How to cook venison cutlets. Recipe: Venison Cutlets - with Tomato Sauce

Venison is the most traditional and widespread type of game. For early American colonists, venison was a major source of protein and helped survive the long, cold winters. As agriculture replaced hunting, other meats such as beef, pork and poultry appeared on the table, and venison became an exotic alternative. Well-cooked venison may even taste better than beef or other meats. Learn to cook steaks, stews, and venison stews. Preparation (steaks): 20 minutes Cooking time: 6-12 minutes Total time (without marinade): 30 minutes

Steps

Venison preparation

Use only venison that was immediately cut correctly. The longer the meat is pulled, the tougher the carcass becomes. Choose venison that has been skinned, cut, wrapped and chilled properly.

• Venison should stand 10 to 14 days after cutting. This allows the meat to dry out a little, reduces its calorie content and makes it more appetizing.

1. Cut off all visible fat. Unlike beef, the fat of which adds juiciness and flavor to the meat, reindeer fat impairs the texture and flavor of the meat. Take a sharp knife and cut the fat off the carcass before you start cooking.

   Before cooking meat, marinate it. Venison has a specific flavor, therefore, to disguise it, you need to marinate the meat, depending on how you are going to cook it. The marinade will soften the meat, add flavor and remove the unpleasant aftertaste. It is best to marinate the meat in the refrigerator overnight using a large ziplock bag.

2. Replace the clipped deer fat with another source of fat. Although reindeer fat is bad for the taste, the meat lacks marbling, so a different type of fat must be used to make the meat taste better. Possible fat substitutes include butter, margarine, vegetable oil, and bacon.

   • Barding can be done by greasing the meat. This method is suitable if you are going to grill or pan the meat, as you can pour fat on the meat during the cooking process. After turning the meat over, you can brush it with a mixture of melted butter or olive oil to make the meat more flavorful and juicy.
   • Make small cuts in the meat before greasing it. This method is suitable if you have large cuts of meat and are cooking them in the oven. This method can also be used when cooking ham or bacon. Use a sharp knife to make small cuts in the meat and insert bacon or lard into the cut holes. The meat will become juicy after cooking.

3. Different methods of cutting meat require different methods of cooking. Some cuts are better for steaks, while others can be stewed or processed to make venison sausages. If you intend to cook a certain dish, then the pieces of venison must be chosen in accordance with the selected recipe. Here are some tips:

   • The loin or tenderloin is usually the most tender and can be made into steaks or cut into small pieces and stewed or fried in hot oil. The tenderloin can also be served medium roasted.
   • Roast is best made from the bottom of the ham. Such meats need to be stewed or baked at low temperatures for a long period of time to make the meat tender.
   • It is better to cook steaks from the upper part of the ham - it is this that is universal when cutting venison. Such meat is a little tough at the beginning, however, if it is thoroughly beaten off before cooking, then it can then be used for various purposes.
   • The ribs, neck and soft meat are best stewed. If you have a meat grinder, you can make minced venison or sausage.

   Venison steaks

   Roast venison

   1. After you have cut off the excess fat and membrane from the meat, make cuts about 3-4 cm wide and about 4-5 cm deep. Make about 10-12 similar cuts throughout the meat. Start this piece of meat with vegetables, lard, like bacon. The meat will become much tastier and juicier.

      • For more flavor, fill the meat with garlic and sprinkle with rosemary, thyme, and sage.
      • For more fat content, you can fill with chunks of butter.

   2. Cover the meat with dry herbs and refrigerate for several hours. Dry herbs are great for marinating venison. You can make a mixture of herbs yourself or buy a ready-made one. Experiment with different herbs. Just take a handful of herbs and rub into the meat.

