The roe deer, like the meat of any other game, is distinguished by its specific taste and aroma. In a number of oriental countries, meat roe deer is considered an exquisite delicacy, which is prepared only on holidays and treats the most expensive guests. Taste of such game is often emphasized with cranberry sauce.
Benefits and harm of roe deer meat
The usefulness of any product is determined by its constituent nutrients, but here they are represented a lot. Among the vitamins can be identified A, E, PP and group B, and minerals - sulfur, phosphorus, chlorine, magnesium, calcium , zinc, selenium, copper, etc. Therefore, if you still doubt whether it is possible to eat tasty roe deer meat, do not doubt, but choose the product harvested in the fall at the beginning of the hunting season. By this time it contains the maximum amount of nutrients received during the summer.
If you are interested in what else meat of roe deer is useful, it is worth mentioning its dietary properties, which will be appreciated by persons suffering from gastrointestinal diseases. The use of roe deer meat is also in the increased content of iodine, which is so scarce for residents of some regions where water is poor on this trace element. The damage to the meat of roe deer is only in individual intolerance, but some inconveniences in cooking are present, but this applies only to the meat of old animals, which is characterized by stiffness and a specific odor. However, when soaked, these undesirable properties are lost.
The greatest value is represented by such parts of the carcass as the ham and saddle. But the liver of this animal, according to many experts, can suppress the development of cancer cells. The best seasoning for roe deer is ground pepper, cumin, nutmeg, ginger . Potatoes or rice are suitable for a side dish. This product produces a good filling for pies.