What to cook from deer meat. Unusual and delicious venison dishes

Venison recipes with photos will help you choose a dish for lunch or dinner. Recipes for cooking venison are not particularly complex and depend on what kind of deer you are preparing. To prepare dishes from venison (wild deer), the meat is pre-soaked and marinated. To prepare reindeer dishes, the meat does not require any special processing - it is already soft, without any foreign odor. Venison is suitable for frying; it makes an excellent stew; minced venison is used to fry cutlets and immediately with fillings. Venison dishes are served with sauce, often berry (lingonberry and cranberry).

To prepare venison cutlets, use the pulp from the hip part of the carcass. The meat is minced through a meat grinder along with pieces of raw lard. Lard will make the finished cutlets more juicy. Flour breading will also provide additional juiciness. For this d

chapter: Cutlets (minced meat)

Reindeer meat is rarely found in stores and is not cheap. But if you are lucky enough to get your hands on a piece of venison, then this recipe for fried venison with red currant sauce is a must-do. It's very simple to prepare and it turns out delicious.

Venison is an environmentally friendly meat, especially popular among the peoples of the North. It is very healthy and is valued by gourmets because dishes made from it are tender and juicy. If you have such a delicacy and you don’t know what to cook with venison, then pay attention to the following original recipes.

Czech venison rolls

Czech venison rolls

To prepare this Czech dish you will need:

• 12 venison schnitzels
• 200 gr. onions
• 100 gr. champignons
• 2 stacks broth
• 250 ml. wine (preferably red)
• 1 carrot
• 12 slices of lard
• 12 dried apricots and prunes each
• 12 walnut kernels
• 50 gr. ghee
• 1 bay leaf
• 100 ml. cream
• salt and pepper to taste

Cooking process:

Cut the onion into rings and the mushrooms into slices. Peel the carrots and cut into small cubes. Salt and pepper the venison meat.

Take the prepared venison schnitzels and place a piece of lard on each of them, and place chopped mushrooms on top. Also distribute half of the onions that you have over the pieces of meat, and put 1 dried apricot, prune and 1 nut on top. Roll each schnitzel into a tube-shaped roll and secure (you can simply tie it with strong thread).

Lightly fry the rolls on all sides in oil in a deep frying pan or cauldron, then add carrots, bay leaves and the remaining 100 grams of onion cut into rings. Fry everything again.

Pour the broth and wine into the pan and leave it all to simmer with the lid closed for 40 minutes. As soon as the rolls are ready, place them on a plate, and strain the remaining marinade in the pan and prepare a sauce from it. To do this, add cream to it and simmer until slightly thickened. Add salt and spices to taste.

Venison rolls should be served with sauce, garnished with fresh herbs if desired.

Beef stroganoff with venison and mushrooms

To prepare this delicious venison dish you need:

• 300 gr. pure venison meat (without fat and tendons)
• 1 cup rice
• 150 ml olive oil
• 1 red onion
• 250 gr. fresh mushrooms
• 1 clove of garlic
• 15 ml brandy
• zest of half a lemon
• 0.5 stack. sour cream
• 100 gr. butter
• 3 small cucumbers
• fresh parsley
• 1 tbsp. spoon of paprika
• salt and pepper

Cooking process:

Boil the rice, then drain the water, and before it has cooled, put it back in the pan, tightly covering the top with foil - steaming the rice will turn out soft and fluffy.

Finely chop the onion and garlic and fry for about 10 minutes in a large frying pan in olive oil until golden brown. Then remove the pan from the heat.

Cut the venison meat into strips about 8 cm long and 2 cm wide. Salt and season the meat with paprika, pepper or other spices to taste.

Place the frying pan over high heat again (it’s better to transfer the onions and garlic into a separate bowl for now). Wash the mushrooms, peel and finely chop. Add the remaining olive oil to the pan, add the cooked mushrooms and sauté until lightly browned. Then add the pieces of venison to them and continue to fry it all for a few more minutes. Lastly, add chopped parsley and previously fried garlic and onion. Mix everything and add butter.

Grilled venison marinated in wine

You will need the following products:

• 10 medium pieces of clean venison (no fat or membranes)
• 1 stack raises oils
• half stack dry white wine
• 4 tsp. Dijon mustard
• 2 tsp. finely chopped garlic
• 0.5 tsp. balsamic vinegar
• salt and Creole spices (paprika, cumin, oregano, cayenne and black pepper, dried garlic and onion) - to taste

Cooking process:

Rub the pieces of venison meat with a mixture of spices and leave for 15-20 minutes to soak the meat.

