Recipe for roe deer legs in the oven. How to cook roe deer in the oven: step-by-step description of the recipe, cooking features

Roe deer leg baked in the oven is a very tasty, impressive and at the same time quite easy to prepare dish that every lover of natural food can treat themselves and their guests to.

Ingredients:

• one ham on the bone;
• 6 cloves of garlic;
• one finely chopped carrot;
• one finely chopped onion;
• a tablespoon of salt;
• a teaspoon of black pepper;
• 100 grams of balsamic vinegar;
• one chopped lemon;
• 100 grams of adjika.

Cooking method:

1. We take a roe deer leg (we sell a young roe deer of the year), its average weight is about 2.5 kilos. We defrost the leg in the refrigerator, since the leg is large, this may take more than a day.
2. We clean off all external films and soak in cold water for a day to remove excess blood and odor. For me it only fit in the basin, because... the leg is quite elongated.
3. A day later we prepare the marinade. There is a wide field for experimentation, there are many variations of marinades, you can make your own. I will give general recommendations and I’ll tell you about the composition that I used. There is no point in using a lot of vinegar, our roe deer are soft, young and tender. It will be difficult to place the leg in a container and may require a lot of marinade, so you can marinate the leg in a bag (without perforations).
4. To marinate one leg, I used: one finely chopped carrot, one finely chopped onion, six cloves of garlic (pressed through a garlic press), a tablespoon of salt, a teaspoon of black pepper, 100 grams of balsamic vinegar, one chopped lemon. This mixture must be thoroughly mashed and rubbed with the marinade on the leg.
5. Then pour the marinade into a plastic bag, put the roe deer leg in there, tie the bag tightly to the leg and shake it thoroughly so that the entire leg is covered with the marinade. Be careful, there may be bones sticking out from your leg that could tear the bag.
6. Place the bag with the leg in a cool place for a day and periodically take the bag and dangle the leg there so that the marinade coats all its parts. After a day of marinating, we take out the leg, clean off the remaining marinade from it and pack it in foil or in a baking sleeve. I started cooking it in foil, but since the leg is large and my foil is narrow, the juice began to flow out of the foil onto the baking sheet during cooking and I repacked it in a sleeve.
7. Place the leg in the oven and bake at 150 degrees for 2 hours.

The meat turned out to be very soft and quite juicy, moderately spicy and retaining the taste and smell inherent to game. It was easily separated from the bone and cut even without a knife, with a fork. Baked leg of roe deer is not an ordinary, delicious dish that looks great on the table and will decorate it wonderfully.

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On Sunday, happiness unexpectedly arrived: the carcass of a young roe deer with light hand our friend a hunter named Oleg (hello! ;)). Since I almost never dealt with ungulate game, it was scary to even approach it.

While my husband was chopping the body into pieces, I was reading literature and publications from “open sources” (c). So many nuances and details! And for cutting, and for marinating, and for cooking, and for serving! I read a lot of interesting and contradictory things, analyzed everything and came up with my own formula for cooking game, which you can read about below.

So I have carcass of a young roe deer.

They were cut into the following parts: 2 hind legs, 2 front shoulder blades, neck, 2 rib strips, 2 tenderloins (fillets), rump.

I cooked the back leg first. Cleaned of films, external veins and other connective tissues. Washed and dried with towels. I weighed the leg: approximately 4 kg with bone.

Marinade: 250 ml apple cider vinegar(5-9%), 5-6 onions, 2 large carrots, 1 medium root of celery and parsnip, 4-5 bay leaves, 4 cloves, 6 unpeeled garlic cloves, 1 tbsp. coarsely ground black pepper, 3-4 tbsp. salt, 3-4 tbsp. vegetable oil, 3-4 liters of drinking water at room temperature.

Mix everything and pour the leg into a spacious container (plastic or glass only), with a plastic bag placed on top (not airtight). I marinated it for about 2 days, turning the leg over in the marinade 2 times a day.

Baking. Clean the leg from vegetables and spices and drain the marinade. Place the leg in a deep baking tray and pour in 1 cup of water. Place in an oven preheated to 200 degrees and bake for 2 hours. After an hour, turn your leg over. After this time, reduce the temperature to 140 degrees and bake for another 2 hours, basting with the released juice every 15 minutes and turning over every hour. If the meat dries out and burns on top, cover with thick foil.

Remove from the oven and let stand for 15-20 minutes to “rest.” Then, use a sharp knife to cut the meat off the bone and serve with marinade pickles, sour sauce (lingonberry, cranberry, cherry plum) and dry red wine.

