Roe deer meat, which in many countries of the East was and is considered a delicacy.

Considering the properties of this meat - harshness and specific taste, we will observe several rules of culinary processing.

We remove the hardness by preliminary soaking and pickling. Preferably in a spicy mixture and wine, for 12 hours or more. But if you really want to eat, then we reduce the time with the help of vinegar.

We eliminate the dryness of fried meat by stuffing it with lard.

And the "mutton" property of roe - fat quickly hardens on the lips - is neutralized by adding vegetables of the nightshade family to the roast, which are capable of absorbing excess fat.

Butchering roe deer is similar to carving lamb. The saddle and ham are considered the most delicate parts of the carcass, and the roe tenderloin is perhaps the most exquisite dish from game.

GULASH HUNTING

The chest and neck are best for this dish.

Pre-washed, processed and marinated in spices (black pepper, salt, ground cumin, grated nutmeg, ginger) or wine, roe deer meat is cut in portions, possibly together with the bones. Then all the vegetables of the nightshade family that are at hand are taken: tomatoes, eggplant, potatoes. We also need carrots, onions and pickle... Precision of the proportions does not matter here.

The meat is put in a cauldron, a kettle, a deep frying pan (depending on where we cook - at home or outdoors). Fry lightly in fat, add a small amount of water. As it boils, remove the scale, salt to taste and throw in allspice and black peppercorns. For half an hour all this miracle is in full swing. Then add diced carrots, onions, pickles. After 15 minutes, all other vegetables. Leave to simmer over low heat until tender. If necessary, add water, or better - marinade.

At the very end, add parsley, dill, cilantro to the goulash.

SHURPA HIKING

The most delicious shurpa is obtained from brisket with rib bones or shoulder blade.

Cut the prepared meat in portions together with the bones, put in a cauldron, pour cold water, when the broth boils, remove the foam. Cook the meat for 1.5 hours with a large whole onion. Then add coarsely chopped carrots and potatoes to the broth. If there are turnips and chickpeas, they can also be added, only the peas must be soaked in advance.

15 minutes before the end of cooking, salt, put in the cauldron halves of tomatoes, sweet bell peppers, add black and allspice, garlic, bay leaf. Put the chopped greens in the shurpa at the very end.

When the shurpa is ready, let it stand under the lid for 15–20 minutes, if, of course, you have enough patience.

For 1 kg of roe: 1 onion, 1 carrot, 3-4 potatoes, 2 tomatoes, 1 bell pepper, 1-2 bay leaves, 3 cloves of garlic, 10 peppercorns, salt to taste, any greens.

SHASHLIK

Loin on the bone or ribs (choose with a little fat) marinate with spices for barbecue or a mixture of your favorite herbs and a lot of onions for 6-8 hours.

Tomatoes, tomato juice, wine, lemon juice, food vinegar can be used as a marinade.

Fry on a wire rack, previously abundantly greased with vegetable oil. Drizzle with marinade from time to time. Tomatoes, eggplants and peppers are baked separately on skewers.

BAKED LEG

For roasting meat in one piece, the back of a roe deer is suitable. Remove meat from marinade before frying. Pierce the ham with a birch stick, pour salt into the punctures. Lash with pieces of bacon, cut into thin cubes.

Put the ham on the bottom of the baking sheet lined with birch sticks. The baking sheet is placed in hot coals for 1.5-2 hours. Turn the meat over and pour over the melted juice and marinade.

At home: pickled ham, having previously greased with butter or sour cream, wrap in foil.

Place in a high heat oven for 1.5 hours, often pouring over the marinade.

For 3 kg of ham - 300 g of bacon.

For the marinade:

2 glasses of dry red wine; 5 carnation inflorescences; 5 bay leaves; 100 g butter; 3 lumps of sugar; Rosemary, thyme, nutmeg, allspice and black pepper, salt to taste.

Roe deer meat, like any other animal, is rich in nutrients, proteins and vitamins, which means that it is very useful to eat. Roe deer meat is considered a delicacy, and gourmets especially appreciate its delicate taste and ease of preparation. We present to your attention three of the most delicious, and at the same time easy to execute recipes on the topic of what to cook from roe deer.

Hunting roe deer with lingonberry sauce

In order to prepare this mouth-watering meat dish you will need:

• roe deer fillet - 1 kg
• dry red wine - 3 glasses
• onion head - 1 pc.
• fresh lingonberry - 2 tbsp. lies.
• wheat flour - 1 tbsp. lies.
• champignons - 200 gr.
• carrots - 1 pc.
• shallots - 3 things.
• vegetable oil - 3 tablespoons. lies.
• butter - 100 gr.
• "Garni bouquet" - 1 pc.
• salt and pepper - to taste

Cooking process:

Peel the onion and carrots, cut into small pieces and place in a large bowl. Add the roe deer fillet with "garni bouquet" there too. Mix everything, sprinkle with any vegetable oil and cover with red wine.

