Cooking venison at home. Unusual and mouth-watering venison dishes

Venison is a tender meat that is especially popular with northern peoples. It is useful and highly appreciated for the fact that the dishes prepared from it are tender and juicy. If you have such a delicacy in your kitchen, and you do not know what and how to cook from venison, then pay attention to the following interesting recipes.

Venison chops

Ingredients:

venison pulp - 500 g;
mustard - to taste;
salt, pepper - to taste;
sesame seeds;
onions - 2 pcs.;
garlic - 5 cloves;
butter;
vegetable oil - for frying.

Preparation

How to roast venison? We take the pulp, rinse and cut into thick pieces. Then beat it lightly with a hammer. Pass the garlic through a press, add mustard, sesame seeds and mix. Salt each piece of meat, pepper to taste and coat with the prepared sauce on both sides. Next, put the meat in a hot frying pan and fry on both sides until golden brown!

Venison with lingonberry sauce

Ingredients:

mushroom caviar - 250 g;
venison tenderloin - 300 g;
tomato - 2 pcs.;
lingonberry - 2 tbsp. spoons;
cheese - 50 g;
salt, pepper - to taste.

Preparation

Lightly beat the venison meat with a hammer, then salt and pepper to taste. Next, spread the mushroom caviar on top and sprinkle with grated cheese.

Now gently wrap the meat in a roll and fry in a pan on both sides until tender. Add tomato pulp and fresh lingonberries to the meat juice left after frying the venison. Boil well, add salt to taste. Wipe the sauce through a sieve.

Put the meat on a dish, pour over the sauce. Decorate with fresh berries, herbs and serve. Well, that's all, venison with lingonberries is ready!

Venison with potatoes

Ingredients:

deer tenderloin - 400 g;
onion - 1 pc .;
potatoes - 5 pcs.;
mushrooms - 300 g;
sour cream - 150 ml;
garlic;
broth - 0.5 tbsp.;
starch - 1 tsp;
nutmeg, pepper, thyme - to taste.

Preparation

How to cook venison deliciously? So, cut the meat into slices across the fibers, beat it with a hammer and cut it into thin strips. Then dry the venison strips on a towel and quickly fry in a pan until browned. Next, we transfer them to a plate and leave to cool.

Fry thinly chopped potatoes, onions and garlic in a pan. Then add the mushroom slices and continue cooking for another 5 minutes.

Pour in wine, broth and sour cream. Dilute the starch in cold water and add to the gravy. Season with spices and salt to taste. Put the fried venison strips into the prepared sauce and simmer for 10 minutes over low heat. We serve the finished dish on the table, sprinkle with finely chopped herbs.

Venison beef stroganoff

Ingredients:

venison meat - 300 g;
rice - 1 tbsp.;
olive oil - 150 ml;
red onion - 1 pc.;
mushrooms - 250 g;
garlic - 1 clove;
brandy - 15 ml;
lemon zest;
sour cream - 0.5 tbsp.;
butter - 100 g;
cucumber - 3 pcs.;
fresh parsley;
salt and pepper to taste.

Preparation

Boil the rice until cooked, then drain the water, and until it has cooled down, put it back in the saucepan, tightly covering it with foil on top.

Finely chop the onion and garlic and fry for about 10 minutes in a large skillet until golden brown, transfer to a plate. Cut the venison meat into strips, salt and pepper to taste. Cut the mushrooms into slices and lightly fry in olive oil. Then add pieces of venison to them and continue to fry all this for about 5 minutes more. Finally, add chopped parsley and cooked roast. Mix everything and put a piece of butter.

Now gently pour brandy into the pan and set it on fire. We are waiting for the alcohol to burn out, add sour cream and grated lemon zest. Close with a lid and simmer until cooked. Serve the dish with rice, garnish everything with cucumber slices and chopped parsley.

Ingredients:

3 large venison steaks (total weight about 1 kg);
1 tbsp. dry red wine (preferably "Blanche");
3 bay leaves;
a few juniper berries;
1 large orange;
3 tbsp. l. vegetable oil;
½ tbsp. sour jam;
1 large handful of fresh or frozen cranberries
spices;
fat for frying;
salt.

Remove even the smallest streaks and films from steaks. Pour red dry wine over the meat.

Cut the orange into thick slices. Crush juniper berries. Coarsely chop the bay leaves. Spread all these prepared ingredients on the surface of the meat steaks. Leave the pickled deer under these conditions for 2 days. Necessarily - in the refrigerator.

