Clever Geek Handbook

Venison stew: recipes

Venison is an exotic product for most Russians and a rare guest on the table. But if you had the opportunity to purchase this meat, you should not refuse, because it can be very tasty cooked. Do it in many ways. If you do not know how to cook venison, you first need to familiarize yourself with the general rules for working with this meat.

Recommendations

Venison is no worse than pork and beef. From it you can make stew, roast or steaks. After cutting, the meat should lie down for several days, only then you can start cooking.

From venison you need to cut off all the fat, as it affects the taste of the dish. It is also necessary to remove all films so that the cooking process is easier and the taste is better.

Before cooking, it is customary to soak the venison in slightly acidified water or pickle. To do this, cut it into small pieces and leave it in the marinade for the night. Marinade can be prepared from olive oil, vinegar and Italian herbs, or based on citrus fruits (for example, using lime juice, olive oil, parsley, pepper).

stewed venison recipes

Since fat from venison is cut off, vegetable or butter must be added during cooking.

It is best to stew the cervical part, brisket, ribs. Tenderloin and loin can be fried, stew, cook steaks. The best part for steaks is the top ham. The lower part of the ham is good for roasting, as well as for baking and stewing.

And now two recipes for stewed venison - with vegetables and mushrooms.

With vegetables

The following ingredients will be required for preparation:

  • 600 g of venison;
  • 500 g of potatoes;
  • 100 g onions;
  • 50 g of green beans;
  • 50 g of carrots;
  • 60 g of bell pepper;
  • 0.5 l of water;
  • vegetable oil;
  • 30 g of tomato paste;
  • salt.
Venison with potatoes

Cooking process:

  1. Cut venison into cubes.
  2. In a saucepan with a thick bottom, heat the vegetable oil, send the meat there and fry until golden brown.
  3. Finely chop the onion and put into the pan, then add the tomato paste.
  4. Fry for a few more minutes, then add water and salt.
  5. Stew venison for an hour and a half.
  6. Cut the potatoes into large pieces, pepper into cubes, grate the carrots.
  7. Put the vegetables in meat and simmer for about 20 minutes over low heat.
  8. Put the beans and cook for another quarter hour, then turn off the heat, let the stewed venison stand for a while.

Arrange the finished dish on plates and serve.

With mushrooms

To cook stewed venison with mushrooms you need to take:

  • one and a half kilograms of venison pulp;
  • forest mushrooms - to taste;
  • 150 g of fat with layers of meat;
  • one onion;
  • one carrot;
  • a head of garlic;
  • one tomato;
  • two glasses of table wine;
  • breading flour;
  • Bay leaf;
  • ground black pepper;
  • rosemary;
  • thyme;
  • several juniper berries;
  • salt.
how to cook venison

The process of preparing stewed venison:

  1. Cut the film from meat and soak it in water. Then cut into medium pieces.
  2. Cut the fat into pieces, put in a thick-walled pan or cauldron and put on fire to warm.
  3. Roll pieces of venison in flour and quickly fry in fat, which is melted from bacon, until a crust forms.
  4. Cut the onion into small cubes, garlic into halves, carrots into large pieces. Darken them in a pan until soft.
  5. Put greaves, vegetables and meat into the pan. Then put the diced tomato, add bay leaf, black pepper, thyme, rosemary, juniper berries and salt (herbs and seasonings can be taken to your taste).
  6. Pour wine and broth (or boiling water) so that the liquid completely covers the contents of the pan.
  7. Cover the pan with a lid and send to the oven preheated to 150 degrees for two hours.
  8. Sort out fresh forest mushrooms, wash and chop. Pour them with water, put on fire, bring to a boil, then drain and rinse in water.
  9. Two hours after the start of stewing the venison, add mushrooms to the pan and continue cooking in the oven for another hour.
how to cook venison

If you simmer meat in the oven at a temperature of 100 degrees, the cooking time will increase by about one and a half times. The stewed venison is tender and very tasty.

Finally

Thyme, parsley, onion, garlic, basil are well suited to this meat. It goes well with tomatoes, legumes, turnips, potatoes, porcini mushrooms. Serving venison is recommended with corn bread.

More articles:


All Articles