Venison is a rather tough meat that requires certain cooking rules, but this does not prevent it from occupying a special place among other meat delicacies. The most delicious and valuable meat is considered to be the meat of young deer (up to a year), when it contains the largest amount of very important and necessary elements.
You can cook a lot from venison interesting dishes. The best cuts for cooking are tenderloin and loin. Venison can be stewed, for example, in pots with various vegetables, or you can simply bake it in the oven. The main rule in cooking venison is that it must be soaked to soften the meat. You can marinate venison using aromatic berries. This will allow the meat to become more juicy and acquire a bright and unusual taste.
You can use lingonberries. They will give the venison a slightly sour taste, making the dish a real culinary masterpiece.
Venison in lingonberry sauce
Product composition of the dish:
- kilogram of young venison;
- seven garlic cloves;
- 100 g lard.
For lingonberry sauce you need:
- a glass of lingonberries;
- couple of st. l. granulated sugar;
- 100 ml water.
For the marinade we take:
- a couple of tbsp. l. 70% vinegar essence;
- a couple of onion heads;
- water;
- peppercorns, salt.
How to cook?
- First you need to defrost the meat. It should then be marinated for six hours. To do this, divide the venison into two parts and put them in the container chosen for this. Cut the peeled onion heads and add the pieces to the meat. Add salt and peppercorns to the venison. Pour water into the container so that both pieces of meat are completely submerged in water. Next, pour in vinegar. We leave the venison to marinate in the room.
- After the required period of time has elapsed, remove the venison. Prepare lingonberry sauce. To do this, pour the berries into a saucepan and add granulated sugar. Place the lingonberries on the fire so that the sugar dissolves in the pan. After this, boil for another five minutes.
- Cut the lard into small pieces. Chop the garlic. Venison should be stuffed with prepared pieces of lard and garlic. To do this, make cuts in pieces of meat, put lard and garlic in them.
- Place large pieces of lard in the bag where we will bake. Place three tablespoons of lingonberry sauce on top of them. Place stuffed pieces of venison on top, and put lingonberry sauce on them again (now all).
- Bake the venison in lingonberry sauce for an hour and a half (at a temperature of 180°C).
Venison in lingonberry sauce is a very Siberian dish; there is a lot of stuff here that is most often found in these parts. Starting with the deer itself. Its meat is dietary, lean, and it is quite easy to prepare, but this ease can also let you down: it is just as easy to spoil it by overcooking it, for example, over high heat. In a word, deer is a shy animal and therefore requires a delicate approach. But when everything is done wisely and with sufficient tact, the result is not just magnificent: mind-blowing! It’s just the right time to prepare it as a gift to your loved ones, for the first spring – women’s – holiday.
One day they brought us a whole carcass of a young deer from Evenkia. I made very simple chops from the tenderloin - and did not notice how the dish with them was empty, and the family members became languid and obedient. Believe me, I haven’t eaten anything tastier than these chops since then. True, I never had the chance to experience such happiness again.
This time I had at my disposal a 12-kilogram ham of a fully grown deer. And I decided to marry him with lingonberries. Of course, I only took part: there wouldn’t have been enough dishes and mouths for the whole thing.
So, the recipe for venison in lingonberry sauce.
What do you need?
What to do?
Bon appetit!
15.01.2016
What does any housewife usually cook? New Year? Right. Olivier salad, jellied fish, chicken in the oven... And diversify the menu festive table haven't you tried it? On New Year's Eve, Zapolyarny Vestnik decided to walk through famous establishments of the city and gather local original recipes. Native Norilsk resident Ilya Makarenko calls cooking his passion. At the same time, the chef is convinced: than simpler recipe dishes, the healthier it is. There is no point in flirting with northern cuisine. And he offers to cook for New Year's table Venison medallions with lingonberry sauce and grilled vegetables.
— I would put venison first in the ranking. Animals are not injected with any hormonal drugs. The deer eats nothing except moss. And moss, as you know, grows only in ecologically clean areas. For Norilsk residents, I think it is generally very important to receive a quality product.
Venison medallions with lingonberry sauce and grilled vegetables
To prepare one serving you will need:
seasonal vegetables (zucchini, eggplant, zucchini, cherry tomatoes, bell pepper different colors), fresh mushrooms (oyster mushrooms, champignons) - only 230 g
venison (tenderloin) – 200 g
lingonberry sauce - 25 g
Coarsely chop vegetables and mushrooms, rinse, salt and pepper, and grill. If in vegetable oil, then place them on a disposable paper towel to drain excess oil. It is important not to overcook vegetables on the stove. After cooking, they should remain juicy inside.
