Deer meat is a real delicacy. Venison has a fairly rich useful composition. Stiffness depends on the sex of the animal. So, in females, the meat is much more tender than in males. Wild deer meat may taste like pine needles. It will not be possible to completely remove it, but you can “drown” it with a variety of spices and seasonings. Venison can be fried, baked. Boiled venison is very popular. How much to cook venison, and how to properly prepare the meat?

Preparing venison for cooking

To make the meat juicy and tasty, it is important to follow all cooking instructions. The slightest inaccuracy in preparation can completely ruin the taste of the product. So, before cooking, it is washed, peeled, and cut into small pieces. To eliminate the specific aftertaste and aroma, the venison should be pickled and left for several hours. The marinade can be used either classic or any other suitable for this type of meat.

Plays an important role and part of the venison. Tenderloin is most suitable for cooking. Other parts of the carcass can be cooked for a very long time (several hours), while maintaining excessive rigidity and fiber. Fat layers are removed before cooking. Reindeer fat has an unpleasant odor, which will ruin the taste of the boiled meat itself.

Venison can be placed in boiling or cold water. Initially, the meat is cooked over high heat. After boiling, the fire level is set to the minimum. The amount of water should be with a margin. It is necessary that the liquid covers the product 3-4 centimeters from above. If water evaporates during cooking, you can add it. It should be noted that no foam is formed when cooking high-quality venison. If there is some foam, remove it with a slotted spoon.

How long is deer meat cooked?

So how much to cook venison? The meat is cooked long enough. It all depends on the chosen method of cooking, the size of the pieces of meat, the age of the animal. On average, it takes 2-2.5 hours to fully cook a product. You can cook the product in a simple saucepan, slow cooker, pressure cooker, microwave. Small pieces of venison are cooked in a simple saucepan for 1.5-2 hours. If the product is cut into large pieces, it will take more than 2.5 hours.

Among meat products, venison occupies an honorable place in terms of taste and biological value. Deer meat products are considered delicacies in our country and abroad. It has also been proven that the reindeer is practically not susceptible to diseases due to the conditions of detention, therefore the products obtained from reindeer husbandry are environmentally friendly. Venison has a high protein content, contains macro- and microelements - potassium, sodium, magnesium, copper, zinc, iron, manganese, vitamins of groups B, A and C. When eating game, an amazing effect is observed - the work of the heart and blood circulation is improved, the formation of harmful fat.

The energy value of venison is significantly lower than other types of meat, therefore, this product is considered dietary. Deer, feeding on mosses and lichens, provide very useful meat. Thiamine, found in game, acts as an antioxidant that protects the body from the damaging effects of alcohol, tobacco and aging. Venison is recommended to be eaten during lactation and pregnancy. Therefore, venison is a healthy food in terms of its nutritional characteristics.

Fresh frozen venison is suitable for a wide variety of dishes. The delicate taste of reindeer meat will satisfy even the most prejudiced gourmet, and in combination with the sour berries of the North, mushrooms and cream, venison dishes turn into stunning creations. The right combination of spices will add sophistication to venison products. Deer meat can be used for barbecues, stews, entrecote and stews. Soup and borscht are cooked from ribs, minced meat, stuffing for pancakes and even sausages are made from premium meat. Here are some recipes that use reindeer meat as the main ingredient.

Venison entrecote is prepared with the following ingredients:

• Reindeer meat - 500 grams,
• Onions - 3 pieces,
• Flour - 2 tablespoons
• Tomato - 2 tablespoons
• Melted fat - 3 tablespoons,
• Cream, sour cream or mayonnaise - 7 tablespoons,
• Garlic - 2 cloves
• Bay leaf - 2 pieces,
• Pepper, salt to taste.

For the preparation of this dish, the flesh of the lumbar or dorsal deer is suitable. The meat should be cleaned, washed, dried, cut into thin pieces, and freed from excess fat and tendons. After that, pieces of entrecote must be slightly beaten off, salt and pepper to taste. Reindeer meat should be fried before serving for 7 minutes, after heating the fat very much. When frying, it is recommended to add tomato, white flour, bay leaf and crushed garlic, sour cream or cream. In the resulting sauce and place the meat and bring it to full readiness. Entrecote is sometimes cooked with scrambled eggs or fried onions, which are placed on each piece of meat. The finished dish must be poured with meat juice, which is formed during frying, adding small pieces of butter.

