Deer meat

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Leg of venison with potato dumplings
Leg of venison with vegetables and hazelnut donuts

Deer meat is the game of deer , which is a huntable mammal . In the kitchen young animals (deer calves and philistines) are divided up like the calf, adult animals like the ox. In past centuries the stag was considered the roast of the rich and was an adornment of the gentleman's table . Not everything was considered worthy, they often only asked for the back or the horny ones (testicles), which were served as ragout . The so-called stag ears of the young stag's antlers were a treat, which had grown about hand-high, tender and soft on the heads of the stags around St. John's Day. In the 16th to 18th centuries, the stag's head and its antlers were covered with silver and gold and were used to decorate some men's tables ( show meals ).

use

Deer meat is darker than venison and is only tender in animals up to the age of three. It has a pungent taste during the mating season ( rut ).

The meat of the deer calf is generally treated like venison, its back or pith is often fried whole. Or the saddle piece (back) is triggered and used as venison steak, fillet of venison and venison cutlets.

Schnitzel or medallions are cut from the venison roast and then plated.

The front of the deer (meat from the leaf , neck, breast) is used for ragouts, pepper, roll roast, goulash , pörkölt .

The roast venison is prepared from the released legs or schnitzel is cut. The boned deer leg can also be offered in the Denver cut (7 to 8 pieces of muscle portioned).

Historical specialties

Deer cobs of the young deer antlers were blanched, leached in cold water, boiled soft, peeled, sliced ​​and served with lemons and truffles. Or cooked with meat soup to ragout.

In his cookbook in 1581, Rumpolt referred to Hungarian deer recipes, including the roasted unborn deer veal: "If you can eat it almost with meat and legs, it is crumbly." The recipe from 1719 by Conrad Hagger describes the preparation of the deer horn , cooked, skinned, salted and seasoned on the wire rack or fried in a pan.

literature

Individual evidence

  1. ↑ Günter Vollmer, Gunter Josst, Dieter Schenker, Wolfgang Sturm, Norbert Vreden: Food guide : contents, additives, residues . John Wiley & Sons, 2009, ISBN 978-3-527-62587-1 , pp. 8 ( google.de [accessed on April 13, 2019]).
  2. ^ A b Franz Maier-Bruck: The great Sacher cookbook . Wiener Verlag, Vienna 1975, p. 366-369 .
  3. ^ F. Jürgen Herrmann: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 248 .