At this time, in a separate container, mix vegetable oil with wine and mustard and add balsamic vinegar and chopped garlic to the same mixture. Place the venison meat into this mixture and mix thoroughly. Cover the bowl with thick film or a lid and put it in the refrigerator for a couple of hours. During this time, the meat will marinate well.

Preheat the barbecue or grill and place the pieces of meat on the grill. Fry the meat on each side until golden brown for a few minutes.

Grilled marinated venison is ready!

Avid hunters probably know that you can prepare many different dishes from venison - for example, such meat can be dried, salted, dried, smoked, in general, you can cook everything the same as from beef or pork. The only difference will be that the venison meat will be more tender and juicy in taste.

Nowadays, in order to enjoy venison, there is no need to go into the forest to hunt - deer have long been tamed, are well bred in specialized farms, and their meat is supplied fresh, and more often frozen, to many stores. Therefore, anyone can try a venison dish; to do this, you just need to buy a suitable piece of meat and cook it correctly.

Basic rules and methods for cooking venison

There are two types of venison on sale - reindeer meat and red deer meat. The peculiarities of cooking venison are largely due to its low fat content.

General cooking rules

• Venison is usually marinated before cooking. It is better to marinate venison in small pieces, but if you marinate the meat in a large piece, keep it in the marinade for at least a day.
• The classic marinade for venison consists of water, wine or vinegar, herbs and spices. More details about the methods of marinating meat are described in our article.
• The marinade is made unsalted; the venison is salted immediately before cooking. It is better to use coarse salt for this.
• The best spices for venison are ground black pepper, juniper berries, herbs (cumin, marjoram, rosemary).
• A little lard is added to minced products - it makes meatballs, sausages or balls more juicy.
• Venison is usually served with sauce. The best combinations with venison are sour wild berries, such as cranberries or lingonberries, cherries, mushrooms and heavy cream.
• Venison steaks should not be overcooked. During frying, they need to be constantly basted with fat.
• Before cooking, venison is thoroughly cleaned of films and fat, which has a specific taste.

Methods for preparing venison

Before frying, the venison slices are marinated for several hours and then often basted with oil during the cooking process. But it’s still better not to fry venison, but to stew, boil, or prepare all kinds of products from chopped venison (meatballs, sausages, meatballs, etc.). A deer carcass is cut in much the same way as a beef carcass. The method of cooking venison should be chosen in accordance with which part of the carcass you bought.

• The tenderloin is the most tender and delicious part of the deer carcass. The tenderloin can be baked in the oven as a whole and served with lingonberry or cherry sauce; you can use it to make carpaccio, medallions with mushrooms or slices of venison in batter;
• Korean. Cut into individual rib cutlets, the loin is ideal for grilling or barbecuing;
• Spatula. The pulp from the shoulder blade is good for making chopped products;
• Ham. The ham is suitable for boiling in one large piece or for preparing roasts, stews or venison, cut into pieces and stewed in pots;
• The fillet is suitable for barbecuing, baking in the oven or for stewing.

How to cook venison steaks

Recipe

1. Cut one kilogram of deer loin across the grain and make eight steaks from it.
2. Beat the steaks well, generously grease them with vegetable oil, sprinkle with coarse salt, crushed juniper berries and coarsely ground black pepper.
3. Cover the steaks with cling film and leave them on a cutting board for at least an hour.
4. Place a thick-walled frying pan (cast iron or non-stick) on the stove and heat it well. Pour some oil into a frying pan and fry the steaks in it. They should be fried for two to four minutes on each side, depending on the desired degree of frying (two minutes for a rare steak, 4 minutes for a well-done steak).
5. Immediately transfer the finished steaks to a plate and serve with berry sauce (cranberry or cherry), lingonberry jam or red currant jelly.

Venison is the most traditional and widespread type of game. For early American colonists, venison was one of the main sources of protein and helped them survive the long, cold winters. When agriculture replaced hunting, other types of meat appeared on the table - beef, pork and poultry - and venison became an exotic alternative. Well-cooked venison can be even tastier than beef or other meats. Learn to cook steaks, stews and venison roasts. Preparation (steaks): 20 minutes Cooking time: 6–12 minutes Total time (without marinade): 30 minutes

Steps

Preparing Venison

Only use venison that has been properly dressed immediately. The longer they delay cutting the meat, the tougher the carcass becomes. Choose venison that has been skinned, dressed, wrapped and refrigerated properly.

• Venison should sit for 10 to 14 days after cutting. This allows the meat to dry out a little, reduces its calorie content and makes it more appetizing.

1. Trim off all visible fat. Unlike beef, whose fat adds juiciness and flavor to the meat, deer fat detracts from the texture and flavor of the meat. Take a sharp knife and trim the fat from the carcass before you start cooking.

