A wide range of healthy and delicious dishes can be prepared from the meat of animals that live in nature. Venison is a product that has always been appreciated for its high protein and vitamin content. You can safely experiment with recipes made from deer meat - a well-cooked tenderloin, and the tongue, and the brains of a deer can become a delicacy. Reindeer meat deserves special praise.
It is necessary
-
- Venison meat - 2 kg
- Pork fat - 400 g
- Cooking oil - 200 g
- Cranberries - 200 g
- Tomato paste - 200 g
- Onions - 4 onions
- Garlic - 24 cloves
- Vinegar - 4 tbsp. spoons
- Pepper
- sugar
- salt to taste.
- Water for soaking meat (by chunk volume)
- extinguishing water - "on demand".
Instructions
Step 1
Prepare a mild vinegar / water solution to soak the venison meat. Rinse the pieces of mascara well beforehand and remove the veins and films. Soak the cooked portions in this solution for 6 hours, remove, dry slightly.
Step 2
Puncture the meat with the tip of a sharpened knife and stuff it with small pieces of bacon and chopped garlic cloves. Rub the pieces with salt and pepper. Heat the fat and brown the meat on both sides. Chop the onion finely and fry with the meat until golden brown.
Step 3
Add tomato paste to the meat pieces and onions, mix thoroughly and fry for another 10-12 minutes. Place the venison meat in a cauldron (saucepan, brazier, roaster), add boiling water to the required level, add cranberries, mashed with sugar. Simmer in the traditional way for 1-1.5 hours.