Pancakes stuffed with venison and mushrooms

• Venison (stripping from a shoulder, neck or ham) - 350 grams,
• Onions - 1 piece,
• Allspice - 3 peas,
• Juniper berries - 2 pieces,
• Bay leaf - a couple of pieces,
• Thyme is a small twig
• Champignons - 6 pieces,
• Eggs - 3 pieces, 1 protein,
• Bechamel sauce - 200 grams,
• Cream - 4 tablespoons
• Milk - 2 glasses
• Butter - 50 grams,
• Hard cheese - 50 grams,
• Flour - 140 grams,
• Fat - 80 grams
• Ground black and red pepper, salt to taste.

Reindeer meat is boiled with mushrooms, spices and onions. The finished products are passed through a meat grinder, mixed with béchamel sauce (20 grams of flour is fried in 20 grams of butter and diluted with whipped cream), sprinkled with black and red pepper, add protein, salt to taste and mix well. Then pancakes are fried (120 grams of flour, 1 glass of milk, 2 eggs, fat). They are used to wrap a filling made with venison, mushrooms and onions. Everything is put together in a fireproof bowl, after having greased the dishes with butter. Sprinkle the pancakes with melted butter, pour over milk with a beaten egg, sprinkle with grated cheese and bake. It is recommended to serve such pancakes with tomato and sweet pepper salad.

Venison with porcini mushrooms

• venison (reindeer) - 700g;
• porcini mushrooms 500g;
• onions - 1 pc .;
• black pepper (ground) - to taste;
• salt to taste;
• sour cream - 2-3 tbsp.;
• vegetable oil - 1 tablespoon;
• butter - about 20g.

Peel the meat and cut into 1.5x1.5 cm cubes.
Heat vegetable and butter in a cauldron (or any saucepan with a thick bottom and walls). Add finely chopped onion and fry until translucent. Now you can add venison, quickly fry so that a crust appears on the meat, then reduce the heat a little, season with black pepper and cook, stirring occasionally, until the meat is fully cooked.
While the meat is stewing, peel the mushrooms and chop coarsely.
Add to almost finished venison, stir gently to keep the mushroom pieces in shape, add sour cream, salt and cook, covered, until tender. Serve hot.

Venison stroganina

Venison stroganina is an old recipe for young reindeer meat. The peoples of Siberia have been preparing reindeer stroganin for a long time, today, like many years ago, this delicacy has not lost its popularity.

The recipe for making venison slices is quite simple. To prepare reindeer sliced \u200b\u200bmeat, fresh or frozen meat of young reindeer is required. The meat must be separated from the bones and rinsed well under running water. The secret of delicious slicing is in the correct cutting of the meat - the meat should be cut into strips 2 mm thick, 30 mm wide and 100 mm long.

Spices add piquancy to the dish - onion and garlic, which should be finely chopped. You should not crush or grate garlic, as the taste of the dish will change. Chopped meat should be salted, pepper, roll in onion with garlic and rolled into rolls, secured with thread.

The finished rolls should be put in a wide dish in one layer and filled with 5-6% vinegar solution. Vinegar can be added to taste, as long as all the rolls are covered. Put the dish in a cool place or in the refrigerator. After 5-6 hours, the rolls can be removed from the brine; it is recommended to squeeze them out a little before use.

Scalopini

Venison scallopini is made from pulp. The meat is washed under running water and cut into portions 1.5 cm thick. The meat should be carefully beaten off, mixed with flour, salt and pepper. Mix the egg and cream separately. Next, you need to mix the crackers with Parmesan cheese and finely chopped parsley.
During the preparation of venison scalopini, the meat is first dipped in a mixture with flour, then in a mixture with an egg, and only then in a mixture with breadcrumbs. In a frying pan, bring the butter and garlic until golden brown and brown the venison on both sides. Lightly roasted venison should be placed on a square baking sheet, covered with wine, covered and placed in an oven preheated to a temperature (180 ° C). Cook for 45-60 minutes or until the meat is tender.