Heat a large amount of the selected fat in a cast iron skillet. Fry steaks on it for literally 2 - 3 minutes on each side. Transfer the meat to a separate bowl. Season with salt and spices to taste.

Place the prepared meat slices in an earthenware dish for baking. Add jam and remaining wine marinade. Stir the food with your hands. Send them to a cold oven. Heat it up to 200 degrees. Cover the earthenware container with a lid and simmer for 100 - 120 minutes.

Pour the meat juice released during baking into a separate bowl. Add to it all grated fresh or frozen berries. Strain the sauce through several layers of cheesecloth.

Cut the prepared hot venison into pieces and put on portioned plates. Top it generously with berry sauce. Serve to the festive table with any side dish.

You can decorate the finished venison with the berries used in the sauce or with pomegranate seeds.

Venison with sour cream and mushroom sauce

Ingredients:

½ kg of venison pulp;
240 g of pickled mushrooms;
130 g of fatty thick sour cream;
90 ml of any strong meat broth;
1 pinch ground nutmeg
salt;
1 pinch of sweet ground paprika
1 onion;
4 - 5 garlic cloves;
refined oil.

Cut the meat pulp into thick long strips. Rinse and dry.

Chop the onion into miniature cubes. Chop the garlic into thin slices.

Heat vegetable oil in a skillet with a thick bottom. Put meat straws into it. Fry it for about a quarter of an hour with frequent stirring. After the specified time, add chopped onions and garlic. Continue frying until the vegetable slices are transparent.

Pour meat broth into the pan. Send mushrooms there. If large mushrooms are caught, they must first be cut. Simmer together with mushrooms for 12 - 14 minutes over low heat.

Stir the sour cream with nutmeg and ground paprika (it is best to use homemade dairy products). Add salt to the resulting sauce to taste. Transfer it to the reindeer pan. Continue stewing the dish for about half an hour. During this time, the meat should become soft and tender.

Serve the finished tasty juicy dish with any dry side dish. It goes well with mashed potatoes, boiled rice and pasta. This method of cooking venison is also suitable for a multicooker.

Venison in a spicy lingonberry marinade

Ingredients:

1 reindeer ham (approx 1.5 kg);
450 g fresh frozen or fresh lingonberries;
1 tsp balsamic vinegar;
1 tsp wine vinegar;
coarse salt;
0.5 tsp cumin;
1 tsp. black peppercorns, lemon pepper, ground chili, ground thyme, oregano, coriander seeds;
3 sprigs of fresh rosemary.

Get rid of the meat and all that is superfluous. Rinse the ham well with running cold water, dry it with paper towels.

Make a marinade:

Rinse and dry the lingonberry berries. If they are frozen, no pre-defrosting is required.
Place prepared lingonberries in a blender.
Grind until smooth and beat lightly.
Add whole sprigs of rosemary, two types of vinegar, chopped spices to the berries.
Mix the ingredients well.

Liberally coat the ham on each side with the resulting marinade. Place it in a deep bowl. Cover the top with cling film so that it does not touch the meat, but at the same time does not allow it to wind. In this form, leave the venison cool overnight.

The next morning, wrap the meat tightly in foil. Put it in an oven preheated to 220 degrees. Bake venison in it for 25 minutes at first. Then reduce the temperature to 170 degrees and continue cooking for about 1 hour.

Turn off the oven and leave the meat to cool slightly in the foil. Unfold the cover, cut the venison into portions and serve with any sweet sauce.

Reindeer salad "Russian"

Ingredients:

80 g venison;
60 g canned green peas;
1 large pickled cucumber;
1 potato tuber;
1 boiled egg;
40 ml of refined oil;
50 g boiled white mushrooms;
1 pinch dried rosemary
1/3 boiled beets;
half a bunch of fresh dill and onions;
½ red onion;
salt;
Apple vinegar;
light mayonnaise.

Boil the beets with potatoes. Cool down. Cut into small cubes with the cooled egg. Mix chopped beets with vegetable oil immediately.

Chop the red onion into thin rings and pickle in apple cider vinegar mixed with a little water. Finely chop the greens. Cut the pickled cucumber into small pieces.

Cut venison into medium strips. Fry the meat in a skillet with well-heated oil until tender. Add boiled mushrooms to it. Fry the ingredients together for 7 to 8 minutes.

