Game meat is one of the most sustainable and highest quality meats because of its quality of life and natural feed. If you want a truly special dish for the table, you won't find a better choice than venison. Not only for festive occasions, but also to make a unique dish at any time. The distinctive flavours of venison make it an exclusive addition to a restaurant's menu, and more and more people are looking for it.
Let's vote for the deer
The European Roe Deer is found in most of Europe and Asia Minor, with the exception of Corsica, Sardinia, Ireland and the eastern border of Eastern Europe. Their range has now been reduced by hunting and other human impacts, and was smaller in the late 19th and early 20th centuries. Our country is basically a major has traditions in the field of game dishes, one of which is best known for the deer, which occurs throughout Hungary. The population reached its current density in the lowlands in the second half of the 1960s and in the 1970s. Previously, larger populations were found in hilly and mountainous areas and in forested areas. It is a graceful, light-footed, reddish in summer and greyish in winter, odd-toed ruminant plays an important role in quality gastronomy.
The benefits of venison meat
Physiologically beneficial undoubted impact. It is healthy for the heart, the vascular system and the immune system. It contains vitamins, trace elements, is low in fat and can be more easily used by the human body. Let's take a closer look at exactly how game meat affects our bodies.
Perhaps most importantly, it is high in protein and low in fat. It is rich in essential fatty acids. This is due to the fact that wild animals, because of their lifestyle and rhythm of life, store fat tissue only in winter. It is high in omega-6 and omega-3. The meat of wild animals has a high mineral content due to their diet, including iron, selenium, zinc and phosphorus. It is also high in vitamins B, A and D. 100 grams of venison contains about 110 calories, 21 grams of protein and 2-3 grams of fat.
Sustainability is also a consideration
Preserving the permanence of our environment is becoming more important. Eating game meat can specifically support this. Game management (wildlife management, hunting) can be strengthened, as populations and numbers are not damaged and habitats are preserved.
How is venison?
It is a noble raw material with a slightly coarse fibrous flesh. It has a low marbling and is easily recognisable because of its character and unique flavour. Excellent for roasts, steaks and stews.
The taste is greatly influenced by the food the individual has eaten and the time of year in which the animal was killed. Meat from animals raised on fresh green grass in summer is sweeter. This should be taken into account when preparing the meat, and a stronger, „thicker” seasoning should be used. The quality of the meat depends on the age of the animal, and the colour and texture of the meat is not the same. Young game is pale red, old game is dark red. According to the experts, the meat of younger animals and female animals is generally finer and of better quality.
Game meat can be divided into two basic groups, first and second class. First class is the meat of the hind leg and back. The second class includes the shoulder, brisket and neck. If you want a guaranteed success, we recommend preparing the thighs of venison, but also the ribs and backbone are delicious.
BRAISED VENISON SHOULDER
Ingredients for 4 people:
1 kg of venison, 3 tbsp flour, 15 dkg bacon, 10 dkg butter, salt, ground pepper, 1 tbsp cranberries, 1.5 l wild game stock
Preparation:
The venison is marinated for 3-4 days. It is worth making a marinade to suit your taste, as it has a big influence on the flavour. Then coat in flour and cover both sides with bacon. Melt butter in a larger pan and brown both sides. Add salt, pepper and cranberries. Pour over the already prepared wild stock and turn it nicely. It's important not to let the stock evaporate, pour more if necessary. Simmer until done. When ready, remove the meat from the bone and season if necessary. You may want to baste a little with the remaining cooking juices.#