Leave the meat to marinate for two days, during this time, do not forget to turn it over a couple of times. After 2 days, remove the fillets from the marinade and dry. Strain the remaining marinade.

Sauce preparation: Peel the shallots and chop finely. Heat 25 grams of butter in a saucepan and fry the shallots until transparent. Add flour to the same saucepan, and then pour in the strained marinade. Season with salt and pepper to taste. Place the sauce over medium heat and simmer with the lid open for about 20 minutes.

Peel the mushrooms, chop finely and fry them for 10 minutes in a pan with melted 30 gr. butter. Also salt and pepper.

Cut the roe deer fillet into even pieces and fry on each side for 3 minutes in a skillet in butter.

Add lingonberries to the finished sauce, mix and heat again over low heat.

Serve roe deer fillets with mushroom garnish. Serve the lingonberry sauce in a jug separately.

Roe deer stewed with rice

Roe deer stewed with rice

For this recipe, you will need the following list of products:

• 600 gr. roe deer
• 200 gr. rice
• 2 carrots
• 2 tbsp. lies. tomato paste
• 2 tbsp. lies. pork fat
• 1 parsley root
• 1 bay leaf
• 1 onion
• 4 cups water or broth
• salt and ground paprika - to taste

Cooking process:

Peel the roe deer meat from the films, rinse and cut into medium-sized pieces.

Hunting roe cutlets

To make tender roe cutlets, you need the following products:

• roe deer meat - 0.4 kg
• garlic - 5 cloves
• bacon - 200 gr.
• dried basil - 3 tsp.
• onions - 2 pcs.
• white bread - 5 slices
• milk - 100 ml
• salt and pepper in the desired amounts
• vegetable oil

Cooking process:

Peel the roe deer meat from bones and films and twist in a meat grinder together with bacon to make minced meat, add finely chopped garlic and onion to it.

Soak the bread crumb in milk, then squeeze and, crushing into small pieces, also add to the minced meat.

Stir the minced meat well and form into small patties. Then season the patties in flour and fry in a skillet in vegetable oil until golden brown on both sides.

Place the fried cutlets in a saucepan and pour boiling water over them so that they are almost completely in the water. Add basil and other herbs as desired (you can use rosemary) to the saucepan, season with salt to taste and simmer for 15 minutes until cooked through.

Use the liquid in which the cutlets were stewed as a sauce, and serve the cutlets hot, garnished with a sprig of herbs.

When you have already decided what to cook from roe deer, we recommend that you hold the meat in any marinade for a while before starting cooking, or simply rub it with lemon juice or vinegar and leave for a couple of hours - in this case, the meat will turn out to be especially soft and delicate in taste.

Tired of your regular standard pork kebab? But what if we replace the meat of a pig with meat, say, roe deer? What, you don't know how to cook it? So this is not a problem! We will tell you how to marinate game properly so that it turns out juicy, soft and tender. Open the picnic season with this dish and enjoy the real meat taste!

Great game dish

Probably, there is no such person who at least once in his life would not try any barbecue. But here, for sure, there are people who have long been tired of the usual taste of pork, lamb or chicken and want to try something new and unusual.

Therefore, if you, your friends or relatives, are hunters or you have the opportunity to get game somewhere, then be sure to try to cook roe deer kebab. Like any game meat, roe deer is quite tough, but if it is properly marinated and cooked, then the kebab will definitely turn out to be soft, tender and very tasty. The only drawback of preparing such a dish is that you need to marinate it for about 48 hours. Yes, it takes a long time, but the result is worth it.

So we will tell you 2 basic recipe... One, so to speak, is standard, and the second - with peppercorns, for spicy lovers.

Cooking method No. 1

Let's start with the standard marinade recipe. To make roe kebab, prepare the following ingredients:

• roe deer meat - 3 kg;
• lard - 350 g;
• pomegranate juice - 0.5 l;
• onions - 6 pcs.;
• a mixture of peppers - 1.5 tsp;
• coriander - 1 tsp;
• salt, other spices - at your discretion.

