Stew venison with potatoes. Step-by-step recipe for stewed venison with a photo.

Have you ever cooked stewed venison with potatoes in Swedish? Gurman Club presents to every gourmet a traditional recipe for this gourmet dish. Before proceeding to the culinary creation, we recommend that you stock up on the following ingredients:

One kilogram of thinly sliced \u200b\u200bvenison;
   - three tablespoons of oil or bacon;
   - an incomplete glass of water;
   - one large onion;
   - four large potatoes;
   - one teaspoon of salt;
   - favorite spices (to taste).

Such a real treasury of vitamins and minerals like venison is amazingly delicious! To say that deer meat is delicious is to say nothing! Gourmets appreciate it for its tenderness, the unique fine structure of the fibers and the incomparable taste. Delicious deer meat dishes are popular and widely known in every corner of the world. Hundreds of delicious dishes based on this delicacy adorn the gastronomic wealth of European cuisine. And the indigenous people of the North express pleasure in such delicacies simply: “Tasty, however!”

Out of competition - stewed venison with potatoes! It is with this processing method that this harsh meat becomes especially tender and just melts in the mouth. In this case, you can not do without a fragrant sauce, which turns the specified dish into a unique venison sauté, which can certainly get the title of the Finnish dish itself. Describing the recipe briefly, we note that venison sauté is made from deer ham. The meat is pre-frozen to cut it with the thinnest plates and fried in oil or fat, and then stewed with sour cream and Finnish beer, seasoned only with salt and pepper. A delicious dish is served with potatoes, as well as lingonberries, grated with sugar, or served in the form of jam.

So, it's time to start cooking our above dish - stewed venison with potatoes in Swedish.

Melt butter or bacon in a skillet. Then put the meat in a frying pan and quickly fry, turning and separating layer by layer so that it thawed. During frying, add chopped onion rings.

When all the meat is browned, sprinkle the spices and pour water so that the liquid barely covers the meat.

Wash the potatoes, but do not peel them. Cut each potato lengthwise and lay them on top of the meat. Potatoes can also be peeled and sliced.

Cover and simmer over moderate heat until potatoes are cooked. Extinguishing time - up to half an hour.

By the way, this dish can be prepared even in camping conditions, because for its preparation you need only one dish. It remains to wish you to enjoy the taste of such a truly unique and delicate dish!

Step-by-step recipe for stewed venison with photo.
National cuisine: home kitchen
Type of dish: Hot dishes
The complexity of the recipe: Complicated recipe

Preparation time: 11 minutes
Time for preparing: 7 h
Servings Per Container: 6 servings
Calorie Count: 71 kilocalories
Occasion: For lunch

If you are lucky enough to get a piece of good venison, then this stewed venison recipe is for you. The ideal, in my opinion, way to cook very hard deer meat.
I read this recipe for stewed venison in a book by an Irish cook. The Irish eat venison much more often than we do, so they know a lot about its preparation. With our great desire, you can also find good venison, however, it is not popular - people just don’t know how to cook it. The meat, if improperly made, turns out to be tough, like a tractor sole. However, this recipe will help you learn how to make stewed venison fantastically soft, tender and juicy. Yes, it needs to be cooked for a long time, but nothing can be done - such meat. Not easy to prepare, but very tasty.
Servings Per Container: 6
6 Serving Ingredients
Deer Shin - 6 Pieces (other parts of venison can also be used)
Fat with Streak - 200 Grams
Red table wine - 500 Milliliters
Chicken Broth - 500 Milliliters
Carrots - 3 Pieces
Onion - 3 Pieces
Celery - 3 Pieces
Champignons - 20 Pieces
Juniper Berries (handful) - 1 Piece
Garlic - 3 Cloves
Thyme (bunch) - 1 Piece
Dried Chilli - 1 Piece
Bay leaf - 2 Pieces
Salt, pepper - - To taste
Flour - 1 Tbsp. a spoon
Celery Root - 1 Piece
Potato - 6 Pieces

