To reindeer it is possible to carry meat of northern and noble deer, and also meat of roe deer, wapiti and some other species (which in the family of deer are 51 species). It should be noted that the meat of reindeer, which is one of the main components of the traditional diet of northern peoples, differs in properties from deer meat that live in warmer latitudes in connection with the nature of food.
Northern deer feed mainly on mosses and lichens, which have natural antibiotic properties, so that the reindeer meat lasts longer, it can be eaten raw, without fear of consequences.
Venison - juicy red meat with a unique taste, low fat content and a unique combination of nutrients. Venison can be considered a delicacy medical and dietary product, its use is recommended for metabolic disorders, beriberi, to enhance immunity.
From venison you can cook a variety of delicious dishes, both very simple and very refined (it is smoked, dried, dried, marinated, fried, boiled, stewed, baked, and others). The most delicious and tender is meat of animals under the age of one year, young males and ungulate females. It is best to use the tenderloin and bacon deer (indigenous peoples of the north and good hunters use everything). Venison - meat is somewhat dry and harsh, so cooking methods and recipes for dishes are needed.
Venison baked in foil in the oven
Ingredients:
- venison - a piece of tenderloin weighing not more than 1.5 kg;
- garlic;
- red or rosy table non-sulphated wine, live unsweetened light beer (or fresh juices of pomegranate, cherry, red currant) - 300 ml;
- red hot pepper;
- pepper fragrant and black peas;
- cloves;
- Bay leaf;
- berries of juniper, cranberries (and / or cowberry, red currant);
- salt;
- fresh greens are different.
Preparation
A piece of venison will be baked entirely, but first we'll marinate it. Place the piece in a tight elongated container. In the wine we add a little crushed juniper berries (pieces 8-16), pea peppers (5-8 pieces), buds cloves (3-5 pcs.) And bay leaves (2-3 pcs.). 3-5 cloves garlic will be sold through a manual press. Season with hot red pepper (preferably fresh). A little bit. The resulting marinade we will fill the meat and leave it in a cool place for 6-12 hours. Turn the meat periodically.
When the meat, in your opinion, has been sufficiently defiled, we dry the piece with a clean paper towel. With the help of a narrow sharp knife, we stuff the meat with garlic (halves or quarters of the denticle), if the meat is hard, you can stuff it with pieces of lard .
Lubricate the foil with fat and pack it with a piece of meat so that during the preparation of the juice does not flow. Lay the meat in foil on a baking sheet or grill and bake in an oven at a temperature of about 200 degrees C for at least 1.5 hours.
Ready-baked meat is sliced and laid out on a serving dish, decorated with greens and red berries (cranberries, cranberries, currants). It is good to serve to such a dish of venison separately
By the way, from venison prepared in this way (see above), you can prepare other dishes, for example, cut into pieces and fry a shish kebab or put out with onions and carrots, or cut into slices and fry.
Dishes from minced meat are prepared in much the same way as beef minced meat. Given that the venison is somewhat dry and harsh, you can add a little pork fat to the stuffing.