And here's what I got:

Juicy, tender meat with a subtle spicy aroma.

How early the snow fell this year. Snowfalls quickly covered all the roads, and it became difficult to get to the hunting grounds. Repeated attempts to take the roe deer from the approaches on skis were not crowned with success, and then a collective decision was made to move to the grounds on Saturday and carry out the drives. The light frost did not frighten anyone. The corral was to be made in a pine forest, adjacent to which was a field overgrown with weeds. In this weeds, as it turned out later, roe deer grazed and lay down for the day.

The beaters saw two roe deer jump out of the forest in which the drive was taking place and run into the field before reaching the numbers. I decide to follow their tracks, and cross the numbers and close the possible passages of the animals. The snow in a field overgrown with weeds is loose and makes skiing very difficult

The pursued couple, as planned, moved into the nearest birch grove, but upon entering it, they turned 180 degrees and let me pass, and rushed again into the pine forest, but in front of the pine forest, in a grove of several birch trees, our number stood. Andrey's well-aimed shot interrupted the run of a male roe deer. This was the first roe deer he killed. He was overwhelmed with emotions and our congratulations on the field only warmed them up.
Photos for memory License 54 No. 010542 received by the team is closed. Someone started making a fire, someone was cutting up the trophy they had caught. Fresh roe deer liver fried on sticks, accompanied by a cold strong drink and discussion of how it was, this is a moment of bliss that every hunter will experience and which attracts us to the fields and forests.

That evening, I decided to treat myself and my household and cook a roe leg in the oven. We clean the roe deer leg from all films and soak it in water for a day, periodically changing the water. We prepare the marinade, for which we mix mustard with mayonnaise, finely chop several onions and three cloves of garlic, pepper and salt the resulting mixture, add suneli hops and other seasonings for meat and pour in a teaspoon of soy sauce. Coat the dried roe deer leg with the resulting mixture and place it in a plastic bag. This marinade will make the meat tender after three or four hours. It is advisable to shake the bag several times during marinating and turn it over.

We clean the marinated meat from the remnants of the marinade and stuff it with garlic and carrots and cover with thin slices of lard.

Line the prepared container with foil and place the chopped potatoes in it. bell pepper, carrots and onions. But we place the resulting pillow on our leg stuffed and covered with lard. Place the meat wrapped in foil in a preheated oven and bake at 150 degrees for two hours. The aroma of the dish being prepared does not allow household members to sit still, and they begin to visit the kitchen more and more often. We set the table, not forgetting to put drinks that go with the meat. The meat turned out tasty, tender and very soft.

Roe deer in the oven is a real gourmet delicacy for those who appreciate soft and tender meat. It is very well absorbed and generally belongs to the dietary category. Therefore, if you are watching your figure, then you should pay attention to this type of meat.

Look for an unusual component for your diet - and here roe meat will pleasantly surprise you. You can prepare a huge number of dishes from it - you can pre-marinate it or start cooking right away.

All parts of the carcass, without exception, are tasty - the leg is baked, the tenderloin is used to make stews or cutlets, and even a sophisticated gourmet will like a roe deer rib in the oven.

Roe deer meat in the oven

The barely perceptible sour taste is compensated by the aroma of wormwood, which suits the roe deer just right. Orange will add juiciness and give a unique aroma.

Ingredients:

• 2 kg. roe deer meat;
• 3 garlic cloves;
• 2 kiwis;
• 1 tsp wormwood;
• ½ orange;
• 1 tbsp. viburnum;
• 100 gr. lard;
• ½ tsp. thyme;
• ½ tsp. thyme;
• 3 laurel leaves;
• 2 onions.

Preparation:

1. Prepare the meat.
2. Crush the viburnum berries. Add spices.
3. Melt the lard and pour into the berry mixture.
4. Cut the kiwi into slices. Add to mixture. Squeeze the garlic.
5. Coat the meat with the resulting gruel.
6. Chop the onion into rings.
7. Place the pieces of meat on a baking sheet, with onions on top. Add a little salt.
8. Bake for 2 hours at 180°C.
9. Top the finished roe deer steaks with freshly squeezed orange juice.

Roe leg in the oven

Add vegetables to the meat to make it juicier. And melted lard allows you to achieve a fragrant, crispy crust.

Ingredients:

• roe deer leg;
• 500 ml. kefir
• 2 onions;
• 1 tsp coriander;
• 4 garlic cloves;
• 200 gr. pork lard;
• 1 bell pepper;
• 2 tomatoes;
• ½ lemon.

