Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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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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30
Olivier with venison and pepper is an exquisite version of the classic salad, where traditional flavors blend with hints of hunting cuisine. Historically known as the salad of aristocrats, modern interpretations of Olivier surprise and inspire. Smoked venison gives the dish a rich, deep flavor with a slight smoky note, harmonizing with the softness of potatoes, sweetness of carrots, and spiciness of peppers. Crunchy green peas add freshness, while mayonnaise unites all components into a harmonious composition. This salad is an ideal choice for a festive table, impressing guests with its original execution and richness of flavor nuances.
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Roasted venison tenderloin with wine sauce is an exquisite dish of European cuisine, infused with depth of flavor and aromas of nature. The venison, tender and juicy, is marinated with spicy rosemary, coriander, and garlic before being roasted to perfection while retaining its tenderness and richness. The wine sauce with cocktail cherries and currant jam adds noble fruity notes to the meat, harmonizing with its wild essence. This dish is a true delight for gourmets and can adorn a festive table or special dinner. The combination of spices and sweet-sour notes makes it memorable, while the subtle balance of flavors highlights the dish's elegance. It is best served with a glass of good red wine and a light garnish to fully reveal its gastronomic potential.
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2
40
Braised venison with chocolate and vanilla sauce is an exquisite dish of Irish cuisine, where traditional meat notes harmoniously blend with the warmth of cocoa and the sophistication of vanilla. The Irish are known for their love of hearty and rich dishes, and this recipe reflects their pursuit of rich flavors and deep aromas. Tender venison fillet is infused with spices, acquiring a subtle sweetness from dark chocolate. A spicy sauce with wine and thyme highlights the meat's texture, giving the dish elegant richness. Roasted potatoes and portobello mushrooms complete the gastronomic picture, creating a rich contrast of textures. An ideal option for a special dinner or romantic meal—each forkful unveils new facets of flavor and the enveloping warmth of Irish culinary traditions.
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60
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.
14
4
60
Venison Far East style with black tea is a refined dish that combines the deep flavor of wild northern reindeer meat with the aroma of noble Ceylon tea. This cooking method has its roots in northern regions where reindeer meat is valued for its tenderness and rich taste. The tea marinade imparts subtle bitter notes to the meat, harmoniously complemented by the sweetness of brown sugar and the freshness of orange zest. Baked with orange slices, the meat acquires a light citrus caramelization, making it incredibly juicy. This dish is perfect for gourmets seeking new gastronomic experiences and pairs excellently with a glass of red wine or tea that highlights its noble flavor. A true delight for lovers of refined and rich tastes.
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90
This recipe presents a wonderful combination of Russian culinary traditions and modern gastronomy. Tender venison infused with the aroma of spices is wrapped in a juicy zucchini that retains all its natural juiciness. A special note is added to the dish by a sauce made from blueberries, mint, and Borodinsky bread — it combines sweet and sour tones with a hint of spice, creating an unforgettable taste. This dish is perfect for an exquisite dinner, especially in the autumn or winter season when one craves warming and rich flavors. It embodies the harmony of nature: forest berries, fresh herbs, and game. Every detail of the recipe emphasizes the balance of flavors, creating an elegant dish that will adorn any festive table.
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Venison roll with prunes and walnuts is an exquisite dish of Russian cuisine that combines the noble taste of game with the rich sweetness of dried fruits and nutty crunch. The tender and aromatic venison is pounded to a thin texture and then filled with a mixture of apricots, prunes, and walnuts, creating a harmony of flavors. Sprinkled with fresh dill, the roll is baked to perfection, revealing a rich palette of tastes. This dish is traditionally prepared for celebrations and festive feasts as it is not only appetizing but also showcases the art of ingredient pairing. It can be served as a hot main course with a side or sliced into thin pieces for an elegant appetizer. Each serving is a meeting with the warmth of Russian cuisine and the flavors of nature.
7
5
40
Venison with lingonberry sauce is an exquisite dish of European cuisine that combines the rich, intense flavor of game with the sweet-tart freshness of lingonberries. Historically, game was a staple for hunters and nobility, while the lingonberry sauce served as a wonderful complement that highlighted the noble taste of the meat. Tender, juicy venison cooked sous-vide achieves perfect texture, while aromatic herbs like juniper and rosemary infuse it with wild forest charm. Paired with creamy polenta, roasted pumpkin, and sautéed chanterelles, the dish gains depth of flavor and textural variety. The finishing touch is the lingonberry sauce with wine notes and creamy softness that envelops the meat and adds festive elegance to the dish. This treat is perfect for special occasions and true gourmets.
23
3
90
Venison with celery and licorice sauce is a refined dish of European cuisine that embodies the traditions of hunting feasts and culinary mastery. The braised game acquires a rich flavor thanks to the exquisite blend of spices and wine notes, while the sweet licorice liqueur adds a subtle, slightly mysterious depth to the sauce. Celery is not just a garnish but a harmonious partner that reveals the meat in a new light; its delicate puree complements the dish's texture. This recipe is a play of contrasts where natural wildness meets aristocratic elegance. It is perfect for festive occasions when you want to impress guests with refined taste and elegant presentation. Each bite carries the spirit of nature enriched by culinary art.
27
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150
Venison steaks with Pinot Noir and dried cherry sauce is an exquisite dish that combines the wild, rich flavor of venison with the refined tartness of cherry sauce based on red wine. This combination is found in the gastronomy of northern regions where game is traditionally prepared with berries and wine to enhance its natural flavor. The tender texture of the meat, slightly crispy crust, and rich aroma of spices make these steaks a true culinary masterpiece. The sauce adds depth of flavor by uniting sweet and tart notes. This dish is perfect for special occasions when you want to impress guests or simply enjoy the refined taste of game paired with a rich wine sauce.
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6
30
Terrine of venison with currant sauce is an exquisite dish of Swedish cuisine that combines the depth of wild meat flavor with the fruity tartness of red currants. Historically, Scandinavian cuisine widely uses game, and the combination of meat with berry sauces highlights its rich taste. The terrine baked in a water bath acquires a tender texture, while the currant sauce with honey and spices adds noble notes to it. The dish is perfect for a festive table: it looks impressive, is easy to slice, and pairs well with fresh bread or salad. Serving the terrine with chilled sauce makes it particularly refined, while the combination of sweetness and tartness from the berries softens the rich flavor of the meat. It is a true gastronomic journey to northern lands where simplicity of ingredients transforms into a culinary masterpiece.
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90
Venison with cherry, cinnamon, and walnuts is an exquisite dish of European cuisine that combines rich and deep flavors. The history of this recipe roots back to hunting feasts where game was complemented with fruits and spices to enhance its natural taste. Juicy venison absorbs the aromas of brandy, wine, and cinnamon, acquiring a rich, slightly spicy note. Cherry adds a pleasant tartness that balances the meat flavor while walnuts provide a piquant texture. The dish is perfect for special occasions when one wants to enjoy an elegant combination of flavors. It is served with a thick hot sauce that soaks into the meat, creating harmony between the sweetness of the fruits and warm spicy notes. Such a dish pairs wonderfully with a glass of aged red wine, making the meal truly memorable.
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Olivier by Adrian Quetglas, brand chef of Moscow restaurants AQ Kithen, AQ Chiken, Adri BBQ and Grand Cru. The main ingredient is dry-cured venison, and aioli is used as a dressing instead of classic mayonnaise.
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