Some peoples consider deer meat common and common in their diet, as they consume it almost every day. But for other people, this type of meat is considered a delicacy with an unusual taste. There are many interesting recipes for making venison that will make the meat juicy, soft and incredibly tasty.
It is necessary
- Recipe 1:
- - 2 kilograms of venison;
- - 400 grams of lard;
- - 200 grams of cooking oil;
- - 200 grams of tomato paste;
- - 300 grams of cranberries;
- - 3-4 onions;
- - 4-5 cloves of garlic;
- - 4 tablespoons of vinegar;
- - salt, pepper, sugar and seasonings to taste;
- - water.
- Recipe 2:
- - 700-800 grams of venison;
- - 500 grams of porcini mushrooms;
- - 1 onion;
- - 3 tablespoons of sour cream;
- - 3 tablespoons of vegetable oil;
- - 50 grams of butter;
- - salt and pepper to taste.
Instructions
Step 1
Recipe 1
Make a stew of venison at home. The meat according to this recipe will turn out fragrant and juicy. So, the first step is to make the marinade. To do this, you will need two liters of water, pour it into an enamel pot or glass bowl, add four tablespoons of vinegar, stir. Rinse venison thoroughly under running cold water, drain excess water and cut the meat into portions. Peel it of films and veins, if any, put it in the prepared vinegar solution overnight (marinate the venison for at least six hours).
Step 2
Take a sharp knife and puncture the meat. Cut the bacon into small cubes. Peel and chop the garlic. Insert small pieces of garlic and bacon into the incisions, do not spare. Up to five punctures can be made on one piece of meat. After all the venison is stuffed, rub the meat with salt and seasoning. Put a frying pan on the fire, heat the cooking oil in it, add the venison and fry until golden brown on both sides.
Step 3
While the venison is fried, peel the onions and cut into half rings, put in the pan with the meat. Send the tomato paste there and continue to fry for ten to fifteen minutes, do not forget to stir from time to time. Transfer the contents of the skillet to a cauldron or ovenproof dish. Wash the cranberries, dry and rub with sugar, put with the meat. Fill everything with water so that it covers the ingredients of the dish. Put the cauldron on fire and bring to a boil, reduce and simmer for an hour and a half. Braised venison can be served with mashed potatoes or as a separate dish.
Step 4
Recipe 2
Peel the venison from the films, rinse thoroughly and cut into small cubes (each side should be about 1.5 centimeters). Put any dish with thick walls and bottom on the fire (it is advisable to use a cauldron), heat butter and vegetable oil in it. Peel the onion and chop finely, fry until transparent. Now send the venison there, quickly fry so that a golden crust forms on the meat, reduce the heat. Season with black pepper, leave until the meat is cooked through, stirring occasionally.
Step 5
While the meat is stewing, peel the mushrooms and cut into large pieces. Place them on the almost finished venison, stir and add sour cream. Salt, simmer until mushrooms are cooked. Serve hot.
