Venison is a rare guest on our tables, which is very sad. After all, this amazing meat is extremely rich in protein and at the same low-calorie, with the right cooking will win the hearts of even the most discerning eaters.
How to stew venison - you need to know, because meat, with all its virtues, has a rather specific smell and a slight dryness, so experienced hunters usually soak game meat in wine or vinegar, and then cook using animal or vegetable fats.
Stew of venison
The classic cooking of stewed venison is a stew. In general, the ragout of game has long been famous for its taste and if you have the opportunity to taste such a delicious dish in our time - do not miss it.
Ingredients:
- venison - 1 kg;
- butter - 100 g;
- sour cream - 200 g;
- salt, pepper - to taste.
For sauce:
- flour - 20 g;
- broth, or water - 300 ml;
- lingonberry - 50 g;
- sour cream - 2 tbsp. spoons.
Preparation
Meat properly and cleaned from the films, if necessary, soak, cut into small pieces, season and fry in butter until it grabs. Then you can pour the future ragout with sour cream and simmer under the lid for 30-45 minutes, depending on the rigidity of the meat itself. When venison in sour cream is ready, it is placed on a dish and served along with the sauce, which is prepared as follows: the passivated flour is diluted with broth, add a little crushed cranberries and a spoonful of sour cream, stew everything until thick and serve in a gravy boat.
The recipe for stewed venison with mushrooms
This is a traditional hunting recipe, which has a special piquancy due to the use of real forest mushrooms.
Ingredients:
- venison - 2 kg;
- onion - 3 pcs .;
- capers - 50 g;
- fat - 100 g;
- Butter - 60 g;
- white wine - 1 item;
- Dried white mushrooms - 100 g;
- water - 2 tbsp.
Preparation
We beat off reindeer to soften it, spin half of fat or fat and fry in a mixture of butter and fat with the addition of large chopped onions and capers. When the onion becomes transparent, it is necessary to add mushrooms and wine to the venison, salt, pepper and simmer for about an hour and a half until soft.
Serve stewed venison with vegetables and cranberry sauce.
Braised venison with potatoes
To make venison dishes more nutritious, they are extinguished in addition to more caloric satellites like potatoes.
Ingredients:
- venison - 1 kg;
- flour - ¼ st .;
- butter - 100 g;
- tomatoes in its own juice - 1 pot;
- potatoes - 4 pcs .;
- carrots - 4 pcs .;
- onion - 2 pcs .;
- beef broth - 500 ml;
- garlic - 3 cloves;
- paprika - 1 tbsp. a spoon;
- parsley - 1 bunch;
- salt, pepper - to taste.
Preparation
Before you extinguish venison it must be washed and cut into portions. Then, if desired, we pick up the meat in several glasses of red wine.
In thick-walled vessels, we roast large onion rings, carrots and potato cubes, when the vegetables become soft,
The dish is stewed on low heat for about 3 hours, but usually the cooking time can stretch to 5 hours, so if you have a few hours for so long to prepare the food, then do not miss the chance to taste the most tender ragout of venison according to this recipe.
Stewed venison with potatoes is served with a glass of red wine. Bon Appetit!