Step by step
You will need quite a few ingredients. The dish is still not casual, so you should not be too lazy and get everything you need.
We cut fat into small slices.
We take a deep thick-walled pan in which we will prepare the dish. We spread the fat in a dry pan (you can also skins) and fry it until the cracklings. A lot of fat will stand out in the pan.
Add venison to the pan (I had shanks), sprinkle with flour and fry until brownish.
When the venison is browned, remove it from the pan. In the pan we put chopped vegetables - onions, carrots, celery and garlic. You need to cut larger.
When the vegetables soften (4-5 minutes over medium heat), return the venison to the pan. Immediately add the juniper berries.
Following this, add broth, wine, bay leaf and thyme to the pan. Warm up a couple of minutes (no need to bring to a boil).
We cover the pan with a lid and send it to the oven, preheated to 130 degrees. Stew venison for 6 hours. Yes, exactly 6 hours. This is a long time, in 6 hours you can fly from Moscow to India. But the reward for patience will be surprisingly tender, juicy deer meat on the bone.
But that's not all. An hour before the end of cooking (that is, when the venison has been stewed for 5 hours), add chopped champignons to the pan. We send the pan back to the oven and simmer the remaining hour, as expected.
In the meantime, peel the potatoes and celery root.
From celery and potatoes we will make mashed potatoes. To do this, put the peeled and chopped celery in boiling salted water, after 15 minutes add chopped potatoes. Cook until soft, then drain the water, add a little milk and turn into mashed potatoes. In the meantime, the venison will reach readiness (6 hours will pass), and you will need to do the following - remove the venison from the pan and leave it in a warm oven, and put the remaining contents of the pan (vegetable sauce, in fact) into medium heat and cook until it decreases in volume by about half.
Everything stewed venison is ready. Served with mashed potatoes and vegetable sauce, as well as with dry red wine. Yes, this dish is not easy to prepare, but it's worth it. Dish for a million, as they say.

For some peoples, deer meat is habitual and ordinary, it is eaten almost daily and no one is shy before cooking. But for many people, venison is a delicacy, meat is unusual and unusual, so it goes without saying that few people know how to cook it. And the meat itself is rather complicated and requires the observance of certain rules when cooking and the presence of minimal skills. In modern supermarkets you can buy anything, so if you have got hold of real venison, and now you are at a loss to look at this piece of meat and do not know what to do, this article is for you. Here you will find the most popular and successful recipes for making reindeer meat and learn the tricks to make it juicy, soft and edible.

Characteristics and properties of deer meat

Venison can be called a dietary and healthy product. Butcher carcass is cut almost the same as beef, and tenderloin is the most valuable meat.

Venison is rich in vitamins A, B, C and nitsian, moreover, it does not contain cholesterol. It contains 2.7-7.6% more protein than in the best beef. It has a fairly low fat content, the amount of fatty acids is about the same as in beef, but it contains much less unsaturated fatty acids.

Venison Tricks

Before cooking, the venison must be aged in a marinade of red wine, salt and spices. This meat is great for stewing.
Venison is not very suitable for cooking on the grill or an open fire - it contains very little fat. If you still decide to try to cook it in this way - then constantly pour it with oil.
Deer tongue has a very delicate taste, it must be boiled for 2 hours in water with spices, then placed in ice water, remove the film and cut.
Venison will remain juicy when frying, but do not overdry it for too long.

Venison Stroganin

We will need:

fresh or fresh-frozen young deer meat;
spices - salt and pepper;
onion and garlic.

Stages of preparation:

Separate the meat from the bones and rinse thoroughly under running water. Let the water drain and wipe the meat with a paper towel.
It is necessary to cut the meat correctly - this is the whole secret of the delicious taste of stroganina. Cut it into strips 2 mm thick, 30 mm wide and 100 mm long.
Finely chop the onion and garlic.
We take pieces of venison, salt, pepper, roll in a mixture of onions and garlic, turn into rolls and fix with a thread.
We spread them in a spacious dish (pan, bowl) in one layer and pour 3% vinegar so that all the rolls are covered with liquid.
Put in the refrigerator for 5-6 hours.
Before use, squeeze the rolls. Venison Stroganin is ready!

Stewed venison in tomato

The meat in this recipe is juicy and flavorful. Be sure to try to cook - it is very tasty!

We will need:

venison - 2 kg;
pork fat - 400 gr;
cooking oil - 200 gr;
tomato paste - 200 gr;
- 200 gr;
onions - 4 pcs;
garlic - half the head;
vinegar - 4 tbsp;
pepper, sugar, salt to taste;
water for soaking meat and stewing.