   Before cooking the meat, marinate it. Venison has a specific flavor, so to mask it, you need to marinate the meat, depending on how you plan to cook it. The marinade will soften the meat, add flavor and remove any unpleasant aftertaste. It's best to marinate the meat overnight in the refrigerator using a large ziplock bag.

2. Replace the trimmed deer fat with another fat source. Although deer fat is bad for flavor, the meat lacks marbling, which is why it is necessary to use a different type of fat to make the meat taste better. Possible fat substitutes include butter, margarine, vegetable oil, and bacon.

   • Barding can be done by greasing the meat with fat. This method is suitable if you are going to fry the meat on the grill or in a frying pan, since you can baste the meat with fat during the cooking process. After turning the meat over, you can brush it with a mixture of melted butter or olive oil to make the meat more flavorful and juicy.
   • Make small cuts in the meat before brushing it with fat. This method is suitable if you have large pieces of meat and you cook them in the oven. This method can also be used when cooking ham or bacon. Using a sharp knife, make small cuts in the meat and insert bacon or lard into the cut holes. The meat will become juicy after cooking.

3. Different methods of cutting meat require different cooking methods. Some cuts are best made into steaks, while others can simply be simmered or processed to make venison sausages. If you intend to prepare a specific dish, then you need to select pieces of venison in accordance with the chosen recipe. Here are some tips:

   • The loin or tenderloin is usually the most tender, and can be made into steaks or cut into small pieces and stewed or fried in hot oil. The tenderloin can also be served medium roast.
   • Roast is best prepared from the bottom of the ham. This type of meat needs to be stewed or baked at a low temperature for a long period of time to ensure the meat is tender.
   • It is better to cook steaks from the top part of the ham - it is this that is universal when cutting venison. This meat is a little tough at first, but if you beat it thoroughly before cooking, it can then be used for various purposes.
   • Ribs, neck and soft meat are best stewed. If you have a meat grinder, you can make minced venison or sausage.

   Venison steaks

   Venison roast

   1. Once you have trimmed the excess fat and membrane from the meat, make cuts about 3-4 cm wide and about 4-5 cm deep. Make about 10-12 similar cuts throughout the meat. Stuff this piece of meat with vegetables, lard, like bacon. The meat will become much tastier and juicier.

      • For extra flavor, stuff the meat with garlic and sprinkle with rosemary, thyme and sage.
      • For more fat, you can fill it with pieces of butter.

   2. Cover the meat with dry herbs and place in the refrigerator for several hours. Dry herbs are great for marinating venison. You can make your own herbal mixture or buy it ready-made. Experiment with different herbs. Just take a handful of herbs and rub into the meat.

      • You can mix oregano, basil, parsley, paprika, onion powder, salt and pepper in equal proportions.
      • For a whole grain marinade, combine a quarter cup each of fennel seeds, coriander seeds and cumin seeds in a frying pan. Fry them a little in a dry frying pan and remove from the stove when you can already smell the aroma of the seasonings. Crush the seeds with the tip of a knife. Add chili powder, paprika and brown sugar to the mixture.
      • Alternatively, you can leave the meat in the brine overnight. The brine will soften the flavor of the venison and make the meat more juicy.

   3. Bake the meat on a baking sheet and on a vegetable bed. Line the baking sheet with vegetables and the meat will become more juicy. Moreover, the meat will cook evenly and the vegetables will give it additional flavor.

      • Onions, carrots, potatoes and celery are suitable for this method. Wash and cut the vegetables into medium-sized pieces. There is no need to season the vegetables; the meat juices will season them as they cook.
      • Add a little water or chicken broth to the bottom of the pan as the venison tends to dry out. This will help retain moisture inside the oven and prevent the meat from drying out.

   4. Place the meat on top of the vegetables and cover the baking sheet with aluminum foil. Bake at 160°C for 3 hours. Check the doneness of the venison using a meat thermometer. The meat is done when the internal temperature of the meat is 55-65 °C - it all depends on the degree of doneness you prefer. If the temperature is higher, the meat will become tough.

      • Remove the meat from the heat and leave covered for another 10 to 15 minutes before serving. The bottom layer of vegetables makes a good sauce and serves with venison.

   Venison stew

   1. Pour a little olive oil into a large, heavy-bottomed pan and brown the meat on both sides over medium heat.

      • Venison does not need to be cooked. Rather, you want to get a crust to form and the bottom of the pan to be covered in brown goo. If brownish goo accumulates at the bottom of the pan, you're doing it right.
      • A good stew can be made from about half a kilogram of soft meat from the neck or sternum of a deer. Meat for stew should be cut into small pieces.

To create a brown crust, it is better to roll the meat in flour before frying. For every half a kilogram of meat, take 1-2 teaspoons of flour.

