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 chopped potatoes, bell peppers, carrots and onions in it. 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 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 talk 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.

Few people can cook roe deer in the oven, because this type of meat is rarely found on store shelves. But avid hunters know exactly how to shoot an animal, skin it, dress it and cook it. A man can bake a roe deer in the oven deliciously; it is in his hands that this healthy meat will turn into a culinary work of art.

Roe deer meat: cooking features

Roe deer meat is very different from the usual pork or beef: it is tough, rich red in color, with many veins. And if it is also prepared incorrectly, it will be difficult to chew at all. Therefore, the first feature of cooking roe deer in the oven is pre-soaking the meat.

To experience fewer problems when cooking, it is better to take meat from a young animal. But there is a nuance here - the meat of a small lamb will not be tasty either: it is devoid of fat and will turn out watery and tasteless. But the meat of an overly mature animal, no matter how you cook it, will turn out tough. Therefore, you should choose something in between.

You can’t cook roe deer meat for a long time, otherwise you won’t get anything other than a hard, useless “sole.” Long simmering will deprive the meat of all its beneficial properties.

• the most delicious parts of a roe deer are the saddle, ham and tenderloin;
• The following seasonings can highlight the taste of baked meat - ground pepper, cumin, nutmeg, and lingonberry sauce;
• before starting cooking, it is better to soak the meat in wine;
• The meat is soaked in water for 3-4 hours (before baking).

Roe deer in the oven: ingredients

The meat prepared according to this recipe will turn out to be extremely tasty and truly “hunting”. How to deliciously cook roe deer in the oven? You will need:

• 2 kg of roe deer meat (shoulder);
• 3 pcs. ripe kiwi;
• half an orange;
• 1 tbsp. viburnum;
• 2 heads onions;
• 100 grams of smoked lard;
• 2 tbsp. lard;
• 3-4 garlic cloves;
• a teaspoon of wormwood;
• a few bay leaves;
• viburnum - tbsp. berries;
• 3 tsp vegetable oil;
• salt and pepper mixture - to taste;
• cumin, ginger, paprika, thyme, thyme - just a quarter tsp each.

Cooking roe deer meat step by step

Stages of cooking baked roe deer in the oven. The recipe is simple:

1. Roe deer meat is cut into portions. Place in a deep bowl.
2. The pieces are sprinkled with salt.
3. Peel the kiwi, cut the pulp into cubes, and then rub the roe deer pieces generously with these cubes.
4. Melted pork fat is combined with vegetable oil and bulk seasonings. Add several crushed viburnum berries to the mixture. Mix everything well and rub the meat pieces with this mixture.
5. You can marinate the roe deer in this mixture for a couple of hours, or you can immediately continue cooking.
6. The onion is peeled and cut into rings.
7. Line a baking sheet with foil or special baking paper. Lubricate it with oil.
8. Place several bay leaves on parchment and onion rings on top.
9. Smoked lard is cut into small cubes and placed on top of onion rings.
10. Pieces of roe deer are placed on top of the lard, pouring over them with the marinade in which they were pickled.
11. Sprigs of wormwood are placed on pieces of meat and under them.
12. The baking sheet with the roe deer is sent to the oven, preheated to 200 degrees. Cook for 2 hours (±20 minutes). Moreover, for the first 15 minutes of baking, it is better to wrap the meat in paper (foil) so that it steams better, and then continue cooking uncovered.
13. While the roe deer is baking, the orange is washed, the zest is cut off, grated, and the juice is squeezed out of the orange.
14. Mix juice, zest and pepper mixture.
15. As soon as the roe deer is cooked, do not immediately remove it from the oven, but leave it to simmer for another 10 minutes in the remaining heat.
16. And only then, after this time, is roe deer meat flavored with orange sauce and fresh viburnum berries served.

How to cook a leg of roe deer in the oven?

Roe deer leg is truly a “masculine” dish. If you properly cook roe deer meat in the oven, it will turn out moderately juicy and soft. To prepare you will need many ingredients:

• roe deer leg - 2.5-3 kg;
• a liter of kefir with a high percentage of fat content;
• liter of mineral water;
• 2 onions;
• a teaspoon of cumin;
• per tsp cilantro and coriander seeds;
• a tablespoon of salt;
• ground black pepper - 1/2 tsp;
• 200 grams of smoked lard or brisket;
• 1 PC. large bell pepper;
• 2 ripe tomatoes;
• 1 lemon;
• a head or two of garlic;
• 2 chili peppers.

The downside of the dish is that it will take 2 days to marinate it alone. So be patient. How to cook a roe deer leg in the oven using these products?

Cooking steps

1. They start with the onion. It is cleaned and cut into half rings.
2. Prepare the marinade in a deep bowl: mix kefir, mineral water, cumin, onion, cilantro, coriander, salt and ground black pepper. Place the meat in the marinade and leave it for two days, remembering to turn the roe deer during the day and evening.
3. As soon as the time comes for baking, preheat the oven to 180 degrees. Prepare the sleeve for baking.
4. Smoked lard is cut into layers and half is placed on the bottom of the sleeve.
5. Peel the garlic and pass it through a garlic press. They also rub or stuff the roe deer’s leg with it.
6. Place the roe deer on the lard in the sleeve, and lay the second half of the lard on top.
7. The peppers are washed, peeled, cut into 4 parts and placed in a sleeve.
8. The chili peppers are washed and then placed in a sleeve. If you cut it into pieces, the roe deer leg will turn out too sharp.
9. Place chopped tomato fruits on top of the meat and squeeze out lemon juice. Lemon slices can also be placed in the sleeve.
10. Salt if desired, add a sprig of rosemary.
11. The edges of the sleeve are tied, and punctures are made in several places to allow steam to escape.
12. The sleeve with the roe deer leg is placed in the oven for 1.5-2 hours.
13. After a while, the dish is taken out of the “fire”, the sleeve is cut, and the top layer (with tomatoes, lard, etc.) is cut off from the surface of the leg. Leave the meat to cover with a natural crust for half an hour.
14. As soon as the meat is completely cooked, do not cut it immediately, but leave it to brew for 10 minutes at room temperature.