Salt potatoes, eggs, herbs, cucumber, peas, pour with mayonnaise, mix. Place the salad in a serving ring. Tamp gently. Place the cooled reindeer and mushroom roast on top. Decorate the appetizer with pickled onion rings and beetroot cubes. Sprinkle with dry rosemary. Serve to guests immediately. Such a simple recipe will help you quickly prepare an original salad for the festive table.

Smoked venison salad

Ingredients:

180 g smoked venison;
1 onion;
3 sour cucumbers;
3 potato tubers;
1 handful of fresh cranberries
½ tsp granulated sugar;
1 tbsp. l. natural apple cider vinegar;
a mixture of ground peppers;
3 tbsp. l. vegetable oil;
salt.

Cut the venison meat into neat even cubes. It is important to properly prepare it for grinding - remove all found cartilage and films.

Peel the onion, rinse, cut into quarters of rings. The vegetable pieces should not be larger than the meat blocks. Fold the onion into a small bowl, pour a little water over it. Add vinegar, sugar. Mix. Leave the vegetable to marinate for half an hour.

Chop the sour cucumber into strips. Squeeze out excess liquid in the process.

Cook the potatoes in the skins until soft. Cut the finished vegetable into small equal cubes.

Mix all prepared ingredients. Drain the onion marinade into a saucepan, mix with salt and ground pepper. Add it to the salad. To taste, you can season the appetizer with fragrant sunflower oil.

It remains to decorate the treat with cranberries. Remove sample immediately.

Venison and pine nuts salad

Ingredients:

130 g of tenderloin;
15 g oyster sauce;
15 g pesto sauce;
20 g of peeled pine nuts;
½ orange;
5 pieces. cherry;
1 fresh cucumber;
½ sour green apple;
a bunch of salad mix;
30 g teriyaki sauce;
salt.

Peel the apple and cucumber. Chop both products into long and thin strips. Cut the tomatoes in half. Peel the orange. Remove the white skin from the slices. Cut them into 2 - 3 pieces. Combine food in a deep bowl. Season with pesto sauce, salt to taste and mix well.

Heat olive oil in a saucepan. Cut the venison into medium cubes. Fry the meat in hot oil to the desired degree of doneness. Place on napkins to absorb excess fat.

Place the salad in the center of the plate. Spread pieces of venison around. Sprinkle with peeled pine nuts. Decorate with thin streams of the two remaining sauces.

Venison soup

Ingredients:

1 kg of brisket (venison);
1 tbsp. buckwheat;
2 large carrots;
2 onions;
4 potatoes;
2 bay leaves;
6-7 peas of allspice;
salt;
fresh garlic;
vegetable oil.

Place the brisket in a cauldron. Pour cold water over the meat and send to cook. After boiling, remove all the foam that appears with a slotted spoon. After that, add 1 peeled onion, peppercorns and bay leaves to the cauldron. Cook the broth under a tight lid until the meat is fully cooked.

Peel and finely chop the remaining onion. Grate the carrots. Fry prepared vegetables in well-heated vegetable oil.

Rinse the buckwheat and cook it in a separate saucepan until half cooked.

Remove all the thick from the finished broth. Discard the onion. Cut the meat into small pieces and return. Pour in potato cubes. Add semi-finished buckwheat.

After 10 minutes of boiling, transfer the frying to the soup. Salt it. Sprinkle with chopped garlic. Let the dish brew for a quarter of an hour. Taste it with fresh herbs and sour cream.

Venison in orange sauce

Ingredients:

850 g of venison pulp;
430 g tomatoes;
350 g fresh champignons;
70 g homemade lard;
600 ml of dry red wine;
60 g fresh parsley;
7 g cumin;
5 bay leaves;
30 g of chopped orange zest;
1/3 tsp red pepper;
salt;
½ liter of drinking water.

You need to start cooking this treat by marinating the meat:

Cut venison into medium slices.
Place in a deep bowl for easy pickling.
Pour red wine over the meat, add onion rings, pepper, thyme, lavrushka, whole orange zest.
Cover the container with a lid and marinate the contents for 6-7 hours.

Peel the mushrooms, cut into slices. Fry in a cast-iron skillet with pieces of lard (half) and vegetable oil. Salt. Turn the finished mass into minced mushroom.

