Deer meat dishes
The most valuable parts of the head are the lips andlanguage. Get the tongue, for which it is necessary to cut the submaxillary space along the bone of the lower jaw. After that, clean it of scraps, scald in hot water for several minutes, and then peel. Cook it for at least four hours in salted water. Also, the language can be stored without cooking, but it must be smoked or salted.
Delicacies are considered and lips. Deer lips are cut with an ax across the muzzle, retreating from the nostrils to the eyes by 5 centimeters, or cut with a knife. After that, they are burned, washed and boiled, like a tongue.
The legs are cut across the ax in small pieces. Subsequently, they cook jelly.</ P>
Entrecote of deer meat
For a kilogram of marinated meat, take 100 grams of fat, 80 grams of any fat, 4 large cloves of garlic, 2 large onions, 2 tablespoons of flour, salt, pepper, cumin.
Peeled and washed meat cut into pieces,Salt, pepper, beat off, smear with grated garlic and cover with thin slices of fat. In a deep container, heat fat or fat, lay the onion and cooked meat cut into rings, sprinkle with chopped onion and cumin, put meat on top again and alternate 4-5 times. Cover the meat with slices of bacon and simmer in its juice, periodically pouring water if necessary. Once the entrecotes have become soft, remove them from the frying pan, season the sauce with flour and boil. This dish of deer meat is served to a table with rice, dumplings, potatoes, salad or compote.
Pancakes stuffed with venison
For 8 pancakes, take 120 grams of flour, a couple of eggs, a glass of milk, 80 grams of fat and a pinch of salt.
For 350 grams of deer meat, take 1 onion,2 peas of sweet and black pepper, a couple of juniper berries, one piece of bay leaves and a twig of thyme, egg white, black and red ground pepper, one egg and a glass of milk, 30 grams of butter, 50 grams of cheese, salt to taste.
Boil the meat with mushrooms, onions and spices. Then all this through the meat grinder, sprinkle with black and red pepper, add the protein of one egg, salt and mix well. Bake the pancakes, put the stuffing on them, fold them in envelopes and put them into a fire-proof dish, previously oiled. All this is sprinkled with melted butter, pour a mixture of beaten milk and eggs, sprinkle with cheese and bake in the oven. Serve to the table with a vegetable salad.
Roast from the ham of a deer
Take a kilogram of deer ham 120 gramsbacon, a pair of medium bulbs, 80 grams of butter, 5 gvozdichek, incomplete teaspoon of ginger, 9 peas (black), 2 bay leaves, thyme, flour, juice and zest with one lemon, several slices of sugar, half a tablespoon of vinegar, salt taste.
Deer the meat or clean it injuniper berries, separate from the bone, beat it off well, peep it with fat, oil it and take it out in the cold for a couple of days. In a deep saucepan, fry in diced bacon, spices, sugar and onions. Then add the cooked meat, salt, lay the bay leaf, lemon zest, thyme, pour the juice of half a lemon and vinegar, then stew on low heat, periodically pouring water. Take out the meat, season with flour and let it boil. Add again to taste the lemon zest, the remaining lemon juice and sugar (if you want the sauce to have a piquant taste). Slice the meat into slices and put into the sauce. Serve with rice, salad, buns, dumplings and compote.
Deer meat with cowberry sauce
For 300 grams of deer fillet take 50 grams of whiskey, 150 grams of apple juice, 40 grams of vegetable oil, 100 grams of cowberry sauce, salt to taste.
To prepare the sauce you will need: 100 grams of cowberry juice, 200 grams of cranberries, 3 grams of honey, salt, sugar to taste.
Marinate for 15 minutes with a deer in a mixture ofwhiskey and apple juice, cut across the fibers into small medallions and lightly beat off. Fry on both sides and bring to the oven. Before serving, pour lingonberry sauce.
To prepare the sauce you need to evaporate half of the mixture of whiskey and apple juice, add cranberries, honey, salt, sugar, bring it all to a boil and whisk in a hot state until the foam.
Roll of deer meat
On a kilogram of pulp you need: 50 grams of fat, 100 grams of butter, 3 juniper berries and 6 peas.
Take for the filling 100 grams of fat, 300 gramsliver, bulb, whole egg, a pinch of nutmeg and marjoram, breadcrumbs for panning. The liver is suitable any - beef, pork, deer or veal.
Aged deer meat is cleaned from all films,Wash, separate from bones and cut into small flat slices. Prepare the filling: skip the liver, bacon and onions through a meat grinder, sprinkle a little, add the egg, spices and stir well. If the resulting mass is not thick enough, add grated rusks. All the slices of meat salt, grease the filling, roll in the form of a roll and bandage with a thread. Roll the rolls with fat and fry in oil with added spices. After the meat has browned, pour a little water. Roll the roll with rice, potatoes, salad and compote.
You can also serve rolls in cold form, cut into pieces, with Cumberland sauce and pickled biscuits, currant sauce, compote of cowberry, canned cherries and pears.