How to cook roe deer in the oven: step-by-step description of the recipe, cooking features

Roe deer in the oven is a real gourmet delicacy for those who appreciate soft and tender meat. It is very well absorbed and generally belongs to the dietary category. Therefore, if you are watching your figure, then you should pay attention to this type of meat.

Look for an unusual component for your diet - and here roe meat will pleasantly surprise you. You can prepare a huge number of dishes from it - you can pre-marinate it or start cooking right away.

All parts of the carcass, without exception, are tasty - the leg is baked, the tenderloin is used to make stews or cutlets, and even a sophisticated gourmet will like a roe deer rib in the oven.

Roe deer meat in the oven

The barely perceptible sour taste is compensated by the aroma of wormwood, which suits the roe deer just right. Orange will add juiciness and give a unique aroma.

Ingredients:

• 2 kg. roe deer meat;
• 3 garlic cloves;
• 2 kiwis;
• 1 tsp wormwood;
• ½ orange;
• 1 tbsp. viburnum;
• 100 gr. lard;
• ½ tsp. thyme;
• ½ tsp. thyme;
• 3 laurel leaves;
• 2 onions.

Preparation:

1. Prepare the meat.
2. Crush the viburnum berries. Add spices.
3. Melt the lard and pour into the berry mixture.
4. Cut the kiwi into slices. Add to mixture. Squeeze the garlic.
5. Coat the meat with the resulting gruel.
6. Chop the onion into rings.
7. Place the pieces of meat on a baking sheet, with onions on top. Add a little salt.
8. Bake for 2 hours at 180°C.
9. Top the finished roe deer steaks with freshly squeezed orange juice.

How to prepare coals for roe deer shish kebab

Like any game, roe deer meat is best grilled over coals made from stone fruit trees - cherry, apple, plum, apricot, etc. If you find a dense and thick vine, even better.

In order to get good coals that will give off heat for a long time and evenly, the firewood must be approximately the same size. An aesthetic and convenient manual wood splitter will help you quickly and easily split firewood into equal parts. This wonderful device will not only simplify the process of preparing firewood for the barbecue, but will also protect you from accidental injuries.

Roe leg in the oven

Add vegetables to the meat to make it juicier. And melted lard allows you to achieve a fragrant, crispy crust.

Ingredients:

• roe deer leg;
• 500 ml. kefir
• 2 onions;
• 1 tsp coriander;
• 4 garlic cloves;
• 200 gr. pork lard;
• 1 bell pepper;
• 2 tomatoes;
• ½ lemon.

Roe deer in the oven in foil

Prepare a unique dish using aromatic herbs. Complete it with sauce and enjoy the most tender meat that melts in your mouth, leaving a light spicy aftertaste.

Ingredients:

• 2 kg. roe deer meat;
• 3 tbsp. mustard;
• 1 onion;
• 3 tbsp. soy sauce;
• 1 tsp balsamic vinegar;
• 2 tbsp. tomato paste;
• 3 garlic cloves;
• 1 tsp thyme;
• 1 tsp coriander;
• 2 tbsp. olive oil.

Preparation:

1. Mix olive oil with mustard. Add thyme, coriander and squeeze in garlic.
2. Cut the meat into pieces. Coat with oil mixture. Add some salt.
3. Prepare the sauce. To do this, finely chop the onion, add vinegar and soy sauce, tomato paste.
4. Place the meat in a heatproof dish. Place the sauce on top. Bake for 2 hours at 180°C.

Cooking steps

How to cook roe deer, or rather its ribs, in the oven?

1. First of all, peel and finely chop the garlic.
2. Prepare a marinade from the presented ingredients and soak the ribs in it. Soaking time varies from 1 hour to 1 day.
3. The oven is heated to 200 degrees. While it is heating up, heat up the frying pan and fry the ribs in oil until golden brown.
4. Place the fried roe deer ribs on a baking sheet and bake for 40 minutes.
5. While the meat is baking, prepare the sauce. To do this, cut the onion into small cubes and fry in a frying pan in oil. Add soy sauce and tomato paste, balsamic vinegar and water. Simmer the sauce in a frying pan until thick.
6. The cooked ribs are poured with sauce and served.

