Braised venison. Recipe for reindeer with mushrooms Fried reindeer with mushrooms

Preparation:

Venison is cut into medium-sized cubes. Champignons are cut into slices, small mushrooms can be cut into halves, onions - in half rings.

Pour oil into a frying pan with high sides, then fry the venison until the meat gets a crust. Add mushrooms and onions to the end of the frying process. Fry all together for 10 minutes, stirring constantly. Season with salt and pepper.

Turn on the oven. By setting the temperature regulator to 180 degrees. Add sour cream to a bowl with fried venison and mushrooms, and cover everything with a lid or foil. Place the dishes in the oven and bake for 45 minutes. Sprinkle the cooked baked venison with chopped herbs.

Such an appetizing dish can be prepared for dinner on a regular day, or it can be served for festive table... It will look especially elegant if you put the meat with mushrooms in the center of the dish, and put chopped fresh tomatoes and cucumbers.

Venison tastes a bit like beef. Many different exquisite dishes can be prepared from the meat of animals that live in their natural habitat.

The peoples of the North have hunted deer since ancient times. Now wild deer have been successfully tamed and bred by humans. The venison suppliers mainly breed reindeer and red deer. Among true gourmets, deer meat is deservedly considered a delicacy.

Recipe for cooking venison with porcini mushrooms

Ingredients

Cooking method:

Peel the meat from the films, cut into medium-sized cubes. Heat butter and vegetable oil in a cauldron or any other dish with a thick bottom. Fry finely chopped onion in melted butter until transparent. Next, lay out the meat, salt to taste, fry quickly over high heat so that the meat is covered golden crust, after that you can reduce the heat a little, season with black pepper.

While the meat is cooking, peel the porcini mushrooms and chop coarsely. When the meat is almost cooked, add mushrooms and sour cream to it, simmer under the lid until cooked.

Serve the dish hot, you can sprinkle with finely chopped herbs, for this coriander greens are perfect.

Banquets.

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Venison is a rare guest on our tables, which is very sad. After all, this amazing meat is extremely rich in protein and at the same time low in calories, with correct preparation will win the hearts of even the most discerning eaters.

How to stew venison - you need to know, because meat, for all its advantages, has a rather specific smell and a slight dryness, therefore experienced hunters usually soak game meat in wine or vinegar, and then cook it using animal or vegetable fats.

Venison stew

The classic stew of venison is a stew. In general, game stew has long been famous for its taste, and if you have the opportunity to taste such a delicacy dish in our time, do not miss it.

Ingredients:

• venison - 1 kg;
• butter - 100 g;
• sour cream - 200 g;
• salt, pepper - to taste.

For the sauce:

• flour - 20 g;
• broth, or water - 300 ml;
• lingonberry - 50 g;
• sour cream - 2 tbsp. spoons.

Preparation

Wash the meat well and clean it from films, soak it, cut it into small pieces, season it and fry it in butter until it grabs. Then you can pour the future stew with sour cream and simmer under the lid for 30-45 minutes, depending on the hardness of the meat itself. When the venison in sour cream is ready, it is placed on a dish and served along with the sauce, which is prepared as follows: dilute the browned flour with broth, add a little crushed lingonberry and a spoonful of sour cream, simmer everything until thickened and serve in a gravy boat.

Recipe for braised venison with mushrooms

This is traditional hunting recipe, which has a special piquancy due to the use of real forest mushrooms.

Ingredients:

• venison - 2 kg;
• onions - 3 pcs.;
• capers - 50 g;
• fat - 100 g;
• butter - 60 g;
• white wine - 1 tbsp.;
• dried porcini mushrooms - 100 g;
• water - 2 tbsp.

Preparation

We beat venison to soften, stuff with half of the fat or lard and fry in the mixture butter and fat with the addition of coarsely chopped onions and capers. When the onion becomes transparent, add mushrooms and wine to the venison, salt, pepper and simmer for about an hour and a half until soft.

Serve stewed venison with vegetables and cranberry sauce.

Braised venison with potatoes

To make venison dishes more satisfying, they are stewed in addition to more nutritious companions like potatoes.

Ingredients:

• venison - 1 kg;
• flour - ¼ st.;
• butter - 100 g;
• tomatoes in own juice- 1 bank;
• potatoes - 4 pcs.;
• carrots - 4 pcs.;
• onions - 2 pcs.;
• beef broth - 500 ml;
• garlic - 3 cloves;
• paprika - 1 tbsp. spoon;
• parsley - 1 bunch;
• salt, pepper - to taste.

Preparation

Before stewing venison, it must be washed and chopped. portioned chunks... Then marinate the meat if desired in several glasses of red wine.

In a thick-walled bowl, fry large onion rings, carrots and potato cubes, when the vegetables become soft, add venison, garlic and spices and fry until the meat has a golden crust. As soon as this happens, add flour to the meat base, sauté it and fill it with broth. Chopped peeled tomatoes and chopped garlic are the next to go to the future dish.

The food is stewed over low heat for about 3 hours, but usually the cooking time can stretch up to 5 hours, so if you have a few hours for such a long cooking time, then do not miss the chance to try it yourself tender stew from venison according to this recipe.

Braised venison with potatoes is served with a glass of red wine. Bon Appetit!