Soup of venison is a dish for real hunters and true gourmets. This diet, lean meat slightly resembles beef, but it has a unique, unique taste. Venison gives the first dishes a dark color, they are very dense and rich. Of venison, you can cook even borscht, but today we turn to more traditional recipes for this type of meat.
Finnish venison soup - recipe
Ingredients:
- venison (stuffing) - 300 g;
- potatoes - 4 pcs .;
- celery (root) - 200g;
- carrots - 2 pieces;
- parsnip (root) - 2 pieces;
- leeks - 1 piece;
- juniper (berries) - 8 pieces;
- laurel leaf - 2 pcs .;
- black pepper (peas) - 3 pcs .;
- rosemary - to taste;
- vegetable oil - for frying;
- salt - to taste.
Preparation
Frozen minced meat fry in a cast-iron in vegetable oil. We add onions cut into half rings, carrots in cubes, celery roots and parsnips. Stir and season with bay leaf, crushed juniper berries, peas and pepper sprigs of rosemary. Fry all together for no more than 3 minutes, pour water to cover, and cook for 15 minutes.
We add large cut potatoes, and if there is, a little stuffed deer cold smoked - this will enhance the fragrance. We add water to the desired density of soup, salt to taste. Cover and cover for another 15 minutes until the potatoes are soft. Remove the cast iron from the fire. If you have the patience - let's brew the soup for another half an hour.
Broth of venison with croutons
Ingredients:
- a stag of a deer - 600 g;
- onion - 1 piece;
- celery (root) - 1/4 pcs.
- celery (herbs) - 1 branch;
- black pepper (peas) - 6 pcs .;
- pepper fragrant (peas) - 3 pcs .;
- juniper (berries) - 6 pieces;
- garlic - 2 cloves;
- marjoram - 1 tbsp. a spoon;
- salt, pepper black ground - to taste.
For toast:
- fat - 50 g;
- black bread - 200 g.
Preparation
How to cook venison? In boiling water, we throw a cross-cut onion, celery root, pepper peas and juniper berries. We put washed, cut a piece of brisket. It is this deer meat that is most suitable for broths. Cook it for about 2 hours, but you do not need to salt immediately, but only after the first hour. When venison becomes tender and soft, we catch it together with the roots. Broth filter, add crushed garlic and marjoram, pepper and bring to a boil. We pour out on plates, we put in each a few fried toasts on toast. Separately we serve cooked venison with horseradish.