Venison in lingonberry sauce
Venison occupies one of the first places among meat products in terms of its taste and nutritional qualities. I suggest cooking venison in lingonberry sauce. Lingonberries give the meat a subtle sour taste, it turns out just a gorgeous dish.
Venison - 1 kg. Pork fat - 50-100 gr. Garlic - 6-7 cloves
Water Vinegar 70% - 1-2 tbsp. Peppercorns Onion - 1-2 pcs. Salt
Cowberry Sauce:
Lingonberries - 1 cup Sugar - 2 tbsp. Water - 100 ml. For cooking venison, we use a baking bag.
Cooking:
Defrost venison.
In order to soften the venison, marinate it for 5-6 hours. To do this, cut a large piece of meat into two parts, put in a bowl. Add chopped onion, peppercorns, salt.
Pour the venison so that the water completely covers it. Add vinegar. Let marinate at room temperature.
After 5-6 hours, we take the venison out of the marinade.
Prepare cranberry sauce. Put the cranberries in a bowl.
Add sugar.
We put on fire, wait until the sugar dissolves, boil for 5 minutes.
Cut pork fat and garlic into small pieces.
Stuff the meat with lard and garlic. To do this, we will make cuts in the venison and put a piece of lard and garlic in them. Do this on both sides.
Cut pork fat into large pieces and put in a baking bag.
We spread 2-3 tbsp on the fat. lingonberry sauce.
Flikr/ Dylan Egan/Venison Sliced
Hjortfilé med blåbärsås is the Swedish name for this excellent dish for a special occasion. It is so beautiful that you should find a reason to celebrate some event and cook it!
Venison is one of the most delicious types of red meat. It contains fewer calories, less fat and more iron, even healthier than the chicken breasts loved by all nutritionists. It has a wonderful aroma, and a well-done steak is shaded by a deep woody taste.
The downside is that venison is easy to overcook or overcook because it's low in fat. But, if cooked correctly, venison will become the world's king of meat.
This dish should be prepared with blueberries, blueberries or lingonberries.
Tips
For readers on the other side of the earth, we recommend juice Bleu d "ici . It is produced in Canada and is also made from wild berries without additives.
If you cannot find blueberry or blueberry juice, you need to increase the amount of red wine by 240 ml (1 glass).
You can also use venison medallions. (Fry for 1 minute per cm of thickness on each side.)
Ingredients:
5 juniper berries
4 black peppercorns
1 tbsp freshly picked thyme leaves
1 ½ tbsp olive oil
a pinch of salt
600 g venison, chopped
4 shallots, peeled and finely chopped
120 ml (½ cup) blueberry juice
120 ml (½ cup) good red wine
100 g (4 oz) blueberries or blueberries, fresh or frozen berries
2 tablespoons butter
Cooking method:
1. Grind the juniper berries, pepper and thyme together with a mortar and pestle. Add olive oil, a pinch of salt and mix thoroughly.
2. Dry the venison with kitchen paper and apply the oil mixture to the meat.
3. Put the pan on a high heat and put the venison in the heated pan. Fry for 6 to 8 minutes, turning every minute. (Cooking time will depend on the thickness of the meat, as well as how hot your pan is, and how well your venison is done, but be careful not to overcook it.
4. When the meat is ready, take it out, cover and keep warm.
5. Lower the heat under the skillet and add the shallots (you may need to add some butter). Cook over low heat for about 3 minutes until the onion is soft. (It is worth setting aside a few rings for garnish.)
6. Increase heat again, add blueberry juice and red wine. The boil should be steady for 4 minutes until the liquid is reduced by at least half. (Swedes tend to like more sauce, so don't cut it in half.)
7. Reduce heat, add blueberries and simmer for 4 more minutes.
8. At the same time, you need to cut the venison into good thick slices.
9. Remove sauce from heat and stir in oil. Spread the sauce over the venison slices.
10. Serve with cheese mashed potatoes and herbs, you can with broccoli.
Enjoy delicious meat with dry red wine or Blåbär 100% blueberry juice.
