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How to cook roe deer so that the meat is soft. Roe deer meat

What are the benefits of roe deer meat?

Like many wild animals, roe deer has very healthy and nutritious meat. After all, she chooses her own food and eats plants that are healthy for herself. Thus, roe deer meat accumulates many useful substances, vitamins, amino acids and microelements. In addition, it is roe deer meat that contains the most easily melting fat among all wild ungulates. The liver, kidneys and heart of roe deer are very valuable. The most essential substances for the body accumulate in these organs.
On average, 100 grams of roe deer meat contains:
Proteins - 21.1g
Fats - 6g
Vitamin PP (Niacin equivalent) - 3.5 mg
Iodine - 7 mg.

Popular roe deer dishes

Stewed roe deer meat. Salt, pepper, and sprinkle ground ginger and savory on chopped pieces of soaked, peeled and well-washed meat (neck or shoulder). Place smoked lard into slices in a pressure cooker, add juniper berries and fry. Then add a small amount of water and simmer until soft. At the same time, peel the celery, cut into strips, fry in vegetable oil, and mix with the stew in a pressure cooker. You can serve fried or baked potatoes or fresh vegetable salad as a side dish.

Grilled roe deer saddle. Wash the soaked back of the roe deer well and chop it into natural cutlets. Sprinkle with salt and ground black pepper, place on the grill, first placing slices of bacon under each piece of meat, brush with vegetable oil and bake, pouring over the released juice. Place the finished cutlets on a heated dish and sprinkle with parsley. As a side dish you can serve boiled or fried potatoes, fresh vegetable salad, and berry sauce.

Fried roe deer meat. Separate the meat (ham or shoulder) from films and bones, wash well, stuff with carrots and bacon. Salt, put in a bowl, add marinade (for example, adding thyme, ground nutmeg, black pepper cloves, lemon juice, vegetable oil and water), add bay leaf, and refrigerate for 2 days. Then melt the butter in a frying pan or roasting pan, add slices of bacon, top with meat and fry until done, adding marinade and red wine. As a side dish you can offer potatoes, rice, butter dumplings, lingonberries, baked apples, berry juice.

Roe deer meat fried in sour cream. Fry the meat soaked in the marinade in oil on all sides along with chopped roots and onions, pour over the marinade with spices and simmer in the oven until cooked. Then remove the lid from the dish in which the meat was stewed and fry it again until golden brown. Remove the finished meat and cut into portions. Strain the juice with vegetables, season with sour cream and flour, let it boil, add salt and pepper. Place portions of meat in the prepared sauce or serve on a platter, garnish with lingonberries and lemon slices, and serve the sauce separately. As a side dish you can offer rich dumplings, fresh vegetable salad, and sour berry juice.


Natural cutlets made from roe deer meat. Wash the back part, cleared of films, well, chop it into cutlets, beat it, add salt and pepper. Heat vegetable oil in a frying pan and fry the cutlets on both sides until golden brown. The finished cutlets can be sprinkled with chopped candied cherries, raisins and cinnamon and served with fruit or berry sauce.

Roe deer steaks. Real roe deer steaks are a great dish, but you have to be lucky to get them. The fact is that they are considered an integral part of the so-called hunting right, that is, they are given to the hunter. Beefsteaks can also be prepared from the backbone or ham of roe deer. Place the meat under pressure in the refrigerator to age, sprinkled with crushed juniper berries. Before cooking, remove the juniper, peel the meat, wash and cut into slices 2-3 cm thick. Beat the meat, salt, pepper, add slices of onion and chervil or parsley, sprinkle with vegetable oil, place on top of each other and place in the refrigerator for 1-2 hours. Heat lard or vegetable oil in a frying pan and fry the meat slices in it for 5 minutes on both sides. Place on a warm dish and sprinkle with lemon juice. As a side dish, you can offer French fries or fried potatoes, boiled rice or a salad of fresh vegetables.