At the same time, cut the meat into pieces and fry on both sides until half cooked. Bring to condition in the oven. Frying, like a steak, is medium. The venison should be juicy. Place all prepared ingredients on a plate. Serve with lingonberry sauce. The dish turns out beautiful and bright.
Lingonberry sauce
Place lingonberries in a frying pan, add a little sugar, salt and pepper to taste. Bring to a boil, the mass should thicken. When the lingonberries become soft, they need to be rubbed through a sieve. You should get a balanced sweet and sour taste.
The sauce goes well not only with venison, but also with any game (partridge, hare, etc.), as well as beef.
Chef Ilya Lutsenko learned the intricacies of the profession in famous establishments in Krasnoyarsk and Moscow. The Norilsk resident admits that he really loves the game of tastes, fusion cuisine, which uses products that at first glance do not go together. Loves to experiment. For the New Year, Ilya invites Norilsk residents to try a recipe for venison with raspberry and tarragon sauce. This is the chef's own creation.
— Considering that we live in the Far North, I give preference to not just tasty, but above all healthy and wholesome food. And for this, local products, northern delicacies, which contain a large supply of vitamins and microelements, are the best suited. You don’t have to go far: venison is a storehouse of useful substances. I love her very much myself. Venison is a very nutritious and at the same time affordable product for consumers.
Venison with raspberry and tarragon sauce
For one serving you will need:
venison (Vazhenka tenderloin) – 200-220 g
coarse salt (preferably sea salt)
five pepper mixture
It is very important to ensure that the meat does not turn out dry during the cooking process. Venison cooks 1/3 faster than beef. Therefore, before frying it does not need to be salted or peppered. Otherwise, the spices will draw moisture out of the meat. I also recommend that everyone make marinades without salt and pepper. Ideal option- use apple cider as a marinade for venison. The meat should sit for 6-12 hours.
Before frying, rinse, clean and dry the venison. Treat with vegetable oil. This is done because under the influence high temperature the pores of the meat begin to clog. And when heat treatment When using oil, less moisture is lost. Place a piece of meat in hot olive oil (180-220 degrees). Size - 6 cm by 10 cm, height of a standard steak - 3 cm. Fry the meat on both sides. Add salt and pepper during the process, almost at the end.
For the sauce you will need:
raspberries (fresh or frozen) - 80 g
blackberries (fresh or frozen) - 20 g
tarragon leaves (tarragon) - 15 g
butter— 20 g
sugar - 60 g
wine vinegar - 10 g
white wine - 30 g
dry red wine – 70 g
shallots (or turnips) - 20 g
Fry the onion in confit oil until transparent, preventing a golden crust from forming. After this, add white wine, evaporate slightly, throw in the tarragon leaves, hold for a while so that the herb begins to give off an aroma. Remove from the stove. Punch through the mixture in a blender. Add wine vinegar to it. And put the sauce in the refrigerator for a while, or in the freezer.
At this time, rub the thawed raspberries through a sieve to get rid of the seeds. Set aside. Pour red wine into a saucepan and heat it to 40 degrees. Add sugar to another saucepan, caramelize it, add melted butter to it, stir vigorously. Then we begin to pour wine into it in a thin stream. Why does it have to be heated? The sugar is less likely to crystallize. We evaporate everything a little and add the raspberries, pureed through a sieve. We evaporate the sauce a little again, which will eventually have a viscous consistency. At the very end, add lemon juice and the chilled mixture with tarragon. All this should stand for a while, remove from the stove. Add blackberries. The sauce is sweet and sour, with a hint of tarragon aroma. In addition to venison, it also goes well with duck, partridge, and hare.
You can decorate the venison with sauce with a small amount of cream added on the tip of a spoon.
Chef Sergei Berdnikov is a native Norilsk resident. Worked in famous restaurants and cafes of the city. Together with sous-chef Maxim SPICHKIN, he shares with Vestnik the recipe for making carpaccio.
- This cold appetizer very popular among Norilsk residents,” says Sergei. — Carpaccio is served in many establishments in the city. Local chefs took a European recipe as a basis, replacing beef with venison and adding lingonberries to the sauce. Carpaccio is most often prepared for banquets, special events, weddings... However, in the last two or three years the trend has changed a little - this dish has begun to be ordered as everyday food. A big plus of carpaccio is the fast cooking time. If you prepare the ingredients in advance, you will spend no more than 15-20 minutes.
Venison carpaccio
For one serving you will need:
100 g venison tenderloin
50 g frozen lingonberries
30 g vegetable oil
½ clove of garlic
10-15 g Parmesan cheese
fresh (pickled) ginger
Grind the lingonberries in a blender with the addition of ginger, vegetable oil and garlic until smooth. If you want a slightly sour taste, add a little balsamic vinegar to the sauce.
