We prepare feathered and wild game meat without heat treatment in the field and at home. Hunter's kitchen. elk, deer, chamois. recipes for dishes from elk, deer, chamois

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g crushed juniper berries, 2–3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Method of preparation Prepared venison

Elk meat stewed with champignons Ingredients Elk meat – 1.5 kg Pork lard – 100–150 g Champignons – 500 g Onions – 1–2 pcs. Garlic – 3–4 cloves Ghee – 2 tablespoons Dry red wine – 1 glass Wheat flour – 2 tablespoons Garden herbs – 1 bunch

Dried venison Ingredients: 5 kg of venison, 13 g of garlic. For the brine: 1 1/2 liters of water, 5 g of cloves, 10 allspice peas, 2 bay leaves, 5 g of caraway seeds, 250 g of salt. Method of preparation: Wash the venison, remove large tendons. , cut into strips 3–3.5 cm thick. Garlic

Smoked venison Ingredients: 10 kg venison (brisket, ribs), 250 ml lemon juice, 50 g juniper berries (crushed), 2-3 bay leaves, 10 g sugar, 2 g cinnamon, 2 g ginger, 2 cloves, 350 g salt, 10 g ground black pepper. Method of preparation Grate the prepared venison

Swedish Venison Ingredients: 1 kg venison (flesh), 50 g butter, 10 g salt, 3 g freshly ground white pepper. For the broth: 1 1/2 l water, 500 g reindeer saddle bones, 50 g butter, 100 g carrots, 100 g celery roots, 20 g garlic, 2 g ground cumin, 1 bay leaf,

Dried venison Ingredients: 5 kg of venison, 3 cloves of garlic, 2 bay leaves, 5 clove buds, 5 g of caraway seeds, 10 allspice peas, 200 g of salt Wash the venison, remove large tendons, cut into strips 3 cm thick. Peel the garlic, wash. For

Venison “Spicy” Ingredients: 10 kg of venison, 10 g of horseradish root, 20 g of ginger root, 5 black currant leaves, 2 bay leaves, 2 cinnamon sticks, 400 g of salt Wash the venison, peel off large tendons and films, cut into strips 5 thick see blackcurrant leaves

Hunters who go far and long periods of time to hunt have always encountered big problem- how to preserve game meat. Moreover, not only before coming home, but also so that it can be used for a long time to feed the family. The same task faced numerous northern and nomadic peoples. Over the centuries, several very successful ways of preserving game have been invented, and many national recipes have become popular throughout the world.

Who doesn’t know what basturma or stroganina is. Everyone loves spicy Korean meat snacks, as well as marinated meat, which is then subjected to heat treatment - smoking, frying, drying over a fire. Now in every supermarket you can buy such delicacies made from the meat of farmed animals.

But, firstly, they are very expensive, and secondly, no broiler duck can compare in taste and aroma, which was raised not on synthetic feed, but on the same healthy pasture.

Dried meat - basturma

To prepare it, it is better to use meat from deer, roe deer, and wild sheep. You can also eat wild boar, but you need to be sure that the meat is healthy and not contaminated with helminth eggs. In addition, the meat of old cleavers and goats is not very suitable for basturma, as it has a strong smell and is very tough.

For basturma you need to take only the sirloin part - this is the most tender meat.

It must be rinsed in one piece and thoroughly dried with a cloth, and allowed to dry for half an hour. Next, cut into oblong pieces up to 3 cm thick. Rub each piece thoroughly with medium-grown salt (if you take fine salt, it will be too salty, and if it is very coarse, the meat will lose the desired consistency). In containers, preferably enameled, or special oak barrel, pour salt on the bottom in a layer of about 2 cm, lay the slices tightly on top. Place a heavy weight on top of a wooden circle - it can be a large, well-washed stone (you can even pour boiling water over it or scorch it and wash it). After 6-8 days, juice will appear on top of the circle. After this, the meat must be kept (do not open under any circumstances!) for another 21 days.

Then the meat must be removed from the brine and soaked in cold running (!) water for two days. If there is no stream nearby into which the meat is lowered in a tightly closed, tied box (or a thick net), then at home you can use a large vessel into which you pour water from the tap in a thin stream with the possibility of pouring it yourself.

