Venison dish: recipes

This type of meat, like venison, is a curiosity for many Russians. Pork and beef are still more familiar. Suppose you saw in a store and purchased a solid piece of venison. What to do with him? What dish to cook? We offer you interesting and simple recipes from venison. We wish you culinary success!

Venison Roast

Grocery set:

• butter - 1 tbsp. l;
• bay leaf - 3 pcs;
• 1 liter of water;
• 150 g of fat (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 femur);
• salt.

The practical part:

1. We spread the products on the table, from which we will cook the roast. What's next? In a bucket, boil water with onion slices and spices. Then cool the liquid and add vinegar to it.
2. We put venison in a deep bowl. Pour the marinade prepared earlier. We clean in a cold place for 5 days. Every day, meat should be turned over.
3. On the 6th day we get the venison from the marinade. We remove the tendons. Then a piece of meat should be dried with a towel. But that is not all. We stuff the venison with pieces of bacon. Solim. Sprinkle flour on top (1 tbsp. L).
4. We send the meat to the pan and fry using hot fat. Turn the venison on one side, then on the other. When a golden crust appears on the surface of the meat, you can turn off the fire. We shift the piece into the pan. And in a pan where venison was fried, pour a glass of water. We are waiting for the moment of boiling. Then send the contents of the pan to the saucepan.
5. Add onion and marinade spices to the meat. Cover with a lid. We put out all this by setting a slow fire. Do not forget to periodically pour the venison juice from the same pan. The readiness of meat is determined using a fork. When it is cooked, we cool it and cut it across the fibers. It is very important.
6. Put the meat on the dish. We give it the shape of a whole piece. After stewing venison, we still have the sauce. It does not need to be poured. There we put 1 tbsp. l flour. Bring to a boil. Add the amount of sour cream indicated above. Boil again. It remains to strain it all through a colander. Pour the prepared meat into pieces of meat. As a result, we got a fragrant dish of venison. Enjoy your meal!

Venison Soup Recipe

Essential Ingredients:

• potato - 6 pcs.;
• greens;
• 3 medium onions;
• 450 g of venison brisket;
• 2-3 cloves of garlic;
• spices (pepper, salt);
• some vegetable (refined) oil.

Cooking Instructions

Step number 1. Want to make rich and delicious venison soup? Then do everything as written in the instructions. First we need to rinse the brisket in running water. Then cut the meat in portions. We send it to a pot of water. There we put the whole onion (without husks) and peeled carrots. We detect 2 hours.

Step number 2. Carrots and onions should be removed from the broth. We will no longer need these vegetables. They can be thrown out. We also take out the meat and put it on a plate. The remaining broth is cooked over low heat. It takes about 45 minutes. Then you can salt and add spices.

Step number 3. We take new onions and carrots. We rinse with tap water, clean and grind. Send them to the pan. Passing using oil. Put the resulting frying into the broth.

Step number 4. Now it remains to put chopped potatoes and pieces of meat into the pan. We continue to cook soup. We turn off the fire only after the potatoes become soft. Venison main course is served with fresh lingonberries or cranberries. Pour soup into plates and decorate with chopped herbs.

Stewed venison in a slow cooker

Grocery list:

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

Cooking:

1. To make the dish juicy and mouth-watering, you must marinate the meat well. What is needed for this? We put a piece of venison in a deep cup. We cook marinade from vinegar and spices. Pour them meat. Leave for 8 hours, and best of all for the night.
2. We get the venison from the marinade. Excess fluid must drain. Thoroughly wash the meat with water, cut into rectangular bars (small). Add the spices. It can be turmeric or caraway seeds.
3. We clean and wash the carrots. Grind on a medium grater.
4. Remove the husk from the onion. Cut the onion into thin half rings.
5. In the bowl of the multicooker we put half the chopped vegetables. Then comes the meat layer. Now put the rest of onions and carrots. The number of layers will depend on the size and shape of the bowl.
6. We start the "Extinguishing" mode. The timer should be set for 1.5-2 hours. After that, the venison dish can be served. A great addition to it will be boiled potatoes.

Venison Sausage

Ingredients:

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

Instruction manual

1. First, we will deal with the processing of meat. It must be washed and dried. Next, grind into cubes.
2. Take the fat. Cut it into pieces. In size, they should be slightly larger than meat cubes. It is very important.
3. Peel the garlic. Pass through a special press.
4. In a bowl, mix the pieces of bacon and meat. Solim. Sprinkle with spices.
5. Venison sausage involves the use of guts. It is in them that the filling will be laid. So, we wash the intestines in running water. We string them on a special nozzle mounted on a meat grinder. We fill the intestines with minced meat (venison + lard and spices). What's next? It is necessary to twist the intestines every 30 cm. Carefully divide them into sausages. If there are places where air has gathered, then you need to immediately pierce them with a needle.
6. Preheat the oven. Suitable temperature is 200 ° C. On a baking sheet, the bottom of which is oiled, put sausages. All this is sent to the oven. We notice 30 minutes. Turn over the sausages. Bake them for another 10 minutes. Then serve them on the table. Each venison sausage is cut into several pieces. Tomato or creamy mushroom sauce is perfect for this dish.
   

How to make reindeer stew

We offer you a simple and time-saving recipe. Instructions for stewing are given below:

Step number 1. We wash the meat in cool water. Diced cubes (medium). Each piece is beaten a little with a special hammer. Sprinkle with salt and pepper.

Step number 2. Venison stew is usually harvested for the winter. Therefore, you need to prepare glass jars in advance. We sterilize them and covers. At the bottom of each jar we put a lavrushka (3 sheets).

Step number 3. Most of the work is done. We take cans, distribute pieces of venison in them, then wrap it with foil several times. Put the container in a cold oven. Set the temperature to 180 ° C. The meat should be cooked in glass containers for 3 hours.

Step number 4. When the stew of venison is cooked, you need to get it out of the oven. The jars with the contents should cool. After that we cover them with clean covers and roll them up for the winter.

Finally

We hope that the recipes from venison described in the article pleased you and inspired culinary exploits. It does not matter what you want to cook from this meat - soup, roast or sausage. In any case, you get a tender, tasty and satisfying dish of venison.