Roe deer meat in the oven: recipes for dishes from legs, ribs, how to deliciously cook roe deer in foil, in a sleeve

For the ribs recipe you will need:

roe deer (ribs) – about 2kg
mayonnaise - 120 ml
mustard - 60 ml
seasoning for meat (ready) - 20g
salt - 15-20g
fresh garlic - 3-4 cloves.

Ribs recipe:

We prepare all products.

To get rid of the specific smell of game and give the dish a delicate taste, pre-soak the meat in cold water for 3-4 hours.

Dry the ribs on a paper towel and cut them along the bones into portions. Place in a deep bowl, add chopped garlic, meat seasoning, mustard, salt and mayonnaise. If desired, you can use low-fat sour cream instead of mayonnaise.

Mix the ribs thoroughly with your hands so that they are evenly coated with the marinade. Cover with cling film and leave the meat to marinate for 2 hours.

Place the marinated ribs on a baking sheet, cover the top with foil and place in the oven, preheated to 200C. Bake for 2 hours, then remove the foil, reduce the temperature to 160C and after 25-30 minutes turn off the oven.

Serve the finished ribs with a crispy crust to the table on a separate plate. The result is tender and soft meat on the bones. Bon appetit!

September 14, 2018
Cooking
Valeria Marutkova

The roe deer is a large animal, its weight most often varies between 45–55 kg, and its height is no more than a meter. There are many different types of hunting for it, so the hunted roe deer is valued not only for its meat, but also for the fascinating process of extraction.

Roe deer meat

Among other game that inhabits the forests of Eurasia, roe deer is valued above all others, all because of its tasty, tender and easily digestible meat, which contains a minimum of refractory fats, unlike deer, elk or deer. Roe deer receives special attention at the beginning of the hunting season - at the beginning of autumn, since most of the beneficial substances accumulated by the animal over the summer have not yet been used up, making the meat much tastier and healthier.

Cooking tips

Marinating roe deer for shish kebab means adding more spices than to beef or pork kebab. This is necessary to reduce the specific taste of wild animals that live in the steppes and wild forests. Seasonings such as cumin, coriander, basil, and black pepper cope with this quite easily. Diet kebab with a minimum of calories, but with a nutritious taste will appeal to supporters of a special menu. And any hunter knows the secret of how to properly cook roe deer shish kebab. They skillfully cut up their prey and make incredibly tasty meat from it.

The best recipes are very simple. According to the advice of hunters, it is necessary to take a ham or saddle; it is important to use the meat of young game; an adult is not suitable for cooking on coals.

Beneficial properties of roe deer meat

Roe deer prefer a clean environment to live and eat only grass grown in clean air, so roe deer meat is much safer than elk meat. Roe deer dishes can be consumed by sick people, elderly people and children. Moreover, thanks to the animal’s diet, its meat is rich in vitamins and beneficial microelements.

Roe deer is a dietary meat; it is highly recommended for those who have problems with the gastrointestinal tract. In addition, doctors have found that roe deer liver has anti-cancer properties. We will definitely share how to deliciously cook her liver.

Let's quickly find out what dishes you can try using this meat and how to cook roe deer at home. We just have a couple of wonderful recipes in store for you for the whole family.

Step-by-step cooking recipe

Take a roe deer leg (you can cook venison using this principle), wash it thoroughly, and use a thin sharp knife to make a cut to the middle of the thickness of the meat. Stuff the cut in the meat with garlic cloves. Rub the meat with salt, white pepper, and finely grated garlic. Apply a thin layer of adjika evenly. Wrap the meat in foil, make at least 3 layers, and make sure that the bones do not break through the foil. Bake in the oven at T-160 degrees for 2 hours. Check the readiness of the meat with a skewer; if red liquid flows, then leave for another 20 minutes.

After this, tear the foil and apply a thin layer of a mixture of mayonnaise and ground red pepper. Put back in the oven, raise the temperature to 180-190 degrees and bake for another 15-20 minutes with visual inspection until a pronounced color appears.

Roast roe deer meat

What can you cook from roe deer? The first recipe we would like to introduce you to is roast. Roe deer meat makes the dish incredibly tender, aromatic, and juicy.

This dish works best if you use the neck or chest. A delicious roast should be cooked on the bone.

So, first of all, thoroughly rinse the piece of meat, remove any hanging fat layers and cut into large pieces. Place the pieces in a saucepan, add salt and cover with water. Simmer the meat for 40 minutes until 2/3 of the poured water has evaporated.