Roast venison

For the sauce

• beer - 0.5l.
• bouillon cube - 1pc
• sugar - 1 tsp
• salt to taste
• thyme - a pinch

Other products

• deer meat - 500 g.
• vegetable oil - 1 tbsp.
• bay leaf - pcs.
• carrots - 1pc

Roast venison is the most common recipe for this type of meat. The recipe for roast venison is very simple, the most important thing is to properly prepare the sauce for the meat.
It is the sauce that gives the fried meat a special taste.
To prepare the sauce, mix water, beer, bouillon cube, sugar and thyme in a small bowl. Stir the sauce thoroughly.
The meat should be separated from the bones and rinsed under running water, cut into small pieces. In order for the meat to become tender, all fat and film must be removed.
It is necessary to fry the meat in a preheated pan with the addition of sunflower oil over high heat. After the meat is covered with a crust, pour it with a pre-prepared sauce. Once the sauce has boiled, you can add the bay leaves, reduce the heat, and cover the pan. Cook over low heat for 1 - 1.5 hours, stirring occasionally. During this time, the meat will be cooked and cooked completely. It is recommended to add finely chopped carrots 20 minutes before cooking. Before serving the dish, remove the bay leaf.

Venison kebab

Venison shish kebab is a real meat delicacy, the recipes for which there are quite a few, mainly they differ in the preparation of the marinade.
According to traditional recipes for cooking, venison shish kebab is tender and lean, the meat literally melts in your mouth. One has only to try venison barbecue once, and you will forever remember its unique taste.
It is best to use flesh or meat on a small bone to make venison kebab. Before cooking, the meat must be washed, separated from the films and cut into flat pieces of 30-40 grams. Chopped pieces of meat should be placed in an enamel bowl and covered with marinade. For the preparation of the marinade, onions are used, cut into rings, finely chopped peppers, parsley, salt and brandy. The marinated meat must be mixed thoroughly. The meat should be kept in the marinade for at least 10-12 hours.
Well-marinated meat is strung on a skewer or laid out on the grill, and then fried on ready-made coals on the grill. The northerners serve venison kebab with tomato sauce. For its preparation, tomato juice is seasoned with crushed garlic, black pepper, dill, parsley, green onions and salt.

Braised venison

For braised venison, fresh or frozen meat on a small bone is best. The meat should be washed, separated from the films and chopped into small pieces. The meat ready for stewing is placed in a clay pot greased with fat or vegetable oil. Stew the venison in the oven in its own juice until half cooked. Then, potatoes cut into large slices, finely chopped onions are added to the pot, and after 10-12 minutes, grated lingonberries or cranberries and spices to taste. It is necessary to stew a pot of meat until fully cooked. The finished dish is taken out of the oven and allowed to brew a little.

Steak

The main thing in preparing venison steak, and indeed venison dishes, is to properly prepare the meat. Then it will not be dry and hard. In order to delight everyone with venison steak, it is best to use fresh frozen venison. When preparing freshly frozen venison, the meat does not lose its taste and smell, and also retains vitamins and nutrients useful for the body. Such venison can be stored for a long time.
A steak can be prepared from either minced or minced meat, or from a whole piece. In the first case, it makes sense to add a little lard to the venison, this will add extra juiciness to the steak. If the steak is prepared from a whole piece of venison, then you only need to cut it across the fibers, and beat it well before frying. Then the venison won't be tough.
Prepared steaks should be greased with oil, salt (it is better to use sea salt), pepper and grated juniper berries and fry in a well-heated pan. Depending on the cooking time, you can get bloody meat or a well done venison steak. If you decide to buy venison from us, then you don't have to be afraid for the quality of the meat. Our venison goes through all the proper checks and is safe for health, even undercooked (with blood).
From the same juniper berries, a sauce is prepared in parallel, for which 1 tsp is mixed. berries, 200 ml of red wine, chicken or beef broth, as well as spices. The sauce is cooked over low heat until it becomes a thick syrup. To decorate the finished venison steak, you can use sprigs of red berries: cranberries or red currants.

