Roe deer leg with pickles in foil. How to cook roe deer? How to cook roe deer meat: recipes. Roe deer baked with beer

09.11.2021Heading: Finishing

Not many hunters can boast that they had a chance to try roe deer dishes. Among wild ungulates, roe deer meat is the most valuable. Experts say that it has the most beneficial properties in August-September, since at this time the animal has not yet used up the useful substances accumulated over the summer.

Useful properties of roe deer meat

The roe deer lives in the wild, consumes only natural plant feed, so its meat has unique beneficial properties. It contains the minimum amount of calories: its energy value is only 138 kcal per 100 g.

The product is rich in protein, and its fat is less dangerous for the human body than the fat of other forest dwellers, since it has a low refractoriness. Dishes made from roe deer meat can be consumed not only by healthy people, but also by sick people. They contain iodine, phosphorus, vitamins PP, B6 and B12, as well as a set of trace elements: iron, magnesium, zinc, potassium, sodium, copper, selenium and about 20 amino acids.

The consumption of this meat helps to improve the functions of several systems, including the digestive, nervous and endocrine systems. Liver, heart and lungs are highly valued in roe deer, since it is in them that the most valuable elements are concentrated.

As for contraindications - there are practically none.... It is not recommended to eat game in case of individual intolerance or in the case when protein food is generally prohibited (with high cholesterol). However, it is worth knowing that roe deer meat is a hard-to-digest product and, when consumed, may cause discomfort on the part of the digestive system in those who have had their gallbladder removed.

Cooking features

Roe deer meat is dark in color, veined and has a peculiar smell. If you cook roe deer meat without special preparation, it will be very tough. Therefore, before starting cooking, the game must be soaked. The meat of a young animal is soft and the dishes prepared from it are juicy, and too old meat, even after soaking, will remain tough.

Soak the game in the following way: peel it off, wash it, add chopped garlic, onion, spices to it. Prepare a marinade (1 tbsp. L. 3% vinegar in 2 liters of water) and soak the meat for 4-5 hours, then rinse well.

You can cook roe deer deliciously by following some recommendations:

the softest part of the carcass is the ham and saddle, the exquisite delicacy is the tenderloin;
it is better to fry the game (while pouring it with lemon juice), simmer with aromatic herbs and bake in foil;
cutlets are extremely tasty from this meat;
it is better to cook offal in wine and sour cream sauce;
to prepare a shish kebab, the tenderloin will have to be marinated for at least two days.

The best roe deer recipes

There are many recipes in cooking that can be made from this game. To do this, it is not at all necessary to have the skill of cooking, many of them are available even to novice housewives.

Roe deer meat with sweet sauce

For 1-1.5 kg of meat (neck, shoulder blade, rib part) - 50 g sl. butter, 60 g diced bacon, 1 carrot, 1 onion, parsley, ½ celery root, black and allspice - 5 pcs., ½ cup dry red wine, lemon juice and zest, 1 tbsp. l. jam, 2 tbsp. spoons of 8% vinegar and sugar, 50 g flour, 1 tbsp. l. raisins, 2 tbsp. tablespoons of chopped nuts, thyme, cloves, ginger on the tip of a knife.

Preparation:

Peel the meat from films, rinse and cut into small pieces. Put butter, pieces of bacon, sugar, chopped roots in a saucepan and lightly brown. Add meat, salt, add wine, 1 tbsp. a spoonful of water, vinegar, chopped onions, spices and simmer for an hour.
Then remove the meat, season the released juice with flour fried in oil. Bring the sauce to a boil and add 1 tbsp. l. jam (from currants, rose hips, etc.), if desired - a little juice and lemon peel. The sauce should taste sweet and sour. At the end, add raisins, nuts, spices. Serve the sauce for the stew in a separate bowl.

Stewed ribs

You can cook roe deer ribs according to a very simple recipe and surprise your guests.

Ingredients: ribs - 300 g, 100 g lard, 1 onion, 5 pcs. potatoes, 50 g sl. oils, salt, pepper - to taste. Cut ribs into equal parts, potatoes into cubes, onions into rings.