Form the venison pulp into a sausage shape using cling film. Place the meat in the freezer. After two hours, remove the venison and cut into slices as thin as possible. You can use a slicer for this. Place the venison slices on a plate, where you first add spices: salt, pepper, sugar and a little vegetable oil, preferably olive oil. Apply the sauce over the meat and sprinkle with finely grated cheese. Serve the dish with herbs and crushed pepper. Garnish carpaccio with lingonberries and lemon.
The cook of a Norilsk restaurant specializing in northern cuisine, Vera Elistratova, shares a recipe for venison scalopini with creamy mushroom sauce and vegetable perlotto with tomatoes. Guests, she assures, will be delighted.
— Venison is very healthy and delicious product, which I myself always give preference to. She is in great demand in our establishment. Scalopini with perlotto, despite such an intricate name, is prepared simply and quickly. The meat melts in your mouth. You will need no more than 30 minutes for everything. The main thing is not to dry out the meat during the cooking process,” Vera Elistratova points out.
Venison scalopini with creamy mushroom sauce and vegetable perlotto with tomatoes
For one serving you will need:
deer tenderloin - 250 g
white semi-sweet wine – 100 g
pineapple juice – 50 g
egg - 1 pc.
Beat the meat, salt and pepper. Roll in flour, dip in egg and breadcrumbs. Fry a little in a frying pan to get a color. Then put the venison in the oven, preheated to 180 degrees. Pour in wine and pineapple juice. Cook the meat until cooked through medium well. The venison has a pineapple flavor and is very soft and juicy.
For perlotto with vegetables and tomatoes you will need:
onion - 15 g
garlic - 1 clove
zucchini – 30 g
pearl barley - 60 g
white wine - 200 g
cream - 150 g
broth - 800 g
We prepare perlotto according to the principle of Italian risotto. First, fry the chopped onion, garlic, and zucchini in olive oil. Add pearl barley and fry until translucent white. Fill everything with white wine. After it has evaporated, add the vegetable broth one ladle at a time and let it soak into the cereal. Stir frequently. Bring the mixture until half cooked so that the pearl barley is a little crispy. Add cream. After which we bring everything to full readiness.
Separately, fry the tomato concasse (tomatoes, peeled and seeded).
For the creamy mushroom sauce you will need:
cream - 100 g
porcini mushrooms – 30 g
onion - 20 g
Pour onions and porcini mushrooms into a hot frying pan. Fry until fully cooked. Pour in cream, add salt and pepper to taste. Grind the resulting mass in a blender.
Place the steak and perlotto on a plate. Place the chili pepper on top of the scalopini. On perlotto - fried concasse. Decorate the dish with cherry tomatoes and creamy mushroom sauce.
Baked venison in foil with cranberry sauce
Ingredients:
· venison – 2 kg;
· garlic;
· dry red wine – 300 g;
· cranberries – 150 g;
· sugar – 1 tbsp. spoon;
· blue onion – 1 pc.;
· ginger, cinnamon - to taste.
Preparation
Peel the garlic cloves and roll them in a mixture of salt and pepper. We make cuts in a piece of venison with a sharp knife and stuff it with garlic. We also thoroughly rub the meat itself with salt and pepper; if you like some other spices for meat, you can safely use them. Before putting the meat in the oven, it is advisable to let it marinate in the refrigerator for at least an hour, or more. Now we take foil and wrap our meat in it. If your foil is narrow, then it is convenient to take several pieces, place them in a cross on top of each other and wrap the meat in them. Place the venison in a well-heated oven, the total cooking time is about one and a half hours. About half an hour before the end of cooking, unfold the foil so that the meat browns. We check readiness by making an incision with a knife; if the juice that comes out is clear, then the meat is ready. In the same way, you can cook venison in a roasting bag, which is also cut to brown the meat.
Prepare the sauce: to do this, grind the cranberries with sugar in a blender. Fry finely chopped onion in vegetable oil, then add wine and cranberry puree to the pan, bring to a boil and turn off. Add cinnamon and ginger to taste. The sauce is ready. Cut the venison into slices and serve, topped with cranberry sauce.
Venison in a pot
Ingredients:
· venison – 0.5 kg;
· potatoes – 400 g;
· onion – 1 pc.;
· cranberries – 50 g;
· vegetable oil;
· salt, pepper - to taste.
Preparation
We wash the venison, remove the films, cut into pieces, salt and pepper. Place the venison in a pot greased with oil and put it in the oven to simmer for about 40 minutes. Meanwhile, we prepare the rest of the ingredients: peel the potatoes and cut them into slices (or whatever you prefer), onions into rings. When the venison is half cooked, add potatoes and onions to it and put it in the oven for another half hour. 10 minutes before the end of cooking, add spices and cranberries. That's all, the venison baked in the oven is ready!