Now that everything is ready, the most interesting thing awaits you - the cooking process:

• You can take, in principle, any part for a barbecue. We will have a hind leg. Roe deer meat must be washed, cut off all excess fat and veins, dried and cut into shashlik pieces. Transfer to a ceramic bowl.
• The onion will need to be peeled, and then grated on a coarse grater. It is to grate, because only then can the meat be saturated with it as much as possible, and the juice will soften the roe deer.
• Add spices and pomegranate juice to the preparation.
• To achieve soft roe deer meat, it will need to be thoroughly mixed with all the ingredients so that the marinade eventually covers it. We leave in a cool place for 2 days.
• After 2 days, we put the meat on a skewer, alternating with lard. Lard will not allow roe deer to be overdried. Fry over medium heat for up to 30 minutes. From above, the kebab should be very "fried", only then it will turn out completely cooked inside. Remember to turn the skewers over as you cook.
• Ready! Serve with baked vegetables or fresh salads!

Cooking method No. 2

Now let's move on to a recipe for spicy lovers. Prepare the following foods, spices:

• roe deer meat - 2 kg;
• onions - 5 medium heads;
• garlic - 7-8 cloves (more is possible);
• hot pepper - 3 pods;
• various spices to taste (Zira, coriander, various seasoning mixtures) - 1 tsp each;
• salt, pepper - at your discretion.

Let's start cooking:

• We wash the meat, clean it of excess (fat, films, veins), dry it with paper towels. After that, we cut the pieces into shashlik. We transfer to a deep container.
• After peeling, you can cut the onion into thin half rings, or, alternatively, also grate it.
• Hot peppers, garlic also need to be peeled first, and then chopped.
• We add all the ingredients to the meat. We also add spices, salt, pepper. Mix the meat well. The marinade will "work", so to speak, in 5-7 hours. But it's better to let it marinate for at least a day.
• You put the meat on skewers, send it to the grill. Fry in the same way as described in the previous method - for 30 minutes, gradually turning over.
• Ready! Serve with light vegetable salads and pita bread.

Cooking such a kebab will take you a lot of time, but believe me, it's worth it! The truly unique taste of roe deer will stuck in your memory for a long time and will open you a completely new palette of tastes.

Please tell me how to soak roe deer meat to get rid of the smell. And how to cook this meat roast?

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ROE MEAT
Among other wild tetrapods, roe deer meat is valued most highly. In Siberia, hunters prefer roe deer meat. It is more tender and better absorbed, it contains less refractory fat than the meat of a maral, elk or deer.
Liver, kidneys and heart are very valuable in roe deer. These organs accumulate the substances most necessary for the body.
The quality of the meat depends on the time of the year when it is mined and the species. The most delicious and valuable meat is found in animals shot at the beginning of the hunting season, when valuable substances accumulated over the summer have not yet been consumed in their bodies.
The meat of very large old males is tough with a specific smell. The meat of such animals must first be soaked in a vinegar solution and cook for a long time. And the lengthening of cooking destroys biologically active substances.
In calves, the meat is more watery and contains less fat.

ROE DISHES

1. LIVER ON ROSE
Ingredients:
For 2 kg of liver: salt and pepper to taste.
Preparation
Pieces of liver weighing 300-500 g should be planted on peeled and diamond-shaped birch or willow sticks 1 m long and 2-3 cm in diameter. Make shallow longitudinal cuts on the liver with the end of the knife and sprinkle them with salt.
Stick it by the fire with an inclination of 60 ° so that the pieces of liver are at a distance of 20-30 cm from the flame of the fire and so that they are not enveloped in smoke. Cook the dish for 15-20 minutes. During this time, the horn must be turned 3-4 times so that all parts of the piece are warmed up.
The cooking time can be accelerated by cutting off the top finished layers and gradually frying the remaining portions of the liver.

2. FRIED ROE LIVER
Ingredients:
For the liver of one roe: 40 g flour, 2 eggs, bread crumbs, 50 g fat, lemon, salt.
Preparation
Clean the liver of films and veins, cut into pieces, salt, roll in flour, beaten eggs, in bread crumbs and fry in boiling fat.
Decorate the finished dish with lemon slices and serve with mashed potatoes.

3. LIGHTWEIGHT ROE IN SOUR CREAM
Ingredients:
For the lungs of one roe: 100 g of root vegetables, 1 onion, a clove of garlic, 50 ml of vinegar, 250 ml of red wine, 40 g of fat, 250 g of sour cream, 40 g of flour, a sprig of dill, a teaspoon of mustard, 1 bay leaf, black allspice peas, lemon juice, sugar, salt.
Preparation
Put the washed lungs in water, salt, add chopped root vegetables, garlic, onions, bay leaves, a few peas of black and allspice, vinegar, wine and cook. Cut the boiled lungs into thin slices. Make a light dressing from fat and flour, pour in broth from the lungs, add mashed root vegetables, finely chopped dill, mustard and boil everything.
Top up with the stirred sour cream, put the chopped lungs and simmer a little. Season with lemon juice, sweeten and serve with dumplings or pasta.
The heart, liver and kidneys can be prepared in the same way.

