Venison dishes are a rare delicacy on the table of European cuisine. During the time of the northern peoples, not only gastronomic tradition, but also culture was associated with the deer. In Yakutia and many northern American states, the deer is a symbol of life and health, the basis of cultural traditions and the normal life of the peoples of the North.
Ingredients
To prepare cutlets, take 1 kg of venison, cutlet meat, from which you will then need to cook minced meat, garlic - 3 medium-sized heads per kilogram piece, 2 onions, 1 raw potato, 1 egg, 1 tablespoon of sour cream, salt, pepper, spices to taste, 1 bunch of parsley, olive oil, 5 tablespoons of flour or ground white bread croutons for breading.
Cooking venison cutlets
The process of cooking venison is easy, quick and enjoyable. The reason for this is the extraordinary properties of this meat. Venison is the absolute record holder for protein content. According to this indicator, it is ahead of even chicken, and it has 20 percent less cholesterol and four times less fat than chicken meat. Venison contains 30 percent fewer calories than chicken and 45 percent less than beef.
It is not necessary to specially beat the meat before rolling it in a meat grinder. If you believe that venison is tough, sinewy meat, since it was obtained from a semi-wild taiga animal, then this is a mistake. Marble venison really does not exist. But it belongs to red types of meat, and for this reason the percentage of boiling and roasting during cooking is very small. Due to the lower fat content and high protein content, this meat is very satisfying. Deer live in wildlife and graze on wild, ecologically clean pastures. Deer meat contains no traces of antibiotics, hormones and other chemicals.
If you like spicy dishes, then you can marinate the meat a little before cooking the cutlets. Venison is the very rare product suitable for a wide variety of recipes. It remains juicy, retains its texture and aroma. The meat itself is not tough, fine-fibred, you want to chew it longer, enjoying its inherent taste. Pass the lightly marinated meat through the middle wire rack of the meat grinder.
Add salt, pepper, grated potato, egg, finely chopped onion to the twisted venison and squeeze the garlic to taste. Mix everything. Pass through a meat grinder again. Add chopped parsley, spices and sour cream to the finished minced meat. Stir again. Beat the minced meat well. To do this, first place the minced meat in a plastic bag so that splashes do not fly. Start sculpting cutlets. It is more convenient to sculpt them with wet hands. Dip in flour or breadcrumbs before frying.
Preheat a skillet with oil and lay out the formed patties. Fry until golden brown on both sides. Usually, it is enough to fry for 1 minute on each side. Cutlets are served hot with vegetables and herbs.
