Recipe for minced venison. Calorie, chemical composition and nutritional value.

Publication in the group: Meat and offal dishes

Deer meat is a tasty and healthy product. It is capable of removing heavy metal salts, carcinogenic compounds, and various toxic substances from the body. Regular consumption of venison helps strengthen the immune system. This meat fights fungi, infections and even protects a person from the appearance and development of cancer. To add the product to your regular menu, you can make cutlets from it. The best recipes for such a treat are collected later in the article.

Venison is rarely fried in a frying pan as steaks, because such meat contains almost no fat. It is dense and will be too tough when cooked into steaks. But the venison will definitely turn out tasty and juicy in the form of cutlets. Even a novice cook will find them soft and tender.

Interestingly, deer animals feed on lichens. Such food helps eliminate parasites from the human body. That's why deer don't get worms. When preparing dishes from this meat, no special long-term heat treatment is required. It is enough to simply fry or bake the cutlets in the traditional familiar way.

Cooking features

• Venison should be defrosted gradually, without subjecting it to sudden temperature changes. Trying to speed up the process of thawing meat using a microwave or hot water will lead to a deterioration in its organoleptic qualities.
• Deer meat has a specific smell characteristic of wild animals. In order to get rid of it, the meat needs to be soaked in cold water or even marinated. These manipulations will also tenderize the venison.
• Venison remains tough even after soaking. When preparing minced meat from it, it is advisable to grind it through a meat grinder twice. The second time the minced meat is usually passed through a meat grinder after it is combined with other components (vegetables, bread).
• If the minced meat is to be frozen, it should contain only meat products. When frozen, it stays good for at least 2 months. If the minced meat will be used immediately or in the coming days, you can immediately add salt, spices, and onions to it.

The cooking time for minced reindeer depends on the specific recipe. This usually takes about 30 minutes.

Description

Venison cutlets are a delicious dish that can surprise even the most sophisticated gourmet. This meat is very popular among residents of the Northern peoples and has a piquant, delicate taste. This dish can be considered a delicacy, because it is rarely seen on a traditional table. And venison is a rarity in the meat department of the store. But preparing the dish at home is very simple!

Experts recommend adding a small amount of lard and garlic to the minced meat, which will give the meat a more piquant taste and become juicier. The only drawback of wild deer meat is its smell. But you can get rid of it; to do this, you will need to marinate it in advance using spices and vinegar, or mustard and dry white wine.

The most difficult thing in preparing this dish at home is finding the main ingredient, but everything else is very simple. To make it easier for you during the cooking process, we recommend following our recipe with step-by-step photographs. Follow all the recommendations exactly and soon very tasty cutlets will appear on your dinner table.

Want to learn how to make luxurious venison meatballs? Then come to us soon! Thanks to unique tips from chefs, you will learn how to fry a golden-brown meat delicacy in a frying pan or bake it with a delicious sauce in the oven. Recipes with photos that can be easily mastered at home will help you create delicious deer cutlets.

About the dish

Venison is a red meat that contains virtually no fat. It is because of this that the venison steak does not brown during frying and retains its volume, but acquires a drier and tougher structure. Deer meat is considered dietary; it is more filling than beef and pork, and has more protein. This delicacy is also recognized as environmentally friendly, since deer are more resistant to various diseases than other animals, they are fed exclusively with hay and grains, and are not given antibiotics.

The shape of the cutlets allows you to add other ingredients to the venison and get the texture you need, making the cutlets juicy and soft.

What can you add to minced venison?

Venison does not contain a large amount of fat, so fatty foods are often added to minced meat:

• lard;
• tail fat;
• sour cream;
• cream;
• butter.

To make minced reindeer products softer and more tender, add the following:

• white bread soaked in milk or cream;
• potatoes;
• Hercules;
• semolina.

Minced reindeer meat will be more juicy if it contains vegetables:

• onion;
• carrot;
• zucchini;
• pumpkin;
• Bell pepper.

Pair with venison and mushrooms.

You can season the minced reindeer with different types of pepper, garlic, rosemary, basil, other herbs, and juniper fruits.

Minced meat products will retain their shape better if you add an egg to it.

If necessary, you can thicken the semi-finished product using flour, breadcrumbs, cereals, and mashed potatoes.

Simple meatballs made from forest animal pulp

For the dish, you should choose high-quality venison - it should have a red-brown color and have a fresh, pleasant smell. To make wild meat cutlets soft and airy, it is recommended to first marinate it in a vinegar solution or dry white wine with the addition of aromatic spices.

Cooking time: 50 minutes

Number of servings: 6

Energy value

• calorie content – ​​168 kcal;
• carbohydrates – 6.5 g;
• proteins – 12.3 g;
• fats – 17.1 g.

Ingredients

• venison – 0.53 kg;
• onion - 1 head;
• wheat flour – 23 g;
• cream (33%) – 110 ml;
• table salt – 7 g;
• chicken egg – 1 pc.;
• thyme – 2 g;
• pepper mixture – 4 g;
• rosemary – 3 g;
• breadcrumbs – 120 g;
• refined oil – 3 tbsp.

Step-by-step preparation

1. Rinse the venison, dry thoroughly with a cloth, and if you have it, with a paper towel. Divide into large pieces. Place them in the neck of the meat grinder and roll them through. Grind the resulting pulp one more time, then the products will be more tender.

2. Add salt to the minced reindeer, add a raw egg, add cream, and season with spices. Then add flour and knead vigorously with wet hands.