Preparation:

1. Cut the onion into half rings, and the peppers and tomatoes into cubes.
2. Cut the lard into slices. Make cuts in the leg and put lard into them.
3. Mix kefir with spices, squeeze out the garlic.
4. Place the meat in baking dishes. Pour in kefir.
5. Cook at 180°C for 2 hours.
6. When the dish is ready, pour lemon juice on top of the still hot leg.

Roe deer in the oven in foil

Prepare a unique dish using aromatic herbs. Complete it with sauce and enjoy the most tender meat that melts in your mouth, leaving a light spicy aftertaste.

Ingredients:

• 2 kg. roe deer meat;
• 3 tbsp. mustard;
• 1 onion;
• 3 tbsp. soy sauce;
• 1 tsp balsamic vinegar;
• 2 tbsp tomato paste;
• 3 garlic cloves;
• 1 tsp thyme;
• 1 tsp coriander;
• 2 tbsp olive oil.

Preparation:

1. Mix olive oil with mustard. Add thyme, coriander and squeeze in garlic.
2. Cut the meat into pieces. Coat with oil mixture. Add some salt.
3. Prepare the sauce. To do this, finely chop the onion, add vinegar and soy sauce, tomato paste.
4. Place the meat in a heatproof dish. Place the sauce on top. Bake for 2 hours at 180°C.

Roe deer baked with beer

The slightly tart taste of beer adds flavor to the meat and makes it appetizing. If you add a little bay leaf, you will notice how the flavor of the baked steak will reveal itself.

Ingredients:

• 200 ml. dark beer;
• 2 kg of roe deer meat;
• 2 onions;
• 2 carrots;
• 5 garlic cloves;
• 3 laurel leaves;
• salt.

Preparation:

1. Boil the meat. Pour the broth into a separate container.
2. Cut the onion into rings and the carrot into bars. Fry with garlic.
3. Place the meat in a fireproof dish. Add vegetables. Fill the ingredients with beer. Chop the bay leaf.
4. Bake for 1 hour at 180°C.

Roe deer under a cheese coat

Soft meat with the aroma of cheese is an unforgettable treat that will brighten up any holiday. Try to limit yourself in spices to fully experience the taste of this delicacy.

Ingredients:

• 1 kg. roe deer meat;
• 3 garlic cloves;
• 100 gr. hard cheese;
• 2 onions;
• 3 tbsp sour cream;
• 100 gr. lard;
• Black pepper;
• salt.

Preparation:

1. Grate the cheese. Mix it with sour cream, squeeze out the garlic.
2. Make small cuts in the meat and insert a thin slice of lard.
3. Cut the onion into rings and fry.
4. Place the onion on the baking sheet first. There's meat on it. Season it with a little salt and pepper. Place the cheese mixture on top.
5. Bake for 1.5 hours at 190°C.

Roe deer in tomato sauce

If you cut the meat into small pieces, it will bake faster. This good way save time, and the dish itself resembles goulash, but it turns out to be healthier, although no less tasty.

Ingredients:

• 1 kg. roe deer meat;
• 3 tbsp dry white wine;
• 3 tbsp. tomato paste;
• 1 onion;
• 1 carrot;
• a pinch of oregano;
• salt.

Preparation:

1. Cut the meat into small pieces. Pour in wine, add oregano and salt. Leave to marinate for an hour.
2. Grate the carrots and chop the onion into small cubes.
3. Mix pieces of meat with vegetables. Refuel them tomato paste. Place the mixture in a fireproof dish.
4. Bake for 45 minutes at 190°C.

Spicy roe deer in the oven

A special marinade will help make your dish more spicy. The crispy, aromatic crust will captivate you; you will definitely not be disappointed with such an unusual delicacy.

Ingredients:

• 2 kg. roe deer meat;
• 2 tomatoes;
• ½ lemon;
• 1 tsp hot pepper;
• a pinch of allspice;
• salt.

Preparation:

1. Cut the meat into steaks. Beat it with a kitchen hammer.
2. Grind the tomatoes in a blender. Mix them with red pepper. Pour in vinegar. Squeeze the juice from the lemon. Add allspice and salt.
3. Lubricate the steaks with the resulting mixture. Leave them to soak for 40 minutes.
4. Bake for 1.5 hours at 190°C.

Roe deer baked with mushrooms

The mushroom smell goes well with this tender meat. Sour cream will help make the dish even softer. To add thickness, add a little flour.

Ingredients:

• 1.5 kg of roe deer meat;
• 200 gr. champignons;
• 1 onion;
• 150 ml sour cream;
• 3 tbsp flour;
• ½ lemon;
• thyme;
• black pepper;
• salt.