Roe deer meat medallions. Separate the cleaned spinal part from the bones and cut the long muscle across the fibers into slices (medallions) 3 cm thick. Beat, salt, pepper, grease with a thin layer of vegetable oil and put in the refrigerator for 2 hours. Prepare the filling: mince the pork, add the yolk, cream, cognac, spices, salt, mix well. Make a cut in each medallion (“pocket”), fill it with the prepared filling, and grease the outside with grated garlic. Wrap the remaining filling in slices of bacon and tie them with thread. Fry the medallions and bacon rolls on all sides in heated vegetable oil until golden brown. Then remove from the pan and transfer to another bowl over low heat. Add flour to the remaining juice in the pan and add beef broth. After boiling, add pre-cooked mushrooms, stewed in oil with pepper and salt, mix well and pour into a heated sauce boat. Place warm medallions in a frying pan with heated oil, pour in cognac using a hot stainless steel ladle, and set on fire. Serve immediately, pouring juice from the gravy boat. As a side dish you can offer fried potatoes, fresh vegetable salad, and berry juice.

Features of cooking roe deer

The roe deer is a medium-sized, graceful deer with a relatively short body, the back of which is somewhat thicker and higher than the front.
There are several geographical races of it with special names, but they are all the same species. Most often you can find meat from European and Siberian roe deer. The average body weight of European roe deer males is 22-32 kg, Siberian roe deer - 55-56 kg, females are somewhat smaller. The roe deer inhabits forest edges, sparse forests and thickets of bushes, which provide it with shelter during the day. It is active mainly at night, when it eats leaves and feeds on berries, mushrooms and grass.
Due to its abundance, the roe deer is the most famous hunting and commercial representative of the deer family in Eurasia. In many eastern countries, roe deer meat is a common delicacy, as is the meat of its close relative, the fallow deer (its meat is a bit tough, so it requires pre-soaking and marinating).

The quality of meat depends on the time of year when it is obtained and the species. The most delicious and valuable meat comes from animals shot at the beginning of the hunting season, when their bodies have not yet used up the valuable substances accumulated over the summer. The meat of very large old males is tough and has a specific smell. The meat of such animals must first be soaked in a vinegar solution and cooked for a long time. And lengthening cooking destroys biologically active substances. Calves' meat is more watery and contains less fat.
Cutting a roe deer is similar to cutting lamb: the most tender parts of the carcass are the saddle and the ham, and the cutting of a roe deer is perhaps the most exquisite game dish.
Saddle is a wonderful lean cut of sirloin that makes a good gourmet roast. This roe deer meat is used to prepare chops and fried medallions. The meat of the hind leg is tender and at the same time lean. This roe deer meat is used to prepare steaks, roasts and schnitzels.

Game obtained during hunting is more valuable, since the beneficial substances accumulated in the animal over the summer have not yet been used up. And the carcasses of old animals have a specific aroma. However, there are cooking recipes that allow you to get incredibly tender, juicy dishes.

To get rid of imperfections, the meat is soaked in marinade and cooked for a very long time. As a result, the main part of the active and beneficial substances is destroyed.

Recipes for cooking roe deer meat

Try the delicious roast of this wild beast

Ingredients:

Cooking method:

  1. For roasts, it is better to use the boneless breast portion of the carcass.
  2. Cut the pieces of meat into equal pieces, rinse well and place in a roasting pan or pan, covering with a lid.
  3. Salt the game and cover with water. Cook for half an hour.
  4. During this time, the water should evaporate.
  5. And after that, add pieces of bacon, butter, as well as bay leaves, onions and peppers. In 10 minutes the dish will be ready.
  6. Serve it as a side dish with rice or potatoes.

How to cook roe deer?

The most tender meat goulash

Ingredients:

  • meat – 0.5 kg;
  • green pepper pod;
  • fat – 40 g;
  • onion – 1 head;
  • tomatoes - 3 pieces;
  • hot pepper – 1 tsp;
  • salt to taste.

Cooking method:

  1. Wash the carcass and cut into cubes.
  2. Fry finely chopped onion in fat, add red pepper to it.
  3. Salt the meat and simmer by adding hot water.
  4. Peel the tomatoes, cut them and add them to the game along with the green pepper.
  5. Simmer until done and serve with potatoes.

You can also make delicious dumplings

Ingredients:

Cooking method:

  1. Roe deer meat is light, and therefore it is recommended to mix minced dumplings with other ingredients; it is better to cook with the addition of fatty pork. 1/5 of the total volume of minced meat should be chopped onions.
  2. To make the dumplings more juicy, add a small amount of milk to the minced meat and add salt to taste.
  3. The meat is ready. All that remains is to make dumplings, boil them and serve with sour cream.

Don't know how to surprise your loved ones in the kitchen?

