Many people like meat, but sometimes the usual pork or beef is boring and you want something new. In this case, you should pay attention to venison. It is very tasty and healthy meat, which can be cooked at home without problems.
There are many recipes with venison, but one of the most common is sausage or sujuk from venison.
Suju from Venison
The meat of the young reindeer is best suited for sujuk. If you are going to cook a large piece of meat, then to begin, divide it into several smaller pieces. Then each of them is well salt, its amount depends on the size of the meat, and sugar - take it half as much as salt.
Place all pieces of venison in a saucepan and put it in the refrigerator for 5-7 days. Periodically turn the meat over. When it is salted, take your favorite spices, mix them, roll the pieces of venison in this mixture and hang them in a cool place (on the balcony or in the cellar).
Leave the meat for a week, and then send it back to the refrigerator for a day. At the end of this time, your venison is ready, slice it into thin slices before serving and treat guests and households.
Venison sausages
Ingredients:
- venison - 1 kg;
- pork - 1,2 kg;
- pork fat - 230 g;
- shell for sausages or guts;
- bread crumbs - 1 cup;
- salt - 1 tbsp. a spoon;
- black ground pepper - 1 teaspoon;
- sage, thyme - 1 teaspoon each;
- grated lemon peel - 2 tsp.
- dry red wine - ΒΌ cup.
Preparation
Pork, lard and venison washed and cut into small pieces. Pass them through a meat grinder (individually), and then mix in a bowl along with bread crumbs, seasonings and wine. Send the mixture to the freezer for half an hour, then pass through the meat grinder.
Fill the mince guts, fold them in 10-13 cm, and cut. Ready sausages fry in a frying pan on both sides under the closed lid until ready.