Preparation:

1. Cut the meat into small cubes. Sprinkle with lemon juice, add thyme, pepper, and add a little salt. Leave to marinate for 40 minutes.
2. Cut the champignons into slices and the onion into cubes. Mix them with sour cream, add flour. Mix thoroughly.
3. Combine sour cream sauce with meat. Place in the mold.
4. Bake for 45 minutes at 190°C.

Roe deer with vegetables in the oven

Assorted vegetables add juiciness to the delicacy. You don’t have to serve a side dish with this dish, because the variety of ingredients replaces both the main dish and the vegetable stew.

Ingredients:

• 1.5 kg. roe deer meat;
• 2 tomatoes;
• 1 onion;
• 1 bell pepper;
• 1 carrot;
• 1 eggplant;
• thyme;
• basil;
• 2 tbsp balsamic vinegar;
• black pepper;
• salt.

Preparation:

1. Cut the meat into small pieces. Sprinkle with vinegar and rub with spices. Add some salt.
2. Cut the vegetables into cubes. You can grind the tomatoes in a blender, or you can also chop them into cubes.
3. Place the meat in the pan and place the vegetable mixture on the sides.
4. Bake for 1.5 hours at 190°C.

It's not every day that we can treat ourselves to such a delicacy as roe deer meat. Therefore, the main task of roe deer dishes is not to disappoint even a sophisticated gourmet. An unusual marinade or aromatic spices will help you with this.

Not many hunters can boast that they have had the opportunity to try roe deer dishes. Among wild ungulates, roe deer meat is the most valuable. Experts say that it has the most beneficial properties in August-September, since at this time the animal has not yet used up the nutrients accumulated over the summer.

Beneficial properties of roe deer meat

Roe deer lives in the wild, eats only natural plant food, so its meat has unique beneficial properties. It contains a minimum amount of calories: it energy value only 138 kcal per 100 g.

The product is rich in protein, and its fat is less dangerous to the human body than the fat of other forest inhabitants, since it has low refractoriness. Dishes prepared from roe deer meat can be consumed not only healthy people, but also sick. They contain iodine, phosphorus, vitamins PP, B6 and B12, as well as a set of microelements: iron, magnesium, zinc, potassium, sodium, copper, selenium and about 20 amino acids.

Eating this meat helps improve the functions of several systems, including digestive, nervous and endocrine. The liver, heart and lungs of roe deer are highly valued, since it is in them that the most valuable elements are concentrated.

As for contraindications, there are practically none. It is not recommended to eat game if you have an individual intolerance or if protein foods are generally prohibited (if you have high cholesterol). However, it is worth knowing that roe deer meat is a difficult to digest product and its consumption may cause discomfort from the digestive system in those who have had their gallbladder removed.

Cooking features

Roe deer meat is dark in color, streaked and has a peculiar smell. If you cook roe deer meat without special preparation, it will be very tough. Therefore, before you start cooking, you should definitely soak the game. The meat of a young animal is soft and dishes prepared from it are juicy, but meat that is too old will remain tough even after soaking.

You need to soak the game in the following way: peel off the films, wash, add chopped garlic, onions, and spices. Prepare the marinade (1 tbsp. 3% vinegar in 2 liters of water) and soak the meat in it for 4-5 hours, then rinse well.

You can cook delicious roe deer by following some recommendations:

• the softest part of the carcass is the ham and saddle, an exquisite delicacy is the tenderloin;
• it is better to fry game (it needs to be watered lemon juice), stew with aromatic herbs and bake in foil;
• Cutlets made from this meat are extremely tasty;
• It is better to cook offal in wine and sour cream sauce;
• To prepare shish kebab, the tenderloin will have to be marinated for at least two days.

The best roe deer recipes

There are many culinary recipes that can be prepared from this game. To do this, it is not at all necessary to have cooking skills; many of them are accessible even to novice housewives.

Roe deer meat with sweet sauce

For 1-1.5 kg of meat (neck, shoulder, rib) - 50 g of sl. oil, 60 g diced bacon, 1 carrot, 1 onion, parsley, ½ celery root, black and allspice - 5 pieces each, ½ glass of dry red wine, lemon juice and zest, 1 tbsp. l. jam, 2 tbsp. spoons 8% vinegar and sugar, 50 g flour, 1 tbsp. l. raisins, 2 tbsp. spoons of chopped nuts, thyme, cloves, ginger on the tip of a knife.