Try cooking lung meat in sour cream

Ingredients:

  • onion - 1 head;
  • vinegar – 50 ml;
  • garlic – 2 cloves;
  • root vegetables – 100 g;
  • fat – 50 g;
  • black peppercorns;
  • sour cream – 220 g;
  • flour – 60 g;
  • dry wine – 1 glass;
  • a pinch of mustard;
  • lemon juice;
  • Bay leaf;
  • fresh dill;
  • sugar and salt to taste.

Cooking method:

  1. Wash your lungs, then put them in water and salt them.
  2. Then add chopped root vegetables, onion, garlic, bay leaf, sweet peas, vinegar, wine and start cooking.
  3. Cut the boiled lungs into thin pieces.
  4. Make a light dressing using flour and fat.
  5. Fill it with lung broth, add pureed root vegetables, dill, mustard and boil everything.
  6. Add stirred sour cream.
  7. Finally, sprinkle with lemon juice, add sugar and serve with pasta.
  8. A very tasty second course.

Cooking roe deer in the oven

Roe deer cooked in the oven turns out very soft and juicy.

Ingredients:

Cooking method:

  1. First, clean the game and rinse well under water.
  2. In a separate container, mix vinegar and water in equal proportions. Place the meat in this marinade overnight.
  3. Thanks to this procedure, it becomes softer and the specific smell disappears.
  4. Now prepare the mold and add coarse salt to the bottom.
  5. Then pour 100 ml of water, 150 ml of wine.
  6. Place marinated meat on top.
  7. Preheat the oven to 200 degrees and bake the dish for 40 minutes.
  8. When the time is up, turn the game over and bake again for the same amount of time.
  9. It is necessary to turn it over until no blood, but a clear liquid appears at the puncture site.
  10. After this, grease the carcass on all sides with berry syrup.
  11. Place in the oven again for 10 minutes. The dish is ready, serve it on the table.

What else delicious can you make from roe deer meat?

This game makes an incredibly satisfying and tasty gravy.

Ingredients:

  • roe deer fillet – 1 kg;
  • butter – 20 g;
  • smoked bacon – 50 g;
  • 2 bay leaves;
  • onion – 1 head;
  • salt and pepper to taste.

Cooking method:

  1. Use the neck and chest area.
  2. Cut the meat into small pieces.
  3. Then rinse and place on the bottom of the pan.
  4. Pour some water into it and add salt to taste.
  5. Cover with a lid and simmer for 30 minutes.
  6. After time, the water will evaporate. Then add the bacon, cut into pieces, and butter.
  7. Then chop the onion and also add it to the carcass.
  8. Pepper everything, throw in a bay leaf.
  9. Simmer the side dish for another 5 minutes.
  10. The finished dish can be served with potatoes.

Juicy game cutlets

Ingredients:

Cooking method:

  1. We make minced meat. Mix pork and roe deer in equal proportions.
  2. Beat eggs there, add bacon, onion and milk for juiciness.
  3. Salt and pepper everything.
  4. Form the minced meat into cutlets and fry them in a frying pan.
  5. Add more fat.
  6. The cutlets turn out very tasty.

Cooking tender and juicy roe deer in a slow cooker

Ingredients:

  • game – 0.5 kg;
  • onion – 1 head;
  • cauliflower – 200 g;
  • potatoes - 5 pieces;
  • carrots – 2 pieces;
  • fat – 30 g;
  • salt and pepper to taste.

Cooking method:

  1. First, rinse the meat in cold water and let it dry.
  2. After that, cut it into small pieces and fry in fat in the “frying” mode.
  3. Peel the vegetables: onion - in half rings, potatoes - in squares, grate the carrots.
  4. Mix everything, add pepper and salt and cook until half cooked, then add cabbage.
  5. In the multicooker, set to “stew” mode for 2 hours.
  6. Garnish the finished dish with chopped herbs.
  7. The roast turns out very satisfying and is served hot.

Cooking roe deer ribs

Ingredients:

Cooking method:

  1. Cut the potatoes into cubes, the ribs into equal pieces, and the onion into half rings.
  2. Now you need to lay out the following layers in the roasting pan: first - lard, onion, salt and pepper; the second - game, onions, potatoes and salt; the third is onions, pepper and salt.
  3. Fill the dish with water and cook over medium heat. Cook for 1.5 hours.
  4. Constantly add evaporated water to prevent the side dish from burning.
  5. Once the dish is cooked, let it sit for half an hour. After that you can eat.

As you can see, recipes for game dishes are not always tough and do not require long soaking. Roe deer is incredibly tasty and lean, which is nice for those who are watching their figure.

