Introduction to venison
Venison is a high-grade game game, with tender, delicious meat, lean meat, and little connective tissue, and can be cooked in a variety of dishes. Venison is rich in protein, fat, inorganic salt, sugar and a certain amount of vitamins, and is easily digested and absorbed by the body.
1. Sauté venison
ingredient
Venison, black pepper, pepper noodles, minced ginger, minced green onion, soy sauce, cumin, minced garlic, dried chili slicks, salt
Dry sautéed venison to prepare
1、 Mix the venison with black pepper, pepper noodles, minced ginger, minced green onion and soy sauce;
2, the next pot is so dry stir-fry, keep stir-frying, and finally add cumin, minced garlic, dried pepper segments, salt, and then fry a few times on the line.
2. Roast venison
Introduction to recipes
Venison has the effect of tonifying qi and blood, tonifying kidneys and sperm. The "Outline of Medical Forest" contains: "Tonify the spleen and stomach, improve qi and blood, replenish the rib life gate, aphrodisiac and improve the essence, and warm the waist and spine." "It can be used for thin body, fatigue and fatigue, postpartum milk, kidney sperm deficiency and other symptoms, yin deficiency and fire are forbidden to eat."
Ingredients: 1500 g of venison, onion, carrots, celery a little each.
Seasoning: salt, monosodium glutamate, brandy, pepper, vegetable oil.
Roast venison preparation
1. Remove impurities from the venison, wash it and cut it into large pieces and put it in a basin. Wash and slice the shallots and carrots separately. Celery is washed and cut into sections. Put them all in a venison bowl. Add salt, MONOS, brandy, pepper and marinate for 4 hours.
2. Put the marinated venison into the baking tray, add a little water and oil, roast on the stove until the venison is reddish brown and cooked, take it out, change the knife to the box, pour the original juice on the baking tray and serve.
3. Fried venison
Ingredients: 180g of deer tenderloin, 50g of flour, 50g of bread crumbs, 5g of chopped shallots, 5g chopped celery, 1 egg, 5g of fried potato pieces, 3g of apples, 10g of boiled carrot strips
Seasoning: Oregon 2g, salt 2g, pepper 0.3g, olive oil 25g
Fried venison to be prepared
1: Pat the deer tenderloin with a knife, use Oregon, chopped shallots, chopped celery, marinate, cut into willow leaves with a knife, dip in flour, drag egg liquid, and bake bread crumbs to set aside.
2: Add olive oil to the frying pan and heat it, fry the venison until it is ripe, then put it on the plate, put on the fried potato pieces, boiled carrot strips, apple pieces and garnish codes.
Precautions for the preparation of fried venison
Deer tenderloin meat is first loosened with a pat knife, and the tendon is cut off with the tip of the knife, which is not easy to shrink after heat.
4. Venison ball soup
150 g of venison, mushrooms, bamboo shoots, fungus, a little radish, minced garlic, green onion, minced ginger, a little pepper
To prepare the venison ball soup
1: Chop the venison into a meat paste, add a little yam puree, minced green onion, minced garlic, minced ginger, corn starch, pepper and salt and stir vigorously.
2: Make balls, fry and set aside.
3: Put a little oil into the pot, sauté the vegetables and green onions, then pour in the water to continue boiling, when the soup is boiled, put in the balls, adjust the salt, pepper can be.
5. Stewed venison
Introduction to stewed venison
Scottish venison is lightly sautéed with onions and garlic and mixed with Worcestershire sauce, thyme and bay leaves to make this unique stewed venison.
2 tablespoons vegetable oil, 900 g venison, 3 onions, diced, 2 garlic heads, mashed, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1 tablespoon of freshly chopped thyme, 1 tablespoon of salt, 750 ml of water, 7 small potatoes, peeled, cut into four parts, 1-2 parsnips, peeled, diced, 2 tablespoons of flour, 4 tablespoons of water
Stew the venison to be prepared
1. Heat the oil, add the venison and sauté the meat, add the onion, minced garlic, Worcestershire sauce, bay leaves, thyme, salt and 750 ml of water.
2. Cover and steam for 1 to 1.5 hours, or until the meat is tender.
3. Put in the potatoes and parsnips and cook until soft. Mix the flour with the water and pour into a saucepan to thicken the soup slightly. Remove the bay leaves before eating.