Recipe for venison in a slow cooker
Ingredients:
· onion – 2 pcs.;
· venison pulp – 1 kg;
· water – 1.5 l;
· apple cider vinegar– 2 tbsp. spoons;
· carrots – 2 pcs.;
· spices.
Preparation
Let's figure out how to cook venison in a slow cooker. So, take a large container, pour water, add vinegar, immerse the washed meat in the prepared marinade and put it in the refrigerator for 6-8 hours. After this, we take out the venison, wash it under running water and cut the meat into small slices. Salt and pepper to your taste, add your favorite spices. Now we clean all the vegetables, chop the onion into cubes, grate the carrots and put a little into the multicooker bowl. Next, place the meat on the vegetable cap and repeat the layers again. Cover everything with a lid, select the “Stew” program and set the timer for 1.5 hours. After the beep, the venison stewed in the slow cooker is ready!
Venison chops
Ingredients:
· venison pulp – 500 g;
· mustard - to taste;
· salt, pepper - to taste;
· sesame seeds;
· onions – 2 pcs.;
· garlic – 5 cloves;
· butter;
· vegetable oil- for frying.
Preparation
How to fry venison? Take the pulp, wash it and cut it into thick pieces. Then beat it lightly with a hammer. Pass the garlic through a press, add mustard, sesame seeds and mix. Salt and pepper each piece of meat to taste and coat both sides with the prepared sauce. Next, place the meat in a hot frying pan and fry on both sides until golden brown!
Venison with lingonberry sauce
Ingredients:
· mushroom caviar – 250 g;
· venison tenderloin – 300 g;
· tomato – 2 pcs.;
· lingonberries – 2 tbsp. spoons;
· cheese – 50 g;
· salt, pepper - to taste.
Preparation
Lightly beat the venison meat with a hammer, then add salt and pepper to taste. Next, place mushroom caviar on top and sprinkle with grated cheese.
Now carefully wrap the meat in a roll and fry in a frying pan on both sides until cooked. To the meat juice that remains after frying the venison, add tomato pulp and fresh lingonberries. Boil thoroughly, add salt to taste. Pass the sauce through a sieve.
Place the meat on a plate and pour the sauce over it. Decorate with fresh berries, herbs and serve. Well, that's all, venison with lingonberries is ready!
Venison with potatoes
Ingredients:
· deer tenderloin – 400 g;
· onion – 1 pc.;
· potatoes – 5 pcs.;
· mushrooms – 300 g;
· sour cream – 150 ml;
· garlic;
· broth – 0.5 tbsp.;
· starch – 1 teaspoon;
· nutmeg, pepper, thyme - to taste.
Preparation
How to cook delicious venison? So, cut the meat into slices across the grain, beat with a hammer and cut into thin strips. Then dry the venison strips on a towel and quickly fry in a frying pan until browned. Next, transfer them to a plate and leave to cool.
Fry thinly sliced potatoes, onions and garlic in a frying pan. Then add the mushroom slices and continue cooking for another 5 minutes.
Pour in wine, broth and sour cream. We dilute the starch in cold water and add it to the gravy. Season with spices and salt to taste. Place the fried strips of venison into the prepared sauce and simmer for 10 minutes over low heat. Serve the finished dish on the table, sprinkled with finely chopped herbs.
Venison beef stroganoff
Ingredients:
· venison meat - 300 g;
· rice – 1 tbsp.;
· olive oil – 150 ml;
· red onion – 1 pc.;
· mushrooms – 250 g;
· garlic – 1 clove;
· brandy – 15 ml;
· lemon zest;
· sour cream – 0.5 tbsp.;
· butter – 100 g;
· cucumber – 3 pcs.;
· fresh parsley;
· salt and pepper – to taste.
Preparation
Boil the rice until fully cooked, then drain the water, and until it has cooled, put it back in the saucepan, covering the top tightly with foil.
Finely chop the onion and garlic and fry for about 10 minutes in a large frying pan until golden brown, transfer to a plate. Cut the venison meat into strips, add salt and pepper to taste. Cut the mushrooms into slices and lightly fry in olive oil. Then add pieces of venison to them and continue to fry it all for about 5 more minutes. Lastly, add chopped parsley and cooked roast. Mix everything and add a piece of butter.
Now carefully pour brandy into the pan and set it on fire. We wait until the alcohol burns out, add sour cream and grated lemon zest. Close the lid and simmer until fully cooked. Serve the dish with rice, garnishing everything with cucumber slices and chopped parsley.