In a second pan, fry small pieces of marinated venison in the remaining bacon until brown. Then pour the marinade to it. Close the lid. Simmer meat over low heat for 70 minutes.

Arrange the finished venison on plates. Drizzle with sauce from a frying pan. Add mushroom minced meat to the meat. Serve hot. This step-by-step recipe will allow you to cook a real meat delicacy.

Deciding how to cook venison is easy. At home, steaks or slices of deer fillets can be baked in the oven, cooked in a slow cooker, or grilled. Cooked meat is served with sauce as a main course.

A variety of herbs, sweet and sour berries, cream and a variety of spices go well with the pleasant taste of game. Venison is highly nutritious, so no more than 150 g of meat is needed per serving.

Deer meat can be harsh. To make it more tender, recipes recommend marinating the steaks before cooking. For the marinade, wine and sour berry juice are used, which gives the meat a rich taste. If you don't have fresh currants, you can use fresh frozen ones. Serve potato casserole and steamed broccoli as a side dish.

4 slices of venison, 120 g each;
150 ml of refined vegetable oil;
4 tbsp. tablespoons of dry red wine;
300 ml of beef broth;
2 tbsp. tablespoons of cream;
230 g black currant;
sage, mint, marjoram, tarragon greens;
salt;
freshly ground black pepper.

Wine, vegetable oil, coarsely chopped greens of tarragon, marjoram, mint and sage are mixed in a deep container. Slices of venison, previously washed and dried with a paper towel, are placed in the marinade, crushed currants are added. A few pretty berries should be set aside for decoration. The meat is put into the refrigerator for a day.

After 24 hours, the meat must be removed from the marinade and put on a plate. The sauce is prepared from the remaining liquid. The marinade is passed through a mixer, then rubbed through a sieve over a saucepan. Salt and freshly ground black pepper are added to the resulting puree, broth is poured. The mixture is boiled over high heat until the volume of the liquid is reduced by half. Then pour cream into the sauce, stir and bring the mixture to a boil again.

The vegetable oil is heated in a thick-walled skillet. Pieces of venison are fried on both sides, then laid out on preheated plates. A side dish is placed nearby, each serving is garnished with black currant berries and fresh mint sprigs. The sauce is poured into a gravy boat and served separately.

Scottish venison steaks

Roasted sweet-sour apples give this dish an unusual delicate flavor, while fresh juniper adds resinous forest notes. You can make small changes to the recipes by adding parsley, mint and other herbs to the sauce, and replacing the whiskey with brandy or cognac. The dish is especially delicious with baked potatoes or fresh green salad.

For cooking you will need:

4 small deer fillet steaks (75 g each);
2 small sweet and sour apples of aromatic varieties;
150 ml heavy cream;
2 tbsp. scotch scotch spoons;
30 g butter;
1 tsp honey;
5 juniper berries;
salt and pepper to taste.

Venison steaks are rinsed with water and dried well with a paper towel. In a deep frying pan, butter is heated, the meat is fried on both sides until golden brown, then laid out on a plate and removed to a warm place.

The apples are washed thoroughly, the center is cut out, the fruits are cut into thick slices along with the peel. The apples are fried in the oil left in the pan.

Honey, whiskey, cream, crushed juniper berries, salt and freshly ground black pepper are mixed in a separate bowl. The mixture is poured over the apples, brought to a boil, but not boiled.

Reindeer steaks are placed on a heated dish, poured over with hot sauce and immediately served. The meat can be decorated with juniper berries, parsley or rosemary. Dried white bread toasts are served separately.

Oven braised venison: healthy recipes

Venison cooked in the oven is very soft and juicy. A piquant spicy taste is given to the dish by a bouquet of garni. The more herbs it contains, the better. You can add parsley and celery root to the herbal set. According to this recipe, you can cook venison in a slow cooker by setting the mode to "Stew".

For cooking you will need:

750 g of deer shoulder pulp;
30 g butter;
1 tbsp. a spoonful of refined vegetable oil;
60 g flour;
150 ml dry red wine;
2 medium onions;
300 ml of beef broth;
2 small carrots;
1 bouquet garni (parsley, thyme, basil, chervil, celery, rosemary, bay leaf);
2 tbsp. tablespoons of wine vinegar.

Venison should be cut into cubes with a side of about 1.5 cm, and then rolled in flour and fried in a heated mixture of vegetable and butter until golden brown. The venison cubes are removed with a slotted spoon on a preheated plate and stored in a warm place.

