Reindeer meat recipes use tenderloin most often. Venison has fine fibers and therefore turns out to be very soft and tender. And with the right choice of spices and additional ingredients, you can emphasize its original natural taste.
It is necessary
-
- For the first recipe:
- venison;
- juniper berries;
- ground black pepper;
- thyme;
- fat;
- pomegranate juice;
- salt;
- parsley.
- For the second recipe:
- venison;
- onion;
- dry red wine;
- orange peel;
- Red pepper;
- thyme;
- Champignon;
- lard;
- vegetable oil;
- tomatoes;
- salt;
- pepper;
- fresh herbs.
- For the third recipe:
- deer meat;
- potatoes;
- salted cucumbers;
- eggs;
- sour cream;
- salt;
- green lettuce leaves.
Instructions
Step 1
In order to fry deer meat, take 900 grams of venison, cut into portions and beat off. Preheat oven to 220 degrees and prepare a spicy mixture. To do this, mix in a bag one tablespoon of juniper berries with the same amount of black pepper and thyme. Tie the bag and lightly crush the berries with your hands. Spread the mixture over the meat. Place the venison in a greased deep baking sheet and cook for 25 minutes. At this time, pour half a glass of pomegranate juice into a saucepan and bring to a boil, add a little salt and cook over low heat until thickened. Place the deer meat on plates and top with the pomegranate sauce, garnish with parsley before serving.
Step 2
Stew the deer meat in orange sauce. To do this, cut 800 grams of venison into small pieces, and cut one large onion into half rings. Place in a deep bowl and cover with 3 cups of dry red wine, sprinkle with 4 tablespoons of orange peel, 1 teaspoon of red pepper and the same amount of thyme. Close the lid and marinate in the cold. At this time, rinse and chop 300 grams of mushrooms. Fry them for 7 minutes with 60 grams of finely chopped lard, and salt and stir before cooking. In a separate skillet, fry the deer meat in vegetable oil until brownish. Then pour in the whole marinade, add mushrooms and 2 chopped tomatoes. Season the dish with salt and pepper to taste. Add some water to the pan and simmer for an hour. Serve on a large platter, garnish with sprigs of fresh herbs.
Step 3
To prepare the salad, boil 250 grams of deer meat and cut it into small pieces. Boil 4 small potatoes and chop into cubes, peel 3 pickles and chop into cubes, chop two hard-boiled eggs. Combine all the ingredients, season with sour cream, salt, if required, and place on a dish covered with green lettuce leaves.
