fatty acids.

Tricks for cooking venison

• Before cooking, venison must be marinated in red wine, salt and spices. This meat is great for stewing.
• Venison is not very suitable for grilling or open fire - it contains very little fat. If you decide to try cooking it this way, then constantly pour oil over it.
• Deer tongue has a very delicate taste; it must be boiled in water with spices for 2 hours, then placed in ice water, removed the film and cut.
• Venison will remain juicy even when fried, just do not dry it out by cooking it for too long.

Venison stroganina

We will need:

• fresh or frozen young deer meat;
• spices - salt and pepper;
• onion and garlic.

Cooking steps:

• Separate the meat from the bones and rinse thoroughly under running water. Let the water drain and dry the meat with a paper towel.
• It is necessary to cut the meat correctly - this is the whole secret of the delicious taste of stroganina. Cut it into strips 2 mm thick, 30 mm wide and 100 mm long.
• Finely chop the onion and garlic.
• Take pieces of venison, salt and pepper, roll in a mixture of onion and garlic, roll into rolls and secure with thread.
• Place them in a spacious dish (tray, bowl) in one layer and pour 3% vinegar so that all the rolls are covered with liquid.
• Place in the refrigerator for 5-6 hours.
• Before eating, squeeze the rolls. Venison stroganina is ready!

Stewed venison in tomato

The meat according to this recipe is juicy and flavorful. Be sure to try it - it's very tasty!

We will need:

• venison - 2 kg;
• pork lard - 400 g;
• cooking fat - 200 g;
• tomato paste - 200 gr;
• cranberries - 200 gr;
• onions - 4 pcs;
• garlic - half a head;
• vinegar - 4 tbsp;
• pepper, sugar, salt to taste;
• water for soaking meat and stewing.

Cooking method:

• Preparing the marinade. The volume of water in the marinade should be equal to the weight of the meat - that is, for two kilograms of meat we need to take two liters of water. Pour water into a saucepan or bowl and add vinegar there. You should get a weak vinegar solution.
• Preparing the meat. Cut the venison into portions and rinse them well under running water.
• We thoroughly clean the meat from veins and films and place it in the marinade for 6 hours. You can leave the meat to marinate overnight.
• Cooking venison. We take a sharp knife and make punctures in the meat, into which we insert small pieces of lard and garlic. Don’t skimp on any lard or garlic; you can make up to 5 punctures for an average serving piece.
• Rub the meat with salt and spices.
• Heat the cooking oil in a frying pan and fry the meat on both sides until golden brown.
• While the meat is frying, cut the onion into half rings and add it to the meat. Stir and continue frying.
• Add tomato paste to the meat and onions and continue frying for another 10-15 minutes.
• Transfer the contents of the frying pan to a cauldron or other heat-resistant dish.
• Rub the cranberries with sugar and add to the meat.
• Pour water into the cauldron so that it completely covers all the products.
• Place on the fire and bring to a boil.
• Reduce the heat and simmer in the traditional way for about one and a half hours.
• “Stewed venison in tomato” is ready! Please come to the table!

Venison roast

This is the most common recipe for preparing deer meat.

We will need

For meat:

• venison - 1.5 kilograms,
• carrots - 5 pieces,
• bay leaf - 1-2 pieces,
• green peas - 1 cup,
• vegetable oil - 1 cup,
• parsnip - to taste,
• salt - to taste,
• black pepper - 4-6 peas.

For the sauce:

• water - 350 ml,
• beer - 100 ml,
• bouillon cubes - 2 pieces,
• sugar - 1 tablespoon,
• thyme - ¼ teaspoon.

Cooking method:

• At the very beginning, in a deep bowl, combine sugar, thyme and bouillon cubes. Pour in water and beer. Mix. Leave for half an hour. After the specified time, the sauce is ready.
• We wash the meat, remove veins and films. Cut into pieces approximately 3x3 centimeters in size.
• Heat vegetable oil in a frying pan (you must use refined oil). Fry the meat over high heat until golden brown. Salt and pepper.
• Pour the sauce into the cooked meat. Bring to a boil.
• Add laurel leaves and peppercorns. Cover with a lid and simmer, stirring occasionally, for one and a half hours. If the liquid boils away during cooking, add a little water.
• 20 minutes before cooking, add the diced carrots, green peas and parsnips. Stir.
• Before serving, do not forget to remove the bay leaves from the dish. Try it!

Venison roast. Another original recipe

You will need:

• venison - 600 grams,
• apple - 1 piece,
• onion - 1 piece,
• lingonberries - 50 grams,
• water - 80 ml,
• Jagermeister liqueur - 50 ml,
• vegetable oil - 50 ml,
• salt - to taste.

Cooking method

• Cut the venison into small pieces, removing veins and membranes. Rinse and dry with paper towels. Salt.
• Wash the apple. Remove the seeds. Cut into small cubes.
• We clean the onion. Mine. Finely chop.
• Fry the meat in heated vegetable oil.
• As soon as a delicious golden brown crust appears, add onions and apples. Season with spices to taste. Mix.
• After the apples become soft, add water and liqueur, and also add lingonberries (if you use frozen ones, you do not need to defrost them first). Cover with a lid and simmer until done.

Venison cutlets in the oven

You will need:

• venison - 500 grams,
• pork - 400 grams,
• mayonnaise - 40 grams,
• vegetable oil - 30 ml,
• egg - 2 pieces,
• dill greens - to taste,
• ground black pepper - to taste,
• salt - to taste.

Cooking method

• We pass venison and pork through a meat grinder.
• Add eggs. Salt and pepper. Mix thoroughly. The minced meat is ready.
• Forming cutlets. Place them on a baking sheet, which must first be greased with vegetable oil.
• Lubricate the cutlets with mayonnaise (if desired, you can replace it with cream). Place in an oven preheated to 170 degrees for 20 to half an hour.
• An excellent addition to the cutlets would be boiled rice and/or mashed potatoes.

Venison Beef Stroganoff

You will need:

• venison - 1 kilogram,
• mushrooms - 300 grams,
• onion - 1 piece,
• sour cream - 100 grams,
• vegetable oil - 50 ml,
• ground black pepper - to taste,
• salt - to taste.

Cooking method

• Wash the meat. Let's dry it. Cut into strips.
• Peel the onion and finely chop it.
• We clean the mushrooms. We rinse. Cut into strips.
• Fry the meat in vegetable oil for 15 minutes.
• Add onion and mushrooms. Season with spices. Mix.
• Fill with sour cream. Cover with a lid. Simmer for an hour, remembering to periodically add water. Note: Venison is a tough meat, so the beef stroganoff may take longer to cook.
• Serve venison beef stroganoff with mashed potatoes or boiled pasta. Take a sample!

Venison stewed in a pot

You will need:

• venison - 500 grams,
• potatoes - 2 medium-sized pieces,
• onion - 1 piece,
• lingonberries - 1 tablespoon,
• cranberries - 1 tablespoon,
• black pepper - to taste,
• favorite spices - to taste,
• salt - to taste.

Cooking method

• We cut the meat into small pieces.
• Grease ceramic pots with vegetable oil and place pieces of venison in them, cover with a lid. Place in the oven, preheated to 170 degrees, simmer for 40 minutes.
• Peel the potatoes. Cut into large cubes.
• We clean the onion. Finely chop.
• After the time indicated in the second paragraph, we send the prepared root vegetables to the meat. Simmer for another 50 minutes. Then add the spices and berries indicated in the list of ingredients. Cover with a lid and simmer for another 10-15 minutes.
• Take the finished yummy out of the oven and let it brew a little. Serve directly in pots. Bon appetit!