Chopped onions and carrots and sautéed in the remaining oil until soft. Then vegetables need to be combined with meat. The flour remaining from the breading is poured into the pan, salted, stirred and fried until brown. Wine and broth are poured into the pan and, stirring, brought to a boil. Boil the sauce until it thickens, then remove from the stove, add red wine vinegar and a bouquet of garni tied in a bunch.

Cubes of venison are laid in a fireproof dish and poured over with sauce. The dishes are covered with a lid or foil and placed in a preheated oven. The meat is cooked for about 2 hours, during which time it should become completely soft. After cooking, the garni bouquet is thrown away, the meat in the sauce is laid out on preheated plates.

Braised venison is served with small boiled potatoes or steamed vegetables. A glass of dry red wine will be an excellent accompaniment to the dish.

You don't have to be a hunter to taste delicious meat. It is enough to visit a large supermarket and buy a juicy piece. We will tell you how to cook delicious venison deliciously. To implement your plans at home, there are a lot of recipes that even a novice cook can repeat.

Stage 1. Preparation of venison

Below you will find some recipes for venison, but take some time to prepare first.

1. Make sure the piece of meat to be cooked is properly cut. It should stand for about 10-14 days. This stage is called drying.

2. After aging, the venison must be freed from the thin membrane, because it impairs the taste of the final product. Then you can start pickling.

Stage 2. Marinating venison

Before cooking venison, it must be deliciously marinated. At home, it is difficult to make a whole piece spicy, because the marinade does not show through well into the fibers. Therefore, it is recommended to chop the venison into slices or slices, and then send it to the marinade.

Some of the best aging blends are:

dry red wine (0.75 l.), fresh orange juice (0.2 l.), spices and salt to your liking;
lemon juice and olive oil (0.2 l each), seasonings and salt to your taste;
apple / wine vinegar (0.2 l.), water (1 l.), spices with salt to your taste.

Any of the recipes presented is designed for 1 kg. meat. It is enough to place it in a marinade, cover it with foil and leave it for at least 10 hours.

The most delicious venison recipes

Each venison recipe below is simple. The finished dish will captivate even the most demanding eater.

# 1. Venison baked in a sleeve in large pieces

meat - 1 kg.
onions - 3 pcs.
carrots - 1 pc.
ready-made mustard (medium flagellate) - 70 gr.
garlic cloves - 5 pcs.
spices

We will tell you how to cook delicious juicy and aromatic venison. At home, you can bake it in large pieces.

1. So, prepare the meat. Cut it into 4 equal pieces, then marinate in wine with orange juice (see the recipe above).

3. Rub the mustard and crushed chives over the seasonings.

4. Make nice symmetrical cuts in the meat with a knife so that it bakes better. You can insert slices of garlic into the slots.

5. Prepare the sleeve. Put onion chopped in half rings and carrots chopped into circles on the bottom. Place the venison on top of the vegetables.

6. Turn on the oven, let it heat up to 180 degrees. Tie a bag with contents, make holes with a needle.

7. Bake the meat at this temperature for 2 hours. A quarter of an hour before the end of the process, open the sleeve and let the venison brown.

No. 2. Venison cutlets in a pan

tomato paste - 60 gr.
onions - 2 pcs.
lard - 0.1 kg.
deer meat - 0.5 kg.
carrots - 1 pc.
flour - 60 gr. (for boning)
egg - 1 pc.
sliced bread - 3 pcs.
spices

Since venison can be cooked in several ways, we suggest deliciously frying the cutlets at home.

1. Rinse the meat, marinate according to one of the above described schemes. Chop into pieces and load into a meat grinder together with lard. Scroll into minced meat.

2. Season with salt, add your favorite spices and stir. Soak the bread slices in milk and squeeze out the crumb. Mix it with minced meat, add finely chopped onion.

3. Enter the egg, mold the rounded patties. Dip them in flour and fry in hot oil for 5 minutes on each side.

4. Add chopped onion and grated carrot between cutlets, until vegetables are golden brown.

5. Add tomato paste and 50-100 ml. water. Cover the ingredients, simmer over lazy or medium heat for a third of an hour.

No. 3. Venison soup with potatoes and buckwheat

meat - 0.5 kg.
potato tubers - 2-3 pcs.
buckwheat - 0.1 kg.
onions - 2 pcs.
carrots - 1 pc.
cloves of garlic - 4 pcs.
spices

1. Before preparing the soup, the venison should be soaked in vinegar and water (1 in 5) for at least 3 hours. Such a move will make the meat delicious at home.

