If venison is a delicacy for the inhabitants of the central part of Russia, then for the residents of the northern regions this is quite an ordinary product. The deer meat is incredibly useful and has a delicate taste, if it is properly cooked. It is recommended to add reindeer to the diet of pregnant women and during lactation, in addition, the inclusion of this meat reduces the risk of cancer due to the antioxidants contained in it. As you know, baked dishes are more useful than fried, so we will tell you how to cook venison in the oven.
Tip: Venison has a characteristic odor, so you need to pre-soak it in water with the addition of vinegar to get rid of it.
Roasted venison with cranberry sauce
Ingredients:
- venison - 2 kg;
- garlic;
- salt;
- pepper;
- red dry wine - 300 g;
- cranberries - 150 g;
- sugar - 1 tbsp. a spoon;
- onion blue - 1 piece;
- ginger, cinnamon - to taste.
Preparation
Garlic cloves are peeled from the husks and we pour them in a mixture of salt and pepper. In a piece of venison we cut the knife with a sharp knife and stuff it with garlic. The meat itself is also carefully rubbed with salt and pepper, if you like some more spices for meat, you can safely use them. Before you send the meat in the oven it is advisable to let it marinate in the refrigerator for at least an hour, or more. Now take the foil and wrap our meat in it. If the foil is narrow, then it is convenient to take a few pieces, put them cross on each other and wrap the meat in them. We send the venison to a well-heated oven, the total cooking time is about one and a half hours. About half an hour before the end of cooking, unfold the foil, so that the meat blushes. Readiness is verified by making an incision with a knife, if the secret juice is transparent, then the meat is ready. Similarly, it is possible to cook venison in a baking sleeve, which is also cut so that the meat is browned.
Prepare the sauce: for this cranberry grind with sugar in a blender. Finely chopped onion fry in vegetable oil, then add the wine and cranberry puree to the frying pan, bring it to a boil and turn it off. We add cinnamon and ginger to taste. The sauce is ready. Venison is sliced and served to the table, watering cranberry sauce.
Venison in a pot
Ingredients:
- venison - 0,5 kg;
- potatoes - 400 g;
- onion - 1 piece;
- cranberries - 50 g;
- vegetable oil;
- salt, pepper - to taste.
Preparation
Reindeer is washed, remove the film, cut into slices, salt and pepper. In the pot, oiled, add the venison and send it to the oven for about 40 minutes to stew. Meanwhile we prepare the rest of the ingredients: potatoes are cleaned and cut into slices (or as you like), onions are ringlets. When the venison is half ready, add potatoes and onions to it, put it in the oven for another half an hour. 10 minutes before the end of cooking, add spices and berries of cranberries. That's all, venison, baked in the oven is ready!