My favorite and commonly used method of cooking deer or roe is with venison stew. In terms of its composition, the recipe is absolutely elementary, and the method of preparation has not changed, probably for several centuries. I will not say that it is impossible to spoil venison in this way - there are a couple of moments when you need to be careful. But I will tell you about them in detail. The rest is one of the most simple dishes with this meat - with an amazingly tasty result. Of course, steaks or fillets look more spectacular, but in my opinion they are inferior to stews in taste.

The ratio of ingredients is easy to remember: how much meat, how much onion and so much liquid. The liquid should ideally be game broth and / or red wine. In any ratio or one by one. Red wine makes the finished meat darker, almost black, with broth it will turn out lighter, but still dark. Possible replacements - sturdy beef broth or red wine vinegar. Water and weak broths lose flavor. Do not spare oil: venison is not fatty meat, but oil is needed for onions. Sugar - to make the onion shine. Salt to taste. In Germany, game is usually cooked with juniper, also suitable Bay leaf and pepper.

In a preheated skillet, in a substantial amount of oil for high fire fry the venison, chopped, as for goulash, until the pieces are browned on all sides. In general, not lightly fry, but solidly so.

While the meat is fried, peel the onion.

When the meat has ceased to secrete blood, we begin to cut the onion into large slices.

We toss the onion to the meat in small portions and stir the onion with the meat each time. Why not all the onions at once? He will not have time to evenly warm up, and this dish absolutely does not tolerate temperature changes. I cut the onion, cast it in, stir it, cut the next one, etc.

When all the onions are mixed in and fried until brown, heat the liquid that we are going to pour to a hot temperature (2 minutes in the microwave). What will happen if this is not done? You risk getting dry meat. The sauce will not be affected, it will be delicious.

Pour hot liquid into the meat with brown onions, bring to a boil, close the whole thing with a lid and simmer over low heat (ceramic electric stove - mode 2) for 90 minutes. Maybe even more, the meat should, in any case, become soft. At the end of cooking, add salt and sugar, if you wish, you can open the lid, increase the heat and evaporate the excess liquid, getting a thick sauce.

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

Classic cooking braised 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 of films, soak it if desired, cut it into medium-sized pieces, season it and fry it in butter until it sets. 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 it thickens and serve in a gravy boat.

Recipe for braised venison with mushrooms

This is a traditional hunting recipe that has a special zest due to the use of real wild 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, season with 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 high-calorie 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 cut into portions. Then marinate the meat as 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 is set 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 take up to 5 hours, so if you have a few hours for such a long cooking time, then do not miss the chance to taste the most tender venison stew according to this recipe.

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

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, when properly cooked will win the hearts of even the most sophisticated 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.

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 of films, soak it if desired, cut it into medium-sized pieces, season it and fry it in butter until it sets. 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 lingonberries and a spoonful of sour cream, simmer everything until thick and serve in a gravy boat.

Recipe for braised venison with mushrooms

This is a traditional hunting recipe that has a special zest due to the use of real wild 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 the venison to soften it, stuff it with half of the fat or lard and fry it in a mixture of butter and fat with the addition of coarsely chopped onions and capers. When the onion becomes transparent, add mushrooms and wine to the venison, season with 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 high-calorie companions like potatoes.

Ingredients:

• venison - 1 kg;
• flour - ¼ st.;
• butter - 100 g;
• tomatoes in their own juice - 1 can;
• 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 cut into portions. Then marinate the meat as 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 take up to 5 hours, so if you have a few hours for such a long cooking time, then do not miss the chance to taste the most tender venison stew according to this recipe.

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

It seems that the most delicious meat dish The one I've eaten in my life is a venison stew. The recipe is full of subtleties and secrets, knowing which you can cook fabulously tasty dish from venison.

I would like to bring to your attention a fantastically delicious dish - venison stew. The recipe for venison stew is not my culinary improvisation - this is the classic Scottish way of cooking venison, in fact one of the local national dishes... When I tried it for the first time, drinking Scottish ale in one of Edinburgh's pubs, I wanted to scream - I LOVE SCOTLAND !!! Such a delicious dish. Hearty and thick venison stew flavored with sweet and sour currant jam, with the smoke of smoked bacon, sizzling fried mushrooms, fragrant herbs ... Ah, words cannot convey it. Cook exactly as the venison stew says and you will be the happiest person for at least 1 hour.

Number of Servings: 10

A difficult Scottish venison stew recipe step by step with a photo. Easy to cook at home in 14 hours. Contains only 42 calories. The author's recipe for Scottish cuisine.

• Prep time: 11 minutes
• Cooking time: 14 h
• Calorie count: 42 kilocalories
• Servings: 10 servings
• Occasion: For lunch

• Complexity: Difficult recipe
• National cuisine: Scottish cuisine
• Type of dish: Hot dishes, Stew

Ingredients for ten servings

• Venison - 2 Kilograms (tenderloin)
• Onion - 2 Pieces
• Garlic - 5 Cloves
• Smoked bacon -