Aromatic and delicate stew is the best suited for preparing dishes in a hurry. Soups, pasta and potatoes with the addition of stews only benefit in taste, and if you are a happy inhabitant of those edges where venison is not considered a rarity, then this win will be double. How to cook stew from venison, we will tell in this article.
Roasted Venison Stew
This recipe is considered the most simple and allows you to discover the natural taste of meat, not "chocking" it with surpluses of spices.
Ingredients:
- venison - 1,5-2 kg;
- laurel leaf - 9 pcs .;
- salt, pepper - to taste.
Preparation
Venison is cut into cubes of medium size. Sliced meat slightly beat off, and then generously seasoned with salt and pepper.
We take 3 cans and put three laurel leaves on the bottom. Further in the banks we rammed the meat. If you want to make the meat a little greasy, cover it with a layer of chopped fat, but teach that it will affect the aroma and taste of venison. Now the cans remain covered with a thick layer of foil and put in a cold oven. We put in the oven a temperature of 180 degrees and leave the meat for 3 hours. Once the meat is ready, can be rolled up with sterile lids.
The recipe for venison stew
Stew prepared on this recipe, suitable for adding to soups and goulash . It is fragrant and includes vegetables that give a taste to the dish.
Ingredients:
- venison - 1,5-2 kg;
- onion - 2-3 pcs .;
- salt, pepper - to taste;
- carrots - 1 piece;
- Bay leaf.
Preparation
We trim venison with pieces of medium size and put in a bowl multivarka. We cut large onions in large rings and lay out an even layer over the meat. Next layer put the carrots, it must be cut into semi-circles, or circles. Water, or
Now it remains only to close the cover of the multivark and set the "Quenching" mode for 3-4 hours. One hour before the cup is ready, put the bay leaf, salt and pepper. After the time has elapsed, check the readiness of the meat, the stew must decay into fibers. Ready stewed venison in the multivark is laid out on the tanks and put in the refrigerator, or in the freezer for a longer storage.