Cooking method:

Cooking marinade. The volume of water in the marinade should equal the weight of the meat - that is, for two kilograms of meat we need to take two liters of water. Pour water into a pan or bowl and add vinegar. You should get a weak vinegar solution.
Prepare meat. Cut venison into portions, rinse them well under running water.
Thoroughly clean the meat from the veins and films and send to the marinade for 6 hours. You can marinate the meat overnight.
Cooking Venison. We take a sharp knife and make punctures on the meat, into which we insert small pieces of lard and garlic. Do not spare any fat or garlic; you can make up to 5 punctures on an average portion piece.
Rub the meat with salt and spices.
In a pan, heat the cooking oil very much and fry the meat on both sides until golden.
While the meat is fried, cut onions in half rings and add it to the meat. Mix and continue to fry.
Add tomato paste to the meat and onion and continue to fry for another 10-15 minutes.
We transfer the contents of the pan to a cauldron or other heat-resistant dishes.
Rub cranberries with sugar and add to the meat.
Pour water into the cauldron so that it completely covers all the products.
We put on the fire, bring to a boil.
Reduce the heat and simmer in the traditional way for about an hour and a half.
"Braised venison in tomato" is ready! I ask to the table!

Venison Roast

This is the most common deer meat recipe.

We will need

For meat:

venison - 1.5 kilograms,
carrots - 5 pieces,
bay leaf - 1-2 pieces,
green peas - 1 cup,
vegetable oil - 1 cup,
parsnip - to taste,
salt to taste
black pepper - 4-6 peas.

For the sauce:

water - 350 ml
beer - 100 ml
bouillon cubes - 2 pieces,
sugar - 1 tablespoon,
thyme - 1/4 teaspoon.

Cooking method:

At the very beginning, in a deep bowl we combine sugar, thyme and bouillon cubes. Pour in water and beer. Mix. Leave for half an hour. After the specified time, the sauce is ready.
We wash the meat, remove the veins and films. We cut into pieces about 3x3 cm in size.
In a pan, heat the vegetable oil (you must use refined). On high heat, fry the meat until golden brown. Salt, pepper.
Pour the sauce into the finished meat. Bring to a boil.
Add the leaves of laurel and peppercorns. Cover and simmer, stirring occasionally, for one and a half hours. If during cooking the liquid will boil away, then it is necessary to pour in a little water.
20 minutes before cooking, add diced carrots, green peas and parsnips. Shuffle.
Before serving, do not forget to remove the laurel leaves from the dish. Give it a try!

Venison roast. Another original recipe

You will need:

venison - 600 grams,
apple - 1 piece
onions - 1 piece,
lingonberry - 50 grams,
water - 80 ml
jagermeister liquor - 50 ml,
vegetable oil - 50 ml,
salt to taste.

Cooking method

We cut venison in small pieces, removing veins and films. Wash and dry with paper towels. Solim.
My apple. We remove the seeds. Cut into small cubes.
We clean the onion. Mine. Finely chop.
In preheated vegetable oil, fry the meat.
As soon as a delicious brownish crust appears, add onions and apples. Season with spices to taste. Mix.
After the apples become soft, pour water and liquor, and also add lingonberries (if you use frozen, then it does not need to be thawed at all). Cover and simmer until tender.

Venison cutlets in the oven

You will need:

venison - 500 grams,
pork - 400 grams,
mayonnaise - 40 grams,
vegetable oil - 30 ml,
an egg - 2 pieces,
dill greens - to taste,
ground black pepper - to taste,
salt to taste.

Cooking method

Skip venison and pork through a meat grinder.
Add the eggs. Salt, pepper. Mix thoroughly. Stuffing is ready.
We form cutlets. We spread them on a baking sheet, which must first be greased with vegetable oil.
Lubricate the patties with mayonnaise (if desired, it can be replaced with cream). We send in the oven preheated to 170 degrees for 20 minutes and half an hour.
Boiled rice and / or mashed potatoes will be an excellent addition to cutlets.

Venison Stroganoff

You will need:

venison - 1 kilogram,
mushrooms - 300 grams,
onions - 1 piece,
sour cream - 100 grams,
vegetable oil - 50 ml,
ground black pepper - to taste,
salt to taste.