      • You can mix equal parts oregano, basil, parsley, paprika, onion powder, salt and pepper.
      • For a whole grain marinade, combine in a skillet a quarter cup each of fennel seeds, coriander seeds, and cumin seeds. Fry them a little in a dry skillet and remove from the stove when you can smell the seasoning. Crush the seeds with the tip of a knife. Add chili powder, paprika and brown sugar to the mixture.
      • Alternatively, you can leave the meat in the brine overnight. The brine will soften the venison smell and make the meat more juicy.

   3. Bake the meat on a baking sheet and on a vegetable cushion. Line the baking sheet with vegetables and the meat will become more juicy. Moreover, the meat will cook evenly and the vegetables will give it an extra flavor.

      • Onions, carrots, potatoes, and celery work well for this method. Wash and cut the vegetables into medium sized pieces. You don't need to season vegetables, meat juice will season them when cooking.
      • Pour some water or chicken stock into the bottom of the baking sheet as venison tends to dry out. This will keep moisture inside the oven and prevent the meat from drying out.

   4. Place the meat on top of the vegetables and cover the baking sheet with aluminum foil. Bake at 160 ° C for 3 hours. Check the doneness with a meat thermometer. The meat is cooked if the internal temperature of the meat is 55–65 ° C - it all depends on the degree of doneness you prefer. If the temperature is higher, the meat will become tough.

      • Remove the meat from the stove and leave covered for another 10-15 minutes before serving. The bottom layer of vegetables can be used to make a good sauce and serve with venison.

   Braised venison

   1. Pour some olive oil into a large heavy-bottomed saucepan and brown the meat on both sides over medium heat. Venison doesn't need to be boiled. Rather, you want to get a crust and brown slurry on the bottom of the pot. If a brownish ooze builds up on the bottom of the pot, you're doing it right.

      • A good stew can be made with about half a kilo of soft meat from the neck or sternum of a deer. The meat for the stew should be cut into small pieces.
      • For a brown crust, it is best to roll the meat in flour before frying. For every pound of meat, take 1–2 teaspoons of flour.

Preparation

Experts recommend adding a small amount of lard and garlic to the minced meat, thanks to which the meat will acquire a more piquant taste and become juicier. The only drawback of wild deer meat is its smell. But you can get rid of it, for this you will need to marinate it in advance using spices and vinegar, or mustard and dry white wine.

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  To begin with, you will need to cook the minced meat, for this you will need to twist the venison through a meat grinder along with lard. After that, the mass must be salt and pepper to taste. You can add your other favorite seasonings if you like.

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  We take white bread, cut off the crusts from it and place it in a container with water or milk.

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  Now you need to add a chicken egg and softened bread to the minced meat. Finely chop the onion and add to the mass as well. Mix everything thoroughly.

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  Time to shape the minced meat into cutlets. They should not be too large and have a slightly oblong shape (see photo). Pour flour into the plate in advance, in it we will envelop the patties before sending them to the frying pan.

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  Put the pan on fire and pour in a small amount of vegetable oil. We move the cutlets into it and fry them on both sides. Now let's move on to making the sauce. To do this, you need to dilute the tomato paste with water, and add pre-chopped onions and carrots to the mass. Simmer the cutlets in the sauce for fifteen minutes.

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  That's the whole step-by-step photo recipe! As you can see, everything is very simple. So, we get ready-made homemade venison cutlets and send them to a plate. We serve them with a side dish or berry sauce. Believe me, it turns out very tasty! Bon Appetit!

Venison cutlets... What to cook venison? Venison is a dietary meat that can be placed on a low fat content next to a rabbit and. It has a characteristic aftertaste, but here, as they say, you cannot find a friend's taste and color, and it all depends on the use of seasonings. In my case, the sinewy meat of the back of the thigh was used, which, in general, caused the desire to do exactly cutlets... The deer was young, the meat was fresh. The meat grinder was used manual, of the old model.

