I got the raw flesh of the deer hunted by a hunter so I made "deer stew" etc.

Animals such as deer and boar will damage agricultural crops, so even if hunters hunt, they are recognized as OK "hunting birds and beasts", but the deceased deer meat and wild boar meat will not have a chance to be on the market , Unlike beef and pork, there are many people who have never "eaten". Among them, the deer's meat is lean and less fatty, it is a healthy and nutritious ingredient, but as the hunter was able to get the raw venison hunted and judged in lumps, what kind of taste it is, I cooked steak and red wine stew and tried it.

A lump of venison feels like this. Since there is nothing to everyday, as a whole, how many cooked you can eat deliciously how many you can eat, many recipes to use instead of beef and pork, and OK with steak etc. However, since eating raw food is a risk of hepatitis E, it seems that it is better to let fire through.


First of all, it removes the film which seems to be unable to eat.


Taste the tasty minced venison with a salt and pepper and spice ......


I will try it as a steak.


The finish is like this. I tried putting a knife to eat, the table knife does not literally have a blade, and boasts a hard elasticity even to cut it. Although it succeeded in cutting when disappearing with the momentum to cut off the dish, the editorial staff of the woman said "I can not cut ... ..." and I give up on the way.


When eating, the taste itself is refreshing red meat and the taste of salt pepper is working. However, because it is a chewy level at the level of eating rubber or something, it will be hard to bake and cook the meat and do not treat it under ... ....


To burn and cook, give up and try to make a "red wine stew stew with venison" in the recipe below, saying, "If you boil it in a pressure cooker, you will become a hollowo holder?"

Venison red wine-flavored stew (Jibie recipe) | Shinshu Jibie


Materials to prepare are deer thigh 350 g, 1 bouquet garni, 1 bale of cognac, 20 ml of cognac, 200 ml of red wine, suitable amount of salt, appropriate amount of seasoning black pepper, proper amount of olive oil, suitable amount of wheat flour, 1 tomato, 1 solid bouillon, 100 ml of water , Demiglace source 100 ml, beef loose back fat 80 g, white pepper appropriate amount, butter adequate amount,PoissonAs carrots 50 g, onions 50 g, shallards 50 g, celery 30 g, 2 pieces of garlic. I use an escharette instead of a shallot, but be careful as they are different kinds of vegetables.


First cut the venison in a dice shape with a size of 60 - 70 g.


A lot of meat meat was also served, but I will put it all because it cooks in a pressure cooker.


Cut the vegetables all in dice and pick it up with venison, red wine 100 ml, laurier 1 piece, bouquet garni 1 bunch together.


In the recipe it is meant to be pickled overnight, but because I had no time, I pickled it in a refrigerator for 3 hours.


Three hours later it is like this. The venison smelled a bit like a kemono, but it does not bother me because of the smell of red wine or flavored vegetables.


When pickling is done take out the venison from the red wine and drain off with a paper towel etc.


Shake salt and black pepper ......


Fluttered with flavor.


Put the olive oil in a frying pan and bake until the anteanne has brown eyes.


If vegetables taken out of wine are also fried with olive oil OK.


Leave the remaining wine in a pot ... ....


Boil it once and leave it firmly.


Filtered wine with kitchen paper ......


A beautiful red wine was extracted.


Baked venison, fried vegetables, 1 tomato, 1 solid bouillon, 100 ml of red wine and additional 100 ml of red wine and 100 ml of water to the pressure cooker.


Stir boiling at low pressure for 30 minutes from here.


I simmered it for 30 minutes under pressure and it looked something like this.


Remove the venison from the soup ......


Put the soup in a sarcasm or the like.


Added demiglas sauce 100ml to the soup.


Fry about 100 ml with frying pan.


Complete the taste with salt and white pepper and complete the stew sauce with butter.


Put the removed vinegar in a pan and warm the steamed bouillon soup so that it will be about half the height of the meat.


If we stop at the stew sauce I just made here ... ...


A venison stew is completed.


First of all, when I cut the block of a huge venison, it was quite different from the steak, and I was able to cut it with a surprise and a knife. As I try to eat it, I do not have a fat but because I can not go to "soft mellow like frost", soft red lean deer has a distinctive umami with plainness, excellent eating response. As a result of eating by several editorial staff, "It is different from pork and beef" "It is a very protein taste, but it is tastefully meat texture" "Dense stew sauce fits well with protein meat Although the opinions like gathering were gathered and meat not eaten, it seems that it was acceptable.


The part of the streak meat that I was about to throw away also became softness about "beef of tatami".


The stew section has a good vegetable taste but it is interesting where there is not much meat taste abundantly like beef. It was a convincing ingredient to be able to eat venisoners even on diet.