Venison soup

Venison soup is a very special dish. Even in ancient times, a thick and aromatic soup cooked over a fire gave strength to shepherds and hunters. Properly cooked venison becomes soft and tender, so it can be used not only as an element of soup, but also as a separate, completely independent dish.
Of all the types of meat we are used to, venison most of all resembles beef, but differs from it in a peculiar smell and taste. As for the venison soup, it is completely different from the beef soup. Venison gives the soup a dark color. In addition, the soup itself turns out to be very thick and rich, despite the fact that venison is lean meat.
Brisket is the best choice for making venison soup. It is this part of the deer that will give the best and most aromatic broth - the basis of the soup's success. Fresh frozen venison is a great option in this case. Reindeer brisket is perfect for your meal. To prepare the broth, it must first be washed and cut into pieces. Simultaneously with the brisket, onions and carrots are placed in the water. Venison is cooked for 1.5-2 hours, after which everything is removed from the broth: onions, carrots, and venison. After 45-60 minutes, the broth must be salted. It is better not to overuse spices. A little marjoram, black pepper and garlic if desired will be enough.
A dressing of finely chopped onions and carrots fried in vegetable oil is added to the finished broth. After the broth has boiled with frying, potatoes and deer brisket, cut into portions, are placed in it. The venison soup is cooked until the potatoes are tender. You can add fresh herbs to the finished soup to taste.
This rich and hearty venison soup will satisfy the most sophisticated gourmets. The main thing is that the venison is of high quality.

Jellied from the tongue

To prepare a jellied deer tongue, you need to boil a fresh deer tongue for 3 hours with the addition of onions and carrots. From spices it is enough to use peppercorns and bay leaves. Then the tongue is cut into pieces and poured with broth with the addition of gelatin. Some people use beef broth because venison broth is usually too dark.
When preparing dishes from reindeer tongue, it is important to pre-soak it in cold water for several hours. Then the broth will be lighter, and there will be no flakes in it.
Reindeer tongue will be a great addition to venison dishes. The tongue is boiled in the same way as for the preparation of aspic, and the venison is soaked for several hours and then fried. Pieces of tongue can be wrapped in pieces of venison or held together with a skewer. The taste of venison is perfectly emphasized by northern berries: cranberries or cloudberries.

Deer Liver Stew

To prepare stewed deer liver, you will need deer liver, sour cream, onions and spices. The liver is washed, cleaned of films and vessels and cut into small cubes, sprinkled with salt and pepper. The onion is finely chopped and fried in vegetable oil until golden brown. Then the liver is added to it and is also fried. In the end, everything is poured with cream or sour cream and stewed for 20-25 minutes. An excellent side dish for this delicious venison dish will be rice or potatoes.

You don't have to be a hunter to taste gourmet meat. It is enough to visit a large supermarket and buy a juicy piece. We will tell you how to cook delicious venison. To implement your plans at home, there are many recipes that even a novice cook can repeat.

Stage 1. Preparation of venison

Below you will find some recipes for venison, but take some time to prepare first.

1. Make sure the piece of meat to be cooked is properly cut. It should stand for about 10-14 days. This stage is called drying.

2. After aging, venison must be freed from a thin membrane, because it impairs the taste of the final product. Then you can start pickling.

Stage 2. Marinating venison

Before cooking venison, it must be deliciously marinated. At home, it is difficult to make a whole piece spicy, because the marinade does not appear well into the fibers. Therefore, it is recommended to chop the venison into slices or slices and then send it to the marinade.

Some of the best aging mixtures are:

• dry red wine (0.75 l.), fresh orange juice (0.2 l.), spices and salt to your liking;
• lemon juice and olive oil (0.2 l each), seasonings and salt to your taste;
• apple / wine vinegar (0.2 l.), water (1 l.), spices with salt to your taste.

Any of the recipes presented is designed for 1 kg. meat. It is enough to place it in the marinade, cover it with foil and leave it for at least 10 hours.

The most delicious reindeer recipes

Each reindeer recipe below is simple. The finished dish will captivate even the most demanding eater.

# 1. Venison baked in a sleeve in large pieces

• meat - 1 kg.
• onions - 3 pcs.
• carrots - 1 pc.
• ready-made mustard (medium flaring) - 70 gr.
• garlic cloves - 5 pcs.
• spices

We will tell you how to cook tasty and juicy aromatic venison. At home, you can bake it in large pieces.

