Bone-in venison
Game cuts with the bone kept in, dark red lean meat for marinating, searing and braising.
Bone-in venison is game cuts (rack, leg, shoulder, ribs) with the bone kept in, dark red lean meat with a firm texture, a rich game taste and light forest notes. It is marinated in wine with juniper, seared and finished in the oven to a pink centre, braised and roasted, and served with berry and mushroom sauces.
Calories, proteins, fats and carbohydrates per 100 g of product
Bone-in venison, Raw: Calories 116.0 kcal, Proteins 21.5 grams, Fats 2.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Baked Venison of the Baratheon Family. As you may have guessed, we chose venison not only for its tasty and healthy meat, which is considered to be among all game. And not because it has long been served on the tables of the noblest families . Everything is simpler - the deer flaunts on the coat of arms of this family. No pretentiousness in preparation, only a marinade of mustard, garlic, vinegar, wine and oil and a good frying in a frying pan. But still, it is better to be careful - overcooked venison will not please anyone , it will be better if you send the meat to finish frying in the oven.
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Wine-marinated grilled venison is a true embodiment of Creole cuisine, combining delicate aromatic notes of spices and the sophistication of white wine. The traditions of such preparation date back to times when hunters used available seasonings to enhance the flavor of game. This recipe gives the meat exceptional tenderness due to marination, while mustard and balsamic vinegar add zest. Grilling imparts a smoky nuance that perfectly complements the juiciness of venison. This dish will be the centerpiece at any dinner, especially when served with roasted vegetables or light fresh salads. Its exquisite taste and deep aroma make it ideal for festive occasions and cozy family gatherings.
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