Roe deer baked with beer

The slightly tart taste of beer adds flavor to the meat and makes it appetizing. If you add a little bay leaf, you will notice how the taste of the baked steak will reveal itself.

Ingredients:

• 200 ml. dark beer;
• 2 kg of roe deer meat;
• 2 onions;
• 2 carrots;
• 5 garlic cloves;
• 3 laurel leaves;
• salt.

Preparation:

1. Boil the meat. Pour the broth into a separate container.
2. Cut the onion into rings and the carrot into bars. Fry with garlic.
3. Place the meat in a fireproof dish. Add vegetables. Fill the ingredients with beer. Chop the bay leaf.
4. Bake for 1 hour at 180°C.

Roe deer under a cheese coat

Soft meat with the aroma of cheese is an unforgettable treat that will brighten up any holiday. Try to limit yourself in spices to fully experience the taste of this delicacy.

Ingredients:

• 1 kg. roe deer meat;
• 3 garlic cloves;
• 100 gr. hard cheese;
• 2 onions;
• 3 tbsp sour cream;
• 100 gr. lard;
• Black pepper;
• salt.

Nutritional and energy value:

Roe deer in tomato sauce

If you cut the meat into small pieces, it will bake faster. This is a good way to save time, and the dish itself is reminiscent of goulash, but it turns out more healthy, although no less tasty.

Ingredients:

• 1 kg. roe deer meat;
• 3 tbsp dry white wine;
• 3 tbsp. tomato paste;
• 1 onion;
• 1 carrot;
• a pinch of oregano;
• salt.

Preparation:

1. Cut the meat into small pieces. Pour in wine, add oregano and salt. Leave to marinate for an hour.
2. Grate the carrots and chop the onion into small cubes.
3. Mix pieces of meat with vegetables. Season them with tomato paste. Place the mixture in a fireproof dish.
4. Bake for 45 minutes at 190°C.

In general, as you know, I’ve already cooked a leg this way, but I’ve cooked lamb for a long time. In a similar proven way, I often make food in the village in the fall, when they kill cattle, but again, not game. But then, as usual, fate took me to the forests to pick mushrooms on the weekend, I no longer had the strength to just wander through the spring forest, look at the shoals of geese, listen to the birds and look at the snowdrops, and since there were no mushrooms at all, I turned to the businessmen at the dacha so that the couple can go to the bathhouse, do a little bit of work in the blue, and help people prepare some modest food for Easter. Because when I’m sober, you know, I’m a nerd and a bespectacled nerd, and as soon as they literally pour a glass, any kind of cooking immediately rushes to the fullest because I’m rushing to cook in the blue as if I was born in a bottle of vodka!

Everything here is generally very simple, but it’s tasty only because the leg will sit in the shaitan machine for about three hours over very low heat. There is nothing to describe in this creative at all because preparing such food is simple and unpretentious. But since the moped is not mine, they just asked me to put up an advertisement (c), I ask Atanor, Ebundos and other conservationists and wild animals not to read this creative work, but to spend the evening with a glass of kefir and watching the world of animals..

So we take the hind leg of a roe deer, some half-fat pork, young garlic and a piece of old carrot

Since the leg is covered in veins, they need to be removed. But since it’s impossible to remove everything at all, we remove as much as possible, exposing the meat

Since this is a hind leg, and even with a piece of hip bone, it’s not possible to just remove all the meat, so we just break it apart as much as possible... the smell of game, of course, is such that you can go crazy..

And then we simply stuff pieces of lard into the slits and sprinkle with as much pepper and salt as possible

And add thinly chopped carrots and young garlic to the lard, like this

We prepare canvas twine and, of course, in the intervals between any actions we drink small glasses of cheap burnt liquor

Then we lay out the twine under the leg, twist it tightly into a roll and tie it tightly

Place on foil, sprinkle with salt and pepper on all sides and wrap tightly in two layers

We fire up the shaitan machine, set the fire to minimum and bake for thirty minutes on each side.

A total of three hours, just while we are steaming in the sauna

Actually, after a couple of hours I wanted to tear off the foil and brown my leg, but I screwed it up and was not mistaken..

The leg turned out to be perfectly supported...