1. So, prepare the meat. Cut it into 4 equal pieces, then marinate in wine with orange juice (see the recipe above).

3. Rub mustard and crushed chives over the seasoning.

4. Make nice symmetrical cuts in the meat with a knife so that it bakes better. You can insert garlic slices into the slots.

5. Prepare the sleeve. At the bottom, place the onion chopped in half rings and carrots chopped into circles. Place the venison on top of the vegetables.

6. Turn on the oven, let it heat up to 180 degrees. Tie the bag with the contents, make holes with a needle.

7. Bake meat at this temperature for 2 hours. A quarter of an hour before the end of the process, open the sleeve and let the venison brown.

# 2. Venison cutlets in a pan

• tomato paste - 60 gr.
• onions - 2 pcs.
• lard - 0.1 kg.
• deer meat - 0.5 kg.
• carrots - 1 pc.
• flour - 60 gr. (for boning)
• egg - 1 pc.
• sliced \u200b\u200bbread - 3 pcs.
• spice

Since you can cook venison in several ways, we suggest you deliciously fry the cutlets at home.

1. Rinse the meat, marinate according to one of the above schemes. Chop into pieces and load into a meat grinder together with lard. Scroll into minced meat.

2. Season with salt, add your favorite spices and stir. Soak the bread slices in milk and squeeze out the crumb. Mix it with minced meat, add finely chopped onion.

3. Enter the egg, mold the rounded cutlets. Dip them in flour and fry in hot oil for 5 minutes on each side.

4. Add chopped onion and grated carrot between cutlets, until vegetables are golden brown.

5. Add tomato paste and 50-100 ml. water. Cover the ingredients, simmer over lazy or medium heat for a third of an hour.

No. 3. Venison soup with potatoes and buckwheat

• meat - 0.5 kg.
• potato tubers - 2-3 pcs.
• buckwheat - 0.1 kg.
• onions - 2 pcs.
• carrots - 1 pc.
• cloves of garlic - 4 pcs.
• spice

1. Before preparing the soup, the venison must be soaked in vinegar and water (1 in 5) for at least 3 hours. Such a move will make the meat tasty at home.

3. In the meantime, stir-fry with mashed carrots and second chopped onion. Chop the potato tubers into cubes.

4. The meat is already boiled. Remove the onion from the broth, add the fry and potato cubes to the pan. Sprinkle with spices and salt again.

No. 4. Venison stewed with mushrooms in sour cream

• mushrooms (champignons, honey agarics, etc.) - 0.2 kg.
• water - 0.1 l.
• chives - 4 pcs.
• carrots - 1 pc.
• flour - 40 gr.
• meat - 0.5 kg.
• sour cream - 150 gr.
• onion - 1 pc.
• condiments

We offer for consideration another variation on how to cook delicious and delicate venison deliciously. At home, you can put it out with mushrooms.

1. Chop the marinated deer meat into slices of equal size, set aside.

2. Rinse the champignons and chop them into slices. Separately from the venison, fry the mushrooms in oil until golden brown and lose volume.

3. When the liquid has evaporated, add crushed garlic, chopped onions and grated carrots. Wait for the vegetables to cook.

4. In a separate bowl, fry the meat slices for 15-20 minutes. When the meat is browned, transfer it to the mushrooms. Sprinkle with spices.

5. Pour in water, add sour cream and sift flour. Stir and simmer over lazy heat until the sauce thickens and the meat softens.

No. 5. Roast venison

• lingonberry / cranberry - 60 gr.
• apple "Semerenko" - 1 pc.
• water - 130 ml.
• meat - 0.6 kg.
• onion - 1 pc.
• liqueur "Jagermeister" - 50 ml.
• spices

1. Before cooking a roast, the venison must be deliciously marinated. You can find the recipes for home-aged meat mixes above.

2. Then chop the meat into portions. Free the apple from the seed box, do not peel the peel. Cut the fruit into cubes of equal size.

3. Chop the onion in half rings, add to the venison and apple. Place these ingredients in a cauldron or skillet. Pour with liqueur, add berries and spices.

4. Cook until the meat is covered with a crust. Next, pour in the water, cover the contents, simmer for an hour over lazy heat. Add water periodically if it evaporates intensively.