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

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

1. Make sure that the piece of meat from which you will cook is cut according to all the rules. It should last about 10-14 days. This stage is called drying.

2. After aging, venison must be freed from the thin membrane, because it degrades the taste of the final product. Next you can start marinating.

Stage 2. Marinating venison

Before you cook venison, you need to marinate it deliciously. At home, it is difficult to make a whole piece spicy because the marinade does not penetrate the fibers well. Therefore, it is recommended to chop the venison into plates or pieces and then add it to the marinade.

Among the best mixtures for aging are the following:

• dry red wine (0.75 l.), fresh orange juice (0.2 l.), spices and salt to your taste;
• 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 and 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 with film and leave for at least 10 hours.

The most delicious venison recipes

Each venison recipe below is simple. The finished dish will conquer even the most demanding eater.

No. 1. Venison baked in a sleeve in large pieces

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

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

1. So, prepare the meat. Cut it into 4 equal pieces, then marinate in wine and orange juice (you will find the recipe above).

3. Rub mustard and crushed garlic cloves over the seasonings.

4. Make beautiful symmetrical cuts in the meat with a knife so that it cooks better. You can insert garlic slices into the slits.

5. Prepare the sleeve. Place onion sliced ​​into half rings and carrots chopped into slices on the bottom. Place the venison on top of the vegetables.

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

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

No. 2. Venison cutlets in a frying pan

• tomato paste - 60 gr.
• onion - 2 pcs.
• lard - 0.1 kg.
• deer meat - 0.5 kg.
• carrot - 1 pc.
• flour - 60 gr. (for boning)
• egg - 1 pc.
• sliced ​​bread - 3 pcs.
• spices

Since there are several ways to cook venison, we suggest frying delicious cutlets at home.

1. Rinse the meat and marinate according to one of the above schemes. Chop into pieces and place into a meat grinder along with lard. Roll into minced meat.

2. Add 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. Add the egg and form into round cutlets. Roll them in flour and fry in hot oil for 5 minutes on each side.

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

5. Add tomato paste and 50-100 ml. water. Cover the ingredients and simmer over low 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.
• onion - 2 pcs.
• carrot - 1 pc.
• cloves of garlic - 4 pcs.
• spices

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

3. Meanwhile, fry using grated carrots and a 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 mushrooms, etc.) - 0.2 kg.
• water - 0.1 l.
• garlic cloves - 4 pcs.
• carrot - 1 pc.
• flour - 40 gr.
• meat - 0.5 kg.
• sour cream - 150 gr.
• onion - 1 pc.
• seasonings

We offer for consideration another variation on how to cook delicious and tender venison. At home, you can stew it with mushrooms.

1. Chop the marinated deer meat into equal-sized slices and set aside.

2. Rinse the champignons and cut them into slices along the stem. 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 onion and grated carrot. Wait for the vegetables to cook.

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

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

No. 5. Venison roast

• Lingonberries/cranberries - 60 gr.
• Semerenko apple - 1 pc.
• water - 130 ml.
• meat - 0.6 kg.
• onion - 1 pc.
• Jägermeister liqueur - 50 ml.
• spices

1. Before cooking the roast, the venison must be marinated deliciously. You will find recipes for mixtures for aging meat at home 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 into half rings and add to the venison and apple. Place these ingredients in a cauldron or frying pan. Pour in liqueur, add berries and spices.

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

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.
• spices

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

1. Rinse the meat and remove excess water. If necessary, get rid of veins and films. Chop into pieces.

2. Heat oil in a frying pan and fry the meat until bronzed. Separately combine water with sour cream and spices. Pour into the pan.

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

4. Place the potatoes with the meat. Place the frying pan back on the stove and wait for it to bubble. Set the fire to lazy.

5. Simmer for a quarter of an hour. Throw in the diced zucchini, onion and tomatoes. Add chopped herbs.

6. Simmer for another 10 minutes and turn off the stove. Leave the stew covered for a third of an hour to steep.

No. 7. Venison with potatoes and berries in pots

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

1. Before preparing delicious venison, rinse and dry it. At home, get rid of veins and films. Cut into pieces.

2. Treat the pots with oil. 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 into 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 to steep for 10 minutes. Taste it.

No. 8. Venison stewed in a slow cooker

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

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

2. After the specified time, rinse the meat and cut into pieces. Sprinkle with seasonings. Grate the carrots, chop the onion into cubes. Place some of the vegetables in the multibowl.

Since preparing tasty venison is not particularly difficult, follow the recommendations at home. If everything is done correctly, a delicious dish will not leave anyone indifferent. Experiment with spices. They complement the taste of meat.