Venison is a tender and delicious meat that is popular among the peoples of Russia and Europe. The meat is somewhat harsh and has a brown color. Venison sausage is a real delicacy.
Venison sausage
To make venison sausage you will need:
- 2 kg of venison;
- 400 g of lard;
- carrots - 1 pc.;
- garlic - 2-3 cloves;
- nuts;
- pork intestines - 2-3 pcs.;
- dried dill;
- ground black pepper;
- salt (to taste);
- vegetable oil;
- oven.
Rinse and dry the venison, then cut the meat into small cubes. The bacon must be cut into slightly larger pieces. Peel a few cloves of garlic and pass it through a garlic press. Mix the following ingredients until smooth: meat and lard, garlic, salt and spices to taste.
Thoroughly clean and rinse the pork casings, then fill them with the prepared filling and tie tightly. Pierce the intestine in several places with a needle to release excess air.
Turn on the oven and preheat it at a temperature of about 200 ° C, grease a baking sheet with vegetable oil and put the sausages on it. Place the baking sheet in the oven and bake for 30 minutes, then remove, turn the sausages and return the baking sheet to the oven for about 10 minutes. To prevent the sausage from sticking to the baking sheet, you can put chips of alder, birch or other trees on it. Bake the sausage until tender.
The benefits of venison
Reindeer meat has always been appreciated by the peoples of the North, not only for its high taste, but also for its biological value. This meat contains important vitamins and minerals. The difference between venison and other types of meat is that it contains less fat and cholesterol. There is more protein in venison fillet than in the best varieties of beef, therefore such meat is suitable for a diet with weight loss and active sports. Thus, venison is a healthy and wholesome product that adherents of proper nutrition will appreciate.
In the process of cooking, venison does not lose its mass and does not decrease in volume. You will be able to get enough of a little venison sausage as it contains more protein, which makes the venison more satisfying.
Venison is useful for diseases of the gastrointestinal tract and chronic ailments, and also protects the human body from the harmful effects of carcinogens. Continuous consumption of venison reduces the risk of diabetes, hypertension and heart disease. Meat can be eaten raw without fear of parasites. Venison is absorbed by the human body much better than other types of meat.