Venison in lingonberry sauce is a very Siberian dish, there are a lot of things that are most often found in these parts. Starting with the deer. Its meat is dietary, lean, it is prepared quite easily, but this ease can fail: it is just as easy to spoil it, for example, over high heat. In a word, a deer is a shy animal and therefore requires a delicate approach. But when everything is done with the mind and sufficient tact, the result is not just magnificent: mind-blowing! Just right to prepare it as a gift to your loved ones, for the first spring - women's - holiday.
Once, a whole carcass of a young deer was brought to us from Evenkia. From the tenderloin I made very simple such chops - and did not notice how the dish with them was empty, and the family members became languid and obedient. Believe me, I have not eaten anything tastier than these chops since that time. True, more such happiness could not be experienced.
This time I had at my disposal a 12-kilogram ham of a fully grown oleshka. And I decided to marry him with lingonberries. I took, of course, only a part: there would be no dishes and no mouths for the whole.
So, the recipe for venison in lingonberry sauce.
What do you need?
What to do?
Enjoy your meal!
Venison is a rather tough meat, requiring certain cooking rules, but this does not prevent it from occupying a special place among other meat delicacies. The meat of a young deer (up to a year old) is recognized as the most delicious and valuable, when the largest amount of very important and necessary elements is concentrated in it.
You can cook many interesting dishes from venison. The best parts for cooking are tenderloin and loin. Venison can be stewed, for example, in pots with various vegetables, or you can simply bake it in the oven. The main rule in cooking venison is that it must be soaked to soften the meat. You can pickle venison using fragrant berries for this. This will allow the meat to become more juicy and acquire a bright and unusual taste.
You can use cranberries. They will give the venison a slightly sour taste, making the dish a real culinary masterpiece.
Venison in lingonberry sauce
Food composition of the dish:
- kilogram of young venison;
- seven garlic cloves;
- 100 g pork fat.
For lingonberry sauce you need:
- a glass of cranberries;
- a couple of st. l. granulated sugar;
- 100 ml of water.
For the marinade we take:
- a couple of st. l. 70% vinegar essence;
- a couple of onion heads;
- water;
- peppercorns, salt.
How to cook?
- First you need to defrost the meat. Then it should be marinated for six hours. To do this, the venison must be divided into two parts, put them in the container chosen for this. Cut the peeled onion heads, put the pieces to the meat. Add salt and peppercorns to the venison. Pour water into the container so that both pieces of meat are completely in the water. Next, pour in the vinegar. We leave the venison to marinate in the room.
- After the required period of time has elapsed, we take out the venison. Cooking lingonberry sauce. To do this, pour the berries into a saucepan, add granulated sugar to them. We put the lingonberries on the fire so that the sugar dissolves in the pan. After that, boil for another five minutes.
- We cut the fat into small pieces. We chop the garlic. Venison must be stuffed with prepared pieces of lard and garlic. To do this, we make cuts in pieces of meat, put lard and garlic in them.
- In the bag where we will bake, put large pieces of lard. Place three tablespoons of lingonberry sauce on top of them. Put stuffed pieces of venison on top, and put lingonberry sauce on them again (already all).
- Put the venison in lingonberry sauce to bake for an hour and a half (at a temperature of 180 ° C).
15.01.2016
What does any housewife usually prepare for the New Year? Correctly. Salad Olivier, jellied fish, chicken in the oven ... Have you tried to diversify the menu of the festive table? On the eve of the New Year, the Polar Bulletin decided to walk around the famous institutions of the city and collect local original recipes. Ilya Makarenko, a native Norilsk resident, calls cooking his passion. At the same time, the chef is convinced that the simpler the recipe of the dish, the healthier it is. It is not worth flirting with northern cuisine. And he offers to cook venison medallions with lingonberry sauce and grilled vegetables for the New Year's table.
- Olenina I would put in first place in the ranking. No hormonal preparations are given to animals. The deer, except for moss reindeer, does not eat anything. And reindeer moss, as you know, grows only in ecologically clean areas. For the people of Norilsk, I think it is very important to get a quality product.