Preparation:

All ingredients must be laid out in layers in the brazier:

the first - lard and onions, cut into rings;
the second - game, potatoes, onions, salt;
the third is onion, salt, pepper.

Pour the dish with water and cook for 1.5 hours over medium heat. To prevent the side dish from burning, it is necessary to constantly add the evaporated water. After cooking, the dish should be infused for 30 minutes.

Roast

For a delicious roast, you need to use the breast tenderloin.

Ingredients: tenderloin - 1 kg, bacon - 600 g, 2 pcs. onions, rast. oil - 30 g, salt, bay leaf, pepper.

Preparation:

Cut the meat into equal pieces, rinse, put in a roasting pan, salt and cover with cold water. Simmer over low heat for 3 minutes, then add butter, pieces of bacon, onion, pepper, bay leaf and cook for another 15-20 minutes. Serve potatoes or rice as a side dish.

Ingredients: meat - 500 g, fresh bacon - 50 g, 2 heads. onions, dry red wine - 50 g, celery and parsley root 20 g each, salt.

Preparation:

Rinse the meat and stuff with lard with vegetables. Fry finely chopped onions in a pan, add celery root and parsley, salt, pour in a little boiling water, simmer in the oven under a closed lid until tender. Add red dry wine at the end. Serve vegetables and herbs as a side dish.

Natural Hungarian cutlets

For 1-1.5 kg of meat of the backbone of the roe, you will need: 50 g of smoked bacon, 200 ml of sweet white wine, 50 g of champignons, 150 g of sour cream, 2-3 tbsp. l. rast. butter, 30 g sl. butter, 1 tbsp. l. flour, one glass of beef broth, ½ tbsp. l. ground red pepper, salt.

Preparation:

Cut the aged, washed and cleaned from films the backbone of the game into cutlets, beat off a little through the film, season with salt, sprinkle with red pepper, stuff with thinly sliced bacon, roll in flour and fry in vegetable oil.
Fry flour in a saucepan, pour in broth, wine, sour cream, add chopped champignons. Add some salt to the sauce, stir and boil for 5 minutes. Serve with chopped cutlets separately in a gravy boat.

As a side dish, you can serve head salad and buns or noodles fried in the pan in which the cutlets were cooked.

Roe deer dumplings

Roe deer meat is lean, so it is better to add a part of fatty pork meat to minced meat for dumplings, about 1/5 of the total volume of minced meat. About ¼ of the total volume of minced meat should be finely ground onions.

Ingredients: 700 g of roe deer meat, 300 g of fatty pork meat, 2 pcs. fried onions, 1 pc. fresh onions, 2 tbsp. l. milk, salt, pepper.

Ingredients for the dough: 1 egg, water, flour, salt.

Preparation:

To increase the juiciness, it is recommended to add a small amount of milk and salt to the minced meat. The dough is prepared in the traditional way. Cook dumplings in salted water for 15-20 minutes. Season the finished dish with sour cream or butter, sprinkle with herbs.

Liver on the go

You can cook roe deer not only at home, but also outdoors.

Ingredients: 2 kg of liver, salt, pepper - to taste.

Preparation:

Roe deer liver, cut into 200-300 g pieces, put on peeled and diamond-shaped willow or birch sticks with a diameter of 2-3 cm and a length of about 1 meter. Make shallow cuts on the liver and sprinkle them with salt and pepper.
Stick the rojon near the fire in such a way that the pieces of liver are about 20-30 cm from the flame of the fire. Cook the dish for no more than 20 minutes. During this time, the rampage must be turned several times so that all parts of the piece are evenly warmed up.

Roe deer meat is a delicacy, knowing the peculiarities of its preparation, you can create at home or in nature exquisite dishes that will delight your loved ones and decorate the festive table.

Roe deer leg baked in the oven is a very tasty, spectacular and at the same time quite easy-to-prepare dish that every lover of natural food can treat himself and his guests to.

Ingredients:

one ham on the bone;
6 cloves of garlic;
one finely chopped carrot;
one finely chopped onion;
a tablespoon of salt;
a teaspoon of black pepper;
100 grams of balsamic vinegar;
one lemon, sliced;
100 grams of adjika.

