Venison is considered by right a delicacy - the deer meat is dense, lean and tasty. Of course, it is a bit stiffer than beef, but by properly preparing it, you will get a great dish that will please all guests with its rich taste and rich aroma.
The recipe for venison in the multivariate
Ingredients:
- bulb - 2 pieces;
- flesh of venison - 1 kg;
- water - 1.5 liters;
- apple cider vinegar - 2 tbsp. spoons;
- carrots - 2 pieces;
- spice.
Preparation
Let's figure out how to cook venison in a multivariate. So, we take a large container, pour water, add vinegar, dip the washed meat into the cooked marinade and remove it for 6-8 hours in the refrigerator. After that, take venison, rinse it under running water and cut the meat into small slices. Solim, pepper to your taste, add your favorite spices. Now we clean all the vegetables, cut the onion into cubes, grate the carrots and lay them in the bowl of the multivarquet. Next, put the meat on the vegetable cap and repeat the layers again. Cover everything with a lid, select the "Quenching" program and set the timer for 1.5 hours. After the beep, venison, stewed in a multivarquet, is ready!
Wild Venison Soup
Ingredients:
- flesh of venison -500 g;
- spice;
- bulb - 2 pieces;
- carrots - 2 pieces;
- potatoes - 3 pcs .;
- fresh greens.
Preparation
We wash the meat, cut into pieces, put it in a saucepan, fill it with water, add the peeled onions and carrots. We cook reindeer, after which we take out all the meat broth and add it to taste. Separately we make roasting from onions and carrots, and then we put in a pan. After boiling, add potatoes and meat, cut into strips. Soup of reindeer cook until ready for 30 minutes, and before serving, decorate with fresh herbs.
Cutlets from venison in the multivariate
Ingredients:
- minced meat from reindeer - 500 g;
- garlic - 1 clove;
- white bread - 2 slices;
- egg - 1 piece;
- spice;
- vegetable oil.
Preparation
We offer you another way how to cook venison in a multivariate. Onions are cleaned, crushed and added to ground meat. Then we squeeze the garlic through the press, put the bread soaked in milk, break the egg, salt it to taste and thoroughly mix it. Next, we form small cutlets, we pile them in flour and put them into a bowl of multivarka, oiled with oil. We select the "Baking" mode and fry the cutlets on one side for 20 minutes, and then turn it over to the other side and cook for another 20 minutes.