Venison: recipe for cooking. Video
Deer meat is scarlet, low in fat and rich in rich flavor and aroma. It enjoys the well-deserved love of connoisseurs. Typically, wild meat is leaner and tighter than captive-bred meat, while venison is soft and fatty.
Depending on what kind of dish you want to cook, you should also choose the cut; this rule also applies to venison. Usually the carcass of a deer is no larger than a lamb and is divided into three parts: the shoulder blade (including the shoulders and neck), the loin (or saddle), and the hind legs. Deer legs are mostly baked on the bone in the oven or grilled like lamb. The saddle is cut into chops or baked whole, the neck and shoulders, the toughest part of the deer carcass, cut into cubes and stewed or ground into minced meat and prepare excellent cutlets, delicious sausages or sausages.
For most reindeer recipes, you can substitute beef instead.
Very often, traditional recipes for roasting venison require pre-stuffing with thin pieces of bacon. It’s not obligatory. If you choose the right cut, put the meat for roasting in a moderately heated oven and let the finished dish “rest” before slicing, the meat will be juicy. By stuffing the venison with bacon, you will overpower its delicate taste and aroma. Marinating venison is also optional.
Deer fillet with wild mushroom sauce
For 500 g of reindeer saddle medallions you will need: – 5 tablespoons of olive oil; – 1 tablespoon of balsamic vinegar; – 1 carrot; – 1 head of onion; – salt and freshly ground black pepper. For the sauce, take: – 100 g unsalted butter; – 2 heads of shallots; – 200 g of fresh porcini mushrooms; – 2 tablespoons of balsamic vinegar; – 4 tablespoons of sherry; – 6 tablespoons of heavy cream, 20% fat; – finely ground salt and freshly ground black pepper.
Peel and cut the onions into small cubes, rinse the carrots, also peel and chop. Put the venison in a bowl, cover with chopped vegetables, add olive oil and vinegar, season with salt and pepper, tighten the bowl with cling film and put the meat in the refrigerator for 3-4 hours.
Prepare the sauce. Rinse, dry and chop the mushrooms, peel and chop the shallots. Melt the butter in a deep frying pan and fry the onion in it until transparent. Add porcini mushrooms and fry until golden brown, pour in balsamic vinegar, sherry and cream and simmer for 10 minutes, season with salt and pepper. Remove from heat and set aside, covered with plastic wrap.
Remove the venison from the marinade, peel it off, dry the meat with a paper kitchen towel, rub salt and pepper into the medallions. Saute the venison for 3-4 minutes on each side in hot olive oil. Finished meat should be slightly pink on the inside, but clear juice should flow from it when pierced. Pour the sauce over the meat before serving.
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