Venison has certain differences from, for example, beef or pork, so its preparation requires a special approach and recipes. Deer meat is tougher, so that it turns out tender and juicy, it must be kept in a marinade. Venison goes well with berries, bay leaves, thyme and other spices.
To cook venison with cranberry sauce, you will need:
- venison - 1 kg;
- dry red wine - 120 ml;
- garlic - 3 cloves;
- cranberries - 100 g;
- onion - 1 pc.;
- sugar - 1 tsp.
Peel the garlic and cut into thin slices. Dip it in pepper and salt. Make small cuts in the meat and hide the garlic in them. Rub the venison with salt and seasoning, pour in a small amount of wine. Leave the meat to marinate for two hours in the refrigerator.
Preheat oven to 200C. When the oven warms up, wrap the meat in foil, place on a baking sheet and bake. Marinated venison takes about an hour and a half to cook.
Uncover the foil 30 minutes before the meat is cooked to make the baked venison brown and golden.
While the meat is cooking, make the sauce. To do this, grind the cranberries with sugar in a blender. You can replace the cranberries in this sauce with juniper or other sour berries.
Chop the onion finely and save in a skillet. When the onion turns golden, pour the cranberry mass and wine into the pan. After boiling, remove the sauce from the heat and add the spices. You can add cinnamon or ginger.
To make the venison juicier, periodically drizzle melted butter over the meat during baking.
Cut the venison into portions, top with the sauce and garnish with herbs.
Venison with porcini mushrooms is very tasty. To prepare this dish you will need:
- venison - 500 g;
- porcini mushrooms - 400 g;
- onion - 1 pc.;
- sour cream - 2 tbsp. l.;
- butter - 20 g;
- vegetable oil - 1 tbsp. l.;
- salt, ground pepper - to taste.
Peel the meat from the films and cut into small slices.
The tenderloin is considered to be the most tender and softest part of venison. This area of carcass is not only suitable for stewing, but also for preparing steaks, kebabs or roasting in the oven.
Pour vegetable oil into a heavy-bottomed saucepan and add butter. Fry finely chopped onions in oil until golden brown. Lay out the meat and quickly fry it over high heat until golden brown. Then reduce heat, sprinkle with black pepper, add spices.
Cut the mushrooms into slices and place with the meat 15 minutes before cooking. Add sour cream and salt. Stir the dish, cover and leave to simmer until tender.
You can make cutlets from venison. To do this, you need the following ingredients:
- venison - 500 g;
- egg - 1 pc.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- white bread - 3-4 slices;
- flour - 4 tbsp. l.;
- tomato paste - 3 tbsp. l.;
- vegetable oil - 3-5 tbsp. l.;
- salt, pepper - to taste.
Twist the meat in a meat grinder. Add seasoning, salt and pepper. Soak white bread in milk or water.
Venison - harsh meat. To make the cutlets out of it more tender and juicier, add 80-100 g of lard to the minced meat.
Add softened bread, finely chopped onion and egg to the minced meat, mix. Form small patties and drench them in flour. Fry the patties in vegetable oil on both sides.
Make tomato sauce. Fry thinly chopped onions, add carrots grated through a coarse grater. When the carrots are browned, add the tomato paste and a little water. Leave the sauce to simmer for 10-15 minutes.
Place the cutlets in the sauce. Continue simmering over low heat. After 7-10 minutes, you can serve the dish to the table. As a side dish for venison cutlets, you can serve baked vegetables or boiled rice.
