Reindeer dish: cooking recipes

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

This type of meat, like venison, is a curiosity for many Russians. Pork and beef are still more familiar. Suppose you saw in the store and purchased a solid piece of venison. What to do with him? What dish to cook? We offer you interesting and simple recipes from venison. We wish you culinary success!

Roast venison

Grocery set:

• butter - 1 tbsp. l;
• bay leaf - 3 pcs;
• 1 liter of water;
• 150g lard (uns alted);
• 2 large onions;
• flour - 2 tbsp. l;
• table vinegar - one and a half glasses;
• 400 g sour cream (any fat);
• peppercorns - 8-10 pcs.;
• 1.5 kg venison (preferably from the thigh);
• s alt.

Practical part:

1. We put on the table the products from which we will cook the roast. What's next? In a ladle it is necessary to boil water with slices of onions and spices. Then we cool the liquid and add vinegar to it.
2. Put the venison in a deep bowl. Pour the previously prepared marinade. We clean in a cold place for 5days. Turn the meat every day.
3. On the 6th day we take the venison out of the marinade. We remove tendons. Then a piece of meat should be dried with a towel. But that is not all. We stuff venison with pieces of lard. S alt. Sprinkle flour on top (1 tbsp).
4. Meat is sent to the pan and fried using hot fat. We turn the venison on one side, then on the other. When a golden crust appears on the surface of the meat, you can turn off the fire. Transfer the piece to a bowl. And in the pan where the venison was fried, pour a glass of water. We are waiting for the moment of boiling. Then we send the contents of the pan to the saucepan.
5. Add onion and spices from the marinade to the meat. Cover with a lid on top. We put it all out by setting a slow fire. Do not forget to periodically water the venison with juice from the same pan. The readiness of meat is determined with a fork. When it is cooked, then cool it and cut across the fibers. This is very important.
6. Put the meat on a dish. We give it the shape of a whole piece. After stewing venison, we had sauce left. It doesn't need to be poured. We put 1 tbsp. l flour. Bring to a boil. Add the above amount of sour cream. We boil again. It remains to strain it all through a colander. Pour the prepared sauce over the pieces of meat. As a result, we got a fragrant venison dish. We wish you bon appetit!

Recipe for venison soup

Required ingredients:

• potato - 6 pcs;
• greens;
• 3 medium onions;
• 450g venison brisket;
• 2-3 garlic cloves;
• spices (pepper, s alt);
• a little vegetable (refined) oil.

Cooking instructions

Step 1. Want to make a rich and mouth-watering venison soup? Then do everything as it is written in the instructions. First we need to rinse the brisket in running water. Then cut the meat into portions. We send it to a pot of water. We also put a whole onion (without the husk) and a peeled carrot there. Timed for 2 hours.

Step 2. Carrots and onions must be removed from the broth. We will no longer need these vegetables. They can be thrown away. We also take out the meat and put it on a plate. Cook the remaining broth over low heat. This will take approximately 45 minutes. Then you can s alt and add spices.

Step 3. We take new onions and carrots. Rinse with tap water, clean and grind. We send them to the pan. Saute using oil. Put the resulting roast into the broth.

Step 4. Now it remains to put chopped potatoes and pieces of meat into the pan. We continue to cook the soup. We turn off the fire only after the potatoes become soft. The first dish of venison is served with fresh lingonberries or cranberries. Pour the soup into bowls and decorate with chopped herbs.

Braised venison in a slow cooker

Product List:

• two medium onions;
• 1.5L of water;
• 1kg venison (boneless);
• apple cider vinegar - 2 tbsp. l;
• spices (pepper, s alt);
• carrots - 2 pieces

Cooking:

1. To make the dish juicy and appetizing, you need to marinate the meat well. What is needed for this? Put a piece of venison in a deep cup. We prepare a marinade from vinegar and spices. We feed them meat. We leave for 8 hours, and best of all for the night.
2. We take the venison out of the marinade. Excess liquid should drain. The meat is thoroughly washed with water, cut into rectangular bars (small). We add spices. It could be turmeric or cumin.
3. Clean and wash the carrots. Grind on a medium grater.
4. Remove the husk from the onion. Cut the onion into thin half rings.
5. Put half of the chopped vegetables into the multicooker bowl. Then comes the meat layer. Now lay out the rest of the onions and carrots. The number of layers will depend on the size and shape of the bowl.
6. Starting the "Extinguishing" mode. The timer should be set to 1.5-2 hours. After that, the venison dish can be served at the table. Boiled potatoes will be a great addition to it.

Homemade venison sausage

Ingredients:

• guts - 6 m;
• hops-suneli;
• 400g fresh lard;
• garlic - half head;
• a little dried dill;
• 1, 8kg venison;
• spices (pepper, s alt).

Instructions

1. First, let's deal with the processing of meat. It must be washed and dried. Next, chop into cubes.
2. We take fat. We cut it into pieces. In size, they should be slightly larger than meat cubes. This is veryimportant.
3. Peel the garlic. Pass through a special press.
4. In a bowl, mix the pieces of lard and meat. S alt. Sprinkle with spices.
5. Reindeer sausage involves the use of intestines. It is in them that the filling will be laid. So, we wash the intestines in running water. We string them on a special nozzle installed on a meat grinder. We fill the intestines with minced meat (venison + lard and spices). What's next? It is necessary to twist the intestines every 30 cm. Carefully divide them into sausages. If there are places where air has collected, then you need to immediately pierce them with a needle.
6. Preheating the oven. A suitable temperature is 200 °C. On a baking sheet, the bottom of which is greased with oil, spread the sausages. All this is sent to the oven. Let's take 30 minutes. Flip the sausages. Bake them for another 10 minutes. Then we serve them on the table. Each venison sausage is cut into several pieces. Tomato or creamy mushroom sauce is perfect for this dish.

How to make reindeer stew

We offer you a simple and time-saving recipe. Instructions for cooking the stew are given below:

Step 1. Wash the meat in cold water. Cut into cubes (medium). Each piece is slightly beaten off with a special hammer. Sprinkle with s alt and pepper.

Step 2. Venison stew is usually harvested for the winter. Therefore, you need to prepare glass jars in advance. Sterilize them and lids. At the bottom of each jar we put a lavrushka (3 sheets).

Step 3. Most of the workcompleted. We take jars, distribute pieces of venison in them, then wrap them in foil several times. We put the container in a cold oven. Set the temperature to 180°C. The meat should languish in glass containers for 3 hours.

Step 4. When the venison stew is cooked, you need to get it out of the oven. Jars with contents should cool down. After that, we cover them with clean lids and roll them up for the winter.

In closing

We hope that the venison recipes described in the article appealed to you and inspired you to culinary exploits. It doesn't matter what you want to cook from this meat - soup, roast or sausage. In any case, you will get a tender, tasty and satisfying venison dish.