The meat of the polar deer is not inferior in its nutritional qualities to beef, pork or lamb, but refers to lean food and at the same time is an exotic delicacy.
Venison, recipes for which will be presented in this article, takes a leading place among other meat products in terms of taste and biological value, it contains vitamins, iron, selenium, phosphorus, zinc and other trace elements that contribute to the normal functioning of the human body.
It should be noted that venison (recipes came to us from northern Russia and some European countries) is a red kind of meat, but never marble. That is why it retains its volume during heat treatment.
Deer meat is used for various dishes. Carpaccio is often prepared from tenderloin, a loin is used for barbecue or grill, sirloin is baked or stewed, and the ham is boiled. It is important to know that venison must be from a young animal, then it will have a delicate, refined taste.
Consider the dishes in which venison is used, recipes are given below.
Smoked meat salad
Ingredients: sixty grams of smoked venison, fifty grams of ruccola, one spoon of grated parmesan, ten tomatoes. For refueling you need: one spoon of lemon juice, two tablespoons of olive oil, half a spoon of honey, salt.
Rucolla is washed, dried, cut into slices and laid out on a large dish. Sliced tomatoes are placed on top and sprinkled with cheese. In a bowl, whip lemon juice, honey, salt and oil. The resulting dressing is poured over the salad and served immediately.
Deer meat soup
Ingredients: one kilogram of minced venison, one onion, one parsnip, three potatoes, rutabaga, one half-liter jar of tomato, three cubes of broth, three glasses of water, half a head of cabbage, bay leaf, half a spoonful of oregano powder, a spoonful of salt, half a spoon of ground pepper.
Fry chopped onion and venison in a pan, then add grated parsnips and carrots, diced potatoes and tomatoes, rutabaga, broth and water, cabbage, salt, pepper, oregano and bay leaf. All prepared ingredients are placed in boiling water and boiled for two hours.
The recipe for dried venison
Ingredients: deer meat, sugar, salt, spices to taste.
Venison is cut into small pieces, each of which is rubbed with salt and sugar at a 2: 1 ratio. Pieces of meat are layered in the dishes and refrigerated for one week. The prepared venison is rolled in spices and hung on clothespins in a cool place, here the meat will hang for another week, after which it is again transferred to the refrigerator. The finished product is cut into thin slices before serving.
Venison stew (recipes of Russian cuisine)
Ingredients: one kilogram of venison (back), one hundred grams of butter, bacon and flour, two onions, two hundred grams of mushrooms, one glass of red wine, ¼ tablespoon of cinnamon and nutmeg, salt and spices.
The meat is diced and lightly fried in butter. Spices, bacon, onions are added to it and another two minutes are fried. Then add flour, wine, stir well and bring to a boil. Mushrooms, spices are put in the resulting mixture and put in the oven for two and a half hours. A ready-made meal with cranberries and green salad is served .
Apparently, recipes for venison dishes are not complicated and cooking does not take much time. Since meat has a gentle unforgettable taste, dishes with its use will appeal not only to gourmets, but also to any person who chooses the right food for themselves. Venison is today a delicacy, since its area of distribution is not so large. It is usually used in Russian and European cuisine.