venison

from Wikipedia, the free encyclopedia

Roe deer refers to the venison of roe deer , which is assigned to the hair game or hoofed game and the subgroup small game . The meat comes from animals living in the wild or caged game , which is fed in a controlled manner in forest enclosures. The meat of wild roe deer is lower in fat and more fine-grained than that of the wild game, and there is also a difference in taste between the two types of husbandry. In the catering trade, narrow beef is preferred because of the better meat quality .

Distribution and preparation

Venison stew

Each deer has to open (intestines and innards removed) for four to six days to hang in the blanket (in the fur) (to mature ). Then the animal is cut up ( dismembered ). The two forelegs, the neck piece, left and right chest ribs are separated with the abdominal flaps, as are the legs from the back. Deer meat is always skinned, parried and usually spiked. Young animals have a fine-grained, pink meat that is no longer pickled. Older deer have coarse-grained, darker meat.

For venison is expected to venison and the two Schlegel ( lobes ). In order to prevent the back of the venison from arching when roasting, a glowing iron rod can be inserted through the spinal canal.

The breast meat, shoulders and neck are used for small dishes (ragouts, pepper, gulyás) or farces for pies. Fillets, steaks, medallions or schnitzel can be cut from the legs (mallets), but the bone must first be released.

List of venison dishes

Saddle of venison
  • Roast venison is optionally prepared from:
    • Saddle of venison
    • Roe deer leg , also: venison leg , is hollowed out , skinned, peppered, seasoned and roasted together with roots
    • Deer shoulder , is released and prepared like a leg of deer
  • Venison pepper

supporting documents

  1. ↑ Möhring, Jennifer., Erbersdobler, Helmut F .: Food product knowledge for beginners . Springer, Berlin 2010, ISBN 978-3-642-04485-4 , pp. 71–72 ( google.de [accessed April 11, 2019]).
  2. ↑ a b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 243-245 .
  3. ↑ Teubner: TEUBNER classic: Over 300 international recipes with tips and variations from Johann Lafer . Teubner, an imprint by GRÄFE UND UNZER Verlag GmbH, 2012, ISBN 978-3-8338-2528-6 , p. 407 ( google.de [accessed on May 28, 2019]).
  4. ^ Franz Maier-Bruck: The great Sacher cookbook . Deer. Wiener Verlag, Vienna 1975, p. 370 .