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

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    ROE MEAT
    Among other wild four-legged animals, roe deer meat is the most highly valued. In Siberia, hunters prefer roe deer meat. It is more tender and better digestible, it contains less refractory fat than the meat of deer, elk or deer.
    The liver, kidneys and heart of roe deer are very valuable. The most essential substances for the body accumulate in these organs.
    The quality of meat depends on the time of year when it is obtained and the species. The most delicious and valuable meat comes from animals shot at the beginning of the hunting season, when their bodies have not yet used up the valuable substances accumulated over the summer.
    The meat of very large old males is tough and has a specific smell. The meat of such animals must first be soaked in a vinegar solution and cooked for a long time. And lengthening cooking destroys biologically active substances.
    Calves' meat is more watery and contains less fat.

    ROE DISHES

    1. LIVER ON ROZHNE
    Ingredients:
    For 2 kg of liver: salt and pepper to taste.
    Preparation
    Place pieces of liver weighing 300-500 g on sanded and diamond-shaped birch or willow sticks 1 m long and 2-3 cm in diameter. Using the end of a knife, make shallow longitudinal cuts on the liver, which are sprinkled with salt.
    Place it near 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 covered in smoke. Cook the dish for 15-20 minutes. During this time, the horn needs to be turned 3-4 times so that all parts of the piece are heated.
    The cooking time can be accelerated by cutting off the top finished layers and gradually frying the remaining parts of the liver.

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

    3. LIGHT ROE DEER IN SOUR CREAM
    Ingredients:
    For the lungs of one roe deer: 100 g of root vegetables, 1 onion, 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
    Place the washed lungs in water, add salt, add chopped root vegetables, garlic, onion, bay leaf, a few black peppercorns 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 pureed root vegetables, finely chopped dill, mustard and boil everything.
    Add stirred sour cream, add chopped lungs and cook a little. Season with lemon juice, sweeten and serve with dumplings or pasta.
    You can cook heart, liver and kidneys in the same way.

    4. ROE LIVER ON A BARNING OR FRYING PAN
    Ingredients:
    For 1 kg of offal: 25 g butter, 2 onions, 1 bay leaf, black pepper and salt to taste.
    Preparation
    Place small pieces of liver, heart and well-washed kidneys, along with a small amount of perinephric fat, on a baking sheet or frying pan and add salt. Pour in 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, place the onion, bay leaf, a little butter in a baking tray and sprinkle with pepper.
    To speed up the cooking process and prevent the destruction of vitamins, the dishes should be tightly covered with a lid.

    5. FRIED ROE MEAT
    Ingredients:
    For 600 g of meat from the ham: 60 g of fat, 50 g of smoked lard, broth, ground black pepper, ground allspice, caraway seeds, nutmeg, ginger, salt.
    Preparation
    Wash the rested meat, remove films and veins, and wipe with a napkin. Salt, season with black and allspice, ground cumin, grated nutmeg, ginger. Place the meat on a greased baking sheet, cover with slices of lard, add broth or water and fry in the oven, pouring over its own juice.
    Cut the finished meat into slices. Strain the juice and pour over the slices. Serve with rice.

    6. Roast ROE DEER
    Ingredients:
    For 1 kg of meat: 100 g of bacon, 10 g of butter, 2 onions, 1 bay leaf, black pepper and salt to taste.
    Preparation
    The chest and neck parts of the animal carcass are best suited for this dish. Rinse pieces of meat with bones weighing 100-150 g and place tightly in a roasting pan or pan, covering tightly with a lid. Salt the meat and add a small amount of water. After 30 minutes of cooking, most of the water should evaporate and then you need to add pieces of bacon and butter, onion, bay leaf and pepper. After 5 minutes the dish is ready.
    Prepare a side dish for the roast separately - from potatoes or cereals.

    7. STEWED ROE MEAT
    Ingredients:
    For 1 kg of roe deer fillet: 1/2 liter of raw marinade, 75 g of lard, 250 ml of dry white wine, 0.25 liter of broth, pepper, salt.
    Preparation
    Pre-marinate the fillet for 3 days. Finely chop the lard 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 the shoulder: 50 g of fat, 1 onion, ground black pepper, carrots, 200 g of potatoes, a small head of cauliflower, 2 green peppers, 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, cut cauliflower into rosettes, chopped green peppers, and corn kernels.
    Add broth and simmer until done.

