Russian cuisine: venison, cooking recipes
The meat of the polar deer is not inferior to beef, pork or lamb in its nutritional qualities, but it refers to lean food and is an exotic delicacy.
Venison, the recipes of which will bepresented in this article, takes the leading place among other meat products according to taste and biological value, it contains vitamins, iron, selenium, phosphorus, zinc and other microelements that contribute to the normal vital activity of the human body.
It should be noted that venison (recipes came tous from northern Russia and some European countries) is a red kind of meat, but it is never marble. That is why it retains its volume during heat treatment.
Deer meat is used for various dishes. From the tenderloin, carpaccio is often cooked, the loin is used for barbecue or grilling, the fillets are baked or stewed, and the ham is cooked. It is important to know that venison should be from a young animal, then it will have a subtle exquisite taste.
Consider the dishes in which venison is used, the recipes are given below.
Salad with smoked meat
Ingredients: sixty grams of venison smoked, fifty grams of arugula, one spoon of grated parmesan, ten tomatoes. For filling, you need: one spoonful of lemon juice, two tablespoons olive oil, half a spoonful of honey, salt.
The rukola is washed, dried, cutslices and is laid out on a large platter. Top sliced tomatoes and sprinkle them with cheese. In the dishes, juice of lemon, honey, salt and oil is beaten. The resulting dressing is watered with a salad and served immediately.
Deer meat soup
Ingredients: one kilogram of minced meat from venison, one onion, one parsnip, three potatoes, a rutabaga, one half-liter pot of tomato, three cubes of broth, three glasses of water, half a head of cabbage, a bay leaf, half a spoonful of oregano powder, a spoonful of salt, spoons of ground pepper.
Sliced onions and venison lightly fry onfrying pan, then add grated parsnip and carrots, diced potatoes and tomatoes, trout, broth and water, cabbage, salt, pepper, oregano and bay leaf. All the prepared ingredients are put in boiling water and cook for two hours.
The recipe for dried venison
Ingredients: deer meat, sugar, salt, spices to taste.
Venison is cut into small pieces, each ofwhich are rubbed with salt and sugar from the calculation of 2: 1. In the dishes stack layers of meat and put in the refrigerator for one week. Prepared venison is rolled in spices and hung on clothespins in a cool place, here the meat will hang for another week, after which it is again put into the refrigerator. Finished product before serving cut into thin slices.
Braised venison (recipes of Russian cuisine)
Ingredients: one kilogram of venison (back), one hundred grams of butter, bacon and flour, two onions, two hundred grams of mushrooms, one glass of red wine, 1/4 tablespoons of cinnamon and nutmeg, salt and spices.
The meat is diced and lightly friedoil. To it spices, a bacon, an onions are added also fry two minutes. Then add flour, wine, stir well and bring to a boil. The resulting mixture was put mushrooms, spices and put in the oven for two and a half hours. A ready-made dish is served along with cranberries and a green salad.
Apparently, the recipes of venison dishes are notcomplex and cooking does not take much time. As the meat has a gentle unforgettable taste, the dishes with its use will appeal not only to gourmets, but to any person who chooses the right food for themselves. Venison is a delicacy today, as the area of its distribution is not so great. Usually it is used in Russian and European cuisine.
