Meat roe dishes
Fillet of roe deer - 300g.,
Fresh champignons 50 g,
Bacon - 40g.,
Vegetable oil - 20 g,
Cheese - 22g.,
Cranberries - 40 g,
Rosemary fresh - 5g.,
Salad - 45 years,
Onion - 20g.,
The sirloin of roe deer should be discarded so thatTurned pancake thickness of 0.5 cm, pepper, salt. Bacon, onions, fresh champignons cut into thin strips - fry in olive oil (can be replaced with any vegetable oil), and spread 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.
In the pan with the remaining meat juice we pour 33% Cream and add cranberries, boil for 3 minutes, add salt to taste and boil for another 2 minutes. Ready sauce we spread in a plate, we adorn with leaves of a rosemary, a green onions, a leaf of salad, and a cranberry. To the table we serve in a separate bowl. This sauce will suit any dish made from roe deer.</ P>
Roe meat with garnish
Meat roe deer from the back - 1 kg.,
Fat smoked bacon - 500 gr.,
Margarine (butter) - 2 tbsp. L.,
Onions, carrots (variety karotel) - 1 pc.,
Cream - ¼ liter. Cream.,
Meat broth cooked from bouillon 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 withBones, 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 upside down with bones, sprinkle on top with carrots and onions, pre-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
Ham (pulp) - 1 kg.,
Vegetable oil - 8 tbsp. L.,
Onions - 2 pcs.,
Take the meat of a young roe deer, remove the film from it,Rinse, cut into small pieces about 2 cm thick, slightly cut off with a knife cutter. Salt, pepper, and grease with any vegetable oil, leave for half an hour. Pour oil on 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
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 roasted part of roe deerfrom the films, rinse well, cut into pieces 3 cm thick, slightly repulse, 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, lay outpieces 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.
In the pan with the remaining juice after fryingadd 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 is best served with fried potatoes, French fries, boiled rice, tomato salad, beet salad with horseradish.
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, separatefrom bones, cut into large pieces, cook in a pressure cooker, for this put the pressure cooker in butter, chopped onions, bacon fat, 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
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.
Fillet part of roe deer separated from films, goodrinse and cut into stripes 2 cm thick and 5-7 cm wide. Slice off slightly, pepper, 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 during roasting from rolls beginsto stand out the juice, they need to add juniper berries, capers, coriander, pour a little water, close the lid and simmer on low heat until ready, constantly pouring water.
Garnish can be served with fried or boiled potatoes, potato croquettes, vegetable salad, boiled rice or compote.