How to cook venison delicious at home? Olenina dishes - soups, stanger, cutlets, home sausages, hot: the best recipes and important tips for the preparation and preparation of venison meat

In this article we will consider interesting and unusual recipes. After all, the main ingredient will be Olenin.

Content

Olenina is a traditional and very common game. Well cooked meat can become quite tasty, even compared to beef. Thanks to our recipes, you can learn how to cook eer meat, stew and other dishes.

Olenina dishes: proper preparation of meat

Cook dishes only from the meat that was correctly cut.

Deer meat should stand at least 10 days and no more than 2 weeks. This will give you the opportunity to dry the venison a little, lower the calorie content of the semi -finished product, making it ultimately the most appetizing.

Remove the remnants of all visible fat. Deer meat is able to worsen its texture and taste.

Take a knife, cut fat from meat before cooking. You can generally get rid of fat, or you can make soap or grease from it. “Fascia” is a thin membrane covering the recently treated carcass. Take it off. Thus, you will improve the taste of meat, facilitate the preparation.

Before cooking dishes from venison, put on the meat. Olenina has a specific smell, therefore, in order to disguise him, let it go. The marinade will make the meat softer and fragrant. Leave the carcass marinated until morning in coolness, placing in a bag.

Cut the meat before pickling into small pieces. As a rule, the marinade, left until the morning, closes with the structure of venison only a couple of millimeters. Therefore, never pickle large meat pieces. Cut the venison on thin slices, and then fill it with marinade. For pickling, take a mixture of Italian herbs, vinegar, olive oil, garlic, mustard. If you do not like the specific taste of venison, then put citrus fruits in the marinade. They are able to hide unpleasant odors, make the taste more pleasant.

Instead of deer fat, use others. So, for example, you can use: butter, margarine, any vegetable oil or even bacon for processing venison.
Various methods of cutting carcasses require different preparation methods.

The Korea with the tenderloin is considered the most delicate pieces. You can make steaks from such meat, put it out, fry it. The most delicious hot one is from the upper ham. Take such a venison, bake. Prepare the steak from the upper ham, since in this part of the carcass meat is considered universal during cutting. You can put out the ribs. If you have a meat grinder in the kitchen, then prepare the minced meat from your neck and soft meat.

Olenina dishes: stewed meat

To make your meat juicy and useful, follow our recipe correctly. In addition, you will need to stock up:

Deer meat - 250 g
Pickled mushrooms - 100 g
Sour cream - 50 ml
Broth - 50 ml
Onions - 1 pc.
Garlic - 2 pcs.

Cooking process:

Wash the meat, dry it, cut it in the form of strips.
Peel the onion with garlic. Cut the onions with cubes, garlic with slices.
Fry venison, add a beam and garlic. Fry the components for 10 minutes.
Pour the broth, pour honey agaric. Cover the dishes with a lid, knead for about 10 minutes.
Add paprika, nutmeg to sour cream. Add the composition to the meat.
Season the dish, add dried grass to it.
Cook the meat for 1 hour 30 minutes.

Olenina soup recipe

Deer meat is a real delicacy. Olenina itself is lean, dense, but tasty. If you cook the carcass without errors, it will turn out softer than pork.

Thanks to deer meat, the broth becomes dark color, therefore, prepare the soup by adding buckwheat cereals to it. Stock up for the dish:

Brisket - 500 g
Buckwheat - 1 \\ 2 tbsp.
Carrots - 1 pc.
Onions - 1 pc.
Potatoes - 2 pcs.
Seasonings
Garlic - 2 tooth.

Cooking process:

Put the meat in a pan. Boil the broth by adding 1 cleaned onion. Also add spices. Boil the broth until completely prepared venison.
Cut the damp onion. Grate the carrots. Fry these vegetables.
Take out all the components from the broth. Grind the meat in the form of small pieces, return to the broth. Cut the potatoes, lower it into the soup too.
Boil in advance half a buckwheat.
Add cereals, fried vegetables to the soup.
Boil the soup so that all the components are ready.

