Soak venison before cooking for 12 hours, then cook for 1,5 hours.
How to cook venison
1. Wash the deer meat well.
2. Place the venison in a large saucepan, cover with a mild saline solution (1 tablespoon for 1 liter of water) or water and a little grape vinegar (2 tablespoons for 1 liter) so that the liquid covers the meat completely.
3. Soak venison for at least 12 hours, changing the soaking solution every 1 hours.
4. Rub the soaked venison with salt, pepper, spices to taste, crushed garlic, sprinkle with lemon juice, leave for another 5 hours.
5. Transfer the venison to a saucepan, add water – it should completely cover the venison.
6. Place a saucepan with venison over medium heat, let it boil, cook a piece of 1 kilogram for 1,5 hours, periodically skimming off the foam.
Delicious facts
– It is considered that softness venison (elk) depends on the sex of the animal – the female’s meat is more tender.
– Meat of wild animals, including deer, has specific taste of pine needles, which is not completely removed, but can be drowned out with spices.
– If venison pre-marinate, then the specific smell will decrease, and the meat will become more tender. It is good to marinate venison in acidic solutions: lingonberry sauce, lemon juice, vinegar, any Japanese marinade with soy sauce. You can put bay leaves, thyme, black, red pepper, and other fragrant herbs in the marinade that will kill the smell of game.
– If a deer is slaughtered by a hunter during the rut, then this is meat not good into use. When cooking such meat, a lot of foam and an unusual unpleasant smell will be released – such meat should not be eaten.