Roast Roe Deer
8 servings
120 minutes
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.
1
Wash the deer or any other game, cover with plenty of cold water, add vinegar, bay leaf, onion, and garlic. Place in the refrigerator overnight.
- Roe deer meat: 1 kg
- Wine vinegar: 2 tablespoons
- Onion: 2 pieces
- Garlic: 6 cloves
- Bay leaf: 4 pieces
2
Cut the bacon into cubes, melt it in a pan, add the chopped game meat, and fry for 15 minutes. Then add flour and tomato paste blended with herbs, garlic, salt, and pepper (can be replaced with tomatoes). Fry for another 5 minutes.
- Bacon: 400 g
- Roe deer meat: 1 kg
- Wheat flour: 1 tablespoon
- Tomato paste: 100 g
- Fresh herbs: 0.5 bunch
- Garlic: 6 cloves
- Onion: 2 pieces
3
Chop the onion and fry it. Cut the carrot into sticks and fry it.
- Onion: 2 pieces
- Carrot: 1 piece
4
Add to the meat and simmer for 20 minutes, adding water if the game is tough.
- Roe deer meat: 1 kg
5
Chop the apples into strips and the peppers into cubes. Add to the stew and simmer for another 10-15 minutes.
- Apple: 2 pieces
- Bell pepper: 1 piece
6
Readiness to check the meat.