Place the leg on a plate, cut it into large pieces and smell it first... it's wonderful! The smell of game, coupled with young garlic, simply knocks you off your feet, and with such an appetizer you should definitely drink a liter of blue!

This would seem to be a very simple dish, as you can see, it takes a couple of minutes to cook... it’s the carrots and young garlic that give the wild meat a delicious taste, and the foil leaves all the juices and broths inside

But such food brings so much joy and taste that you want to cook it all the time! I can give you a toothache..

Spicy roe deer in the oven

A special marinade will help make your dish more spicy. The crispy, aromatic crust will captivate you; you will definitely not be disappointed with such an unusual delicacy.

Ingredients:

• 2 kg. roe deer meat;
• 2 tomatoes;
• ½ lemon;
• 1 tsp hot pepper;
• 2 tbsp balsamic vinegar;
• a pinch of allspice;
• salt.

Preparation:

1. Cut the meat into steaks. Beat it with a kitchen hammer.
2. Grind the tomatoes in a blender. Mix them with red pepper. Pour in vinegar. Squeeze the juice from the lemon. Add allspice and salt.
3. Lubricate the steaks with the resulting mixture. Leave them to soak for 40 minutes.
4. Bake for 1.5 hours at 190°C.

Cooking features

Roe deer meat is dark in color, streaked and has a peculiar smell. If you cook roe deer meat without special preparation, it will be very tough. Therefore, before you start cooking, you should definitely soak the game. The meat of a young animal is soft and dishes prepared from it are juicy, but meat that is too old will remain tough even after soaking.

You need to soak the game in the following way: peel off the films, wash, add chopped garlic, onions, and spices. Prepare the marinade (1 tbsp. 3% vinegar in 2 liters of water) and soak the meat in it for 4-5 hours, then rinse well.

You can cook delicious roe deer by following some recommendations:

• the softest part of the carcass is the ham and saddle, an exquisite delicacy is the tenderloin;
• It is better to fry game (it should be sprinkled with lemon juice), stew with aromatic herbs and bake in foil;
• Cutlets made from this meat are extremely tasty;
• It is better to cook offal in wine and sour cream sauce;
• To prepare shish kebab, the tenderloin will have to be marinated for at least two days.

Roe deer baked with mushrooms

The mushroom smell goes well with this tender meat. Sour cream will help make the dish even softer. To add thickness, add a little flour.

Ingredients:

• 1.5 kg of roe deer meat;
• 200 gr. champignons;
• 1 onion;
• 150 ml sour cream;
• 3 tbsp flour;
• ½ lemon;
• thyme;
• black pepper;
• salt.

Roe deer with vegetables in the oven

Assorted vegetables add juiciness to the delicacy. You don’t have to serve a side dish with this dish, because the variety of ingredients replaces both the main dish and the vegetable stew.

Ingredients:

• 1.5 kg. roe deer meat;
• 2 tomatoes;
• 1 onion;
• 1 bell pepper;
• 1 carrot;
• 1 eggplant;
• thyme;
• basil;
• 2 tbsp balsamic vinegar;
• black pepper;
• salt.

Preparation:

1. Cut the meat into small pieces. Sprinkle with vinegar and rub with spices. Add some salt.
2. Cut the vegetables into cubes. You can grind the tomatoes in a blender, or you can also chop them into cubes.
3. Place the meat in the pan and place the vegetable mixture on the sides.
4. Bake for 1.5 hours at 190°C.

It's not every day that we can treat ourselves to such a delicacy as roe deer meat. Therefore, the main task of roe deer dishes is not to disappoint even a sophisticated gourmet. An unusual marinade or aromatic spices will help you with this.

Steaks and chops

Neck tenderloin is perfect for preparing hot holiday dishes.

To make roe deer chops, cut the meat into equal-sized pieces about a centimeter thick. Beat lightly, covering with film. Roll each piece in flour, then in egg, and then in breadcrumbs. This breading holds well and does not drip during frying.

Cook the chops over low heat, but do not rush to turn them over, otherwise the meat will lose its juiciness. You should wait until the underside is completely cooked.

The meat for steaks is cut thicker, about 2.5 cm. You can use a grill pan for cooking. Steaks cook quickly, and roe meat is suitable even for low degrees of doneness (medium and rare).