Cooking method:

We take the leg of a roe deer (we sell a young roe deer of the year), its average weight is about 2.5 kilograms. We defrost the leg in the refrigerator, since the leg is large, this may take more than a day.
We cleanse from all external films, and soak in cold water for a day to remove excess blood and odor. I only fit it in the basin, tk. the leg is rather extended.
In a day we prepare the marinade. There is a wide field for experiments, there are many variations of marinades, you can make your own. I will give general recommendations and tell you about the composition that I used. It doesn't make sense to use a lot of vinegar, our roe deer are soft, young and tender. It will be difficult to place the leg in a container and may require a lot of marinade, so you can marinade the leg in a bag (no perforation).
For pickling one leg, I used: one finely chopped carrot, one finely chopped onion, six cloves of garlic (squeezed through a garlic press), a tablespoon of salt, a teaspoon of black pepper, 100 grams of balsamic vinegar, one chopped lemon. This mixture must be thoroughly crushed and rubbed with marinade on the leg.
Then pour the marinade into a plastic bag, put the roe deer leg there, tie the bag close to the leg and chat it well there so that the whole leg is covered with marinade. Be careful, there may be bones sticking out at the leg, which can tear the bag.
Put the bag with the leg in a cool place for a day and periodically take the bag and dangle the leg there so that the marinade smears all its parts. After a day of marinating, take out the leg, peel off the remnants of the marinade and pack it in foil or in a baking sleeve. I started to cook it in foil, but since the leg is big and my foil is narrow, the juice began to flow out of the foil onto the baking sheet while cooking and I repackaged it in the sleeve.
We put the leg in the oven and bake at 150 degrees for 2 hours.

The meat turned out to be very soft and quite juicy, moderately spicy and retaining the taste and smell inherent in game. It was easily separated from the bone and cut even without a knife, with a fork. Roasted roe deer leg is not an ordinary, delicacy dish that looks great on the table and will decorate it wonderfully.

Permanent link to the entry

On Sunday, happiness suddenly came: the carcass of a young roe deer from the light hand of our acquaintance, a hunter named Oleg (hello!;)). Since she practically never had anything to do with hoofed game, it was scary even to approach her.

While my husband was chopping the body “into details”, I read literature and publications from “open sources” (c). How many nuances and details! And for cutting, and for pickling, and for cooking, and for serving! I read a lot of interesting and controversial things, analyzed everything and came up with my own formula for cooking game, which read on.

So I have carcass of a young roe deer.

They were butchered into the following parts: 2 hind legs, 2 front shoulder blades, neck, 2 ribs, 2 tenderloins (fillets), sacrum.

I prepared the hind leg first. Stripped of films, external veins and other connective tissues. Washed and dried with towels. Weighed the leg: about 4 kg with bone.

Marinade: 250 ml of apple cider vinegar (5-9%), 5-6 onions, 2 large carrots, 1 medium celery and parsnip each, 4-5 bay leaves, 4 cloves, 6 unpeeled garlic cloves, 1 tbsp. coarsely ground black pepper, 3-4 tbsp. salt, 3-4 tbsp. vegetable oil, 3-4 liters of drinking water at room temperature.

Mix everything and pour the leg in a spacious bowl (only plastic or glass), pulled a plastic bag on top (leaky). Marinated for about 2 days, 2 times a day turned the leg in the marinade.

Baking. Peel the leg of vegetables and spices, drain the marinade. Place the leg in a deep baking sheet and pour in 1 cup of water. Put in an oven preheated to 200 degrees and bake for 2 hours. In an hour, turn the leg over. After this time, reduce the temperature to 140 degrees and bake for another 2 hours, pouring the released juice every 15 minutes and turning every hour. If the meat dries up and burns on top, cover with thick foil.

Remove from oven and let stand for 15-20 minutes to “rest”. Then cut the meat off the bone with a sharp knife and serve with pickles, sour sauce (lingonberry, cranberry, cherry plum) and dry red wine.

And here's what I got:

Juicy, tender meat with a delicate spicy aroma.