4. LIVER ROE ON A TRAY OR PAN
Ingredients:
For 1 kg of offal: 25 g of butter, 2 onions, 1 bay leaf, black pepper and salt to taste.
Preparation
Place small pieces of liver, heart and well-washed kidneys together with a small amount of perineal fat on a baking sheet or frying pan and salt. Pour water immediately so that almost all of it evaporates during the cooking period, which lasts about 20 minutes. 3-5 minutes before the end of frying, put onions, bay leaves, a little butter in a baking sheet and sprinkle with pepper.
To speed up the cooking process and prevent the destruction of vitamins, the dishes must be tightly covered with a lid.

5. ROE MEAT FRIED
Ingredients:
For 600 g of meat from a ham: 60 g of fat, 50 g of smoked bacon, broth, ground black pepper, ground allspice, caraway seeds, nutmeg, ginger, salt.
Preparation
Wash the resting meat, peel off films and veins, wipe with a napkin. Season with salt, black and allspice, ground caraway seeds, grated nutmeg, ginger. Add the meat to a greased baking sheet, cover with slices of bacon, add broth or water and fry in the oven, pouring with your own juice.
Cut the finished meat into slices. Strain the juice and pour over the slices. Serve with rice.

6. ROAST ROE
Ingredients:
For 1 kg of meat: 100 g bacon, 10 g butter, 2 onions, 1 bay leaf, black pepper and salt to taste.
Preparation
Best for this dish are the chest and neck of the animal carcass. Rinse pieces of meat with bones weighing 100-150 g and place them tightly in a brazier or saucepan, covering them tightly with a lid. Salt the meat and add a little water. After boiling for 30 minutes, most of the water should evaporate and then add pieces of bacon and butter, onions, bay leaves and pepper. The dish is ready in 5 minutes.
Prepare the side dish for the roast separately - from potatoes or cereals.

7. ROE MEAT STEWED
Ingredients:
For 1 kg of roe deer fillet: 1/2 l of raw marinade, 75 g of lard, 250 ml of dry white wine, 0.25 l of broth, pepper, salt.
Preparation
Pre-marinate fillets for 3 days. Finely chop the bacon and lightly fry, then add the meat and fry it over medium heat until golden brown. Pour in broth and wine. Add 1/2 cup marinade.
Season with salt and pepper, cover and simmer for an hour, then drain the sauce, strain and serve separately in a gravy boat.

8. ROE MEAT STEWED WITH VEGETABLES
Ingredients:
For 500 g of meat from a shoulder blade: 50 g of fat, 1 onion, ground black pepper, carrots, 200 g of potatoes, a small head of cauliflower, 2 pods of green pepper, 100 g of milk corn kernels, broth, salt.
Preparation
Wash the meat, cut into cubes and fry in boiling fat. Add finely chopped onion, salt, season with ground black pepper and simmer until half cooked. Then add diced carrots and potatoes, cauliflower, chopped green peppers, corn kernels.
Add broth and simmer until tender.

9. ROE SADDLE, BAKED IN Dough
Ingredients:
For 1 kg of meat: 100 g of lard, pepper, salt.
For the dough: 300 g flour, 20 g sugar, 10 g ghee, 10 g yeast, 50 g vegetable oil, 5 g salt, 150 ml water.
Preparation
The saddle is the lumbar part from the last rib to the pelvic bones. It is recommended to pre-marinate the saddle for about a day. Prepare yeast dough: add sugar, salt, yeast, flour to water (35 ° C) and knead the dough, then add margarine, knead well, put the dough for fermentation for 3-4 hours in a warm place, kneading it 2-3 times , then smear it on the saddle, grated with salt and stuffed with lard.
Can be used for coating and unleavened dough, kneading it more liquid than for noodles.
Then place the saddle on a baking sheet in the oven. The dough is baked and forms a strong shell. Meat cooked in this way turns out to be more juicy and tasty.
It is not recommended to wrap the saddle in foil (it is best to cook boneless meat in it, as during the cooking process bones can break through the foil and juice will leak out).
The saddle is baked for about 1.5 hours, after which, after allowing the meat to cool slightly, you need to chop it into portions. The dough crust is also edible.
So that it does not dry out, put a cup of water in the oven.

