One of the most useful and environmentally friendly products is deer meat. Since ancient times, people knew about the miraculous medicinal properties of this meat. According to experts, this is food - all in one. There are vitamins, trace elements, and useful minerals.
Benefit
It is believed that such a product is a source of health and longevity. People have long believed that by eating maral meat, they prolong their youth and delay a sick old age. The special state of tissues and fat is due to the diet of Altai deer. Herbs and roots, which animals eat, make deer meat unlike any other kind of similar products. It is proved that animals that feed the same way and have the same halo of habitat only partially contain the same beneficial substances in adipose tissue as deer.
Cutlets
Due to its beneficial properties and a rich set of vitamins, deer meat dishes are very popular. In addition, the product is characterized by low calorie content (154 kcal per 100 g), which is also a big plus for those who monitor their health, do not want to accumulate bad cholesterol and adhere to a healthy lifestyle. This meat is also useful for athletes, since one hundred grams of the product contains more than 21 grams of protein.
Let's figure out how to cook deer meat properly. How to make fragrant and tender cutlets from a delicacy ? So, for cooking we need:
- 600-700 grams of pitted venison.
- 200 grams of onions (two to three large onions).
- The same amount of white bread.
- 250 ml cream.
- One chicken egg.
- A little salt to taste.
- At will - dried herbs and ground black pepper.
From the listed ingredients, the output is about twelve servings.
Cooking process
Although the meat of the Altai deer tastes delicate, it is necessary to twist it several times in a meat grinder in order to get high-quality and tasty minced meat. Before it goes to the "womb" of household appliances, it is necessary to rinse it and dry it well with a napkin or a waffle dish towel.
Pour cream into a separate container and soak white bread in them. You can, of course, take ordinary milk or even water, but in order to get really tender and juicy meatballs, cooks recommend using cream. Break the chicken egg into the minced meat and add a little. When the bun softens, add it to the minced meat. Pepper and thoroughly knead the resulting cutlet mass.
Experienced housewives, who are not the first time to see deer meat in their kitchen, advise once again to pass the minced meat through a meat grinder or blender. So it will become even more uniform in consistency and delicate in taste.
To prevent the patties from sticking to your hands when forcing, grease them with vegetable oil. Do the same with the baking sheet. The shape and size of cutlets can be arbitrary. We spread them on a baking sheet and put it in the oven for half an hour. The baking temperature is 180 degrees. Venison cutlets can be fried in a pan, after dipping them in breadcrumbs. Choose a cooking option convenient for you.
Altai deer meat chops in tomato sauce
If you don’t know how to cook red deer meat to surprise guests and please the household, we recommend that you pay attention to a surprisingly simple and quick recipe. It will be venison chops with spicy tomato sauce.
Essential Products
- 700 g of meat.
- Butter - 50 grams.
- A glass of cold water.
- Ground black pepper.
- A bit of salt.
- Two tablespoons of good quality tomato paste.
It is important to remember that when you cook dishes using tomato sauce, try to give preference only to high-quality and proven tomato paste. You can cook maral according to the rules, keep recipes and proportions, but as a result the dish will turn out to be tasteless. What is the reason? Experts say that in most cases this is a poor-quality tomato paste.
Chops are cooked very easily and quickly. We cut the meat into small thin slices and go through each of them several times with a kitchen hammer. After this procedure, the meat will become soft and tender, and the cooking time will be significantly reduced, which is also a big plus. Chop the salt, add a little pepper and aromatic herbs.
Put butter in a pan. When it melts, add the meat pieces. Fry chops on both sides until a crispy crust appears. After that, add tomato paste, which is pre-bred in a glass of clean cold water. We turn the stove to low heat and simmer the chops in the sauce for about fifteen minutes.
Serve such a dish with boiled potatoes, rice or buckwheat. Add fresh vegetables and aromatic herbs to the plate.
Deer meat with mushrooms
The combination will be winning: maral meat and fresh champignons. In general, meat products always harmonize perfectly with mushrooms; venison is no exception.
To prepare the dish, you will need the following set of products:
- 500 grams of meat.
- 250 grams of champignon mushrooms (it is better to take fresh mushrooms, rather than frozen).
- One large onion.
- A pair of small pieces of bacon.
- 150 grams of pure water (you can use meat or mushroom broth).
- Half a teaspoon of lemon juice.
- Salt.
- Pepper.
Cooking
First, prepare the meat. It should be washed a little under running water, dried and cut into portioned cubes. In order for the dish to cook faster, you should not cut meat products into large pieces. But the lard, which is required to fry the meat, is cut into small pieces. As they say, the smaller, the tastier. Onions - half rings.
Sliced onions are sent to the pan, where the bacon is already browned and expires with fat. Fry it until translucent. Once the onions are almost ready, add the meat slices. We make a slow fire, cover the pan with a lid and simmer the dish for thirty minutes.
Only then should pepper and salt be added to the meat. Mix thoroughly. Now we put in a frying pan diced mushrooms. Experienced housewives recommend using only fresh mushrooms. If you take frozen mushrooms, then in the process of cooking they will “move away” with water, and this is superfluous in this recipe. With mushrooms, deer meat is stewed for another fifteen minutes.
At the final stage of cooking, add lemon juice and broth. We wait until the liquid begins to boil. Turn off the fire. As a result of all these manipulations, you will get a fragrant and satisfying gravy, consisting of healthy deer meat and fragrant champignon mushrooms. As a side dish to such a dish, you can serve boiled rice or mashed potatoes.