This manipulation will soften the meat and remove excess salt. You can simply check - fry one piece in oil and try. If it is too salty, soak it for another day.

Next, the pieces need to be treated with spices. Sequentially rub in red pepper, ground cilantro and a little cumin and coriander, sumac grains. There is a ready-made mixture for basturma - chaman. Then roll the pieces generously in breadcrumbs, tie them with twine and hang them in a well-ventilated place for 15-20 days.

Meat can easily be protected from flies and wasps by wrapping the entire drying area with an old (but clean) tulle curtain or a large piece of gauze.

Store the finished basturma in a cool, dry place (not in the refrigerator). Duration - up to six months.

Stroganina hunting

This dish, like steaks and Korean snacks, can be prepared from absolutely fresh game meat. Take pieces of meat no more than 5 cm thick, you can use the liver of ungulates and freeze until hard (at least a day in the freezer). Then cut with a large sharp knife into very thin, almost transparent slices. Roll them into rings, lightly add salt, add some vinegar, and an excellent appetizer is ready.

This dish helps restore strength, including after illness. Very popular among northern hunters and Siberian fishermen.

Raw tenderloin steak

Only fresh meat from deer and elk is used. The carcass is cut from the spine and the tenderloin is taken.

Allow it to cool in the air (in warm weather, be sure to cover it from flies!) and keep it for about 8-10 hours in a cold place, but without freezing.

Then they cut into portions, clear of veins and films, and serve well on both sides. Using a very sharp knife, cut across the grain into large minced meat (about 0.5 cm). Place 150 g of this minced meat on a dish in the form of a flat cake, in the middle of which a depression is made. The yolk of a fresh chicken egg or a whole quail is placed there. Finely chop onion, cilantro, parsley. Season the minced meat with salt, pepper and herbs. Spicy sauces are served with the steak, Apple vinegar, ketchup, adjika.

Korean spicy snack

Take meat from the breast of wood grouse, goose, duck, pheasant, or tenderloin of deer, roe deer, elk and cut along the grain into slices 5-6 cm long, up to 1.5 cm thick. Place the meat in a glass jar. Cut the onion into rings, peel the garlic, add vinegar and hot chili pepper to the jar.

For every 100 grams of meat - 1 onion and 1 clove of garlic, 1 tablespoon of vinegar and a small piece of chili (or ground hot seasoning on the tip of a knife).

Salt everything and rub it a little with your hand. Leave covered for 2 hours, shaking the contents of the jar from time to time. Place in portions on deep plates; fresh vegetables - peppers, tomatoes, etc. - are excellent as a side dish. If you are not a fan of spicy things, you can add sweet paprika from a jar.

Our compatriots have improved the Korean dish by adding chopped pickled cucumbers to a jar - they say you can’t imagine a better snack with vodka, especially after a successful hunt.

Stewed elk meat, Chukchi dumplings, roast elk or chamois, roast red deer, stroganina, roe deer in the oven

Recipes:

Izubrina - roast
Wash a piece of raisin weighing about two kilograms, peel off the top films and windy places, pour two liters of kvass for two or three days, turning twice a day, then remove, wipe dry, fry in 3 tbsp. spoons of butter over high heat in a frying pan, then place in the oven over moderate heat, pour over the dripping juices, and fry for about two hours.

Red deer meat, which has a special pleasant smell and taste, has never been seasoned with spices before and was fried in its own fat, without the use of lard.

Elk stew
After the meat is soaked in marinade, put it in a saucepan with hot water, add salt and cook until done. Then place it in a roasting pan along with whole potatoes, finely chopped onions, and spices. Pour all this over with the broth in which the meat was cooked and simmer covered for two hours.

Old-fashioned elk roast
Cut off a piece of elk meat, put it in a pouring pot, pour in vinegar, boil with salt and spices, put in a cold place for two days, turning daily. Then take out the meat, roll it in pepper and crushed cloves, cut small holes with a knife, put lard in them, fry lightly in a hot oven, pour over the drained juice, transfer to a saucepan, pour in 1.5 cups of vinegar, 0.5 cups of wine, cover Cover tightly and simmer over low heat until done.

