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Baked venison pulp with garlic ginger sauce

Baked venison pulp with garlic ginger sauce

I untied the venison from the bone, I washed it well, I left it in cold water for about 3 hours, after which I took it out, wiped it with a dry napkin and seasoned it well.

I placed the meat in the tray in which I put a little oil and a glass of water, the garlic slices and the red peppercorns.

I covered the tray with aluminum foil and put it in the oven over medium heat for about an hour. brown a little on top.

Garlic sauce:

Peel a squash, grate it and squeeze the juice. Chop well, add a little salt and oil and mix well in a blender until you get a paste like mayonnaise.

Put the mixture in a bowl and mix with sour cream.

Although garlic and ginger are both plants with a strong taste, they complement very well and the sauce obtained is particularly good and no longer has that strength of garlic in taste and smell.

I served the steak with the mashed potatoes.


Recipe for baked chicken legs with vegetables

six chicken legs
half a kilo of new potatoes
five carrots
4 tablespoons oil
200 ml of red wine
five cloves of green garlic
a teaspoon of salt
half a teaspoon of oregano
a teaspoon of hot paprika
half a teaspoon of ginger
half a teaspoon of turmeric

  • Preparation for the recipe of chicken legs with baked vegetables
  1. Turn the oven to 180 degrees.
  2. Wash the thighs and then wipe them with an absorbent kitchen towel.
  3. Peel the potatoes and carrots and cut them according to preference. I cut the potatoes into medium-sized cubes and the carrots into sticks.
  4. Wash and finely chop the green garlic.
  5. Put the thighs, potatoes, carrots, garlic, spices and half the amount of oil in a large bowl. Mix well with your hands so that the meat and vegetables are well covered with oil and spices.
  6. Pour everything into a large tray in which we previously put the rest of the oil, place the vegetables at the base and then the thighs.
  7. Pour the wine into the pan from place to place, cover with aluminum foil and bake for 30 minutes, then remove the aluminum foil and continue to cook for about an hour, turning the thighs halfway through and with ten minutes before taking them out of the oven, place the thighs face up, as in the picture and let the skin brown a little.
  8. Serve plain or with a salad.

Have a good appetite!

Other chicken recipes:

Spicy chicken dish with tomatoes and sweet potato (click here for recipe)


How to prepare venison steak:

Wash the meat well, clean the skins. Prepare the marinade: celery carrot, onions cut into small pieces, crushed garlic, oil, vinegar, wine and other spices. The meat is pricked here and there with a knife and put in the marinade for at least 2 hours. If it is fresh game meat, then it is recommended to leave it in the water for a day, to drain the blood and then to put it in the marinade for at least 6-8 hours. After it has been in the marinade, lightly dab it with a dry napkin. Make notches everywhere and bread with bacon and garlic and season with salt and pepper. Place in a deep pan with a cup of water and the juice and vegetables from the marinade, in the oven, covered with aluminum foil, for 2-3 hours at a temperature of 200 degrees Celsius. When the steak is ready, remove the vegetables and the remaining sauce from the pan. Put everything in the robot, along with 1 tablespoon of olive oil, 1 tablespoon of sour fruit jam (rosehips, cranberries, apricots) 200ml sour cream, 1 clove of crushed garlic and mix well until smooth. Serve sliced ​​steak, with sweet and sour sauce and a simple granita, such as rice, mashed potatoes or couscous. Good appetite!


Baked lamb steak with oranges

Ingredients

  • two large pieces of lamb
  • two oranges
  • two teaspoons brown sugar
  • salt and pepper
  • a teaspoon of orange peel
  • 1/2 teaspoon grated ginger
  • 3-4 cloves
  • a teaspoon of dried mint
  • 150 grams of melted butter.

How to make lamb roast in the oven with oranges

The lamb is cleaned of any fat and skin, washed well and cut into slices. Wipe off excess water with a kitchen towel and place in an oven tray. Sprinkle salt and pepper on it and cover with orange slices. Make a paste from spices (sugar, orange peel, ginger, cloves, mint and melted butter) and pour over the lamb with oranges.

Then place the tray in the oven at 225 degrees and leave for about 40 minutes. Every 10 minutes pour a tablespoon of sauce from the pan over the lamb with oranges. When browned, remove the lamb steak and serve garnished with a spiraling orange peel and a mint or dill leaf on a bed of rice.


Baked lamb meat with greens and garlic


1. Preheat the oven to 3/170 ° C. Sprinkle the meat with flour and then salt and pepper. In a saucepan, heat 2 tablespoons oil and brown the meat evenly, at maximum temperature. Reduce the flame and add the fried onion for 5 minutes, until it starts to brown.

2. Chop the rosemary and parsley and combine with the remaining oil and garlic. Grease the meat with the mixture and add the wine and soup. When it boils, transfer it to the baking tray and bake for 3 hours. Grease the meat from time to time with the juice from the pan and then sprinkle with pomegranate syrup. Bake again for 15 minutes for gloss.

