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 proper preparation will win the hearts of even the most discerning eaters.

You need to know how to stew venison, because meat, for all its merits, has a rather specific smell and a little dryness, so experienced hunters usually soak game meat in wine or vinegar, and then cook it using animal or vegetable fats.

classic cooking braised venison- it's stew. In general, game stew has long been famous for its taste, and if you have the opportunity to taste such a delicious dish in our time, do not miss it.

Ingredients:

• venison - 1 kg;
• butter - 100 g;
• sour cream - 200 g;
• salt, pepper - to taste.

For sauce:

• flour - 20 g;
• broth, or water - 300 ml;
• lingonberries - 50 g;
• sour cream - 2 tbsp. spoons.

Cooking

We thoroughly wash the meat and clean it from films, soak it if desired, cut into medium-sized pieces, season and fry in butter until it seizes. Then you can fill the future stew with sour cream and simmer under the lid for 30-45 minutes, depending on the stiffness of the meat itself. When the venison in sour cream is ready, it is placed on a dish and served with the sauce, which is prepared as follows: dilute the sautéed flour with broth, add a little crushed lingonberries and a spoonful of sour cream, simmer everything until thickened and serve in a gravy boat.

Recipe for Stewed Venison with Mushrooms

This is a traditional hunting recipe that has a special piquancy due to the use of real forest mushrooms.

Ingredients:

• venison - 2 kg;
• onion - 3 pcs.;
• capers - 50 g;
• fat - 100 g;
• butter - 60 g;
• white wine - 1 tbsp.;
• dried porcini mushrooms - 100 g;
• water - 2 tbsp.

Cooking

We beat the venison to soften, stuff it with half of the fat or bacon 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, salt, pepper and simmer for about an hour and a half until soft.

Serve venison stew with vegetables and cranberry sauce.

Braised venison with potatoes

To make venison dishes more satisfying, they are stewed in addition to more 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.;
• onion - 2 pcs.;
• beef broth- 500 ml;
• garlic - 3 cloves;
• paprika - 1 tbsp. a spoon;
• parsley - 1 bunch;
• salt, pepper - to taste.

Cooking

Before stewing venison, it must be washed and cut into portions. Then, if desired, marinate the meat in several glasses of red wine.

In a thick-walled dish, fry large onion rings, carrots and potato cubes when the vegetables become soft, add venison, garlic and spices and fry until the meat seizes golden crust. As soon as this happens, add flour to the meat base, pass it and fill it with broth. The next to the future dish are chopped tomatoes without skins and chopped garlic.

The dish is stewed over low heat for about 3 hours, but usually the cooking time can stretch 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 served with a glass of red wine. Bon Appetit!

Looks like the tastiest meat dish what I have eaten in my life is venison stew. The recipe is full of subtleties and secrets, knowing which you can cook fabulously tasty dish from deer.

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

Servings: 10

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

• Preparation time: 11 minutes
• Cooking time: 14 h
• Amount of calories: 42 kilocalories
• Servings: 10 servings
• Reason: For lunch

• Complexity: Difficult recipe
• National cuisine: Scottish cuisine
• Dish type: Hot dishes, Stew

Ingredients for ten servings

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

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 proper preparation, it will win the hearts of even the most sophisticated eaters.

You need to know how to stew venison, because meat, for all its merits, has a rather specific smell and a little dryness, so experienced hunters usually soak game meat in wine or vinegar, and then cook it using animal or vegetable fats.

Venison ragout

The classic preparation of venison stew is stew. In general, game stew has long been famous for its taste, and if you have the opportunity to taste such a delicious dish in our time, do not miss it.

Ingredients:

• venison - 1 kg;
• butter - 100 g;
• sour cream - 200 g;
• salt, pepper - to taste.

For sauce:

• flour - 20 g;
• broth, or water - 300 ml;
• lingonberries - 50 g;
• sour cream - 2 tbsp. spoons.

Cooking

We thoroughly wash the meat and clean it from films, soak it if desired, cut into medium-sized pieces, season and fry in butter until it seizes. Then you can fill the future stew with sour cream and simmer under the lid for 30-45 minutes, depending on the stiffness of the meat itself. When the venison in sour cream is ready, it is placed on a dish and served with the sauce, which is prepared as follows: dilute the sautéed flour with broth, add a little crushed lingonberries and a spoonful of sour cream, simmer everything until thickened and serve in a gravy boat.

Recipe for Stewed Venison with Mushrooms

This is a traditional hunting recipe that has a special piquancy due to the use of real forest mushrooms.

Ingredients:

• venison - 2 kg;
• onion - 3 pcs.;
• capers - 50 g;
• fat - 100 g;
• butter - 60 g;
• white wine - 1 tbsp.;
• dried porcini mushrooms - 100 g;
• water - 2 tbsp.

Cooking

We beat the venison to soften it, stuff it with half of the fat or bacon and fry 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, salt, pepper and simmer for about an hour and a half until soft.

Serve venison stew with vegetables and cranberry sauce.

Braised venison with potatoes

To make venison dishes more satisfying, they are stewed in addition to more 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.;
• onion - 2 pcs.;
• beef broth - 500 ml;
• garlic - 3 cloves;
• paprika - 1 tbsp. a spoon;
• parsley - 1 bunch;
• salt, pepper - to taste.

Cooking

Before stewing venison, it must be washed and cut into portions. Then, if desired, marinate the meat in several glasses of red wine.

In a thick-walled dish, fry large onion rings, carrots and potato cubes when the vegetables become soft, add venison, garlic and spices and fry until the meat is golden brown. As soon as this happens, add flour to the meat base, pass it and fill it with broth. The next to the future dish are chopped tomatoes without skins and chopped garlic.

The dish is stewed over low heat for about 3 hours, but usually the cooking time can stretch 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 served with a glass of red wine. Bon Appetit!

My favorite and frequently used way of cooking deer or roe deer is venison stew. The composition of 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. Otherwise, this is one of the most simple meals with this meat - with a stunningly tasty result. Of course, the appearance of steaks or fillets is more spectacular, but in my opinion they are inferior to stew in taste.

The ratio of ingredients is remembered elementarily: how much meat, how much onion and how much liquid. The liquid should ideally be game stock and/or red wine. In any ratio or singly. Red wine makes the finished meat darker, almost black, with the broth it will turn out lighter, but still dark. Possible substitutes are strong beef broth or red wine vinegar. Water and weak broths give loss in taste. Do not spare oil: venison is not fatty meat, and oil is needed for onions. Sugar - to give the onion shine. Salt - to taste. In Germany, game is usually cooked with juniper, also suitable Bay leaf and pepper.

In a preheated frying pan in a solid amount of oil for strong fire fry venison, sliced, as for goulash, until browned on all sides of the pieces. In general, do not fry lightly, but solidly.

While the meat is roasting, peel the onion.

When the meat has stopped bleeding, we begin to cut the onion into large slices.

We throw the onion to the meat in small portions and mix the onion with the meat each time. Why not the whole bow at once? He will not have time to warm up evenly, and this dish categorically does not tolerate temperature changes. I cut an onion, toss it, stir it, cut the next one, and so on.

When all the onions are mixed in and fried until brown, heat the liquid that we are going to pour in 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 browned 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 desired, you can open the lid, increase the heat and evaporate the excess liquid, getting a thick sauce.