3. In the meantime, stir-fry with mashed carrots and second chopped onion. Chop the potato tubers into cubes.

4. The meat is already boiled. Remove the onion from the broth, add the fry and potato cubes to the pan. Sprinkle with spices and salt again.

No. 4. Venison stewed with mushrooms in sour cream

mushrooms (champignons, honey agarics, etc.) - 0.2 kg.
water - 0.1 l.
chives - 4 pcs.
carrots - 1 pc.
flour - 40 gr.
meat - 0.5 kg.
sour cream - 150 gr.
onion - 1 pc.
condiments

We offer for consideration another variation on how to cook delicious and delicate venison deliciously. At home, you can put it out with mushrooms.

1. Chop the marinated deer meat into slices of equal size, set aside.

2. Rinse the champignons and chop them into slices. Separately from the venison, fry the mushrooms in oil until golden brown and lose volume.

3. When the liquid has evaporated, add the crushed garlic, chopped onion and grated carrots. Wait for the vegetables to cook.

4. In a separate bowl, fry the meat slices for 15-20 minutes. When the meat is browned, transfer it to the mushrooms. Sprinkle with spices.

5. Pour in water, add sour cream and sift flour. Stir and simmer over lazy heat until the sauce thickens and the meat softens.

No. 5. Roast venison

lingonberry / cranberry - 60 gr.
apple "Semerenko" - 1 pc.
water - 130 ml.
meat - 0.6 kg.
onion - 1 pc.
liqueur "Jägermeister" - 50 ml.
spices

1. Before cooking a roast, the venison must be deliciously marinated. You can find recipes for homemade meat mixtures above.

2. Then chop the meat into portions. Free the apple from the seed box, do not peel the peel. Cut the fruit into cubes of equal size.

3. Chop the onion in half rings, add to the venison with apple. Place these ingredients in a cauldron or skillet. Pour with liqueur, add berries and spices.

4. Cook until the meat is covered with a crust. Next, pour in the water, cover the contents, simmer over lazy heat for an hour. Add water periodically if it evaporates intensively.

No. 6. Venison stew

potatoes - 6 pcs.
meat - 0.6 kg.
onion - 1 pc.
zucchini - 1 pc.
butter - 30 gr.
tomato - 2 pcs.
water - 0.15 l.
dill - 20 gr.
sour cream - 30 gr.
spices

Consider how to make a venison stew. Such a dish turns out delicious, making it at home is not difficult.

1. Rinse the meat and remove excess water. Remove streaks and films if necessary. Chop into pieces.

2. Heat the oil in a frying pan and brown the meat until it has a bronze crust. Separately combine the water with sour cream and spices. Pour into skillet.

3. Simmer for 7 minutes, then remove from the hotplate. Peel potatoes and chop into slices. Boil in boiling water for 10 minutes.

4. Place the potatoes on top of the meat. Re-place the pan on the stove, wait for the bubbling. Set up a lazy fire.

5. Simmer for a quarter of an hour. Toss in the diced courgette, onion and tomatoes. Add chopped greens.

6. Put out another 10 minutes and turn off the stove. Leave the stew under the lid for a third of an hour to infuse.

No. 7. Venison with potatoes and berries in pots

potatoes - 3 pcs.
onion - 1 pc.
meat - 0.5 kg.
cranberries, lingonberries - 30 gr.
condiments

1. Before you cook the venison deliciously, rinse and dry it. At home, get rid of veins and films. Cut into slices.

2. Oil the pots. Place the meat on the bottom and cover with a lid. Place in the oven for 40 minutes. Simmer at 170 degrees.

3. Peel potatoes and cut into large pieces. Chop the onion in half rings. After the allotted time, add the vegetables to the meat.

4. Continue simmering for another 50 minutes. Then add seasonings and berries. Cook for a quarter of an hour. Remove the pots from the oven and leave to infuse for 10 minutes. Taste.

No. 8. Venison stewed in a slow cooker

meat - 1 kg.
water - 1.5 liters.
onions - 2 pcs.
carrots - 2 pcs.
apple cider vinegar - 0.3 l.
condiments

1. Prepare the meat using standard technology. Use a bowl and mix the vinegar and water in it. Place the venison in the solution. Marinate in the cold for 8 hours.