    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 melted butter, 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. You should prepare the yeast dough: add sugar, salt, yeast, flour to water (35°C) and knead the dough, then add margarine, knead well, leave the dough for fermentation for 3-4 hours in a warm place, kneading it 2-3 times , then coat the saddle rubbed with salt and stuffed with lard.
    You can also use unleavened dough for coating, kneading it more liquidly than for noodles.
    Then place the saddle on a baking sheet in the oven. The dough bakes and forms a strong shell. Meat prepared in this way is more juicy and tasty.
    It is not recommended to wrap the saddle in foil (it is best to cook boneless meat in it, since during the cooking process the bones can break through the foil and the 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 cut it into portions. The dough crust is also edible.
    To prevent it from drying out, place a cup of water in the oven.

    10. GOULASH FROM ROE MEAT
    Ingredients:
    For 500 g of meat: 60 g of fat, 1 onion, 1 teaspoon of red pepper, 4 ripe tomatoes, 4 green peppers, 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 add to the half-stewed meat along with the chopped green pepper.
    Simmer until done.
    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 meat or even bacon and more onions to the minced meat for cutlets.
    Cutlets turn out tastier if you fry them in an open frying pan with a lot of fat.

    12. BAKED ROE HAMMON
    Ingredients:
    For 3 kg of ham: 300 g of bacon.
    Preparation
    A ham from the back of a roe deer without pelvic bones should be pierced with a birch stick, the thickness of a pencil, and salt should be poured into the punctures. Insert pieces of bacon into them, cut into thin cubes.
    The ham should be placed on birch sticks placed on the bottom of a 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 the melted juice.

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

    14. ROE MEAT 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 prepare minced meat for dumplings with the addition of about 1/4 fatty pork meat. Approximately 1/5 of the total volume of minced meat should be ground onions.
    To increase the juiciness of the dumplings, it is recommended to stir the minced meat with a small amount of milk and add salt to taste.

How to cook roe deer meat

The roe deer is a cloven-hoofed animal that belongs to the deer family. Since roe deer are found only in the wild and they feed on natural food (grass and trees and shrubs), their meat contains a large number of beneficial properties, vitamins, micro- and macroelements. It is especially recommended for people with gastrointestinal diseases. The most delicious parts of the carcass are the ham and saddle. The meat of an old roe deer tastes tougher than a young one. To make the meat more tender and softer, you need to soak it for several hours in a solution of water and vinegar, then cook it. Roe deer meat can be used as a filling for pies and pies; it can be baked, fried, boiled and stewed.
The energy value of roe deer meat per 100 grams is 138 kcal.

Roe deer swim well. During the migration period, they easily swim across such large rivers as the Amur and Yenisei. Like humans, a roe deer's pregnancy lasts 9 months.

How long to cook?
To prepare roe deer meat, first of all, peel it from the film, soak it in a three percent solution of vinegar with onions and spices for 3 hours. Fill a pan with water and place the soaked roe deer meat in it. Boil roe deer meat – 1 hour.

Roe deer in the oven

Roe deer meat is a product with a high content of nutrients. It is much healthier than other types of meat, since such an animal lives in ecological places. To prepare this recipe we will need:

1. Roe deer meat - 0.5 kilograms

2. Onion - 1 piece

3. Potatoes - 400 grams

4. Tomato - 1 piece

5. Cucumber - 200 grams

6. Bell pepper - 1 piece

7. Lemon - 0.5 pieces

8. Vegetable oil - 100 grams

9. Green onions, dill - 1 bunch

10. Garlic - 1 head

11. Seasonings - to taste

12. Salt - to taste

Cooking roe deer

To start, soak the roe deer meat; you can add half a lemon to the water. Afterwards, the soaked meat must be prepared: remove all films, subcutaneous fat, etc. Cut into small slices, approximately 1 by 3 cm, and no more than 0.5 cm thick. Place the meat in a deep bowl for further marinating.

To prepare the marinade you will need: 1 tablespoon of coarse sea salt, 1 teaspoon of khmeli-suneli, 1 teaspoon of black pepper, a pinch of cumin, 2 tablespoons of coriander, 2 teaspoons of any seasonings for meat. Sprinkle the resulting mixture of seasonings over the meat, add more medium-ground coriander, stir the meat and leave for 1-2 hours.

Pour vegetable oil into a cauldron or deep frying pan, heat and add meat. Stir constantly to prevent the meat from burning. Fry until a delicious fried crust appears on the meat.