Roe deer in the oven is a real gourmet delicacy for those who appreciate soft and tender meat. It is very well absorbed and generally belongs to the dietary category. Therefore, if you follow the figure, then you should pay attention to this type of meat.

Look for an unusual ingredient for your diet - and here roe deer will pleasantly surprise you. You can cook a huge number of dishes from it - you can pre-marinate it or start cooking right away.

All parts of the carcass, without exception, are tasty - the leg is baked, stews or cutlets are made from the tenderloin, and even a sophisticated gourmet will like the rib of a roe deer in the oven.

Roe deer meat in the oven

The barely perceptible sour taste is compensated by the aroma of wormwood, which suits the roe deer very well. Orange will add juiciness and give a unique aroma.

Ingredients:

2 kg. roe deer meat;
3 garlic prongs;
2 kiwi;
1 tsp wormwood;
½ orange;
1 tbsp viburnum;
100 g lard;
½ tsp thyme;
½ tsp thyme;
3 laurel leaves;
2 onions.

Preparation:

Prepare the meat.
Crush the viburnum berries. Add spices.
Melt the bacon, pour into the berry mixture.
Cut the kiwi into slices. Add to mixture. Squeeze out the garlic.
Spread the resulting gruel over the meat.
Chop the onion into rings.
Place the cuts of meat on a baking sheet with onions on top. Season with a little salt.
Bake at 180 ° C for 2 hours.
Top the prepared roe deer steaks with freshly squeezed orange juice.

Roe deer leg in the oven

Add vegetables to the meat to make it juicier. And the melted bacon allows you to achieve a fragrant crispy crust.

Ingredients:

roe deer leg;
500 ml kefir
2 onions;
1 tsp coriander;
4 garlic prongs;
200 gr. pork lard;
1 bell pepper;
2 tomatoes;
½ lemon.

Preparation:

Cut the onion into half rings and the peppers and tomatoes into cubes.
Cut the bacon into slices. Make cuts in the leg and put lard in them.
Mix kefir with spices, squeeze out the garlic.
Place the meat in a baking dish. Pour in kefir.
Cook at 180 ° C for 2 hours.
When the dish is ready, pour lemon juice on top of the still hot leg.

Roe deer in the oven in foil

Prepare a unique dish with aromatic herbs. Top it off with the sauce and enjoy the most delicate meat that melts in your mouth, leaving a light spicy aftertaste.

Ingredients:

2 kg. roe deer meat;
3 tbsp mustard;
1 onion;
3 tbsp soy sauce;
1 tsp balsamic vinegar;
2 tbsp tomato paste;
3 garlic prongs;
1 tsp thyme;
1 tsp coriander;
2 tbsp olive oil.

Preparation:

Combine olive oil with mustard. Add thyme, coriander and garlic.
Cut the meat into pieces. Coat with an oil mixture. Salt.
Prepare the sauce. To do this, finely chop the onion, add vinegar and soy sauce, tomato paste.
Place the meat in an ovenproof dish. Top with the sauce. Bake at 180 ° C for 2 hours.

Roe deer baked with beer

The slightly tart aftertaste of beer gives the meat aroma, makes it appetizing. If you add a little bay leaf, you will notice how the baked steak tastes better.

Ingredients:

200 ml. dark beer;
2 kg of roe deer meat;
2 onions;
2 carrots;
5 garlic teeth;
3 laurel leaves;
salt.

Preparation:

Boil the meat. Pour the broth into a separate container.
Cut the onions into rings and the carrots into slices. Fry with the addition of garlic.
Place the meat in a fireproof dish. Add vegetables. Fill the ingredients with beer. Chop the lavrushka.
Bake for 1 hour at 180 ° C.

Roe deer under a cheese coat

Soft meat with a cheese aroma is an unforgettable treat that will brighten any holiday. Try to limit yourself to spices to fully experience the taste of this delicacy.

Ingredients:

1 kg. roe deer meat;
3 garlic prongs;
100 g hard cheese;
2 onions;
3 tablespoons sour cream;
100 g lard;
Black pepper;
salt.