Cooking roe deer in the oven, as indicated in the presented recipe, means surprising guests with an exquisite “forest” delicacy. By the way, cold roe deer leg is good for sandwiches.

Ribs in the oven: ingredients

How to cook roe deer, or rather ribs, in the oven? The technology is no different from baking fillet or leg, but the composition of the ingredients is slightly different.

You will need:

• a couple of kilograms of roe deer ribs;
• 2 tbsp. vegetable oil.

To prepare the marinade:

• 3 tbsp. olive oil;
• half tbsp. rock salt;
• head of garlic;
• a teaspoon of “Russian” mustard;
• half tsp mixtures of herbs;
• ground pepper - 1/2 tsp.

Sauce for cooked ribs:

• 3 tablespoons of vegetable oil, preferably olive;
• 2 onions;
• 1/2 tsp. mixtures of hot dry seasonings;
• 100 ml soy sauce;
• tsp balsamic vinegar;
• a couple of tablespoons of tomato paste;
• 200 ml water.

Cooking steps

How to cook roe deer, or rather its ribs, in the oven?

1. First of all, peel and finely chop the garlic.
2. Prepare a marinade from the presented ingredients and soak the ribs in it. Soaking time varies from 1 hour to 1 day.
3. The oven is heated to 200 degrees. While it is heating up, heat up the frying pan and fry the ribs in oil until golden brown.
4. Place the fried roe deer ribs on a baking sheet and bake for 40 minutes.
5. While the meat is baking, prepare the sauce. To do this, cut the onion into small cubes and fry in a frying pan in oil. Add soy sauce and tomato paste, balsamic vinegar and water. Simmer the sauce in a frying pan until thick.
6. The cooked ribs are poured with sauce and served.

Baked roe deer in beer

Meat obtained by a hunter and beer are a brutal duet from which you can cook amazing tasty dish. Take:

• roe deer fillet - 1.5 kg;
• bitter onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 1 head;
• bay leaf - 3 pcs.;
• light beer - glass;
• broth cooked from another type of meat - 200 ml;
• olive oil - 40 ml;
• seasonings suitable for meat;
• salt, black pepper - to taste.

How to cook:

1. The roe deer fillet is cleaned of veins, films and other things. Cut into pieces.
2. Prepare marinade sauce: pass half a head of garlic through a press or grater, add seasonings, tsp. salt, ground pepper, olive oil.
3. A deep baking tray is lined with foil, meat pieces are placed on it and the marinade is poured over them.
4. Leave it like this for 20 minutes.
5. The onion is cut into half rings and the carrots into cubes.
6. Place the baking sheet with meat on the stove and fry the meat a little. Then the meat is taken out, and vegetables - onions and carrots - are placed in its place.
7. Fry them for 2 minutes, and then add beer.
8. When the beer boils, place the roe deer fillet on a baking sheet and pour in the broth.
9. Add bay leaf and the remaining cloves of garlic, previously chopped.
10. The entire baking sheet, along with its contents, is wrapped in foil. Place in an oven preheated to 180 degrees for 2-2.5 hours. After the time has passed, the dish is ready.

Conclusion

How to cook roe deer in the oven? There are not many recipes, since the meat of this animal is very specific. But if you follow all the rules, the dish will not disappoint you.

Permanent link to the post

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 drinking water 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.

Roe deer from the approach, such a desired trophy for every Hunter.
cook roe deer very possible different ways, now I’ll tell you about one of them.
take whole roe deer shoulder, we try to remove films as much as possible,
this will help us quickly saturate the meat with spices and salt.

I buy spices at the Komarovsky market from the Uzbeks, they are there in the center of the pavilion.
just ask for a meat roasting kit.
Ordinary rock salt or sea salt will not work.
Be sure to salt and pepper with love, saying kind words and stroking the shoulder blade with both hands.
salt and pepper, of course, by eye. If the meat has not been marinated, then it is worth adding lard.

We make slits into which we insert pieces of lard. I put it unsalted, but it doesn't matter. Along with a piece of lard, I add another clove of garlic.

you need to let the spatula stand for a while. 40 minutes is enough.
Next, I prepare the sauce: melt a tablespoon of honey in a microwave, add 2 tablespoons of mustard and mix thoroughly until smooth. The mustard should be good. I use German.

place the spatula in the sleeve and tie it on one side; on the other, use a spoon to evenly water the spatula honey mustard sauce. tie it on the other side and put it in the oven.

I cook at a temperature of 160-180 until I understand that it’s time, one of the main signs that the spatula is ready is first a fragrant smell throughout the house and then a complete lack of patience to wait until it’s ready))

Unfortunately, I wasn’t able to take a photo of the prepared dish, I just didn’t have time - they ate it.

I’m sure you will also be able to please your loved ones, Every Hunter is a bit of a cook, and how much of a cook there is is determined by the love in the heart and hands!