The heart, liver, kidneys of roe deer are very valuable. Because they accumulate substances needed for the body. The quality of roe deer meat depends on when it was mined, from the time of the year, and also on the species belonging. To prepare dishes from roe deer meat you need to know the small tricks that will make dishes from roe deer more delicious.
Roe deer cooked in creamy-cranberry sauce
Ingredients:
fillet of roe deer - 300g.,
fresh champignons 50 g,
bacon - 40g.,
vegetable oil - 20 g,
cheese - 22g.,
cream 33%.,
cranberries - 40 g,
fresh rosemary - 5g.,
salad - 45 years,
onion - 20g.,
salt pepper.
The sirloin of roe deer should be discarded so that a pancake with a thickness of 0.5 cm turns out, pepper, salt. Bacon, onions, fresh champignons cut into thin strips - fry in olive oil (can be replaced with any vegetable oil), and lay out on meat. Top with sprinkled grated cheese, not having a bright taste (Edamer, Gouda, etc.). Freshly cut rosemary - sprinkle over the cheese. Fold the meat into a roll, minced into the inside, connect it with a toothpick or we tie a string. We spread it on the frying pan with a seam down and fry from all sides until a crusty crust is formed. The juice released during the frying of meat is not poured, it is useful for sauce. Then put in the oven and bake 5-7 min. Finished roll cut into portions, top with sauce, serve hot to the table.
Sauce
In a frying pan with the remaining meat juice, pour 33% of cream and add cranberries, boil 3 minutes, add salt to taste and boil another 2 minutes. Ready sauce spread in a bowl, decorated with leaves of rosemary, green onions, lettuce, and cranberries. To the table we serve in a separate bowl. This sauce will suit any dish made from roe deer.
Roe meat with garnish
Ingredients:
meat roe deer from the back - 1 kg.,
fat smoked bacon - 500 gr.,
margarine (butter) - 2 tbsp. l.,
onion, carrots (variety karotel) - 1 pc.,
cream - ¼ liter. cream.,
meat broth brewed from broth cubes - 1.8 liters.,
canned pears - ½ cans,
currant jelly - 2 tbsp. l., pepper, salt,
It is necessary to cut the meat from the back of the roe deer along with the bones, gently cut the skin. On meat, make small incisions, which are larded with fat, salt and pepper. In a frying pan heat the fat and fry the piece from the side of the meat. Turn over with bones, sprinkle with carrots and onion, previously cut into large pieces. And bake in the oven at a temperature of 225 degrees 40 minutes, periodically pouring out the excreted juice. In a separate dish, dilute the chicken broth with cream and for ten minutes until ready to pour the mixture cooked with the meat. Finished meat removed from the oven, separate the meat from the bones and cut into slices about 3 cm thick. Sauce left after frying meat, strain and serve to the table in a separate bowl. Canned pears can be stuffed with currant jam and decorate them with meat. To serve garnished fried chanterelles, potato croquettes or Brussels sprouts.
Azu from roe deer
Ingredients:
ham (pulp) - 1 kg.,
vegetable oil - 8 tbsp. l.,
onions - 2 pcs.,
salt pepper.
Take the meat of a young roe deer, remove the film from it, rinse it, cut it into small pieces about 2 cm thick, discard it with a knife. Salt, pepper, and grease with any vegetable oil, leave for half an hour. Pour oil in a frying pan with Teflon coating, put the meat in a well-heated frying pan and quickly fry it from two sides. Before serving, sprinkle with finely chopped onions and pour on ketchup. Serve with fried potatoes, buns or black bread.
Roe Deer Steaks
Ingredients:
meat of ham or spinal part - 1 kg.,
fat - 120 gr.
vegetable oil - 50 gr.,
butter - 50 k.,
onions - 2 pcs.,
flour - 2 tsp,
berries of juniper - 50 g.
salt, pepper to taste, parsley.
Meat of ham or rump of roe deer clear of films, rinse well, cut into pieces 3 cm thick, slightly discourage, pepper, salt, sprinkle with vegetable oil. Put on each other in deep dishes, shifting onions (cut pieces), parsley greens. Put under oppression and place in a cold place for 2 hours.
In a frying pan with Teflon coating, put pieces of chopped fat, warm well, fry the prepared meat. Ready meat to lay out on a preheated dish, from the top to pour the prepared sauce.
While frying meat, you need to cook the sauce.
Sauce
In the pan with the remaining juice after frying, add ½ cup of water, add butter, a pinch of flour, salt and boil well. It is important: the oil in the frying pan must be changed after each serving of meat, if this is not done, the sauce will turn out to be burned.
Garnish
Garnish is best served with fried potatoes, French fries, boiled rice, tomato salad, beet salad with horseradish.
Roe deer
Ingredients:
meat from the scapula, or ham - 1 kg.,
butter or margarine - 100 grams,
fat lard - 100 g,
onions - 2 pcs.,
berries of juniper - 2 pcs.,
red ground pepper - 2 tsp,
black ground pepper, crushed cumin - ½ tsp,
beef broth - ¼ st. l.,
Flour - 1 tbsp. l.
Meat clear of films, rinse well, separate from bones, cut into large pieces, cook in pressure cooker, for this put pressure cooker in butter, chopped onion, fat bacon, pripust. Add cumin, red and black pepper, onion, meat, salt, mix well and fry for 7 minutes. Add the beef broth and simmer for 20-30 minutes. Goulash served with mashed potatoes, potato croquettes, steamed rice, vegetable salad or compote.
Zrazy of roe deer
Ingredients:
1-1,2 kg. meat of ham,
3-4st. spoons of vegetable oil,
100g of bacon slices,
1 teaspoon crushed capers,
5 berries of juniper,
3 peas of coriander,
1 tbsp. a spoon of flour, salt, pepper,
2 pickled cucumbers.
Cut off the rosewood of the roe deer from the films, rinse well and cut into slices 2 cm thick and 5-7 cm wide. Pieces shall be slightly repulsed, peppered, and salt. For each piece put one ring of onions, a slice of cucumber, roll up rolls. To ensure that the rolls do not disintegrate, they need to be bandaged with a thread, roll in flour in bread pan, pour oil on the frying pan, warm well, place rolls on the frying pan with a seam down and fry on both sides.
When juices start to appear from the rolls, they need to add juniper berries, capers, coriander, pour a little water, close the lid and simmer until ready, constantly pouring water.
Garnish:
Garnish can be served with fried or boiled potatoes, potato croquettes, vegetable salad, boiled rice or compote.