10. ROE GULASH
Ingredients:
For 500 g of meat: 60 g of fat, 1 onion, 1 teaspoon of red pepper, 4 ripe tomatoes, 4 pods of green pepper, salt.
Preparation
Wash the meat, cut into cubes or slices. Fry finely chopped onion in fat, add red pepper, add meat, salt and simmer, adding hot water... Peel the tomatoes and remove the grains, chop and, together with the chopped green peppers, add to the half-stewed meat.
Simmer until tender.
Serve with potatoes.

11. ROE CUTLETS
Ingredients:
For 1 kg of minced meat: 0.5 kg of pork meat or 150 g of lard, 1 raw onion, 2 fried onions, 2 eggs, pepper and salt to taste.
Preparation
It is also advisable to add fatty pork or even bacon and more onions to the minced meat for cutlets.
Cutlets are tastier when fried in an open pan with a lot of fat.

12. BAKED ROE LEG
Ingredients:
For 3 kg of ham: 300 g of bacon.
Preparation
The ham from the back of the roe deer without the pelvic bones should be pierced with a pencil-thick birch stick, and salt should be poured into the punctures. In them, insert pieces of bacon, cut into thin cubes.
The ham should be placed on birch sticks placed on the bottom of the baking sheet and placed in the oven for 1.5-2 hours.
During this time, the ham must be turned over 2 times and poured over with the melted juice.

13. PIE WITH ROE LIVER
Ingredients:
Heart, liver, roe deer lungs, 150 g butter, 2 onions, pepper and salt to taste.
Preparation
Pass the cooked pieces of liver, heart and lung with part of the bronchi through a meat grinder. Lightly fry the minced meat in a pan with butter and onions.
Bake the pies with cooking oil and serve with melted butter.

14. ROE DUMPLINGS
Ingredients:
For 800 g of meat: 200 g of fatty pork meat, 1 head of fresh onion, 2 heads of fried onions, 2 tbsp. spoons of milk, pepper and salt to taste.
Preparation
Roe deer meat is somewhat lean, so it is better to cook minced meat for dumplings with the addition of about 1/4 of fatty pork meat. Approximately 1/5 of the total volume of minced meat should be taken up by ground onions.
To increase the juiciness of the dumplings, it is recommended to stir the minced meat with a small amount of milk and salt to taste.

Soak 1 kilogram of roe deer meat in a mixture of 4 tablespoons of 9% vinegar and 2 liters of water for 3 hours, cook roe deer meat for 1 hour.

How to cook roe deer

1. Rinse the roe deer, cut off the films and cut into pieces of the desired size, put in an enamel or clay pan.
2. Fill the roe deer with water, roughly determining the volume of water.
3. For each liter of water, pour 2 tablespoons of vinegar 9%.
4. Leave the roe deer in the solution to soak for 3 hours.
5. If necessary, cut the roe deer meat into portions and place in a saucepan.
6. Boil roe deer for 1 hour, for broth from 1.5 to 2 hours.

Fusofacts

Roe deer meat before cooking soak to get rid of the specific smell and taste. If the meat smells strong, you can marinate it in vinegar for up to 2 days. However, if you want to emphasize the hunting spirit, then you can cook roe deer meat without prior marinating. Then the cooking process will take half an hour or an hour more.

Instead of a vinegar mixture, as marinade pickle is used for roe deer meat sauerkraut, whey, cucumber pickle.

- Calorie content roe deer - 138 kcal / 100 grams.

How to cook roe deer deliciously

How to make roe deer deliciously
1. Wash and cut into cubes 3x3 centimeters meat, soak in a mixture of 1 tablespoon 9% vinegar and 1.5 cups of water; leave for 3 hours.
2. Finely chop the onions from the husks, peel the carrots and chop into pieces 5-6 centimeters long, 0.5 centimeters thick.
3. Pour 3 tablespoons of vegetable oil into a preheated cauldron or thick-walled saucepan.
4. Put the chopped onion in a saucepan and fry for 5 minutes with regular stirring over medium heat.
5. Add roe deer meat to the onion, fry over medium heat for 20 minutes with regular stirring.
6. Add carrots to the roe deer, pour in 1 glass of water and simmer under a lid over low heat for another 20 minutes.
7. Peel the apples from seed pods and stalks, peel them.
8. Cut apples into thin slices, put in a saucepan with roe deer.
9. Cook the roe deer for another 20 minutes.
10. Peel, trim and add the garlic to the roe deer; add salt and pepper.
11. Cook the roe deer for another 10 minutes.

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