Preparation:

1. Peel the meat from films, rinse and cut into small pieces. Place butter, pieces of bacon, sugar, chopped roots into a saucepan and brown slightly. Add meat, salt, add wine, 1 tbsp. a spoonful of water, vinegar, chopped onion, spices and simmer for an hour.
2. Then remove the meat, season the juice with flour fried in oil. Let the sauce boil and add 1 tbsp. l. jam (from currants, rose hips, etc.), optionally, a little juice and lemon zest. The sauce should have a sweet and sour taste. At the end add raisins, nuts, spices. Serve the sauce over the stew in a separate bowl.

Braised ribs

You can cook roe deer ribs at a very simple recipe and surprise your guests.

Ingredients: ribs – 300 g, 100 g lard, 1 onion, 5 pcs. potatoes, 50 g sl. oils, salt, pepper - to taste. Cut the ribs into equal parts, potatoes into cubes, and onions into rings.

Preparation:

All ingredients must be placed in a roasting pan in layers:

• the first is lard and onions, cut into rings;
• the second - game, potatoes, onions, salt;
• third - onion, salt, pepper.

Pour water over the dish and cook for 1.5 hours over medium heat. To prevent the side dish from burning, you must constantly add evaporated water. After cooking, the dish should sit for 30 minutes.

Roast

To cook a delicious roast, you need to use the tenderloin from the breast part of the carcass.

Ingredients: tenderloin – 1 kg, bacon – 600 g, 2 pcs. onions, plant. butter – 30 g, salt, bay leaf, pepper.

Preparation:

Cut the meat into equal pieces, rinse, place in a roasting pan, add salt and pour cold water. Simmer over low heat for 3 minutes, then add butter, pieces of bacon, onion, pepper, bay leaf and cook for another 15-20 minutes. Serve potatoes or rice as a side dish.

Ingredients: meat – 500 g, fresh lard – 50 g, 2 heads. onions, dry red wine - 50 g, celery and parsley root 20 g each, salt.

Preparation:

Wash the meat and stuff it with lard and vegetables. Fry finely chopped onion in a frying pan, add celery and parsley root, add salt, pour in a little boiling water, and simmer in the oven with the lid closed until done. At the end add dry red wine. Serve vegetables and herbs as a side dish.

Natural cutlets in Hungarian style

For 1-1.5 kg of meat from the backbone of a roe deer you will need: 50 g of smoked lard, 200 ml of sweet white wine, 50 g of champignons, 150 g of sour cream, 2-3 tbsp. l. rast. butter, 30 g sl. butter, 1 tbsp. l. flour, one glass of beef broth, ½ tbsp. l. ground red pepper, salt.

Preparation:

1. Cut the seasoned, washed and peeled back part of the game into cutlets, beat a little through the film, salt, sprinkle with red pepper, stuff with thinly sliced ​​pieces of bacon, roll in flour and fry in vegetable oil.
2. Fry flour in a saucepan, pour in broth, wine, sour cream, add chopped champignons. Add salt to the sauce, stir and boil for 5 minutes. Serve to chopped cutlets separately in a gravy boat.

As a side dish, you can serve head lettuce and buns or vermicelli fried in the pan in which the cutlets were cooked.

Roe deer meat dumplings

Roe deer meat is lean, so it is better to add some fat to the minced meat for dumplings pork meat, about 1/5 of the total volume of minced meat. Approximately ¼ of the total volume of minced meat should be finely ground onions.

Ingredients: 700 g roe deer meat, 300 g fatty pork meat, 2 pcs. fried onions, 1 pc. fresh onion, 2 tbsp. l. milk, salt, pepper.

Ingredients for the dough: 1 egg, water, flour, salt.

Preparation:

To increase juiciness, it is recommended to add a small amount of milk and salt to the minced meat. The dough is prepared in the traditional way. Boil dumplings in salted water for 15-20 minutes. Season the finished dish with sour cream or butter, sprinkle with herbs.

Liver on fire

You can cook roe deer not only at home, but also outdoors.

Ingredients: 2 kg of liver, salt, pepper - to taste.

Preparation:

1. Roe deer liver, cut into pieces of 200-300 g, placed on peeled and diamond-shaped willow or birch sticks with a diameter of 2-3 cm and a length of about 1 meter. Make shallow cuts on the liver and sprinkle with salt and pepper.
2. Stick the rozhon near the fire so that the pieces of liver are approximately 20-30 cm from the flame of the fire. Cook the dish for no more than 20 minutes. During this time, the horn needs to be turned several times so that all parts of the piece are evenly heated.

Roe deer meat is a delicacy; knowing the peculiarities of its preparation, you can create delicious dishes at home or in nature that will delight your loved ones and decorate the holiday table.