Venison with the aroma of oranges: recipe

Stock up:

Meat - 400 g
Tomatoes - 250 g
Mushrooms - 150 g
Fat - 35 g
Dry red wine - 300 ml
Greenery
Thyme - 2 g
Orange zest - 14 g
Chili pepper - 1 \\ 2 pcs.
Onions - 10 g

Cooking process:

Cut the meat into pieces, place in a container.
Pour wine to venison, add zest, laurel leaf, spices.
Mash the tomatoes, cut the mushrooms.
Fuck mushrooms in fat and oil, adding spices to them.
Fuck venison on the fat too, add wine to him again. Remove the orange zest in advance.
When the liquid evaporates, add all the ingredients.
Pour water into a container with meat, cover with a lid, tap it for 60 minutes.
Sprinkle the dish with herbs.

Venison prepared with berries and red wine: Recipe

Not every person can afford to cook venison. If you are lucky, then the next recipe will definitely come in handy. Stock up for him:

Fresh thyme
Juniper - 3 pcs.
Spices
Meat - 400 g
Onions - 2 pcs.
Garlic - 1 tooth.
Red wine - 1 \\ 2 tbsp.
Ink - 100 g

Cooking process:

Grind juniper and thyme with a pestle in a mortar.
Add salt, pepper. Add some olives oil.
Dry venison, rub in the meat the prepared composition.
Fry deer meat for 6 minutes.
Reduce fire.
Fry the onion with meat, add chopped garlic. Fry a few more minutes.
Add blueberries, continue to cook for another 3 minutes.
Remove the pan, add butter. Protorm to readiness.

Olenina dishes: Stroganina

Stock up for the dish:

Young deer meat
Seasonings
Onions
Garlic
Vinegar 3%

Cooking process:

Separate the meat from the seeds, rinse, dry.
Cut the venison with a thickness of about a couple of millimeters, 3 cm wide, 10 cm long.
Cut the ray with garlic.
Salt and pepper to Olenina. Relieve the meat in the onion and shift composition, turn the rolls out of it, fix it with a thread.
Put the rolls in the container, pour in vinegar so that each roll is under the liquid.
Remove in coolness for 6 hours.
Before eating rolls, squeeze them out.

Olenina dishes: stew with tomato

For a dish, stock up on these components:

Deer meat - 1 kg
Pork fat - 200 g
Fat - 100 g
Tomato paste - 100 g
Cranberry - 100 g
Garlic - 1 \\ 4 goal.
Vinegar - 2 tbsp.

Marinade preparation process:

Take as much water as meat.
Mix water with vinegar.

Olenina preparation process:

Cut the meat. Rinse well.
Remove the veins, films, put on in the marinade.
Leave it to marinate for 6 hours.

The process of cooking the entire dish:

Make punctures in venison. Insert the fat, garlic teeth.
Rub venison with seasonings.
Fry the meat on fat.
Cut the onion in half rings, add to venison. Continue to fry.
Add paste, fry for about 10 minutes.
Put the meat in the cauldron.
Wipe the berries with sugar, add them to the meat.
Pour a container with venison with water so that the liquid covers the ingredients.
Bring the products to a boil.
Put a dish over low heat for about 1 hour 30 minutes.

Olenina dishes: hot recipe

This recipe is considered the most common. Stock up for him:

Meat - 750 g
Carrots - 3 pcs.
Green peas - 1 \\ 2 tbsp.
Pasternak
Spices

For sauce:

Beer - 50 ml
Water - 175 ml
Broth cubes - 1 pc.
Sugar - 1 tsp.
Thyme - on the tip of a knife

Cooking process:

Mix sugar with thyme and cubes.
Add water with beer. Leave for 30 minutes.
Rinse the meat, clean from the veins and films.
Cut the venison into medium pieces.
Fry the meat, salt, pepper.
Pour the sauce into the meat. Boil later.
Add the lavrushka, peppercorns.
Turn the meat for 1 hour 30 minutes.
About 15 minutes in about 15 minutes Add chopped carrots, peas, as well as Pasternak until the end of cooking.
Serve sprinkled with herbs.

