Red deer meat is a noble and aromatic delicacy that is characterized by its intense flavour and the variety of ways it can be prepared. It is rich in nutrients and is ideal for festive occasions or special meals. In this article, we will show you some simple and tasty recipes to enjoy the culinary benefits of red deer. Enjoy cooking and bon appétit!

Roast red deer with vegetables

Ingredients:

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

Preparation:

1. Season the roast venison 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 frying fat.
4. Add the tomato purée and fry briefly.
5. Deglaze with red wine and reduce a little.
6. Add the game stock, bay leaves and juniper berries.
7. Return the roast to the roasting tin, cover and leave to braise in the oven at 180 °C for about 2 hours until the meat is tender.
8. Remove the roast from the roasting tin and keep warm.
9. Season the sauce to taste, puree to taste and pass through a sieve.
10. Slice the roast and serve with the sauce.

Red deer ragout

Ingredients:

• 800 g red deer goulash
• salt and pepper
• 2 tbsp oil
• 2 onions, roughly chopped
• 2 cloves of garlic, finely chopped
• 2 carrots, sliced
• 1 celery stick, sliced
• 2 tbsp tomato purée
• 200 ml red wine
• 500 ml game stock
• 2 bay leaves
• 4 juniper berries, lightly crushed

Preparation:

1. Season the venison goulash with salt and pepper.
2. Heat the oil in a large pan and sear the meat in batches. Remove and set aside.
3. Fry the onions, garlic, carrots and celery in the frying fat.
4. Add the tomato purée and fry briefly.
5. Deglaze with red wine and reduce a little.
6. Add the game stock, bay leaves and juniper berries.
7. Return the meat to the pan, cover and simmer over a low heat for about 1.5 hours until the meat is tender.
8. Season to taste with salt and pepper and serve.

Red deer medallions with mushroom cream sauce

Ingredients:

• 4 red deer medallions (approx. 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 venison 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. Fry the chopped shallot and mushrooms in the same pan until the mushrooms are golden brown.
4. Deglaze with white wine and reduce slightly.
5. Add the cream and reduce to the desired consistency.
6. Season to taste with salt and pepper.
7. Finally, stir in the butter.
8. Serve the medallions with the creamy mushroom sauce.

These recipes offer simple and delicious ways to prepare red deer. Enjoy your meal!