Roe deer meat
Dark red game meat of a small deer, very lean, with a tender texture and a subtle sweetish-nutty taste, for frying the loin pink, braising and stew.
Roe deer meat is dark red game meat of a small deer, very lean, with a fine-fibred tender texture, a subtle sweetish-nutty taste and a delicate 'wild' aroma, less pronounced than that of deer and boar. It is marinated in wine with juniper and spices and the loin and saddle are fried pink, the leg and shoulder braised with berries and mushrooms, made into stew, goulash, sausages and pates.
Calories, proteins, fats and carbohydrates per 100 g of product
Roe deer meat, Raw: Calories 120.0 kcal, Proteins 23.0 grams, Fats 2.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Roe deer meat, Stewed: Calories 191.0 kcal, Proteins 36.3 grams, Fats 4.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Roe deer meat, Baked: Calories 158.0 kcal, Proteins 30.2 grams, Fats 3.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Roe deer meat, Grilled: Calories 187.0 kcal, Proteins 26.5 grams, Fats 8.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Roast venison is a traditional dish of Russian cuisine that combines aromatic game with the rich flavors of smoked bacon, sweet apples, and fragrant herbs. Historically, venison was considered a delicacy available to hunters and was prepared with great respect for its natural taste. The dish has a deep, rich flavor where the tenderness of the stewed meat is complemented by the slight acidity of wine vinegar and tomatoes, while vegetables add juiciness and sweet notes. It is perfect for family gatherings and festive lunches, preserving the warmth of home cooking. This roast can be served with a side of potatoes or vegetables, enjoying its rich aroma and cozy atmosphere of a traditional Russian feast.
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8
120
Back of the roe deer with pickled pear is an exquisite dish of European cuisine that combines noble meat and delicate fruit sweetness. The roe deer, infused with the aromas of red wine, cranberry, and rosemary, becomes juicy and rich. The pickled pear, stewed in wine with honey and spices, acquires softness and a rich flavor. This combination is a perfect balance between the meat's bitterness and the caramel sweetness of the fruits. The dish is served with cranberry sauce that adds zest, while fresh berries and a sprig of rosemary make it truly festive. Such a treat is suitable for special occasions, highlighting the sophistication of the meal and providing unique gastronomic experiences.
12
2
40