No. 6. Venison stew

• potatoes - 6 pcs.
• meat - 0.6 kg.
• onion - 1 pc.
• zucchini - 1 pc.
• butter - 30 gr.
• tomato - 2 pcs.
• water - 0.15 l.
• dill - 20 gr.
• sour cream - 30 gr.
• spice

Consider how to make a venison stew. Such a dish turns out delicious, making it at home is not difficult.

1. Rinse the meat and remove excess water. Remove streaks and films if necessary. Chop into pieces.

2. Heat the oil in a frying pan and brown the meat until it is brown. Combine water with sour cream and spices separately. Pour into skillet.

3. Simmer for 7 minutes, remove from the hotplate. Peel the potatoes and chop into slices. Boil in boiling water for 10 minutes.

4. Place the potatoes on top of the meat. Re-place the pan on the stove, wait for the boil. Set up a lazy fire.

5. Simmer for a quarter of an hour. Toss in the diced courgette, onion and tomatoes. Add chopped greens.

6. Put out another 10 minutes and turn off the stove. Leave the stew under the lid for a third of an hour to infuse.

No. 7. Venison with potatoes and berries in pots

• potatoes - 3 pcs.
• onion - 1 pc.
• meat - 0.5 kg.
• cranberries, lingonberries - 30 g each.
• condiments

1. Before you cook the venison deliciously, rinse and dry it. At home, get rid of veins and films. Cut into slices.

2. Oil the pots. Place the meat on the bottom and cover with a lid. Place in the oven for 40 minutes. Simmer at 170 degrees.

3. Peel the potatoes and cut into large pieces. Chop the onion in half rings. After the allotted time, add vegetables to the meat.

4. Continue simmering for another 50 minutes. Then add seasonings and berries. Cook for a quarter of an hour. Remove the pots from the oven and leave for 10 minutes to infuse. Taste.

No. 8. Venison stewed in a slow cooker

• meat - 1 kg.
• water - 1.5 l.
• onions - 2 pcs.
• carrots - 2 pcs.
• apple cider vinegar - 0.3 l.
• condiments

1. Prepare the meat using standard technology. Use a bowl and mix the vinegar and water in it. Place the venison in the solution. Marinate in the cold for 8 hours.

2. After the set time, rinse the meat and cut into pieces. Sprinkle with seasoning. Grate the carrots, chop the onion into cubes. Place some of the vegetables in a multi-bowl.

Since it is not difficult to cook venison deliciously, follow the recommendations at home. If done correctly, this delicious dish will leave no one indifferent. Experiment with spices. They complement the flavor of the meat.

Venison is not the most common product, because such meat belongs to the category of game and is even considered a delicacy. But if you are lucky, and you have a certain amount of venison, then try to cook it so that you get something very tasty and unusual!

How to make a choice?

In order for the dish to turn out deliciously, you need to take a responsible approach to the choice of venison. Here's what to look out for:

• Where can one buy? Shopping is best done in large chain stores with an impeccable reputation. Such a product can be purchased on the market only in the northern regions. In any case, the seller must have certificates confirming that the meat has passed laboratory tests and does not contain pathogenic microorganisms. Moreover, such securities should be provided at the first request of any buyer.
• How to buy? In most regions of the country, venison is sold frozen, in which it retains all its taste and useful properties, and is also stored for a long time and does not deteriorate. Chilled meat can only be bought in the northern regions where deer live. But in this form, the shelf life of the product will be minimal.
• What to buy? What's the best part of the mascara to choose? When trimmed, it is usually divided into the saddle (this includes the loin), shoulders, front legs and neck, and hind legs. The most tender meat is usually in the saddle, so it is often used for roasting. The neck and shoulders are very muscular and therefore tough, so they are best stewed or used for minced meat, which make excellent sausages, cutlets and sausages. And the legs are usually baked whole or in portions in the oven or on the grill.

Cooking features

Many people are interested in how much to cook venison. Everything will depend on the specific part of the carcass chosen, as well as on the method of preparation. For example, it takes a long time to extinguish the neck, this is the only way it will become tender and soft. And if you decide to fry meat, then it is important not to overdo it, otherwise the dish will turn out to be very dry.

One of the characteristics of venison is its low fat content. And that means cooking must involve adding enough oil or fat, otherwise the dish will dry out or even burn.