Olenina dishes: cutlets

For cooking, stock up:

Deer meat - 250 g
Pork - 200 g
Mayonnaise - 20 g
Eggs - 1 pc.
Greenery

Cooking process:

Grind the meat in a meat grinder.
Add the egg, salt, pepper.
Form cutlets. Put them on a mold lubricated with oil.
Lubricate each cutlet with mayonnaise. Bake for 30 minutes.
Complete the dish with boiled rice or boiled potatoes.

Venison in a pot: recipe

You need to stock up:

Deer meat - 250 g
Potatoes - 1 pc.
Onions - 1 pc.
Brusnika - 1 tsp
Cranberry - 1 tsp

Cooking process:

Cut the meat with small slices.
Lubricate the pot, put the venison in it, cover with a lid.
Bake for about 40 minutes.
Clean the potatoes. Cut it in large pieces.
Add the prepared potatoes to the meat when it is baked. Pill the other about 50 minutes.
Add seasoning, berries. Protorm for 10 minutes.
Remove the finished dish, sprinkle with herbs.

Venison in beer: recipe

Deer meat cooked in beer is a stew in which a foamy drink of dark varieties is added. Before the start of cooking, soak the venison for a while so that an unusual smell disappears. A couple of minutes before the end of cooking, add sour cream to the dish.

Stock up for the dish:

Deer meat - 400 g
Onions - 1 \\ 2 pcs.
Carrots - 1 pc.
Garlic - 1 tooth.
Dark beer - 1 tbsp.
Flour - 2 tbsp.
Garden honeysuckle - 10 g
Sugar sand - 1 \\ 2 tsp.
Rosemary

Cooking process:

Clean the meat, cut, soak in wine vinegar for a while.
Fry the meat.
Cut the carrots into slices, the beam with cubes. Grind the garlic. Fry the vegetables, add spices.
Combine vegetables and venison, pour flour. Continue to fry.
Pour beer in portions, while constantly interfere with the dish.
Add salt, sugar, berries. Cover with a lid, continue to finish another 2 hours.
At the end of cooking, add sour cream.

Olenina in a slow cooker: recipe

You will have to stock up on the following list of products:

Onions - 1 pc.
Water - 750 ml
Venison fillet - 500 g
Apple vinegar - 1 tbsp.
Carrots - 1 pc.

Cooking process:

Get the meat. Pour venison with vinegar, add spices. Leave the meat until morning in coolness.
Get out the meat, drain the extra marinade. Rinse venison with water, cut into pieces.
Clean the carrots, grate. Cut the onion. Put vegetables and meat in a slow cooker in layers.
Turn on the “Extinguishing” function for about 1 hour 30 minutes on a slow cooker.
Serve meat with boiled potatoes.

Olenina dishes: recipe for making homemade sausages

You, when have you tried sausage prepared from venison? No, then you have to cook it yourself. Do not worry if the first time it seems to you not so tasty or you will not succeed. Culinary experience comes with time. Stell your patience and the following products:

Guts - 3 m
Seasonings
Pork fat - 200 g
Garlic - 2 tooth.
Dried dill
Meat - 900 g

Cooking process:

Process to venison. Wash the meat, dry, cut into cubes.
Cut the lard with cubes so that they are a little more than venison.
Clean the garlic, chop.
Mix the fat with meat. Salt, season.
Rinse the guts well. On a meat grinder, twist meat products, start minced bow of intestines.
Twist sausages about 20 cm long from the filled intestines. Make sure that the void in the sausage does not form. If any, puncture them with a thin needle.
Put sausages in a mold, bake for no more than 30 minutes. Turn over, bake for another 10 minutes.
Serve baked homemade sausage with tomato or mushroom sauce.

We hope that you liked our recipes and you will definitely use them when you want to treat your relatives with something tasty and exotic.