The maral meat is surprisingly tender and tastes like venison. Dishes from this meat are no more difficult to prepare than from any other, but they turn out to be more saturated and are considered delicious.
It is necessary
-
- For the first recipe:
- maral meat;
- water;
- pepper;
- dry red wine;
- vinegar;
- carrot;
- cloves;
- onion;
- caraway;
- Bay leaf;
- flour;
- vegetable oil
- red currant jelly.
- For the second recipe:
- maral meat;
- onion;
- frozen mushrooms;
- fat;
- salt;
- pepper;
- flour;
- water;
- lemon juice.
- For the third recipe:
- maral meat;
- tomatoes;
- Red pepper;
- salt;
- black pepper;
- vegetable oil.
Instructions
Step 1
Among hunters, roast maral is very much appreciated. In order to cook it, take one kilogram of meat. Pour 100 grams of water into ovenproof ovenware and put the whole piece of meat. Without closing the lid, place the dishes in the oven and cook the meat at 180 degrees Celsius. Be careful not to completely evaporate the water and add it as needed. Turn the piece of meat every 10 minutes.
As soon as you put the meat in the oven, start making the sauce. To do this, take an enamel saucepan and mix a glass of dry red wine with 1/2 cup of vinegar in it. Finely chop 2 medium carrots, one onion and a clove of garlic. Add vegetables to the pot. Then put there the clove powder on the tip of a knife, two pinches of pepper, the same amount of caraway seeds and a few bay leaves. Put the saucepan on the fire and bring the mixture to a boil, continue to cook until the mixture is reduced by two thirds. Cool and strain the resulting marinade.
Then heat the pan and add some vegetable oil. Fry 50 grams of flour in oil, it should turn brown. Pour in the marinade and add 2 tablespoons of red currant jelly. After that, open the oven with the meat, and if it is browned, pour over the sauce and close the lid. Then reduce heat and simmer for an hour and a half. Check readiness with a fork. If not pink, but transparent yellow juice flows from the meat, then it is ready.
Step 2
To cook maral under mushrooms, take a pound of meat and cut it into small cubes. Chop one large onion and sauté it in lard until golden brown. Place the meat pieces on top and simmer all together, covered over low heat, for 30 minutes. Then salt and pepper the meat and onions well, add the frozen mushrooms to them and simmer for another 15 minutes. As soon as the liquid has evaporated, add a tablespoon of flour to the pan and fry, stirring. Top up with 150 grams of water or broth and add lemon juice to taste. After the water boils, turn off the heat. Rice is best served with this dish.
Step 3
Surprise your guests with maral chops with tomatoes. Cut two large tomatoes into circles. Cut 500 grams of meat into portions, no more than 2 centimeters thick. Beat them off, season with red and black pepper, salt. Heat a frying pan, pour 2 tablespoons of vegetable oil into it and lay out the pieces of meat. Cook the meat for 2 minutes on each side. Then place tomato mugs on each chop, cover and fry for another 3 minutes over low heat.