For the dish, cut the onion into thin half rings and the bacon. Add to roast. Salt the dish a little again, add pepper, bay leaf, aromatic herbs and a little vegetable oil.

Gently and evenly mix the ingredients, cover and cook for another 10-12 minutes.

A simple but delicious roast that goes well with potatoes or grains.

About the dish

Roe deer meat shish kebab is prepared using a classic marinade, but marinating in pomegranate, lemon juice or kiwi is not excluded. If there is dry wine left, then that is also used. Grilled roe deer is a rare cooking option due to its leanness, fibrous quality and long marinating time.

But it’s no secret that the leanness of game is diluted with pieces of lard, fat tail, bacon, and vegetable oil. These ingredients will turn even a low-calorie delicacy into a nutritious delight. A crispy crust, loose, tender meat - this is not difficult to achieve if you properly marinate and leave overnight. Combine the finished dish with sliced vegetables, herbs, and various sauces.

Roe deer soup

You can’t ignore the recipe for the first course of roe deer. The soup made from the meat of a young animal turns out to be very aromatic, and its meat is so tender and melting. For a simple flavorful soup you will need some ingredients:

0.6 kg roe deer ribs;
5 large potatoes;
2 onions;
3 pcs. carrots;
5 medium tomatoes;
2 bell peppers;
125 g vegetable oil;
as well as salt, spices, herbs and spices to taste.

First of all, cut the ribs, remove the films from the meat and rinse thoroughly under running water. Fry them in a frying pan and transfer to a large saucepan. Fill the container with water and cook the ribs for one and a half to two hours.

Prepare vegetables for soup. Peel carrots, onions, potatoes and peppers, rinse tomatoes. Cut the pepper into small strips, remove the skin from the tomatoes. Chop the onion finely and thinly and place in the pan in which the ribs were fried and fry for 15 minutes. Cut the potatoes into bars of your usual size.

Place the vegetables in the pan next to the ribs, add salt, spices, and herbs. Cook until the potatoes are soft.

Leave the finished soup to steep for 20–30 minutes. Before serving, sprinkle with herbs and serve with garlic croutons.

Roe deer ribs with aromatic marinade

Ingredients:

2 kg ribs;
sunflower oil;
2 onions;
120 ml classic soy sauce;
60 ml olive oil;
1 tsp. balsamic vinegar;
2 tbsp. l. tomato paste;
160 ml water for sauce;
salt;
2 pinches of Provençal herbs;
6 cloves of garlic;
1 tsp. spicy mustard.

Prepare the marinade for meat:

Peel and finely chop all the garlic.
Mix it with 3 tbsp. l. sunflower oil.
Add mustard and salt to taste.

Rub the resulting marinade onto the meat on all sides. Leave for at least half an hour, maximum for a day (in the refrigerator under cling film).

Heat sunflower oil in a cast-iron frying pan and fry the marinated meat until golden. Turn on the oven and preheat to 190-200 degrees.

Transfer the roe deer ribs from the frying pan to a baking sheet and bake for 40-45 minutes. Watch carefully so that the meat does not burn.

Prepare the sauce:

Chop the onion very finely and fry it in olive oil.
Add soy sauce, balsamic vinegar, water and tomato paste.
Add aromatic herbs.
Boil the mixture until thick and homogeneous.

Cool the finished ribs slightly, arrange on plates and pour thickly with the resulting aromatic sauce. They are delicious served with mashed potatoes.

Roe deer shashlik

And how can we do without the main delicacy of hunting cuisine - shish kebab. This roe deer recipe is very simple, familiar and simple ingredients will allow you to properly reveal the taste of the game, you will be pleasantly surprised.

First of all, you need to soak the roe deer in vinegar. Rinse the piece of meat thoroughly, then place it in a bowl and pour vinegar over it, leave for 2 hours. Next, remove and dry.

Cut the meat into pieces convenient for you, sprinkle with salt and butter, mix, rubbing salt into each piece.

Cut the onion into large rings, chop the garlic. Together with barbecue spices, pepper, bay leaf, place it in a bowl with meat and leave in the refrigerator for two days.

Ready marinated pieces can be strung on a skewer and baked.

The kebab turns out very juicy and aromatic. While frying, periodically baste the meat with the remaining marinade for extra juiciness.

Recipe No. 5: preparing roe deer ribs

The back part turns out very tasty, and now we will tell you how to cook roe deer ribs. Pieces of three centimeters thickness are cut. They are beaten, peppered, salted, sprinkled with vegetable oil. After this, they are laid out on top of each other in a deep bowl, and topped with parsley and onions. Then we put the meat under pressure for two hours in a cold place. After two hours, put pieces of lard in a frying pan and fry it with the prepared meat.

