How to cook maral meat: recipes

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

One of the most useful and environmentally friendly products is deer meat. Since ancient times, people have known about the miraculous medicinal properties of this meat. As experts say, this is food - all in one. Here are vitamins, and trace elements, and useful minerals.

Benefit

It is believed that such food is the source of he alth and longevity. People have long believed that by eating deer meat, they prolong their youth and delay painful old age. The special state of tissues and fat layer is due to the diet of the Altai deer. The herbs and roots that animals eat make maral meat unlike any other type of similar product. It has been proven that animals that eat the same food and have the same habitat, only partly contain the same beneficial substances in their adipose tissue as deer.

Cutlets

Due to the beneficial properties and a rich set of vitamins, deer meat dishes are very popular. In addition, the product has a low calorie content (154 kcal per 100 g), which is also a big plus for those who monitor their he alth, do not want to accumulate bad cholesterol and follow a he althy lifestyle. This meat is goodand for athletes, as one hundred grams of the product contains more than 21 grams of protein.

Let's figure out how to cook deer meat correctly. How to make fragrant and tender meatballs from a delicacy? So, for cooking we need:

• 600-700 grams of pitted venison.
• 200 grams of onions (two to three large onions).
• The same number of grams of white bread.
• 250 ml cream.
• One chicken egg.
• A little s alt to taste.
• Optional - dried herbs and ground black pepper.

The listed ingredients make about twelve servings.

Cooking process

Altai maral meat, although delicate in taste, must be twisted several times in a meat grinder in order to get high-quality and tasty minced meat. Before it goes into the "womb" of household appliances, it must be washed and dried well with a napkin or waffle kitchen towel.

Pour cream into a separate container and soak white bread in them. You can, of course, take regular milk or even water, but in order to get really tender and juicy cutlets, chefs recommend using cream. Crack an egg into the minced meat and add a little. When the bun softens, add it to the minced meat. Pepper and carefully knead the resulting cutlet mass.

Experienced housewives, who see deer meat in their kitchen for the first time, are advised to pass the minced meat through a meat grinder or blender again. So he will becomeeven more uniform in texture and delicate in taste.

To prevent the cutlets from sticking to your hands when forcing, grease them with vegetable oil. Do the same with the opposite. The shape and size of the cutlets can be arbitrary. We spread them on a baking sheet and put it in the oven for half an hour. The baking temperature is 180 degrees. Venison cutlets can be fried in a pan, after dipping them in breadcrumbs. Choose the cooking option that is convenient for you.

Altai deer chops in tomato sauce

If you don't know how to cook deer meat to surprise your guests and please your household, then we advise you to pay attention to a surprisingly simple and quick recipe. It will be venison chops with spicy tomato sauce.

Essential Products

• 700g meat.
• Butter - 50 grams.
• Glass of cold water.
• Black ground pepper.
• Some s alt.
• Two tablespoons of good quality tomato paste.

It's important to remember that when you're cooking with tomato sauce, try to use only high quality, proven tomato paste. You can cook deer meat according to the rules, follow the recipes and proportions, but as a result, the dish will turn out to be tasteless. What is the reason? Experts say that in most cases it is poor quality tomato paste.

The chops are cooked veryeasy and fast. We cut the meat into small thin pieces and go through each of them several times with a kitchen hammer. After such a procedure, the meat will become soft and tender, and the cooking time will be significantly reduced, which is also a big plus. S alt the chops, add a little pepper and fragrant herbs.

Put the butter in the pan. When it melts, add the meat pieces. Fry the chops on both sides until golden brown and crispy. After that, add the tomato paste, which we first dilute in a glass of clean cold water. We transfer the work of the stove to low heat and simmer the chops in the sauce for about fifteen minutes.

Serve this dish with boiled potatoes, rice or buckwheat porridge. Add fresh vegetables and fragrant greens to your plate.

Deer meat with mushrooms

The winning combination will be: deer meat and fresh champignons. In general, meat products are always in perfect harmony with mushrooms, venison is no exception.

To prepare the dish, you will need the following set of products:

• 500 grams of meat.
• 250 grams of champignon mushrooms (it is better to take fresh mushrooms, not frozen).
• One large onion.
• A couple of small pieces of bacon.
• 150 grams of pure water (you can use meat or mushroom broth).
• Half a teaspoon of lemon juice.
• S alt.
• Pepper.

Cooking

First, prepare the meat. It should be washed a littlerunning water, dry and cut into portioned cubes. In order for the dish to cook faster, do not cut the meat products into large pieces. But the fat, which is required for frying meat, is already cut into small pieces. As they say, the smaller, the tastier. Onions - half rings.

Send the chopped onion to the pan, where it is already browned and lard bleeds. Fry it until translucent. As soon as the onion is almost ready, add the meat pieces. We make a slow fire, cover the pan with a lid and simmer the dish for thirty minutes.

Only after that, pepper and s alt should be added to the meat. Mix thoroughly. Now put the diced mushrooms in the pan. Experienced housewives recommend using only fresh champignons. If you take frozen mushrooms, then during the cooking process they will “leave” with water, and this is superfluous in this recipe. Maral meat is stewed with mushrooms for another fifteen minutes.

At the final stage of cooking, add lemon juice and broth. We wait until the liquid starts to boil. We turn off the fire. As a result of all these manipulations, you will get a fragrant and satisfying gravy, consisting of the most he althy deer meat and fragrant champignon mushrooms. As a side dish for this dish, you can serve boiled rice or mashed potatoes.