2. After the set time, rinse the meat and cut into slices. Sprinkle with seasoning. Grate the carrots, chop the onion into cubes. Place some of the vegetables in a multi-bowl.

Since it is not difficult to cook venison deliciously, follow the recommendations at home. If done correctly, this delicious dish will leave no one indifferent. Experiment with spices. They complement the flavor of the meat.

For some peoples, reindeer meat is familiar and commonplace, it is eaten almost daily and no one is shy about cooking it. But still, for many people, venison is a delicacy, an unusual and unusual meat, so it goes without saying that very few people know how to cook it. And the meat itself is quite difficult and requires compliance with certain rules for cooking and the presence of minimal skills. You can buy anything in modern supermarkets, so if you got hold of real venison, and now look at this piece of meat in bewilderment and do not know what to do - this article is for you. Here you will find the most popular and successful recipes for cooking reindeer meat and learn tricks on how to make it juicy, soft and edible.

Venison can be called a dietary and healthy product. The carcass of a deer is cut in much the same way as beef, and the most valuable meat is tenderloin.

Venison is rich in vitamins A, B, C and nicanine and is cholesterol-free. It contains 2.7-7.6% more protein than the very best beef. It has a fairly low fat content, the amount of fatty acids is about the same as in beef, but it contains much less unsaturated fatty acids.

Reindeer Cooking Tricks

Before cooking, venison must be soaked in a marinade of red wine, salt and spices. Such meat is great for stewing.
Venison is not very suitable for grilling or open fires - it contains very little fat. If you nevertheless decide to try to cook it in this way, then constantly water it with oil.
Reindeer tongue has a very delicate taste, it needs to be boiled in water with spices for 2 hours, then put into ice water, remove the film and cut.
Venison will remain juicy even when frying, just do not overdry it with too long cooking.

Venison stroganina

We will need:

fresh or frozen young deer meat;
spices - salt and pepper;
onion and garlic.

Cooking steps:

Separate the meat from the bones and rinse thoroughly under running water. Let the water drain and wipe the meat with a paper towel.
It is necessary to cut the meat correctly - this is the whole secret of the delicious taste of sliced meat. We cut it into strips 2 mm thick, 30 mm wide and 100 mm long.
Chop the onion and garlic finely.
We take pieces of venison, salt, pepper, roll in a mixture of onion and garlic, roll up and secure with a thread.
We put them in a spacious dish (pallet, bowl) in one layer and fill with 3% vinegar so that all the rolls are covered with liquid.
Put it in the refrigerator for 5-6 hours.
Squeeze the rolls before using. Venison stroganina is ready!

Braised venison in tomato

The meat according to this recipe is juicy and aromatic. Be sure to try it - it's delicious!

We need:

venison - 2 kg;
pork fat - 400 gr;
cooking fat - 200 gr;
tomato paste - 200 gr;
cranberries - 200 gr;
onions - 4 pcs;
garlic - half a head;
vinegar - 4 tablespoons;
pepper, sugar, salt to taste;
water for soaking meat and stewing.

Cooking method:

Cooking the marinade... The volume of water in the marinade should be equal to the weight of the meat - that is, for two kilograms of meat, we need to take two liters of water. Pour water into a saucepan or bowl and add vinegar there. You should get a weak vinegar solution.
Preparing the meat... We cut the venison into portioned pieces, rinse them well under running water.
We thoroughly clean the meat from veins and films and send it to the marinade for 6 hours. You can leave the meat to marinate overnight.
Cooking venison... We take a sharp knife and make punctures on the meat, into which we insert small pieces of bacon and garlic. Do not spare any lard or garlic, you can make up to 5 punctures on an average portioned piece.
Rub the meat with salt and spices.
Heat up the cooking oil in a frying pan and fry the meat on both sides until golden brown.
While the meat is fried, cut the onion into half rings and add it to the meat. Stir and continue to fry.
Add tomato paste to the meat and onions and continue to fry for another 10-15 minutes.
We transfer the contents of the frying pan to a cauldron or other heat-resistant dish.
Wipe the cranberries with sugar and add to the meat.
Pour water into the cauldron so that it completely covers all the products.
We put on fire, bring to a boil.
Reduce heat and simmer in the traditional way for about an hour and a half.
"Stewed venison in tomato" is ready! Please go to the table!

Roast venison

This is the most common recipe for reindeer meat.