Venison cutlets

Since the meat grinder was manual, and the knife was not very sharp in it, the deer meat turned out not to be rolled, but rather chewed 🙂 Therefore, the minced meat, taking into account the rolled onions and soaked rye bread, turned out to be quite raw (wet). it my first mistake- I'm used to making cutlets from pre-cooked and frozen minced meat, so I add rye bread to the minced meat in a soaked form. In this case, it was necessary to do the right thing - not to soak the bread, but to scroll.
The second mistake was what I added instead of one egg - two. Since the cutlets were falling apart (meat with a low amount of fat), I decided to play it safe and add one more. As a result, it was still difficult to sculpt cutlets, and made the minced meat even more moist.

How to cook venison cutlets

Ingredients

• Venison - about 2 kg
• Onions - 1 large onion
• Rye bran bread - three pieces
• Chicken egg - 1 pc.
• Salt, black pepper, red pepper and a little chicken seasoning - to taste

Cooking venison cutlets. Ground meat

Calorie content of venison cutlets

The cutlet, on average, weighs about 140-150 grams
Approximate calculation for one cutlet:
Weight - 140.00 gr. Proteins - 24.29 Fats - 10.33 Carbohydrates - 5.56 Calories - 211.60

Venison dishes are a rare guest on the traditional table, most often it is the menu of expensive restaurants or the hunter's family. Galina Kotyakhova will tell you about the recipe for making venison cutlets.

Of course, I have never cooked such cutlets, but I would very much like to try! The recipe and a photo of her venison dish were sent to me by my daughter Tatyana from America. She and dad were on the hunt.

Venison cutlets

Reindeer meat, of course, is unusual for us, before cooking it, like any game, it is kept in a special marinade of wine, herbs and spices, in the game recipe this is traditional, so the muscular meat becomes more tender. In our case, the meat was also marinated on a barbecue, and then it was rolled in a meat grinder, with the addition of pork, since venison is not fatty meat. Deer meat cutlets turned out to be delicious!

For a recipe for making venison cutlets, you needed:

• Meat, venison - 600 g,
• - 100 g,
• soaked loaf or bread crumb - a few slices,
• egg - 2 pcs.,
• onions - 1 - 2 pcs.,
• garlic-3 cloves,
• dry wine - 100 ml,
• vinegar 3% - 1 teaspoon,
• ready-made mustard - 5 g,
• half a teaspoon of sugar
• Carnation,
• ground black pepper
• salt,
• vegetable oil,
• flour and bread crumbs.

how to cook delicious venison

For soaking, venison was prepared from chopped onions and garlic, mustard, black pepper, cloves, salt, sugar, wine and vinegar. You can leave such marinated reindeer meat in the refrigerator until morning, but, as a rule, a few hours is enough.

Prepare minced meat for venison cutlets and pork fat. Add an egg to the minced meat, a little, you do not need to season, the aroma remained from the marinade. Form venison cutlets, roll in flour, then in egg and breadcrumbs. We fry game cutlets in vegetable or animal fat.

Add broth and marinade to the fat left over after frying, boil for a minute, strain, stir in a spoonful of flour and let the sauce boil again. The sauce is served with a side dish.

Bon Appetit!

Recipes from venison with a photo will help you choose a dish for lunch or dinner. Recipes for cooking venison are not particularly complex and depend on what kind of reindeer you are cooking. To prepare dishes from venison (wild deer), the meat is pre-soaked and marinated. To prepare dishes from reindeer, no special processing is needed for the meat - it is already soft, without any foreign smell. Venison is suitable for frying, it makes an excellent stew, chopped venison is used to fry cutlets and zraza with fillings. Venison dishes are served with a sauce, usually berry (lingonberry and cranberry).

For cooking venison cutlets, the flesh from the hip of the carcass is suitable. The meat is rolled through a meat grinder along with pieces of raw bacon. Lard will make the finished cutlets more juicy. Flour breading will give additional juiciness. For this, d

chapter: Cutlets (minced)

Reindeer meat is not often found in stores and is not cheap. But if you are lucky enough to get hold of a piece of venison, then this recipe for fried venison with red currant sauce must be repeated. Everything is prepared very simply, it turns out delicious