Pour the sauce on top, consisting of what is left after frying, water (50%), a pinch of flour and butter. All this is salted and boiled for several minutes. As a side dish for such excellent meat, boiled rice, fried potatoes, horseradish salad with beets or tomatoes are served. Now you know how to cook roe deer ribs.

Baked pork under the fire

Along with the kebab, you should definitely try another roe deer recipe. Juicy boiled pork is a pleasure for the whole family!

In order to prepare this, you will need:

1 hind leg of a roe deer;
3 heads of garlic;
1 carrot;
2 bay leaves;
2 tbsp. l. vegetable oil;
2 tsp. black and red pepper;
2 tbsp. l. seasonings for meat;
1 tbsp. l. coriander;
1 tbsp. l. salt.

First prepare the marinade. To do this, mix all the spices in one bowl, finely break the bay leaf and pour it all with vegetable oil, you only need a little of it just to mix all the spices together. Using a grater or garlic press, chop and add half the garlic to the marinade. Leave the mixture for 20 minutes and work on the leg.

Rinse the meat and remove films and veins from it. Cut off the drumstick. Spread several layers of foil on the table. On it, coat the entire leg with spices, thoroughly rubbing them into the meat.

Peel the carrots and cut into thick strips, chop the garlic lengthwise into 2-3 parts. Make several cuts in the meat and stick a few pieces of garlic and carrots in there.

The boiled pork is ready for baking. It is advisable that the fire had been burning for 10 hours before this and that there was a sufficient amount of ash. Bury the meat in it and light a fire. Baked pork takes about 5 hours to prepare.

Baked pork tastes wonderful!

Roasted leg of roe deer

Compound:

roe deer leg – 2-2.5 kg;
garlic – 1 head;
onions – 100 g;
carrots – 100 g;
lemon – 1 pc.;
balsamic vinegar – 100 ml;
adjika or spicy ketchup – 100 g;
salt – 20 g;
ground black pepper – 5 g;
refined vegetable oil – 20 ml.

Cooking method:

Remove the leg from the freezer about 3 days before you bake it. Thaw in a cool place or at room temperature until completely thawed. This will take about a day.
Place the animal's leg in a large basin and pour cool water into it. Soak your foot for 24 hours, occasionally replacing the water with fresh water.
Wash your foot, remove films and all excess. Make several punctures to help the marinade penetrate better.
Scrub the carrots, wash and grate coarsely.
Peel the onion and finely chop it.
Peel the garlic cloves and pass through a press.
Combine the chopped vegetables, add balsamic vinegar, squeezed lemon juice, salt, adjika and ground black pepper. Rub it.
Coat the roe deer leg with marinade. Pour the remaining marinade into a large, tight bag.
Place the animal's leg in the bag. Tie the bag. Swirl it until the entire leg is covered with marinade.
Marinate for 24 hours, occasionally shaking the contents of the bag so that the roe deer leg is constantly in the marinade.
Place foil on a baking sheet and grease it with oil. Place the roe deer leg on it, cover it with another piece of foil, and seal the edges.
Preheat the oven to 160-180 degrees. Place a baking tray in it. Bake the roe leg for 2 hours.

Before serving, the roe deer leg will need to be cut into plates and supplemented with potatoes or other side dishes. Even a vegetable salad can serve as it.

Leg in the oven

But you can cook the leg much faster, for example, if you use the oven. How to do this? This is another way to cook roe deer deliciously.

Clean a piece of meat from films and veins. Rinse it thoroughly and dry it.

Also, use a knife to make holes in it and stuff it with garlic and carrots. The same mixture of peppers is suitable for the oven; the leg will turn out especially tasty in butter. Rub every millimeter of the leg.

Wrap the leg in several layers of foil and place in a preheated oven. Bake for 1.5 - 2 hours at 180 degrees. How delicious!

Pork ribs with plums

Pork ribs with plums
Ingredients:

650 g pork ribs;
270 g sour plums;
1 medium onion;
4 garlic cloves;
1 tsp. mustard;
salt;
3 tbsp. l. liquid bee honey;
1 pinch each of sweet paprika, cinnamon, cloves, grated ginger and ground black pepper.

Rinse the plums and remove the pits. Carefully remove the skin from the fruit. Place the pulp into a blender bowl. Place pieces of onion and garlic there. Puree the contents of the container until smooth. Add honey (2 tbsp), mustard, peppers, and salt to the sour mass.