We will need

For meat:

venison - 1.5 kilograms,
carrots - 5 pieces,
bay leaf - 1-2 pieces,
green peas - 1 glass,
vegetable oil - 1 glass,
parsnip to taste
salt to taste
black pepper - 4-6 peas.

For the sauce:

water - 350 ml,
beer - 100 ml,
bouillon cubes - 2 pieces,
sugar - 1 tablespoon
thyme - ¼ teaspoon.

Cooking method:

At the very beginning, combine sugar, thyme and bouillon cubes in a deep bowl. We pour in water and beer. We mix. We leave for half an hour. After the specified time, the sauce is ready.
We wash the meat, remove the veins and films. Cut into pieces about 3 × 3 centimeters in size.
Heat vegetable oil in a frying pan (you must use refined oil). Fry the meat over high heat until golden brown. Salt and pepper.
Pour the sauce into the finished meat. Bring to a boil.
Add laurel leaves and peppercorns. Cover and simmer, stirring occasionally, for an hour and a half. If the liquid boils away during cooking, then you need to pour in a little water.
Add the diced carrots, green peas and parsnips 20 minutes before cooking. Stir.
Do not forget to remove the laurel leaves from the dish before serving. Try it!

Roast venison. Another original recipe

You will need:

venison - 600 grams,
apple - 1 piece,
onion - 1 piece,
lingonberry - 50 grams,
water - 80 ml,
Jagermeister liqueur - 50 ml,
vegetable oil - 50 ml,
salt to taste.

Cooking method

Cut venison into small pieces, removing veins and films. Rinse and dry with paper towels. Salt.
My apple. We remove the seeds. Cut into small pieces.
Peel the onion. Mine. Chop finely.
Fry the meat in hot vegetable oil.
As soon as an appetizing golden brown crust appears, add onions and apples. Season with spices to taste. We mix.
After the apples are soft, pour in water and liquor, and also add lingonberries (if you use frozen, then it does not need to be defrosted beforehand). Cover and simmer until tender.

Venison cutlets in the oven

You will need:

venison - 500 grams,
pork - 400 grams,
mayonnaise - 40 grams,
vegetable oil - 30 ml,
egg - 2 pieces,
dill greens - to taste,
ground black pepper - to taste,
salt to taste.

Cooking method

We pass the venison and pork through a meat grinder.
Add eggs. Salt and pepper. Mix thoroughly. Minced meat is ready.
We form cutlets. We spread them on a baking sheet, which must first be greased with vegetable oil.
Lubricate the cutlets with mayonnaise (if desired, it can be replaced with cream). We send it to an oven preheated to 170 degrees for 20 or half an hour.
Boiled rice and / or mashed potatoes will be an excellent addition to cutlets.

Venison beef stroganoff

You will need:

venison - 1 kilogram,
mushrooms - 300 grams,
onion - 1 piece,
sour cream - 100 grams,
vegetable oil - 50 ml,
ground black pepper - to taste,
salt to taste.

Cooking method

My meat. We dry it. Cut into strips.
Peel and finely chop the onion.
We clean the mushrooms. We rinse. Cut into strips.
Fry the meat in vegetable oil for 15 minutes.
Add the onion and mushrooms. Season with spices. We mix.
Fill with sour cream. Cover with a lid. Simmer for an hour, not forgetting to periodically add water. Note: Venison is tough meat, so beef stroganoff may take longer to cook.
Serve venison beef stroganoff with mashed potatoes or boiled pasta. Take a sample!

Venison stewed in a pot

You will need:

venison - 500 grams,
potatoes - 2 pieces of medium size,
onion - 1 piece,
lingonberry - 1 tablespoon
cranberries - 1 tablespoon
black pepper - to taste
favorite spices to taste,
salt to taste.

Cooking method

Cut the meat into small pieces.
Grease the ceramic pots with vegetable oil and put the venison pieces in them, cover with a lid. We send to the oven, preheated to 170 degrees, simmer for 40 minutes.
We clean the potatoes. Cut into large pieces.
Peel the onion. Finely chop.
After the time indicated in the second paragraph, we send the prepared root vegetables to the meat. Simmer for another 50 minutes. Then add the spices and berries indicated in the list of ingredients. Cover with a lid and simmer for another 10-15 minutes.
We take out the finished yummy from the oven and let it brew a little. Serve directly in pots. Bon Appetit!