Not all professional chefs know how to work with game, let alone ordinary housewives. But in fact, everything is simple. It is enough to marinate the meat in advance in wine, vinegar or lemon juice in advance, in order to get an exceptionally tender dish. But what recipes for preparing venison exist, we will consider in our article.

Venison in orange sauce

The first we propose to make venison medallions with the addition of a stunningly fragrant orange sauce.

Essential Ingredients:

  • tenderloin (deer) - 450 g;
  • Fresh oranges - 3 pcs.;
  • table salt - according to taste preferences;
  • wine vinegar for marinade - 4 - 5 tbsp. l .;
  • butter - for frying;
  • ground hot pepper - according to taste preferences;
  • sugar and flour for sauce - 2 tbsp. l

The recipe for the steps:

  1. Clean the meat tenderloin by cutting off the remaining fat and film. Then put the piece in a suitable container of elongated shape. Sprinkle with pepper and a little salt, then pour generously with wine vinegar.
  2. Leave the venison marinated overnight in a cool place. After 10 - 15 hours, remove the tenderloin, pat it dry with napkins and cut into 3-4 parts.
  3. Wrap each medallion with a strip of foil, leaving the upper and lower parts free.
  4. Fry in butter until crusty, and then transfer the meat to a baking sheet. Bring to readiness in the oven at 190 degrees. Estimated time is 10 minutes.
  5. During this time, peel oranges. Squeeze out the juice by removing the seeds. Warm in a deep pan with added sugar and flour. Bring the sauce to a thick consistency.
  6. Put the finished tenderloin on plates, remove the foil and generously fill with dressing. Serve hot with fresh vegetables and bread.

To make venison in orange sauce even more delicious, it is permissible to add a little garlic, rosemary or other spices to the recipe.

With berries and onions in red wine

If the meat is cooked in pieces, it is recommended to extinguish it in dry wine with onions and wild berries to taste.
To prepare venison, you will need:

  • wild berries - 100 - 150 g;
  • onions - 90 - 95 g;
  • venison (back) - 0.5 kg;
  • rock salt - to taste;
  • pepper and wine vinegar - for pickling;
  • butter - 20 g;
  • sugar - 1/2 tbsp. l .;
  • dry red wine - 2 glasses.

Step-by-step instruction:

  1. Cut the back half into medium sized pieces (each approximate weight is 50 g). Pour the meat into a bowl, where to introduce salt, wine vinegar and ground pepper. Mix hands.
  2. After 12-14 hours, return the venison to the table. In addition, peel and chop onions in half rings. And also wash wild berries.
  3. In the next step, warm a piece of oil on the thick bottom of a large pan. Place the meat inside, fry for 5 - 6 minutes, several times turning over with a spatula.
  4. Then stick onions. Cook for a couple of minutes, pour in all the wine, adding sugar and salt.
  5. Stew the stewed venison until the liquid evaporates by half. Only then fall asleep berries. Continue the process under a loose cap.
  6. Turn off the heat when the sauce is almost completely boil.

Serve venison with berries and onions in red wine immediately with any side dish, salad or pickles.

Pot recipe

When there is no time to pickle game, it is better to bake it in a pot with tomato juice and vegetables. In this case, venison will turn out perfectly delicious and soft!

Required Products:

  • venison - 500 g;
  • carrots - 100 g;
  • onions - 100 g;
  • tomato juice - 2 glasses;
  • salt (table) - to taste;
  • dried parsley and ground pepper;
  • laurel leaves - 2 pcs.

Recipe step by step:

  1. Peel and wash the onions and carrots. Then grind these ingredients, and then cut a lean piece of venison into small pieces.
  2. In equal portions lay meat, onions and carrots in ceramic pots. Introduce spices: salt, parsley and pepper. And also place inside on a small leaf of laurel.
  3. At the end, pour a glass of tomato juice. Cover with lids. Move to the oven, which by this time it is important to warm up to 170 degrees.
  4. Stew meat for about 2 hours, during which several times mix everything carefully. Add juice or plain water if necessary.

Other vegetables can be included in the pot recipe. For example, potatoes, bell peppers, celery and / or tomatoes.

Game stew with tomatoes and zucchini

By adding juicy fresh vegetables to the dish, you can make an incredibly satisfying and healthy dinner.
For cooking you will need:

  • back (venison) - 0.5 kg;
  • zucchini (fresh) - 0.5 kg;
  • medium-sized tomatoes - 0.5 kg;
  • rock salt - to taste;
  • potatoes - 0.5 kg;
  • onion and carrot - 100 g each;
  • refined oil - in a cauldron;
  • dill - a bunch;
  • peppercorns and laurel;
  • water - 3 glasses.