Peel the potatoes, wash and cut them into slices. Peel the onions and cut into half rings.

When the roe meat has been fried for about 20 minutes, add the onion, stir and no later than 2 minutes, transfer the meat and onions into a dish suitable for baking in the oven.

Place the chopped potatoes in the cauldron where the meat was fried and fry for 10 minutes, stirring constantly, until cooked. It is important not to overcook it. After this, add the potatoes to the meat.

Cut the vegetables: cucumbers into slices, then into quarters, tomatoes and bell peppers into small cubes, garlic into slices, a little green onions. Fry in the vacated cauldron for 2-3 minutes. Add the same to the meat.

Bake the meat and vegetables in the oven at 250 degrees for 20-25 minutes.

Before serving, sprinkle with chopped herbs. Bon appetit!

The meat of roe deer or wild goat is highly valued and is preferred by most hunters because it is much easier to digest and more tender than that of deer or elk. This roe deer shashlik recipe will allow you to cook delicious and juicy meat over a fire. The liver, heart and kidneys are especially valued in roe deer; it is in them that substances necessary for the body are accumulated. The meat of an adult roe deer is very tough, so it requires pre-soaking in water with the addition of vinegar; this process will also help remove a special specific smell. The soaking process also shortens the heat treatment process. Young roe deer, like calves, have very tender meat, more watery and lean.

Roe deer meat can be fried, stewed, boiled; the meat is also used to make minced meat and, combining it with other fattier types of meat, used as a filling for pies, or to make juicy cutlets. My mother once made dumplings from pork and wild goat meat, of course the taste is specific, but even I liked it, I’m writing EVEN because I don’t eat game at all.

Baked meat can also be distinguished from roe deer recipes. Roe deer meat can be baked in foil or a baking bag (sleeve), thanks to the foil the meat turns out tender and very juicy, since all the juices remain inside the foil or bag. The liver, heart or kidneys of a wild goat can be stewed with sour cream and white wine; roe deer dishes are worthy of those that can even be served on a festive table.

We, in turn, prepared shish kebab from roe deer or wild goat. We can say that the barbecue was a great success. Of course, such meat is rarely found on our tables, but I hope that my game recipe will be useful to someone.

Recipe for roe deer or wild goat shashlik

So, let's start marinating the roe deer meat.

In order to prepare wild roe deer or goat shish kebab you will need the following ingredients:

Ingredients:

  • Meat (pulp) – 2 kg,
  • Vegetable oil (refined) – 50 ml,
  • Onions – 5 pieces,
  • Table vinegar (9%) – 150 ml,
  • Seasoning for cooking barbecue – 1 sachet,
  • Garlic – 5 cloves,
  • Granulated sugar – 1 tbsp. spoon,
  • Salt to taste
  • Ground black pepper to taste,
  • Bay leaf – 3 pieces.

Cooking process:

To begin with, we soaked the meat for barbecue, despite the fact that the meat was not old. By the way, we had game meat frozen in the freezer since winter. Since at the beginning of the barbecue season there was no fresh meat, and the hunting season had not yet begun, so they used frozen roe deer meat, the taste of the barbecue was not affected by this.

We soaked wild goat meat in water with the addition of vinegar (70%), 1.5 tbsp per 1 liter of water. spoons of vinegar.

Two hours later, we took the meat out of the vinegar water, washed it in clean water, and dried it. Then the films and veins were removed and cut into small portions. Place all the meat in a deep pan, add vegetable oil, salt and mix thoroughly.

Onions and garlic should be peeled. Then the onion should be cut into half rings or thin rings, and the garlic should be put through a garlic press. Place the chopped onion and garlic in a saucepan with the pulp.

Then pour barbecue seasoning onto the roe deer meat, which you can easily make yourself, add bay leaf, granulated sugar, ground black pepper and pour vinegar over everything. Mix all ingredients thoroughly.

Cover the pan with a lid and put it in the refrigerator for two days, this is the ideal time during which the meat will become very soft and marinated very well. Don't forget to stir the kebab meat periodically.

We string the marinated meat onto skewers and fry the roe deer kebab over the coals until cooked, periodically turn the skewers over and sprinkle them with the marinade that remains after marinating.

Serve game kebab with fresh vegetables, boiled potatoes and fresh herbs. We served it with cognac and beer.

We thank Slavyana for the recipe and photo of preparing the roe deer dish.

Cook for your health, the Recipe Notebook wishes you a bon appetit!