Many cooks pre-marinate the meat to make it tender and tender. And such preparation is indeed sometimes appropriate. But keep in mind that long-term aging in an acidic marinade can, on the contrary, aggravate the situation, so be careful.

It is also believed that venison can be stuffed with bacon or bacon. But this is, firstly, not necessary, and secondly, so you can kill the delicate taste of meat and its specific, subtle and pleasant aroma.

How to cook?

So how do you prepare mouth-watering venison dishes? The most successful recipes are suggested below.

Recipe number 1

You can make a delicious and savory reindeer roast. This will require:

• 600-700 grams of venison;
• 1 head of onion;
• 1 apple;
• 50 ml of some berry liqueur;
• 50 grams of lingonberries;
• pepper and salt to taste;
• vegetable oil for frying;
• a small amount of water.

Preparation:

1. First you need to prepare the venison. To do this, rinse it thoroughly, dry it and cut it into small portions.
2. Peel the onion and chop with a knife. Peel the apple and cut into slices.
3. Now heat the vegetable oil in a skillet and start frying the meat. When a thin crust appears on it, add the chopped onion and apple. Cook the whole thing together for about 7-10 minutes.
4. When the apple is tender, you can add lingonberries and liqueur. Also add some water.
5. Cover the skillet with a lid and simmer all the ingredients until cooked through to soften the venison.
6. At the very end, do not forget to salt and pepper the roast.

By the way, you can easily cook such a dish in a slow cooker. Simply fry all the ingredients first by selecting the appropriate setting (Roast), then select the sauté and cook the roast.

Recipe number 2

Try to bake venison in foil, it should be delicious! Here are the ingredients you need:

• 2 kilograms of venison (it is better to take a leg);
• 5-7 cloves of garlic;
• 300 ml of dry red wine;
• 150 grams of cranberries;
• 1 head of purple or red onion;
• 1 tablespoon sugar
• ½ teaspoon ground ginger;
• pepper and salt to taste;
• vegetable oil.

Cooking method:

1. Venison needs to be washed and dried.
2. Now peel the garlic and cut it into small pieces (preferably flat).
3. In a piece of meat, make several cuts, place the pieces of garlic in them. Rub the entire surface with a mixture of pepper, ground ginger and salt.
4. Wrap a piece of foil and send to an oven preheated to 180-200 degrees. Venison will be ready in about one and a half to two hours (everything will depend on the characteristics of the oven, as well as on the size of the piece). But you can determine the readiness by making an incision. If the released juice is clear, then the pulp is probably ready. If it is pink or even more red, then the venison needs to be cooked longer. Half an hour before the end of the process, the foil can be unrolled so that the meat is browned and covered with an appetizing crust.
5. While the meat is in the oven, start making the sauce. To do this, wash the cranberries and grind them together with sugar in a blender. Peel and finely chop the onion, fry it in vegetable oil, and then add the cranberry puree and wine. Simmer everything for about five minutes and turn off the heat.
6. Slice the venison into portions and serve with sweet and sour wine and cranberry sauce.

Recipe number 3

Very tasty cutlets can be made from venison.

List of required ingredients:

• 500 grams of venison;
• 100 grams of lard;
• 3 slices of loaf or white bread;
• 1 egg;
• 2 onions;
• 50 grams of milk;
• 1 carrot;
• 3 tablespoons flour;
• 50 ml of water;
• 3 tablespoons tomato paste;
• 3 tablespoons of vegetable oil;
• seasonings and salt to your liking.

How to cook? It's simple:

1. Venison should be minced together with bacon. If you want the minced meat to be tender, then repeat the procedure.
2. Peel the bread from the crusts (you can simply cut them off with a knife) and soak in milk until softened.
3. Mix the minced meat with seasonings and salt, add the egg and softened bread, mix everything thoroughly with your hands or using a blender.
4. Fry the cutlets, roll them in flour, in vegetable oil until golden brown.
5. To make the cutlets more tender and soft, stew them in the sauce. To do this, fry chopped onions and grated carrots until golden brown, then add tomato paste, salt and water, simmer everything for a couple of minutes, and then place the cutlets in this sauce and simmer for about five minutes under the lid.

Please your loved ones with unusual and mouth-watering venison dishes, if possible!