Cutlets from venison

Popular in the northern expanses of deer meat is famous not only for its taste, but also for its benefits. After all, game meat is rich in protein, therefore, it gives saturation even from a small portion, while not damaging to health, since it practically does not contain cholesterol.

If you managed to get such a delicacy in our region of the product, then the question: "What can be cooked from venison?", Anyone among the game lovers will immediately advise you to make cutlets. Dishes made with minced meat of reindeer when cooked properly are extremely tender and piquant.


Cutlets from venison - a simple recipe

Ingredients:

Preparation

In minced garlic, squeeze garlic, add finely chopped onions, grated potatoes, egg and a good spoonful of fatty sour cream or cream (or, better, both). We pass the minced meat through the meat grinder once more and savor with chopped herbs and spices.

We proceed to the formation of our cutlets, beforehand repulsing deer meat (not hesitating with a swing throwing it on the table 10 times in a row). It is more convenient to sculpt cutlets with wet hands, and to improve the texture it would be good to roll them off with breadcrumbs.

Fry the cutlets from venison in a large amount of olive oil to the level of medium roast. We serve with a favorite sauce for a vegetable garnish.

Spicy cutlets from venison

Usually seasoned hunters pick up spices and vinegar before cooking the game to remove the characteristic odor and give a pleasant spicy taste, so if you get a wild, not grown on a farm deer, then we recommend using the following recipe.

Ingredients:

For marinade:

Preparation

Before preparing the stuffing, venison is marinated in wine with the addition of spices and mustard for 1 hour. Marinated meat we pass through a meat grinder along with a slice of fat, onion and softened in milk bread crumb. In the mince we add the egg and a little salt, then form the usual cutlets and fry them in vegetable oil until golden. Bon Appetit!