Recipe for venison with lingonberry sauce. Venison with lingonberry sauce How to cook venison with lingonberries

Foil baked venison with cranberry sauce

Ingredients:

venison - 2 kg;

· garlic;

dry red wine - 300 g;

cranberries - 150 g;

sugar - 1 tbsp. a spoon;

blue bow - 1 pc.;

ginger, cinnamon - to taste.

Cooking

Peel the garlic cloves from the husk and roll them in a mixture of salt and pepper. We make cuts in a piece of venison with a sharp knife and stuff it with garlic. The meat itself is also well rubbed with salt and pepper, if you like some other spices for meat, you can safely use them. Before sending the meat to the oven, it is advisable to let it marinate in the refrigerator for at least an hour, or more. Now we take the foil and wrap our meat in it. If your foil is narrow, then it is convenient to take several pieces, lay them on top of each other in a cross 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 is browned. We check the readiness by making an incision with a knife, if the juice that stands out is transparent, then the meat is ready. Similarly, you can cook venison in a roasting sleeve, which is also cut open so that the meat is browned.

Prepare the sauce: for this, we grind the cranberries with sugar in a blender. Fry finely chopped onion in vegetable oil, then add wine and cranberry puree to the pan, bring to a boil and turn off. Add cinnamon and ginger to taste. The sauce is ready. Cut the venison into slices and serve to the table, pouring with cranberry sauce.

Venison in a pot

Ingredients:

venison - 0.5 kg;

potatoes - 400 g;

bow - 1 pc.;

cranberries - 50 g;

· vegetable oil;

salt, pepper - to taste.

Cooking

We wash the venison, remove the films, cut into pieces, salt and pepper. We put the venison in a pot greased with oil and send it to the oven to stew for about 40 minutes. Meanwhile, we prepare the rest of the ingredients: peel the potatoes and cut into circles (or as you like), onions into rings. When the venison is half cooked, add potatoes and onions to it, put in the oven for another half hour. 10 minutes before the end of cooking, add spices and cranberries. That's all, venison baked in the oven is ready!

Recipe for venison in a slow cooker

Ingredients:

onion - 2 pcs.;

venison pulp - 1 kg;

water - 1.5 l;

apple cider vinegar - 2 tbsp. spoons;

carrots - 2 pcs.;

· spices.

Cooking

Let's figure out how to cook venison in a slow cooker. So, we take a large container, pour water, add vinegar, immerse the washed meat in the prepared marinade and put it in the refrigerator for 6-8 hours. After that, we take out the venison, wash it under running water and cut the meat into small slices. Salt, pepper to your taste, add your favorite spices. Now we clean all the vegetables, chop the onion into cubes, grate the carrots and put a little into the multicooker bowl. Next, put the meat on the vegetable cap and repeat the layers again. We cover everything with a lid, select the "Extinguishing" program and set the timer for 1.5 hours. After the beep, the venison stewed in the slow cooker is ready!

Venison chops

Ingredients:

venison pulp - 500 g;

mustard - to taste;

salt, pepper - to taste;

sesame seeds;

Bulb onion - 2 pcs.;

garlic - 5 cloves;

· butter;

vegetable oil - for frying.

Cooking

How to roast venison? Take the pulp, wash and cut into thick pieces. Then lightly beat with a hammer. Pass the garlic through a press, add mustard, sesame seeds and mix. Salt each piece of meat, pepper to taste and coat with cooked sauce on both sides. Next, put the meat in a hot frying pan and fry on both sides until golden brown!

Venison with lingonberry sauce

Ingredients:

mushroom caviar - 250 g;

venison tenderloin - 300 g;

tomato - 2 pcs.;

lingonberries - 2 tbsp. spoons;

Cheese - 50 g;

salt, pepper - to taste.

Cooking

Lightly beat the venison meat with a hammer, then salt and pepper to taste. Next, spread the mushroom caviar on top and sprinkle with grated cheese.

Now carefully wrap the meat with a roll and fry in a pan on both sides until cooked. To the meat juice, which remained after frying the venison, add the pulp of the tomato and fresh lingonberries. Boil well, add salt to taste. Pass the sauce through a sieve.

Put the meat on a dish, pour over the sauce. Decorate with fresh berries, herbs and serve. Well, that's all, venison with lingonberries is ready!

Venison with potatoes

Ingredients:

Deer tenderloin - 400 g;

Bulb onion - 1 pc.;

potatoes - 5 pcs.;

mushrooms - 300 g;

sour cream - 150 ml;

· garlic;

broth - 0.5 tbsp.;

starch - 1 teaspoon;

nutmeg, pepper, thyme - to taste.

Cooking

How delicious to cook venison? So, cut the meat into slices across the fibers, beat with a hammer and cut into thin strips. Then we dry the strips of venison on a towel and quickly fry in a pan until browned. Next, transfer them to a plate and leave to cool.

Fry thinly sliced potatoes, onion and garlic in a pan. Then add the mushroom slices and continue cooking for another 5 minutes.

Pour in wine, broth and put sour cream. Dissolve starch in cold water and add to sauce. Season with spices and salt to taste. Put the fried strips of venison into the prepared sauce and simmer for 10 minutes over low heat. We serve the finished dish on the table, sprinkled with finely chopped herbs.

Venison beef stroganoff

Ingredients:

venison meat - 300 g;

rice - 1 tbsp.;

Olive oil - 150 ml;

red onion - 1 pc.;

mushrooms - 250 g;

garlic - 1 clove;

brandy - 15 ml;

lemon zest;

sour cream - 0.5 tbsp.;

butter - 100 g;

cucumber - 3 pcs.;

fresh parsley;

salt and pepper - to taste.

Cooking

Boil the rice until fully cooked, then drain the water, and until it has cooled down, put it back in the saucepan, covering it tightly with foil on top.

Finely chop the onion and garlic and fry for about 10 minutes in a large frying pan until golden brown, transfer to a plate. Cut the venison meat into strips, salt and pepper to taste. Mushrooms cut into plates and lightly fried in olive oil. Then add pieces of venison to them and continue to fry all this for about 5 more minutes. Lastly, add chopped parsley and cooked roast. Mix everything and put a piece of butter.

Now carefully pour the brandy into the pan and set it on fire. We wait until the alcohol burns out, add sour cream and grated lemon zest. Close the lid and simmer until fully cooked. We serve the dish to the table with rice, decorating everything with cucumber slices and chopped parsley.

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 blackberry. 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.

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

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.