Cooking method

My meat. We are drying. Cut into strips.
We clean and finely chop the onion.
We clean the mushrooms. We rinse. Cut into strips.
Fry the meat in vegetable oil for 15 minutes.
Add onions and mushrooms. Season with spices. Mix.
Fill with sour cream. Cover with a lid. Stew for an hour, not forgetting to periodically add water. Caution: Venison is tough meat, so it may take longer to cook beef stroganoff.
We serve venison stroganoff with mashed potatoes or boiled pasta. Take the sample!

Venison stewed in a pot

You will need:

venison - 500 grams,
potatoes - 2 pieces of medium size,
onions - 1 piece,
lingonberries - 1 tablespoon,
cranberries - 1 tablespoon,
black pepper - to taste,
favorite spices to taste,
salt to taste.

Cooking method

We cut the meat into small pieces.
We grease the ceramic pots with vegetable oil and put the pieces of venison in them, cover with a lid. We send to the oven, preheated to 170 degrees, simmer for 40 minutes.
We clean potatoes. We cut in large cubes.
We clean the onion. Finely chopped.
Prepared root vegetables after the time indicated in the second paragraph are sent to the meat. Stew for another 50 minutes. After we add the spices and berries indicated in the list of ingredients. Cover and simmer another 10-15 minutes.
We take out the finished yummy from the oven and let it brew a little. Serve to the table right in the pots. Bon Appetit!

And about that. It was the turn of deer meat. After all, this is a real delicacy.

Today, recipes for venison dishes are becoming increasingly popular. And although a kg of meat costs from 700 rubles in a network of well-known supermarkets, the benefits and unusual taste do not allow it to lie on the shelves.

In many establishments venison is served as a delicacy. Of course, the meat is a little harsh, but if properly processed, you will get an amazing dish.

The most delicious pieces are the tenderloin and loin, from them prepare amazingly delicious roast in clay pots. Venison goes well with berry sauces and thyme.

Benefits of Venison

The inhabitants of the North were among the first to know the benefits of such meat, because for them it is the main source of protein and nutrients. Therefore, such people never suffer from anemia, because there is a lot of iron in the product.

Venison has a positive effect on immunity, in its composition of 50% protein, which is fully absorbed.. It is believed that reindeer meat is most useful, besides in winter, when the concentration of vitamins and other elements necessary for a person is maximum.

Deer eat reindeer moss, which is famous for its antibiotic properties. Also, thanks to this diet, a lot of lenolic acids are produced in the body of the animal. They are responsible for protection against carcinogens.

With regular consumption of this type of meat you will not be afraid of such ailments as diabetes, hypertension, heart ailments, as well as atherosclerosis.

The vitamin composition of venison is as follows: A, riboflavin, thiamine, E, PP. A lot of it and calcium, potassium and magnesium.

Culinary Tricks

Meat selection

Depending on which dish you decide to please your family, you need to choose the right part of the carcass. So, if you plan boiled pork, meatballs, grilled steaks or barbecue in nature, you will have to fork out for the highest grade - tenderloin. From it they make stroganina or carpaccio.

Want to stew meat in sour cream or berry sauce, or maybe you want to enjoy mushroom roast? Then you can restrict yourself to a cheaper ham. Fans of culinary delights are advised to buy a loin. Dreaming about meatballs or Siberian dumplings? Take the cutlet meat!

Venison Preparation

We have prepared some recipes for you on how to cook venison, but be sure to first study the following tips for preparing carcasses.

As we mentioned, the meat is slightly harsh, so the housewives can not do without a special marinade. Usually it is made from sour berries, sometimes fruits, wine, preferably dry, dairy products. Also added to it are juniper berries, peppers and a bouquet of forest herbs.

We can offer you the following marinade recipe: 0.5 cups of olive oil and vinegar, mix with a spoon of mustard and grated garlic, season with basil and oregano.

Moreover, it is desirable to cut the venison before processing in small pieces so that it is completely saturated during the night.

You can also use citruses, such as lime. Mix its juice (0.5 cups) and the same amount of olive oil with finely chopped herbs, green chili peppers, caraway seeds and, oddly enough, a glass of tequila.

