The first dish of the stew venison
In the case of the preparation of first courses, you can often face the fact that time, this process must be much more expected. First of all you need to cook the broth, then fill it with vegetables and other ingredients, and then wait for the end of cooking. In the case of a stew of venison, all much faster and easier. This soup can be cooked literally in thirty minutes. It's enough to add content in any canned vegetable broth, then boil the resulting soup 10-15 minutes. Add herbs and seasoning to taste.
Second dishes of corned venison
Using stew venison can be cooked many delicious dishes. For example, vegetable stew with venison, Cesena potatoes with venison, roast ABC, and more. They mainly are cooked following classic recipes. Only at the end when this is added to stew venison.
Two cans of corned venison can come to the rescue, if, for example, suddenly came the guests, and they need a quick and tasty feed. In such a situation, you can make a delicious casserole with a stew of venison. The recipe this dish is very simple. Must be boiled mash of a couple pounds of boiled potatoes. Add the beaten egg and butter. While the potato is in the process of cooking, you can fry some onions and then mix them with the contents of canned food. Her pre-fork will separate into individual fibers. Form for baking grease with vegetable oil and sprinkle with breadcrumbs or semolina. Here at the beginning put half of the cooked puree. From top to distribute venison with roasted onions. Make the top layer of the remaining puree. The surface of the food can be lubricated with mayonnaise or sour cream, sprinkle it with cheese, pre-grated. All of this bake in the oven until crust. Such a beautiful and delicious dish will be satisfied by all guests.
Dishes of venison stew for the nature
Stew of venison to take to the cottage or perhaps at camping. You can cook on the fire any cereal or pasta. They will be much tastier if add at the end another tin of corned venison. It will be delicious and hearty dish that can add strength and energy. This meat is now considered a valuable and diet. It is low in fat, plenty of protein, vitamins and minerals.
Advice 2: How to prepare tasty stew
Stew, cooked at home, it turns out very tasty, as for its preparation are natural products. To make the stewed meat can be pork, beef and lamb and rabbit and poultry.
You will need
- black pepper;
- Bay leaf;
- parsley root.
Prepare the meat for the stew. Frozen is not recommended. Remove the bones, veins, veins. Cut the meat into pieces of medium size and wash them.
Put the pieces in a saucepan. Fill them with cold water so that it was above the level of the meat by two inches. Put the saucepan on the fire. When the meat has boiled, remove the foam.
Add to the pan black pepper, onion, cut into two parts, parsley root, sliced carrots. Reduce the heat and cook the meat for two hours. Stir it periodically, as it may stick to the bottom of the pan.
Remove the onions after two hours and salt meat. Cook it for another half hour or two, try the meat and if needed, add salt. In the process of making it uvarivaetsja approximately forty percent.
Put in a pan Bay leaf and cook for fifteen minutes, then remove. While the meat is cooking, clean your jars with a volume of 0.5-1 l of soda, carefully rinse it with water. Allow the water to drain and sterilize them in the microwave or in the oven.
Remove the meat from the boiling broth and serve it on the banks. Pour the broth to the brim. You can make fat melted fat and pour it over the stew. To make it easier to melt, roll bacon in a meat grinder, melt it in the pan and strain it through a strainer into a separate bowl.
Boil cover, and before rolling grease them with sunflower oil from the inside out to keep them from rusting. Roll up your cans stewed meat prepared lids and flip them. When they have cooled, remove them for storage in a cool place.
Very quick and easy to cook a delicious pork stew, if you fry meat in a pan with spices. Then put the pork in a saucepan, cover with water and simmer for half an hour. Lay the meat in sterilized jars and cover with broth. Add the melted fat in the pork stew is not necessary.
Use to make delicious homemade corned beef pressure cooker. The beef in it is cooked for hours, lamb, and pork, forty minutes from start hissing of the valve. After the end of cooking put the stew in sterilized jars.
Advice 3: How to cook vegetable stew in the oven
Vegetable stew is a very tasty and healthy dish, as vegetables contain many vitamins and minerals. However, they do not lose their properties, the dish is best cooked in the oven.
You will need
- potatoes 4 pieces medium size;
- - zucchini, 2 pieces of small size;
- carrots, 2 pieces of large size;
- - 2 bulbs;
- - 3 tomatoes;
- - minced pork;
- - 2 processed cheese;
- - vegetable oil;
- - mayonnaise;
- - fresh herbs.
Thoroughly wash and peel the potatoes. Cut it into thin slices, place on a baking dish, greased with vegetable oil and a little sunflower.
Take the carrots. It is also necessary to wash, peel, cut into slices, put on the potatoes and salt. The same actions should be done with onions. It can be cut half-rings.
Zucchini should be washed, peeled and seeds to clean not necessarily, if he is young. This vegetable is also cut into slices, laid out on the same form and podsalivaya.
On top of the zucchini washed and laid out with diced tomatoes, a layer also need salt, put the defrosted meat.
Processed cheese grate on a coarse grater and sprinkle it on vegetables and meat. It all sprinkle with finely chopped fresh herbs and smeared with mayonnaise.
The form of vegetables put in preheated oven and bring the dish until ready at a temperature of 180 degrees. Baking time ranges from 40 minutes to one hour, depending on power of your oven.
Advice 4: Venison stew: recipes
Reindeer meat is very tasty, but quite tough product that you need to know how to cook – namely, to add to venison acquired juiciness, softness and tenderness. Despite the long and not the easiest cooking process, a dish of stewed venison was worth all the wasted effort.
Preparation of products
Cooking venison stew, you will need 6 peeled legs of a deer (or other parts), 200 grams of fat-streaked, 3 carrots, 3 onions, 3 celery, 20 mushrooms, 1 handful of juniper berries, 500 ml of warm chicken broth and 500 ml of dry red wine. You will also need 3 cloves of garlic, 1 bunch thyme, 1 chilli, 2 Bay leaves, 1 tablespoon of flour, 6 potatoes, 1 celery root, and salt/pepper to taste.
If desired or necessary, too spicy chili, you can safely be replaced with ordinary dried pod pepper.
Slice the bacon into small slices, put them into a thick-bottomed deep pot and saute until state greaves. Then remove bacon, and melted the fat from him put the Shin of a deer, lightly sprinkle them with flour and fry until brownish color. After the meat is evenly browned, remove it from the pan and put the chopped vegetables (carrot, garlic, celery and onion). Cook them on medium heat for 4-5 minutes – when they are slightly softened, return the pot to a deer leg and add to them juniper berries.
After adding to venison juniper berries, place in a pan with the thyme and Bay leaf and pour in the red wine and chicken broth, heat it all for a few minutes without bringing to a boil, then cover and place in oven that is preheated to 130 degrees. Now venison braised for six hours – still an hour before the end of cooking you want to add to it the finely chopped mushrooms and docusate until tender.
In full compliance with the recipe the result is a delicious dish with tender, juicy deer meat on the bone.
While the meat is stewing, peel the celery root and potatoes for mashed potatoes. Place the sliced celery root in boiling and slightly salted water, add sliced potatoes after 15 minutes. When the vegetables are soft, drain the water, add some milk and mash them into a puree. Ready put the venison from the pan into another container and leave in a warm oven, while the green sauce in which it was extinguished, and cook over medium heat until then, until it is boiled exactly half. Then place the deer meat on a plate, add vegetable sauce and puree, pour in a glass of dry red wine and enjoy the unique taste of venison.