3. Now the mass needs to be beaten by throwing it forcefully onto a flat surface about 8-10 times. At the end of this procedure, the minced meat will acquire firmness and elasticity, and the cutlets will not fall apart during the frying process.
4. Using wet hands, divide the venison mixture into six equal lumps, then shape them into an oval shape.
5. Pour crackers into a deep plate and roll the molded pieces in them.
6. Heat oil in a frying pan, fill the bottom with the meatballs and fry for five minutes until the sides and underside are browned. After this, turn the product over and cook for about four more minutes.

7. Pour 100 ml of water into a bowl and simmer under the lid over low heat for 12-15 minutes (until the liquid completely disappears).

Tip: if you add a little chopped arugula to the minced meat, the venison cutlets will acquire a richer taste. Instead of cream, you can use full-fat sour cream - it will add volume to the meatballs.

Place the hot products on a serving platter, garnish with tomato slices and basil sprigs, then serve. It is recommended to combine them with boiled rice, spicy adjika and stewed spinach.

Venison cutlets in the oven

You will need:

• venison – 500 grams,
• pork – 400 grams,
• mayonnaise – 40 grams,
• vegetable oil – 30 ml,
• egg - 2 pieces,
• dill greens - to taste,
• ground black pepper - to taste,
• salt - to taste.

Cooking method

• We pass venison and pork through a meat grinder.
• Add eggs. Salt and pepper. Mix thoroughly. The minced meat is ready.
• Forming cutlets. Place them on a baking sheet, which must first be greased with vegetable oil.
• Lubricate the cutlets with mayonnaise (if desired, you can replace it with cream). Place in an oven preheated to 170 degrees for 20 to half an hour.
• An excellent addition to the cutlets would be boiled rice and/or mashed potatoes.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 20 minutes

Minced reindeer cutlets

Compound:

• minced reindeer meat – 1 kg;
• white bread crumb – 100 g;
• milk – 100 ml;
• chicken egg – 2 pcs.;
• onions – 100 g;
• refined vegetable oil, breadcrumbs - how much will be needed;
• salt, ground black pepper - to taste.

Cooking method:

• Soak the white bread crumb in milk and squeeze out. Peel the onion and chop finely. Mix the minced meat with bread and onions, beat with a blender or mince.
• Break eggs into a bowl with minced meat, add pepper and salt. If the minced meat is runny, thicken it with a small amount of breadcrumbs.
• Form the minced meat into cutlets, roll in breadcrumbs, and place in a frying pan with heated oil. Fry the cutlets for 10-15 minutes over medium heat, turning them occasionally.
• Pour the milk in which the loaf was soaked into the pan. Simmer the cutlets in it for 10-15 minutes so that they steam while remaining juicy.

All that remains is to arrange the cutlets on plates, add any side dish and serve.

With lard

Venison cutlets, the recipe for which can be found later in the article, are tasty complemented with lard. This addition will make the treat more juicy and tender. Do not increase the amount of lard recommended in the recipe. Otherwise the dish may turn out too greasy. Additional additions for the treat will be potatoes and onions.

Venison cutlets, recipe with lard.

White bread will also fit into the recipe. For a brighter taste of the treat, garlic is used. The amount of the latter can be increased or decreased to suit your taste.

Composition of ingredients

For the dish you need to take:

• fresh venison - half a kilo;
• flour, lard, onions and potatoes - 100-120 g each;
• white bread (wheat) – 55-60 g;
• milk – 65-70 ml;
• egg – 1 pc.;
• garlic – 3-4 cloves;
• water or broth - ½ tbsp.;
• salt and spices.

For the recipe, you can use regular boiled water. But the cutlets will turn out even tastier if you use broth for them. Vegetable, meat (any), and mushroom are suitable. If you don’t have time to bother with fresh garlic, then you can use dry or granulated garlic.

Step-by-step cooking process

The cooking process includes several stages:

1. The crusts are cut off from the bread. The remaining crumb is placed in a separate bowl and filled with milk. It is advisable to slightly warm the liquid beforehand. When the bread is well soaked, it is carefully squeezed out of excess liquid.
2. The fat gets rid of the skin. The remaining part is cut into small cubes/sticks. The pieces of lard should be miniature.

3. The onion gets rid of the husks, after which each is chopped into several parts.
4. The meat is washed under running water. Next, blot with a paper towel. Venison is cut into pieces. They should be small so that the product can be easily crushed. Pieces of venison are passed through a kitchen aid rack to create a tender, uniform mince. The same should be done with lard. But if you wish, you can leave it in whole cubes, which you will eventually find in the finished dish.
5. Garlic is peeled. The teeth of the product are passed through the press. The resulting gruel is sent to the meat mass. The product is salted to taste. You can add your favorite spices here to your taste.
6. Raw potatoes are peeled, washed and dried. Afterwards, the root vegetables are processed with a grater. It is best to choose a nozzle like for potato pancakes. But you can also use a suitable blender attachment for chopping potatoes.
7. The resulting vegetable puree is mixed with the meat mass and other prepared ingredients.
8. The contents of a raw egg are poured into the almost finished minced meat. All products are mixed well. Afterwards the mass is beaten on any hard horizontal surface.
9. Neat, beautiful cutlets are formed from minced meat. Flour is scattered in a separate frying pan. In this dry ingredient, the cutlets collapse on all sides.

The preparations are fried until an appetizing golden brown crust appears. Eventually they should be completely cooked inside too. To prevent the dish from remaining raw, water or broth is poured onto the cutlets at the very end. Under such conditions, the treat is prepared in approximately a quarter of an hour.

How to serve a dish

The resulting cutlets are transferred to a serving dish. It’s delicious to complement them with, for example, boiled pasta or buckwheat. To get a more dietary treat, instead of a side dish, a light vegetable salad is served with the cutlets. For example, from tomatoes, cabbage, cucumbers and any fresh herbs.