3. Transfer the steak to the preheated plate and let it warm for at least 30 minutes. Degrease the juice from the pan, strain it through a sieve, passing the onion and garlic, in a small bowl. Heat the sauce and serve it in the preheated saucepan. If you prefer a more bound sauce, then mix 1 teaspoon of starch with a little cold water and add to the sauce. Boil until thickened.


Deer pulp in Wine Sauce

It would have sounded better if I had a bear instead of a deer, or, as I often do in a cauldron, an old cow.

So, if we have game or beef from our early youth, the first thing we need to do is to cook the meat for at least 24 hours in a paitz. It can be of various kinds, but we definitely start with vinegar and water - equal parts, salt and various spices. I put: pepper, bay leaf and garlic in "ruminants", onion slices and carrot in rabbit, but you can make a wide variety of combinations - essential is vinegar.

When I have an old beef, I put slices of kiwi, directly on the piece of meat, at least 12 hours after which I immerse it in the appropriate paitz.

This way of eating game is not the only one, but I use it more often than the one with only salt and apple slices or other types of food, because I don't have to salt the meat for a few more hours and it's the only paitz that cooks very well. the most stubborn meat.

After the mandatory 24 hours (it can take longer to tenderize), we take out the meat and we can prepare it from now on in any way we want, because it is soft and docile.

I was tempted to cook something in the cauldron, so I prepared it in it - it can be cooked in any dish with a thick bottom - the condition being that the food can be cooked over low heat and slow time - about 2 hours. The oven is not excluded either, if it is more convenient for us.

We slice the meat, clean and cut all the vegetables and greens we want around it, dress the bowl well with oil, heat or not the meat and vegetables (I did not harden them), pour red wine until we cover the ingredients and simmer , about 2 hours. If you put potatoes, as I put, or zucchini, put the potatoes after an hour and a half of cooking, the zucchini (which sweetens the situation) near the end and marinated eggs at the end of everything. I could not bear to marinate eggs with Picant Fix but I made a kind of brine + pepper + hot pepper + a sprig of thyme, one of celery and one of tarragon (I proudly say that the eggs lasted two weeks, tried - being the first time I preserved eggs, I was very careful!)

After 2 hours of cooking, the meat is simply buttery!

If you choose to make polenta, it must be boiled in buttered water: ruminant meat requires butter (if I hadn't cooked it in precise wine I would have fried it first in butter!)

And the salad you choose has a "mustard". it must be sweet - in contrast to the food, say, wild - and there are enough sweet salads! I made a carrot salad (1 carrot, orange juice, a teaspoon of honey, a pinch of salt - that's about the proportion)

Now that I have made up my mind, I wish you all the best!


Deer leg with soy sauce in slow cooker

Cut the carrot into rounds and place it on the bottom of the ceramic pot from the slow cooker.

Cut the onion into scales and add it to the bowl, along with the carrot.

The venison pulp is portioned and placed on the vegetable bed.

Cut the garlic into slices and sprinkle over the meat.

Add soy sauce, Worchester sauce, sprinkle a little salt and pepper,

then pour enough chicken soup to cover the meat,

cover with the lid and slowly set the cooker to slow. Leave for about 8-10 hours.

It can be served with a garnish of potatoes and pickles.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Lamb leg breaded with garlic, rosemary and tomatoes

1 Preheat the oven to 4/180 o C. Prick the meat from place to place and put 1 slice of garlic, one slice of tomato and a sprig of rosemary.

2 Place the lamb leg in a baking tray and sprinkle with oil. Sprinkle with salt and pepper. Bake for 20 minutes for every 450 g to get the steak in the blood or for 25 minutes for every 450 g for a well-penetrated steak. Before serving, let the steak "rest" for 30 minutes.

Degrease the sauce left in the pan and add 450 ml dry white wine. Put the pot on the fire and boil until the liquid is reduced by half. Strain and add 200 ml concentrate (beef) and boil again for 5 minutes. Mix 1 tablespoon flour with 1 tablespoon cold water and add to the sauce, stirring constantly until the sauce thickens.


Deer leg with horseradish sauce and mushrooms

Brown on all sides, then set aside.

In the pan, continue to fry the onion and garlic.

After they have browned a little and the onion has softened

Put the browned venison pulp in the slow cooker bowl.

Season with salt, pepper, thyme and cumin.

Then add the mixture to the boil.

Set the slow cooker to high and keep for about 4 hours.

Prepare the sauce from the juice left in the slow cooker bowl with horseradish, whiskey, cooking cream and mushrooms.

Melt a piece of butter in a pan.

Add the chopped mushrooms.

Fry until they lose water and color a little, then set aside.

Transfer the juice from the slow cooker to the pan and bring to the boil.

Bring to the boil and mix until smooth.

Deer meat prepared in a slow cooker is served with mushrooms and horseradish sauce.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.