Delicious roe deer soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Roe deer meat is rarely used for soups. In particular, this applies to the CIS countries. But in Italy, on the contrary, it is used in many dishes. A real delicacy there is zuppa di capriolo del montanaro, i.e. roe deer soup.

To make the dish tasty and fragrant, you need to follow the rules of preparation and processing of such an exotic product.

Cooking Tips

Roe deer meat is specific. It is dark in color due to veins, has an unusual aroma. If cooked incorrectly, the meat will be very tough. That is why experts advise soaking it. The younger the roe deer, the juicier and softer the product. But a very small wild goat should not be used either. Her meat is not very tasty due to the low amount of fat.

But if you stew it for a long time, then all the useful substances evaporate. That's why you need to soak meat properly.

To do this, do the following:

1. Remove film.
2. Rinse.
3. Prepare enough vinegar solution. This requires 10 ml per 2 liters of water. Use apple or wine.
4. Add garlic, chopped onions and seasonings.
5. Soak meat 3.5-4 hours.
6. Rinse.

The following spices are better suited for roe deer meat: cumin, black pepper, nutmeg. The product goes well with rice, potatoes, vegetables, mushrooms.

Recipe 1: Thick Soup

To make soup for 8 servings you will need:

• roe deer meat - 0.5 kg (it is better to choose a shoulder blade, as you do not need to marinate it);
• onion - 1, 5 pcs.;
• potatoes - 0.5 kg;
• lemon - 1 piece;
• green onion - to taste;
• butter - 40 g;
• spices: fennel seeds, paprika, bay leaf, pepper, garlic, s alt;
• olive oil - 20 ml;
• tomato paste - 20 ml;
• croutons - 5 handfuls;
• red wine - 1 glass (it is better to choose dry wine);
• wine vinegar - 1 tsp;
• broth - 1 l.

The recipe technology for roe deer soup is as follows:

1. Cut the meat against the grain. Sprinkle with paprika.
2. Peel and cut potatoes.
3. Cut the onion. Fry it in a mixture of butter and olive oils. When the onion is soft, add the meat, s alt, pepper, garlic and wine vinegar. Keep on fire for a few minutes to evaporate the alcohol. Add pepper, lemon zest. You can use additional tarragon if desired.
4. Simmer for a few minutes over low heat and pour over wine. Mix. Add broth, fennel, tomato paste. Simmer over low heat for a few minutes.
5. Add potatoes. Boil until itwill not become soft.

Everything takes about 50 minutes. Serve the dish with warm croutons and green onions.

Recipe 2: roe deer soup with cabbage

To prepare this delicious dish you will need:

• meat - 0.5 kg;
• carrots - 1, 5 pieces;
• garlic - 2 cloves;
• onion - 1, 5 pcs.;
• sunflower oil - 100 ml;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• spices - pepper, bay leaf, coriander;
• potatoes - 3 pcs.;
• cabbage - 140 g;
• dill and onion - to taste;
• s alt to taste.

The process of making this roe deer vegetable soup with meat broth includes the following:

1. Use meat and 1 each onion and carrot to make broth. Fry pre-chopped vegetables in vegetable oil.
2. In the broth, boil chopped potatoes, cabbage, peppers, tomatoes.
3. Separately in a frying pan, cook more frying from the remaining onions and carrots. Add to broth.
4. Add spices.

This dish takes less than 1 hour to prepare.

Conclusion

Roe deer meat soups are considered quite exotic in the CIS countries.

If you learn how to properly handle this product, it will turn out soft, juicy. And soups from it are tasty, warming and he althy.

You can add various spices, vegetables and other products to the broths as desired.

Of course, the most delicious and richsoups are made from fresh meat. And if this does not cause significant problems for the hunter, then a simple layman will have to work hard to find the main ingredient for the dish, since roe deer meat is almost impossible to find in stores.