Polish venison
We offer rental of warehouse space in a cold store, at a temperature of - 18 ° C, with a storage capacity of 700 tons.
Recipes
Game
Roe deer roast
0,5 kg of roe deer meat, fat, 20 g of flour, 50 g of smoked lard, 50 g of dried plums, 0,1 liter of sour cream, 0,1 liter of vinegar, 0,2 liter of water, salt, pepper and juniper to taste.Rinse and dry the meat, remove the veins. Pour with boiling vinegar mixed with water and spices. Leave in a cold place for about 24h (during the marinating do not forget to turn the meat fairly often). Take the marinated meat and dry it. Cut the lard into thin sticks and spike the meat with them. Sprinkle the meat with flour and spices and then brown it in the hot fat. Dash the browned meat with water and marinade and let it simmer on low fire, the pan covered. At the end of cooking add the previously soaked plums. When the meat is tender, take it out and cut into portions. Thicken the remaining sauce with flour. Bring it to boil and add spices to taste. Pour the sauce on the meat and serve.
Roe deer tenderloin steaks
1kg of roe deer tenderloin, 6 tablespoons of olive oil, salt and pepper, garlic or dill butter (125 g of butter, 1 teaspoon of crushed garlic or 1 teaspoon of fresh dill, salt)
Remove membranes and fat from the meat. Rinse and dry it with a kitchen towel. Cut into slices 2,5 cm thick and pound them slightly. Smear each steak with olive oil and leave in the fridge for 3h.
Prepare the butter: whip the soft butter with food mixer, add garlic/dill, salt it and mix thoroughly. Shape it into a block on the aluminum foil, wrap it and put into the fridge.
Take the steak form the fridge and sprinkle with pepper and fry in very hot oil 3-4 minutes on both sides. After frying put the steaks on the plate and place a daub of butter on each of them. Serve with chips and tomato salad.
Remove membranes and fat from the meat. Rinse and dry it with a kitchen towel. Cut into slices 2,5 cm thick and pound them slightly. Smear each steak with olive oil and leave in the fridge for 3h.
Prepare the butter: whip the soft butter with food mixer, add garlic/dill, salt it and mix thoroughly. Shape it into a block on the aluminum foil, wrap it and put into the fridge.
Take the steak form the fridge and sprinkle with pepper and fry in very hot oil 3-4 minutes on both sides. After frying put the steaks on the plate and place a daub of butter on each of them. Serve with chips and tomato salad.
Roe deer in juniper sauce
1 roe deer haunch (3-4kg), 3 tablespoons of olive oil, 2 tablespoons of butter, salt and juniper. Marinade: 1 bottle of dry red wine, one sliced lemon, 1 tablespoon of wine vinegar, 1 tablespoon of gin, 1 finely chopped shallot, 2 tablespoons of minced parsley leaves, 5 grains of pepper, 10 juniper berries, 10 grains of pink pepper, 1 bay leaf, 1 chopped carrot.
Prepare a marinade:
Combine all ingredients. Rinse the meat, drain it and put into a large stone pot. Pour with the marinade and leave in a cold place for 12h. turn the meat every 3-4h. Then drain it well (keep the marinade), smear with olive oil and put on a grill place over a big heat-resistant pan where the fat will be dropping. roast it (count 30 minutes for 1kg of meat. In the middle of cooking turn the meat. Take the lemon slices form marinade and simmer it over a low fire till half of it evaporates. Sieve it, combine with butter, add salt and pepper and juniper. Serve the sauce in a separate sauceboat.
Roasted meat serve with green peas or turnip purée (10-15 portions)
Prepare a marinade:
Combine all ingredients. Rinse the meat, drain it and put into a large stone pot. Pour with the marinade and leave in a cold place for 12h. turn the meat every 3-4h. Then drain it well (keep the marinade), smear with olive oil and put on a grill place over a big heat-resistant pan where the fat will be dropping. roast it (count 30 minutes for 1kg of meat. In the middle of cooking turn the meat. Take the lemon slices form marinade and simmer it over a low fire till half of it evaporates. Sieve it, combine with butter, add salt and pepper and juniper. Serve the sauce in a separate sauceboat.
Roasted meat serve with green peas or turnip purée (10-15 portions)
Wild boar stewed in its "own juice"
1 kg wild boar meat, 1 onion (medium), 2-3 tablespoons of flour, lemon peel, salt and pepper to taste.Wild boar should be put in some cold place for some days so that it will be "tenderized". Clean the meat and cut it. Brown a middle-chopped onion in a frying pan. Put the meat to the same pan. Sprinkle with salt and pepper and add the lemon peel. Stew the meat, from time to time add water (otherwise it will get fried). When the meat gets softer remove lemon peel and continue to stew. When the meat is tender, take it out and thicken with flour the remaining "own juice".
Red deer goulash
0,5 kg red deer boneless meat, 2 tablespoons of butter, 2 tablespoons of olive oil, 2 onions, 3 garlic cloves, 1 glass of bouillon (made from one bouillon cube), 1 glass of tinned green peas, 3 pickled cucumbers, 3 grains of black pepper, 3 allspice berries, 1 teaspoon of Herbes de Provence, salt, pepper, sugar.
Rinse the meat, dry it, chop in dices and brown in the olive oil. Peel onions and garlic, cut finely and brown in butter, add to the meat. Pour bouillon, add pepper grains, allspice berries as well as a pinch of sugar and simmer all over a low fire during 40 minutes. Dice cucumbers and add to meat 10 minutes before the end. When the meat is tender, add green peas, salt, pepper and Herbes de Provence. Serve with white bread (3-4 portions).
Roe deer steak with green pepper
0,6-0,8 kg roe deer haunch or saddle (4 steaks 1,5cm thick), 4 tablespoons of butter, 1 tablespoon of cognac or brandy. 200 grammes of thick sour cream (18%). 2 tablespoons of marinated green pepper. 1 tin of marrons, 4 middle-sized, cooked beetroots, 1 tablespoon of oil, 1 tablespoon of vinegar, salt and pepper.
Heat 2 tablespoons of butter on the frying pan. Fry the steaks on it 3-4 minutes on both sides (the meat should stay raw in the middle). Sprinkle with salt and pepper. Pour with cognac and blaze them. When the fire goes out, put the meat in the warm place. Add green pepper to the sauce left after frying, stir it adding gradually the cream (reserve one tablespoon for beetroots). Heat over a small fire. Take the marrons out of tin, drain and heat them in butter on the frying pen. Peel beetroots, grate them, combine with oil, the remaining cream and vinegar. Season with salt and pepper and heat before serving. Put the fried meat on a plate, pour the sauce, serve with marrons and beetroots. (4 servings)
project and realization: BigCom