Wash the ribs under running water, dry with paper towels, and cut into portions. Pour them with plum-based marinade. Leave the meat like this for at least 4 hours. Best of all - for the whole night.

Place the marinated ribs on the grill and bake in a preheated oven until fully cooked. Add cinnamon, ginger, cloves, and remaining honey to the remaining marinade. Brush the meat periodically with this mixture during cooking. Turn the ribs several times. This simple step-by-step recipe will allow you to prepare a festive dish that will conquer even the most picky guests.

Liver frying

As mentioned above, roe deer liver is a very healthy dish for our body, which is why we want to share with you how to prepare an appetizing roe deer dish with health benefits.

Rinse the liver and remove the film from it; it can be easily removed by hand. If you do not do this, the pieces will shrink when frying. Next, cut the liver into thick layers - 1 cm wide. Season each piece with salt and pepper, and then roll in flour.

Place all the pieces in a frying pan with heated vegetable oil. Fry the pieces on both sides. In a separate pan, cook the onion and garlic. Cut the onion into thin half rings, cut the garlic into several parts and place in a frying pan, fry until golden brown.

The apple will add a wonderful sweetish taste and extra juice to the dish. Remove the core of the apple and cut into 3 mm slices.

Place the liver on the fried onion and cover it with apple slices on top. Sprinkle everything with pepper, khmeli-suneli or bay leaf. Add 1/3 cup water and cover with a lid. Simmer the liver until the apple is completely soft.

Ingredients

roe deer leg - 1.5-2.5 kilograms. A.
Ready adjika - 100 gr.
salt - 20 gr.
white pepper - 3 gr.
garlic - 20 gr.
mayonnaise - 30 gr.
ground red pepper - 5 gr.
for the sauce:
classic tkemali sauce - 50 gr.
mayonnaise - 100 gr.
green Tabasco sauce - 5 gr.
garlic - 10 gr.
lime juice (or lemon) - 10 gr.
granulated sugar - 5 gr. (taste)
dill and parsley - 10 gr.
pink pepper - 1 gr.

How to cook roe deer ribs in the oven

Cut the roe deer ribs and rinse well under running water.

Let the water drain, you can do this using a colander.

Place the ribs in a deep container, add mayonnaise, and use sour cream if desired.

Chop the garlic, add freshly ground allspice, ground red paprika or spices to taste, and salt.

In this recipe, an important additive will be Caucasian adjika; it gives an excellent taste to baked roe deer ribs. Add it to taste; if adjika is very spicy, then a teaspoon is enough.

Mix all ingredients and leave to marinate for 1-2 hours.

Place the marinated roe deer ribs in a sleeve, tightly tying the ends of the bag, and place on a baking sheet. Bake the roe deer ribs in the oven for about 1.5-2 hours at a temperature of 170 degrees.

The finished juicy wild goat meat is placed on a dish, sprinkled with herbs or chopped onions.

Not many hunters can boast that they have had the opportunity to try roe deer dishes. Among wild ungulates, roe deer meat is the most valuable. Experts say that it has the most beneficial properties in August-September, since at this time the animal has not yet used up the beneficial substances accumulated over the summer.

Pork ribs with cherry marinade

Ingredients:

670 g pork ribs;
120 ml freshly squeezed cherry juice;
¼ tsp. ground cinnamon;
½ tsp. granulated garlic;
1 pinch of ground chili pepper;
½ tsp. ground sweet paprika;
3 tbsp. l. classic soy sauce;
2 tbsp. l. olive oil.

Coarsely chop the washed ribs. Dry with a natural fabric towel.

Extract the juice from fresh cherries yourself and strain it through cheesecloth. Reserve 120 ml of marinade liquid. Add soy sauce, granulated garlic and all other spices to the juice. Lastly, pour olive oil into the marinade.

Pour the resulting mixture over the prepared meat ribs. Leave them to marinate first at room temperature and then in the refrigerator. The longer the pork ribs spend in the marinade, the tastier they will turn out in the end.

Preheat the oven to 220 degrees. Grease a baking sheet with high sides with any fat. Place marinated ribs on it. Bake them for about half an hour, periodically brushing with the remaining marinade using a silicone brush.

Place the finished ribs on one large beautiful dish. Garnish with herbs and add hot or sweet ketchup.

Beneficial properties of roe deer meat

Roe deer lives in the wild, eats only natural plant food, so its meat has unique beneficial properties. It contains a minimum amount of calories: its energy value is only 138 kcal per 100 g.

