Polish cutlets, made from roe deer meat, with the addition of the pulp of bread and red wine to the minced meat, are delicious and juicy in taste. The cutlets are fried on the grill. Poles serve this unusual dish with potato dumplings and pickles.
It is necessary
- - 900 g of roe deer meat;
- - 350 g of bread;
- - 170 ml of milk;
- - 90 g ham;
- - 1 onion onion;
- - 6 juniper berries;
- - 100 ml of dry red wine;
- - 60 g flour.
Instructions
Step 1
We wash the boneless roe deer meat with cool water. Cut into convenient slices and mince.
Step 2
Soak white bread without a crust in milk for five minutes. Squeeze lightly. Then mince it with chopped ham and onion.
Step 3
We combine all the ingredients to knead the minced meat. Add salt according to personal taste (red pepper is also possible) and mashed juniper berries. Finally, add the wine and mix the minced meat thoroughly.
Step 4
We make roe cutlets. We roll them in flour and fry them on a hot grill grate. Each barrels of cutlets are fried for no more than five minutes.
Step 5
Putting the roe deer cutlets on plates, pour over them with a sauce made from fresh lingonberries and decorate with sprigs of herbs.