Preparation:

Grate the cheese. Mix it with sour cream, squeeze out the garlic.
Make small cuts in the meat and place them over a thin strip of bacon.
Cut the onion into rings, fry.
Place the onions on a baking sheet first. On him - meat. Season with a little salt and pepper. Place the cheese mass on top.
Bake for 1.5 hours at 190 ° C.

Roe deer in tomato sauce

If you cut the meat into small pieces, it will bake faster. This is a good way to save time, and the dish itself resembles goulash, but it turns out to be more useful, although not less tasty.

Ingredients:

1 kg. roe deer meat;
3 tablespoons dry white wine;
3 tbsp tomato paste;
1 onion;
1 carrot;
a pinch of oregano;
salt.

Preparation:

Cut the meat into small pieces. Pour in wine, add oregano, salt. Leave to marinate for an hour.
Grate the carrots, chop the onion into small cubes.
Combine the pieces of meat with vegetables. Season them with tomato paste. Pour the mixture into a fireproof dish.
Bake at 190 ° C for 45 minutes.

Spicy roe deer in the oven

A special marinade will help spice up your dish. The crispy fragrant crust will conquer you, you will definitely not be disappointed by such an unusual delicacy.

Ingredients:

2 kg. roe deer meat;
2 tomatoes;
½ lemon;
1 tsp hot pepper;
a pinch of allspice;
salt.

Preparation:

Cut the meat into steaks. Hit with a kitchen mallet.
Chop the tomatoes in a blender. Mix them with red pepper. Pour in vinegar. Squeeze the juice out of the lemon. Add allspice and salt.
Grease the steaks with the resulting mass. Leave them to soak for 40 minutes.
Bake for 1.5 hours at 190 ° C.

Roe deer baked with mushrooms

The mushroom smell is a good match for this tender meat. Sour cream will help to make the dish even softer. To add thickness, add a little flour.

Ingredients:

1.5 kg of roe deer meat;
200 gr. champignons;
1 onion;
150 ml sour cream;
3 tablespoons flour;
½ lemon;
thyme;
black pepper;
salt.

Preparation:

Cut the meat into small pieces. Sprinkle with lemon juice, add thyme, pepper, salt a little. Leave to marinate for 40 minutes.
Cut the champignons into slices and the onion into cubes. Mix them with sour cream, add flour. Mix thoroughly.
Combine sour cream sauce with meat. Put in the mold.
Bake at 190 ° C for 45 minutes.

Roe deer with vegetables in the oven

Mixed vegetables add juiciness to the delicacy. You do not need to serve this dish with a side dish, because a variety of ingredients replaces both the main dish and the vegetable stew.

Ingredients:

1.5 kg. roe deer meat;
2 tomatoes;
1 onion;
1 bell pepper;
1 carrot;
1 eggplant;
thyme;
basil;
2 tablespoons balsamic vinegar
black pepper;
salt.

Preparation:

Cut the meat into small pieces. Drizzle with vinegar and rub with spices. Salt.
Cut the vegetables into cubes. You can chop the tomatoes in a blender, or you can also chop them into cubes.
Place the meat in a mold and place the vegetable mixture on the sides.
Bake for 1.5 hours at 190 ° C.

Not every day we can treat ourselves to such a delicacy as roe deer meat. Therefore, the main task of roe deer dishes is not to disappoint even a sophisticated gourmet. An unusual marinade or aromatic spices will help you with this.

Few will be able to cook roe deer in the oven, because this type of meat is rarely found on store shelves. But avid hunters know exactly how to shoot, skin, butcher and cook an animal. A man is deliciously capable of baking a roe deer in the oven; it is in his hands that this healthy meat will turn into a culinary work of art.

Roe deer meat: cooking features

Roe deer meat is very different from the usual pork or beef: it is tough, deep red, with many veins. And if it is also cooked incorrectly, then it will generally be difficult to chew. Therefore, the first feature of roe deer cooking in the oven is the preliminary steeping of the meat.

To experience less problems during cooking, it is better to take the meat of a young animal. But there is also a nuance here - the meat of a small lamb will not be tasty either: it is devoid of fat and will turn out to be watery and tasteless. But the meat of a too mature animal, no matter how you cook it, will turn out to be tough. Therefore, it is worth choosing something in between.