Venison medallions with lingonberry sauce and grilled vegetables
To prepare one serving you will need:
seasonal vegetables (zucchini, eggplant, zucchini, cherry tomatoes, bell peppers of different colors), fresh mushrooms (oyster mushrooms, champignons) - only 230 g
venison (tenderloin) - 200 g
lingonberry sauce - 25 g
Coarsely chop the vegetables and mushrooms, rinse, salt, pepper, fry on the grill. If in vegetable oil, then put them on a disposable paper towel to drain excess oil. It is important not to overexpose the vegetables on the stove. After cooking, they should retain juiciness inside.
In parallel, cut the meat into pieces and fry on both sides until half cooked. Bring to the condition in the oven. Roasting like a steak is a medium. Venison should be juicy. Put all prepared ingredients on a plate. Serve with lingonberry sauce. The dish turns out beautiful and bright.
lingonberry sauce
Put the lingonberries in the pan, add a little sugar, salt and pepper to taste. Bring to a boil, the mass should thicken. When the lingonberry becomes soft, it must be rubbed through a sieve. You should get a balanced sweet and sour taste.
The sauce goes well not only with venison, but also with any game (partridge, hare, and so on), as well as beef.
Chef Ilya Lutsenko comprehended the intricacies of the profession in well-known establishments in Krasnoyarsk and Moscow. The Norilsk resident admits that he loves the play of tastes, fusion cuisine, which uses products that at first glance do not match. Likes to experiment. For the New Year, Ilya invites the Norilsk people to try the recipe for venison with raspberry and tarragon sauce. This is the chef's own design.
“Given that we live in the Far North, I prefer not just delicious, but above all healthy and wholesome food. And for this, local products, northern delicacies, in which there is a large supply of vitamins and microelements, are the best suited. You don’t have to go far: venison is a storehouse of useful substances. I love her very much myself. Venison is a very nutritious and at the same time affordable product for the consumer.
Venison with raspberry and tarragon sauce
For one serving you will need:
venison (sirloin tenderloin) - 200-220 g
coarse salt (preferably sea salt)
mixture of five peppers
It is very important to ensure that during the cooking process the meat does not turn out dry. Venison cooks 1/3 of the time faster than beef. Therefore, before frying, it does not need to be salted or peppered. Otherwise, the spices will draw moisture out of the meat. I also recommend that everyone make marinades without salt and pepper. The ideal option is to use apple cider as a marinade for venison. The meat should lie down for 6-12 hours.
Rinse, clean and dry the venison before frying. Treat with vegetable oil. This is done because under the influence of high temperature, the pores of the meat begin to clog. And during heat treatment when using oil, less moisture is lost. Put a piece of meat in hot olive oil (180-220 degrees). Size - 6 cm by 10 cm, the height of a standard steak is 3 cm. Fry the meat on both sides. Salt, pepper in the process, almost at the end.
For the sauce you will need:
raspberries (fresh or frozen) - 80 g
blackberries (fresh or frozen) - 20 g
tarragon leaves (tarragon) - 15 g
butter - 20 g
sugar - 60 g
wine vinegar - 10 g
white wine - 30 g
red dry wine - 70 g
shallot (or turnip) - 20 g
Fry the onion in confit oil until a transparent color, not allowing a golden crust to form. After that, add white wine, slightly evaporate, throw in tarragon leaves, hold a little so that the herb begins to give aroma. We take it off the stove. Punch the mass in a blender. Add wine vinegar to it. And put the sauce in the fridge for a while, you can in the freezer.
At this time, we wipe the defrosted raspberries through a sieve to get rid of the seeds. We set aside. Pour red wine into a saucepan, heat it up to 40 degrees. In another saucepan, add sugar, caramelize it, add melted butter to it, stir vigorously. Then, in a thin stream, we begin to pour wine into it. Why does it have to be heated? It is less likely that the sugar will crystallize. We evaporate everything a little and add the raspberries rubbed through a sieve. We again evaporate the sauce a little, which will eventually have a viscous consistency. At the very end, add lemon juice and chilled mass with tarragon to it. All this should stand for a while, remove from the stove. Add blackberries. The sauce is sweet and sour, with a hint of tarragon flavor. In addition to venison, it also goes well with duck, partridge, hare.
