Roe deer is a very large animal, its growth is 0.9 m at the withers, and weight can reach 55-57 kg. This wild animal is appreciated not only for meat, but also for the variety of ways of hunting for it. Roe deer, due to its large number, is the most famous commercial animal in Eurasia from the Deer family, inhabiting deciduous and mixed forests. After a successful hunt, the question always arises of how to cook roe deer. We dedicate this article to solving this problem.
Meat selection and beneficial properties
If we take wild animals, then it is roe meat that has the highest rating. It is easily digestible and very tender compared to deer, elk and red deer, it does not contain such refractory fat. The meat that was obtained at the beginning of the hunting period is most valued, since the useful substances accumulated by animals during the summer have not yet been used up. The meat of old males is quite tough, has a specific smell. To remove these shortcomings, it is soaked and cooked for a long time, as a result of which most of the active and useful substances are destroyed.
In calves, meat without a bright taste, more watery, contains little fat. Roe deer, ham and saddle are considered the most tender and refined
parts of the carcass. The animal eats grass, lives among pure nature, for this reason its meat is useful to everyone - both healthy and sick. It has a lot of trace elements and vitamins. Recommended for people with gastrointestinal diseases. Now we will give general recommendations on how to cook roe deer.
Roe Deer Recommendations
What can be done with this game? Cook, fry, stew, bake in foil. It is previously recommended that the meat be peeled off and marinated in vinegar with various spices, garlic or onions. Homemade roe deer game patties are very juicy - a real treat. Pieces of meat during frying can be rubbed with aromatic herbs, garlic or lemon juice. You can also use it as an excellent filling for pies.
As spices for cooking dishes from this game, we recommend combining allspice and black pepper, nutmeg, cumin, ginger. Rice or potatoes are great as a side dish. The heart, kidneys and liver are also beneficial. They accumulate very necessary substances for the human body. What of them are prepared and how? Stew or fry the liver with seasonings and onions. The heart, lungs and kidneys are best extinguished in sour cream and add a little white wine. Now let's share some recipes on how to cook roe deer.
Recipe number 1: roast and bake roe meat
We take a small amount of roe meat, 300 grams in one piece, wash it thoroughly and dry it. From all sides we stuff with vegetables and bacon, add chopped onions, celery roots and parsley, finely chopped. And now we will tell you how to cook roe deer meat further. Fry a little with vegetables in a well-heated skillet until a golden crust forms.
Then add black pepper and salt to taste, pour a little boiled water at the bottom of the dishes, close it with a lid and send it to the oven. Just a few minutes before the end of the process, pour red dry wine, 60 grams into a pan, mix the mixture, and let it stew a little more. The easiest way to cook roe deer, you learned. Serve with vegetables and herbs.
Recipe number 2: roe in the marinade
We wash and dry half a kilogram of game, stuffed with smoked loin and send to marinate for two days. At the end of this period, we cut the vegetables into circles: 50 grams of carrots, onions and parsley root. Gently spread them on the bottom of the pan, and already on top - the meat extracted from the marinade. Sprinkle the dish with seasonings: chopped garlic, bay leaf, salt and pepper. There is nothing complicated in how to cook roe meat . Sprinkle it with melted butter and put in the oven for 30 minutes .
Then we take out a frying pan, put in it quite a bit of tomato paste (half a teaspoon), one and a half tablespoons of wheat flour and pour a little boiled water. Cook for 15 minutes, add dry red wine (100 ml) and simmer for several minutes. As a side dish, boiled fried rice is excellent for our dish. For marinade we combine water and vinegar in equal parts, add onions, sliced in rings, bay leaves, peppercorns and
juniper berries. The marinade needs to be boiled.
Recipe number 3: roast roast
To cook roe deers according to this recipe, you can’t do without marinating meat because of its stiffness. We clear it of fat and all films, fill it with marinade and leave it in a cold place for four to five days. Then, for some housewives, the question arises: how to cook roe deer in the oven? Nothing complicated.
Salt and send to the oven, where we stew, pouring oil from time to time. After the meat is well browned, it is necessary to remove excess fat from it, pour not too thick sour cream and continue to simmer another two hours. The recipe for marinade you already know. It is versatile and suitable for almost all cooking options. It is recommended to serve roast roe with
braised beets on the table
.Recipe number 4: bake roe saddle in the test
The necessary ingredients per kilogram of meat: lard - 100 grams, salt, pepper.
For the test you will need: flour - 300 grams, sugar - 20 grams, melted butter - 10 grams, yeast - 10 grams, vegetable oil - 50 grams, salt - 5 grams, water - 150 ml.
How to cook roe deer? There are different recipes, we will now consider one of the original ones. The saddle is the lumbar, from the pelvic bones to the last rib. Pre marinate it for 24 hours. Prepare a yeast dough.
To do this, add salt, sugar, flour, yeast to warm water, knead the dough, then put margarine, knead well, set aside for three to four hours to rise. We squeeze a couple of times during this time. After that, we coat the saddle with dough, rubbing it in advance with salt, stuffing with lard. And now about how to cook roe deer in the oven. We place the saddle on the baking sheet and send it to the oven preheated to 220 degrees. The dough is baked and a strong shell is obtained. The meat will be more delicious and juicy as a result. By the way, we do not recommend using foil, as it will break through and all the juice will flow out. Bake the saddle for an hour and a half. Then let it cool slightly and chop into pieces, then serve. The crust from the dough is also quite edible.
Recipe number 5: prepare roe ribs
The spinal part turns out to be very tasty, and now we will tell you how to prepare roe ribs. Pieces of three centimeter thickness are cut. Beat off, pepper, salted, sprayed with vegetable oil. After that, they are laid out on top of each other in a deep bowl, while shifting with parsley and onions. Then we put the meat under pressure for two hours in a cold place. After two hours, put slices of bacon on a frying pan and fry it with prepared meat.
Top with sauce, which consists of what is left after frying, water (50%), a pinch of flour and butter. All this is salted and boiled for several minutes. Boiled rice, fried potatoes, their horseradish salad with beets or from tomatoes are served as a side dish for such excellent meat. Now you know how to cook roe ribs.
Recipe number 6: roe goulash
Products for the dish: meat - 0.5 kg, fat - 60 grams, one onion, red pepper - one teaspoon, tomatoes - four pieces, green pepper - four pods, salt.
We already know that you can cook many different dishes from roe deer. Among them are some ordinary ones, such as goulash. We wash the game, cut into slices or cubes. Fry finely chopped onion in fat, add red pepper, put meat, salt and stew, gradually adding hot water.
We clean the tomatoes, remove grain from them, cut them and, together with green pepper, cut into rings, add to the meat when it is half ready. Stew until tender and serve with potatoes on the table. Enjoy your meal!