Step by step recipe:

  1. Turn on the middle burner. Put on top a large cauldron, where to pour a little refined oil. As soon as it warms up, pour out small pieces of venison, cubes of potatoes and zucchini, as well as onion plates, tomato slices and grated carrots.
  2. In addition, enclose a laurel and add a few peas of pepper. Immediately introduce salt and chopped dill.
  3. At the last stage, pour all the water at once. Cover the cauldron, then bring its contents to a boil. Then gently mix the ingredients with a long spatula.
  4. Send the game stew with tomatoes and zucchini to the oven, where they stew for one and a half hours at 180 degrees.

If the dish is prepared in the summer or early autumn, it is permissible to include in the recipe a variety of vegetables that will be at hand: bell pepper, celery root, ginger, eggplant and others, if desired.

Homemade sausage

Another option for cooking such meat without marinating is home-made sausage, the recipe for which this time will include lard, dill and garlic for flavor.

Essential Ingredients:

  • treated intestines - 2 m;
  • neck (venison) - 1.5 kg;
  • lard - 0.5 kg;
  • salt / ground pepper;
  • garlic - 2 to 3 teeth;
  • dill is a bunch.

Step by Step Instructions:

  1. Clean and chop the neck with relatively small pieces. Do the same with pork fat.
  2. In addition, wash the dill by cutting the stems, as well as peel the garlic cloves.
  3. Before starting the process, install a special nozzle on which to gently pull two meters of the intestine. Band the free end with a thick thread.
  4. Grind all these ingredients in a meat grinder with a large grill, laying them in turn for even distribution.
  5. Periodically bandage the intestine to make small blanks, which will then be more convenient to fry.
  6. Having finished the formation of home-made sausage, put it on a suitable plate and send it for storage in the cold.
  7. Just before serving, boil the right amount of sausages in salted boiling water for 5 - 6 minutes, then pat them with a towel and fry in butter or lard until dark golden hue.

Usually meat for sausage is finely chopped, and not chopped in a meat grinder. But since game is used, it is better to do just that. Otherwise, it is recommended to marinate the neck overnight in vinegar or lemon juice.

Pan-fried meat

Have a desire to cook a restaurant dish? Then you should take the loin on the bone, which will be enough to pre-insist in the marinade, and then fry the grill in a pan until cooked.

To make venison, you need:

  • loin on the bone (venison) - 4 pcs.;
  • lemon juice - 2 tbsp. l .;
  • table salt - according to taste preferences;
  • rosemary - a twig;
  • butter - for frying;
  • ground black pepper.

Step by step recipe:

  1. To rub four pieces on a bone from all sides with coarse salt, having previously made parallel cuts on them. Pour with lemon juice, and then lay on a clean surface of the gastronome containers. Tighten with foil.
  2. Leave at least overnight for pickling. The next day, get venison and pepper. Turn on the stove.
  3. Place a grill pan on medium heat. Melt the butter inside. Place two pieces between which put a sprig of rosemary.
  4. Cook for 3-4 minutes on each side. Before serving, lightly pat the meat fried in a pan with napkins.

Since this recipe provides only a short-term roasting of game, pickle the loin for longer, but no more than two days. Only in this way the meat in the pan will turn out soft and tasty!

Venison cutlets

The last option is very tasty cutlets, which are proposed to be made in a slow cooker, where they will turn out to be very soft and tasty.

Required Products:

  • venison - 450 - 500 g;
  • white bread - 2 slices;
  • milk for bread - half a glass;
  • butter - in the bowl;
  • rock salt / "hops-suneli" - to taste;
  • onion - 1 large, in minced meat;
  • lard - 100 g.

The recipe for the steps:

  1. Put a couple of slices of loaf or any other white bread on a plate, then pour cool milk.
  2. While the bread is softening, chop the processed venison, lard and onion in medium pieces. Skip all the indicated products along with bread through a meat grinder with a fine wire rack.
  3. Pour seasonings and salt into the minced meat. Stir the mass well with your hands, and then send it to the refrigerator shelf, covering it with a film or a lid.
  4. After an hour, melt butter at the bottom of the bowl (mode - “Fry”). Then, in turn, form and lay the round blanks inside. Snap on the cover.
  5. Cook the venison cutlets for 5 minutes, after which they turn everything over, continuing the process for the same amount.
  6. Repeat until the stuffing ends.At this time, you can make any sauce (berry or citrus), which is ideal for this dish.

To make venison cutlets soft, they must be fried under a closed lid. And at the very end, it is permissible to put all the workpieces into a bowl, leaving them in a hot machine until serving. That's how they cook venison in a slow cooker!

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