You can decorate venison with sauce with a small amount of cream added at the tip of a spoon.
Chef Sergey Berdnikov is a native Norilsk citizen. He worked in famous restaurants and cafes of the city. Together with sous-chef Maxim SPICCHKIN, he shares with Vestnik a recipe for making carpaccio.
“This cold appetizer is very popular among the Norilsk people,” says Sergey. — Carpaccio is served in many establishments in the city. Local chefs took the European recipe as a basis, replacing beef with venison and adding lingonberries to the sauce. Carpaccio is most often prepared for banquets, celebrations, weddings... True, in the last two or three years the trend has changed a little - this dish has been ordered as everyday food. A big plus of carpaccio is the quick cooking time. If you prepare the ingredients in advance, then you will spend no more than 15-20 minutes.
Venison carpaccio
For one serving you will need:
100 g venison tenderloin
50 g frozen cranberries
30 g vegetable oil
½ garlic clove
10-15 g Parmesan cheese
fresh (pickled) ginger
Grind lingonberries in a blender with the addition of ginger, vegetable oil and garlic until smooth. If you want a slightly sour taste, add a little balsamic vinegar to the sauce.
Form the venison pulp in the form of a sausage using cling film. Put the meat in the freezer. After two hours, remove the venison, cut into slices as thin as possible. You can use a slicer for this. Put the venison plastics on a plate, where you first pour the spices: salt, pepper, sugar and a little vegetable oil, preferably olive oil. Put the sauce on top of the meat, sprinkle everything with finely grated cheese. Serve the dish with herbs, chopped pepper. Decorate the carpaccio with cranberries and lemon.
The chef of a Norilsk restaurant specializing in northern cuisine, Vera Elistratova, shares a recipe for venison scalopini with creamy mushroom sauce and vegetable perlotto with tomatoes. Guests, she assures, will be delighted.
- Venison is a very healthy and tasty product, which I myself always prefer. It is in great demand in our establishment. Scalopini with perlotto, despite such an intricate name, is prepared simply and quickly. The meat melts in your mouth. All you need is no more than 30 minutes. The main thing is not to overdry the meat during the cooking process, - Vera Elistratova draws attention.
Scalopini venison with creamy mushroom sauce and vegetable perlotto with tomatoes
For one serving you will need:
deer tenderloin - 250 g
white semi-sweet wine - 100 g
pineapple juice - 50 g
egg - 1 pc.
We beat the meat, salt, pepper. Dredge in flour, dip in egg and breadcrumbs. Fry a little in a pan to get a color scheme. Then we put the venison in the oven, heated to 180 degrees. Pour in wine and pineapple juice. Cook meat until medium well done. Venison is obtained with the aroma of pineapple, while it is very soft and juicy.
For perlotto with vegetables and tomatoes you will need:
onion - 15 g
garlic - 1 clove
zucchini - 30 g
pearl barley - 60 g
white wine - 200 g
cream - 150 g
broth - 800 g
Perlotto is prepared according to the principle of Italian risotto. First, fry chopped onion, garlic, zucchini in olive oil. We fall asleep barley there, which we fry until a transparent white color. Pour everything with white wine. After it has evaporated, add vegetable broth one ladle at a time and let it soak into the cereal. We stir frequently. We bring the mixture to a state of semi-readiness so that the barley is a little crispy. Add cream. Then we bring everything to full readiness.
Separately, fry the tomato concasse (tomatoes, peeled and seeds).
For creamy mushroom sauce you will need:
cream - 100 g
white mushrooms - 30 g
onion - 20 g
Pour the onion and porcini mushrooms into a hot pan. Fry until fully cooked. Pour in cream, add salt and pepper to taste. Grind the resulting mass in a blender.
Put the steak and perlotto on a plate. Put the chili pepper on top of the scallopini. On perlotto - fried concasse. Decorate the dish with cherry tomatoes and creamy mushroom sauce.