It is impossible to cook roe deer meat for a long time, otherwise nothing will work out except for a hard useless "sole". Long languor will deprive the meat of all useful properties.

the most delicious parts of roe deer are saddle, ham and tenderloin;
the following seasonings can emphasize the taste of baked meat - ground pepper, cumin, nutmeg, and lingonberry sauce;
before starting cooking, it is better to soak the meat in wine;
for 3-4 hours (before baking), the meat is soaked in water.

Roe deer in the oven: ingredients

The meat prepared according to this recipe will turn out to be unusually tasty and truly "hunting". How to cook roe deer deliciously in the oven? You will need:

2 kg of roe deer meat (shoulder blade);
3 pcs. ripe kiwi;
half an orange;
1 tbsp viburnum;
2 heads of onions;
100 grams of smoked lard;
2 tbsp lard;
3-4 garlic cloves;
a teaspoon of wormwood;
a few leaves of bay leaves;
viburnum - tbsp berries;
3 tsp vegetable oil;
salt and pepper mixture to taste;
cumin, ginger, paprika, thyme, thyme - only a quarter tsp each.

Cooking roe deer meat step by step

Stages of cooking roasted roe deer in the oven. The recipe is simple:

Roe deer meat is cut into portions. Place in a deep bowl.
Sprinkle the pieces with salt.
Peel the kiwi, cut the pulp into cubes, and then rub the pieces of roe deer with these cubes, generously.
Melted pork fat is combined with vegetable oil and free-flowing seasonings. Several crushed viburnum berries are added to the mixture. All mix well and rub the meat pieces with this composition.
In such a mixture, you can marinate roe deer for a couple of hours, or you can immediately continue cooking.
Peel and cut the onion into rings.
A baking sheet is lined with foil or special baking paper. Lubricate it with oil.
Several leaves of lavrushka are laid out on parchment, and onion rings on top.
The smoked bacon is cut into small cubes and spread over the onion rings.
On top of the bacon, put pieces of roe deer, pouring them with marinade, in which they were marinated.
Sprigs of wormwood are placed on and under the pieces of meat.
A baking sheet with roe deer is sent to the oven, preheated to 200 degrees. Cook for 2 hours (± 20 minutes). Moreover, the first 15 minutes of baking, it is better to wrap the meat in paper (foil) so that it steamed better, and then continue cooking in open form.
While the roe deer is baking, they wash the orange, cut the zest from it, grate it, and squeeze the juice from the orange.
Mix the juice, zest and pepper mixture.
As soon as the roe deer is cooked, they do not immediately take it out of the oven, and leave it to languish on the remnants of the heat for another 10 minutes.
And only then, after this time, roe deer meat is served, flavored with orange sauce and fresh viburnum berries.

How to cook roe deer leg in the oven?

The roe deer leg is a truly "masculine" dish. If you properly cook roe deer meat in the oven, then it will turn out to be moderately juicy and soft. For cooking, you will need many ingredients:

roe deer leg - 2.5-3 kg;
a liter of kefir with a high percentage of fat;
liter of mineral water;
2 heads of onions;
a teaspoon of cumin;
by tsp cilantro and coriander seeds;
a tablespoon of salt;
ground black pepper - 1/2 tsp;
200 grams of smoked lard or brisket;
1 PC. large bell pepper;
2 ripe tomatoes;
1 lemon;
a head of two garlic;
2 chili peppers

The downside of the dish is that it will take 2 days to marinate it alone. So please be patient. How to cook roe deer leg in the oven using these products?