Stroganina
After soaking in the marinade, freeze a good piece elk meat, cut it across the grain into thin shavings, put it on a piece of bread, salt and pepper, sprinkle with fine garlic and eat with hot tea. You'll get breakfast in the Ural style.

In Chukotka, you can prepare stroganina in the same way from venison. It is good to eat with adjika. You don’t have to drink it with tea, it goes well with vodka.

Chukchi dumplings
Meat - 300 g of venison, 250 g of pork and 150 g of beef - mince twice, pour in 3-4 tablespoons of water, add chopped onion, salt and pepper to taste. It is important that the minced meat is not dry.

The formed dumplings can be placed in a canvas bag and stored for the time being in the cold.

Serve the dumplings with butter, sour cream, and vinegar. Lovers pour ketchup on the dumplings, wash them down with milk, and snack on bread. These dumplings are good with mayonnaise and crushed garlic.

Sujuk hunting
To prepare it, use 2 parts pork, 2 parts red forest game meat and 1 part solid lard. Chop the meat and lard into small pieces with a large kitchen knife. For each kilogram of mixture, add 25 g of salt, 2 g of black pepper, 2 g of saltpeter, 5 g of sugar and 2 g of red pepper. Knead the mixture well and leave for 8-10 hours. Then stuff it not very tightly into the thin pork intestines, twisting them to get small sausages of the same length. Place the sujuk on the table and press it with a board with a small weight for two days. Dry them for 5-6 days in a ventilated place, then smoke. Serve raw or cooked.

Roe deer in the oven
Boil the spices for half an hour in 2 bottles of dry red wine: 3 cloves, 6 bay leaves, 1 tbsp. a spoonful of curry, rosemary, thyme, nutmeg, filter and put in it, marinate the roe deer carcass, its back part, for 10 days, turning it twice a day. After this period, remove the meat from the marinade, stuff it with lard across the grain, place it on a baking sheet, pre-grease it with 100 g of butter, place in the oven with high temperature for an hour, stirring frequently with marinade.

Serve very hot. Separately, prepare a mixture of hot capsicum, boiled with a small amount of cinnamon.

Roast elk or chamois
Knock out a piece of elk or chamois, put it in a drenching pot, pour it with now cooled vinegar, boiled with salt and spices: finely chopped celery, parsley, carrots, onions, a handful of pepper, a handful bay leaf, a little nutmeg, cloves, cinnamon and garlic, if you like, so that it covers the meat. Place in a cool place, turning every day.
Then take out the meat, chop the bacon, roll it in ground black pepper, cloves and marjoram, cut small holes in the meat with a knife, put the bacon into them. Cover the entire piece with slices of bacon, fry lightly in a hot oven, transfer to a saucepan, pour over the juice that has drained from it, first removing the fat from it, pour in 1.5 cups of vinegar, 0.5 cups of Madeira, put three cubes of dry broth, cover tightly with a lid. , simmer over low heat until soft.
When ready, place on a dish, cool, cover with the sauce in which the roast was stewed; In this case, this sauce must be thoroughly boiled and mixed in a mixer to thicken.

Roast chamois, elk or wild boar fillet
Boil five glasses of vinegar with spices, as in the previous recipe, cool, pour it over a well-beaten chamois or elk fillet stuffed with bacon for several hours. Then take it out, squeeze it out, fry it on a spit until half cooked. Place in a saucepan, the bottom of which is covered with thin slices of bacon, a spoonful of butter; put 2 onions, lemon slices without grains, 5 cloves, roots, 3-4 cubes of dry broth and optional greens: tarragon, parsley, green onions, watercress. When browned, gradually pour in 0.5 cups of red wine, a spoonful of vinegar, two glasses of broth or water, each time closing tightly with a lid, and simmer until soft. To serve, pour over the strained sauce, to which you can add 3 pieces of truffles or half a spoon of soy.

This roast is also served with cabbage, seasoned as follows: dissolve 2 tbsp in a saucepan. spoons of butter, add a finely chopped, salted and squeezed head of red cabbage, a couple of pieces of sugar, 4-5 cloves, a cube of dry broth, cover with a lid, fry, stirring, so as not to burn. When the cabbage becomes soft, pour in 0.5 cups of table wine, boil twice more, and cover the roast.