Red deer meat is a noble and aromatic delicacy, characterized by its intense flavor and the variety of preparation options. It is rich in nutrients and is excellent for festive occasions or special meals. In this article, we will show you some simple and tasty recipes to enjoy the culinary advantages of red deer. Enjoy cooking and bon appétit!

Red Deer Roast with Vegetables

Ingredients:

• 1 kg red deer roast (e.g., leg or shoulder)
• Salt and pepper
• 2 tbsp oil
• 2 onions, coarsely chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 200 ml red wine
• 500 ml game stock
• 2 bay leaves
• 4 juniper berries, lightly crushed

Preparation:

1. Season the red deer roast with salt and pepper.
2. Heat the oil in a roasting pan and sear the roast on all sides. Remove and set aside.
3. Sauté the onions, carrots, celery, and garlic in the roasting fat.
4. Add the tomato paste and sauté briefly.
5. Deglaze with red wine and let it reduce slightly.
6. Add the game stock, bay leaves, and juniper berries.
7. Return the roast to the roasting pan and cover, braising in the oven at 180 °C for about 2 hours until the meat is tender.
8. Remove the roast from the pan and keep warm.
9. Season the sauce, puree if desired, and strain through a sieve.
10. Slice the roast and serve with the sauce.

Red Deer Stew

Ingredients:

• 800 g red deer goulash
• Salt and pepper
• 2 tbsp oil
• 2 onions, coarsely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 tbsp tomato paste
• 200 ml red wine
• 500 ml game stock
• 2 bay leaves
• 4 juniper berries, lightly crushed

Preparation:

1. Season the red deer goulash with salt and pepper.
2. Heat the oil in a large pot and sear the meat in portions. Remove and set aside.
3. Sauté the onions, garlic, carrots, and celery in the roasting fat.
4. Add the tomato paste and sauté briefly.
5. Deglaze with red wine and let it reduce slightly.
6. Add the game stock, bay leaves, and juniper berries.
7. Return the meat to the pot and cover, simmering on low heat for about 1.5 hours until the meat is tender.
8. Season with salt and pepper and serve.

Red Deer Medallions with Mushroom Cream Sauce

Ingredients:

• 4 red deer medallions (about 150 g each)
• Salt and pepper
• 2 tbsp oil
• 200 g mushrooms, sliced
• 1 shallot, finely chopped
• 100 ml white wine
• 200 ml cream
• 1 tsp butter

Preparation:

1. Season the red deer medallions with salt and pepper.
2. Heat the oil in a pan and sear the medallions on both sides for 3-4 minutes. Remove from the pan and keep warm.
3. Sauté the chopped shallot and mushrooms in the same pan until the mushrooms are golden brown.
4. Deglaze with white wine and let it reduce slightly.
5. Add the cream and reduce to the desired consistency.
6. Season with salt and pepper.
7. Finally, stir in the butter.
8. Serve the medallions with the mushroom cream sauce.

These recipes offer simple and delicious ways to prepare red deer. Bon appétit!