Delicious recipes

First meal

Since more than one meal cannot be without first courses, we have prepared for you a recipe for venison soup. Cooking it is just as easy.

Ingredients for the dish:

1 kg (you can slightly more) meat on the bone;
1 large carrot;
4 potatoes;
2 onions;
2 medium tomatoes;
Lavrushka, salt;
1 tbsp. a spoonful of pepper mixture;
Lingonberry;
Greens and sour cream for serving.

Let's start active cooking:

Venison for first courses can not be pickled. Pour it with cool water and boil for an hour over low heat. Cut the onion into 4 equal parts, send it to the meat. We put carrots and spices there. Leave for an hour and a half to simmer over low heat.

After the meat is removed, strain the rich broth. From the venison, select the bones, cut it into small pieces and return it to the pot with soup. Cut the potatoes into cubes, pour them into the soup, cook.

At this time, fry 1 head of onion in a frying pan until golden (finely chop finely). Add tomato slices to it and simmer for 5 minutes, after which add the mixture to the broth. Pour soup into a plate, add berries and greens.

If in your area it is difficult to get lingonberries, then safely replace it with red currants, the taste from this will only be better.

Venison stewed in a slow cooker

For young housewives, whose kitchen has a lot of good household appliances, we have prepared a recipe for venison in a slow cooker. She will be a great dish for.

Take the following products:

1 kg of pulp;
2 medium onion heads;
2 carrots;
2 tbsp. tablespoons of apple cider vinegar;
1.5 liters ordinary water;
Spices to taste.

Stages of preparation:

Pickle meat for at least 8 hours, ideally all night;
We take out the carcass, thoroughly rinse and dice in small oblong pieces;
Season with salt and desired spices (e.g. caraway seeds);
Three carrots on a medium grater, cut onions in half rings;
At the bottom of the bowl we spread a thick layer of vegetables, on top of them - meat;
So repeat until the products run out;
We turn on our device, set the "Extinguishing" function, cover it, simmer for an hour and a half.

Cutlets with berry sauce

According to the following recipe, venison cutlets are surprisingly tasty.

We will need for the preparation of meat products:

Paul is a kilo of meat;
Breadcrumbs;
1 chicken egg;
0.1 kg of fat or bacon;
1 onion;
White bread (crumb);
Gender of garlic;
Allspice, salt.

For the sauce, prepare:

0.2 kg of cranberries;
50 ml of Port wine and dry red wine;
75 gr. Sahara;
30 grams of Demiglas sauce;
Spice.

For clarity, we have prepared for you photo recipe cutlets with venison.

So, let's take the stuffing. Dice the fat.

Dice the lard

Soak the bun in milk or cream.

Soak the bun in milk or cream

Twist the meat with bacon, onion and bun in a meat grinder.

Twist the meat with bacon, onion and bun in a meat grinder

Drive the egg into the prepared meat, add salt and pepper. Mix everything thoroughly.

Drive the egg into the prepared meat, add salt and pepper

We form the product, roll it in breadcrumbs.

We form the product and bread in breadcrumbs

In a heated frying pan with vegetable oil, lay out the patties. Fry until cooked.

Fry until cooked with vegetable oil

The turn of sauce came. Peel and wash the berries, and then thoroughly chop using a blender.

Peel and rinse the berries, chop with a blender

Pour wine into a deep frying pan, pour sugar in, and boil the wine to half over low heat.

Pour wine into the pan, sugar, and simmer half as much over low heat

Add crushed berries to them, cook for 5 minutes.

Add chopped berries to the wine

Next, the sauce must be filtered and put back on low heat, adding Demi Glass. At home, it is quite difficult to cook, but it is sold in stores in the form of powder or jam, which is also suitable.

Add Demi Glass

Bring the mass to a boil, stir and turn off.

Serve the patties on a large plate with plenty of sauce.

Serving food

To make the cutlets more “fresh” (to taste), we recommend adding a bunch of finely chopped parsley and dill to the minced meat.

Stroganina

Take:So, we have prepared a hot dish, it's time to get some snacks! So, this will help you. Rich in iodine, they are also very tasty!

If you are thinking about which first dish to cook for lunch, then here we will help you! Especially for such cases, we have prepared recipes for making pumpkin soup.