Cooking steps

They start with an onion. It is peeled and cut into half rings.
A marinade is prepared in a deep bowl: yogurt, mineral water, cumin, onion, cilantro, coriander, salt and ground black pepper are mixed. The meat is placed in the marinade and left for two days, not forgetting to turn the roe deer during the day and in the evening.
As soon as the time comes directly for baking, preheat the oven to 180 degrees. Prepare the baking sleeve.
Smoked bacon is cut into layers and spread in half on the bottom of the sleeve.
Peel the garlic and pass it through a garlic press. They rub or stuff the leg of a roe deer with it.
Lay the roe deer on the bacon in the sleeve, and spread the second half of the bacon on top.
The pepper is washed, peeled, cut into 4 pieces and sent to the sleeve.
Chili peppers are washed and then laid out in the sleeve. If you cut it into pieces, then the leg of the roe deer will turn out to be too sharp.
Sliced tomato fruits are placed on top of the meat and lemon juice is squeezed out. You can also put lemon wedges in your sleeve.
Salt if desired, put a sprig of rosemary.
The edges of the sleeves are tied, and punctures are made in several places to let the steam out.
The sleeve with the leg of the roe deer is sent to the oven for 1.5-2 hours.
After a while, the dish is taken out of the "fire", the sleeve is cut, and the top layer (with tomatoes, bacon, etc.) is cut off from the surface of the leg. Leave the meat covered with a natural crust for half an hour.
As soon as the meat is completely cooked, it is not cut immediately, but left to infuse for 10 minutes at room temperature.

To cook roe deer in the oven, as indicated in the presented recipe, means to surprise guests with an exquisite "forest" delicacy. By the way, the leg of a roe deer cold is good for sandwiches.

Oven ribs: ingredients

How to cook roe deer, or rather ribs, in the oven? The technology is no different from roasting fillets or legs, but the composition of the ingredients is slightly different.

You will need:

a couple of kilograms of roe deer ribs;
2 tbsp vegetable oil.

To prepare the marinade:

3 tbsp olive oil;
half tablespoon rock salt;
head of garlic;
a teaspoon of "Russian" mustard;
half tsp mixtures of herbs;
ground pepper - 1/2 tsp

Ready ribs sauce:

3 tablespoons of vegetable oil, preferably olive oil;
2 onions;
1/2 tsp mixtures of hot dry seasonings;
100 ml soy sauce;
tsp balsamic vinegar;
a couple of tablespoons of tomato paste;
200 ml of water.

Cooking steps

How to cook roe deer, or rather its ribs, in the oven?

The first step is to peel and finely chop the garlic.
Prepare a marinade from the presented components and soak the ribs in it. The soaking time varies from 1 hour to 1 day.
Preheat the oven to 200 degrees. In the meantime, it is warming up, heat a frying pan and on it, in oil, fry the ribs until golden brown.
Put the fried roe deer ribs on a baking sheet and bake for 40 minutes.
While the meat is baking, prepare the sauce. To do this, cut the onion into small cubes and fry in a pan in oil. Add the soy sauce and tomato paste, balsamic vinegar and water, and heat the sauce in a skillet until thick.
The cooked ribs are poured over with sauce and served.

Roe deer in beer

The meat and beer obtained by the hunter is a brutal duet, from which you can prepare an amazingly tasty dish. Take:

roe deer fillet - 1.5 kg.;
bitter onions - 2 pcs.;
carrots - 2 pcs.;
garlic - 1 head;
bay leaf - 3 pcs.;
light beer - a glass;
broth cooked from another type of meat - 200 ml.;
olive oil - 40 ml.;
seasonings suitable for meat;
salt, black pepper to taste.

How to cook:

Roe deer fillets are cleaned of veins, films and other things. Cut into pieces.
Prepare a marinade sauce: half a head of garlic is passed through a press or grater, seasonings are added to it, tsp. salt, ground pepper, olive oil.
A deep baking sheet is lined with foil, meat pieces are placed on it and poured with marinade.
Leave in this form for 20 minutes.
The onion is cut into half rings, and the carrots are cut into cubes.
A baking sheet with meat is placed on the stove and the meat is fried a little. Then the meat is taken out, and vegetables are put in its place - onions and carrots.
Fry them for 2 minutes, and then add beer.
When the beer boils, put the roe deer fillet in a baking sheet and pour the broth.
Add lavrushka and the remaining garlic cloves, pre-cut.
The entire baking sheet, along with the contents, is wrapped in foil. Put in an oven preheated to 180 degrees for 2-2.5 hours. After the time has elapsed, the dish is ready.

Conclusion

How to cook roe deer in the oven? There are not many recipes, since the meat of this animal is very specific. But if you follow all the rules, then the dish will not disappoint you.