The product is rich in protein, and its fat is less dangerous to the human body than the fat of other forest inhabitants, since it has low refractoriness. Dishes prepared from roe deer meat can be consumed not only by healthy people, but also by sick people. They contain iodine, phosphorus, vitamins PP, B6 and B12, as well as a set of microelements: iron, magnesium, zinc, potassium, sodium, copper, selenium and about 20 amino acids.

Eating this meat helps improve the functions of several systems, including digestive, nervous and endocrine. The liver, heart and lungs of roe deer are highly valued, since it is in them that the most valuable elements are concentrated.

As for contraindications, there are practically none . It is not recommended to eat game if you have an individual intolerance or if protein foods are generally prohibited (if you have high cholesterol). However, it is worth knowing that roe deer meat is a difficult to digest product and its consumption may cause discomfort from the digestive system in those who have had their gallbladder removed.

Pregnant and lactating women can enjoy this delicacy only if the meat has passed a sanitary test for the absence of parasites.

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.

Preparation:

Grate the cheese. Mix it with sour cream, squeeze out the garlic.
Make small cuts in the meat and insert a thin slice of lard.
Cut the onion into rings and fry.
Place the onion on the baking sheet first. There's meat on it. Season it with a little salt and pepper. Place the cheese mixture on top.
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.

Pork ribs in pomegranate sauce

Ingredients:

750 g pork ribs;
6 tbsp. l. classic soy sauce;
4-5 garlic cloves;
1 white onion;
ground pepper;
10 g dry rosemary;
½ tbsp. red semi-dry wine;
1 tbsp. high-quality pomegranate juice;
½ tbsp. fresh pomegranate seeds;
½ tbsp. sunflower oil;
1 tbsp. l. wheat flour.

Cut the ribs into portions. Sprinkle with pepper. Pour in soy sauce. Add salt if necessary. Leave the meat right on the table. Marinate it under these conditions for just under an hour.

Fry the prepared ribs on all sides in well-heated sunflower oil. Transfer the meat to a separate plate. In the remaining fat, fry the chopped onion with garlic and dry rosemary for 5-6 minutes.

Add wine, pomegranate juice. Add flour. Simmer the sauce until thick.

Place the fried ribs in a heat-resistant dish. Pour over the strained warm sauce. To cover with a lid. Bake first for 40-45 minutes at 200 degrees, then another 20-25 minutes at 160 degrees.

Serve the finished pork hot. Garnish with pomegranate seeds.

The best roe deer recipes

There are many culinary recipes that can be prepared from this game. To do this, it is not at all necessary to have cooking skills; many of them are accessible even to novice housewives.

Roe deer meat with sweet sauce

For 1-1.5 kg of meat (neck, shoulder, rib) - 50 g of sl. oil, 60 g diced bacon, 1 carrot, 1 onion, parsley, ½ celery root, black and allspice - 5 pieces each, ½ glass of dry red wine, lemon juice and zest, 1 tbsp. l. jam, 2 tbsp. spoons 8% vinegar and sugar, 50 g flour, 1 tbsp. l. raisins, 2 tbsp. spoons of chopped nuts, thyme, cloves, ginger on the tip of a knife.

Peel the meat from films, rinse and cut into small pieces. Place butter, pieces of bacon, sugar, chopped roots into a saucepan and brown slightly. Add meat, salt, add wine, 1 tbsp. a spoonful of water, vinegar, chopped onion, spices and simmer for an hour.
Then remove the meat, season the juice with flour fried in oil. Let the sauce boil and add 1 tbsp. l. jam (from currants, rose hips, etc.), optionally, a little juice and lemon zest. The sauce should have a sweet and sour taste. At the end add raisins, nuts, spices. Serve the sauce over the stew in a separate bowl.

Recipe No. 2: marinated roe deer

We wash and dry half a kilogram of game, stuff it with smoked loin and send it to marinate for two days. At the end of this period, cut the vegetables into circles: 50 grams of carrots, onions and parsley root. Carefully place them on the bottom of the frying pan, and on top - the meat removed from the marinade. Sprinkle the dish with seasonings: chopped garlic, bay leaf, salt and pepper. There is nothing complicated about how to cook roe deer meat. Sprinkle it with melted butter and put it in the oven for 30 minutes.

Then we take out a frying pan, put in it just a little tomato paste (half a teaspoon), one and a half tablespoons of wheat flour and pour in a little boiled water. Cook for 15 minutes, add dry red wine (100 ml) and simmer for several minutes. Boiled fluffy rice is perfect as a side dish for our dish. For the marinade, combine water and vinegar in equal parts, add onions, cut into rings, bay leaves, peppercorns and juniper berries. The marinade needs to be boiled.