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Preparation

Experts recommend adding a small amount of lard and garlic to the minced meat; this will give the meat a more piquant taste and become juicier. The only drawback of wild deer meat is its smell. But you can get rid of it; to do this, you will need to marinate it in advance using spices and vinegar, or mustard and dry white wine.

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  First you will need to prepare the minced meat; for this you will need to grind the venison through a meat grinder along with lard. After this, the mass must be salted and pepper to taste. You can add your other favorite seasonings if you wish.

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  Take white bread, cut off the crusts from it and place it in a container with water or milk.

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  Now you need to add a chicken egg and softened bread to the minced meat. Finely chop the onion and also add to the mixture. Mix everything thoroughly.

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  Time to shape the minced meat into cutlets. They should not be too large and have a slightly oblong shape (see photo). Pour flour into a plate in advance, we will coat the cutlets in it before sending them to the frying pan.

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  Place the frying pan on the fire and pour a small amount of vegetable oil. Place the cutlets in it and fry them on both sides. Now let's move on to preparing the sauce. To do this, you will need to dilute the tomato paste with water and add pre-chopped onions and carrots to the mixture. Simmer the cutlets in the sauce for fifteen minutes.

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  That's the whole step-by-step photo recipe! As you can see, everything is very simple. So, we take out the ready-made homemade venison cutlets and put them on a plate. Serve them with a side dish or berry sauce. Believe me, it turns out very tasty! Bon appetit!

Reindeer meat, popular in the northern expanses, is famous not only for its taste, but also for its benefits. After all, game meat is rich in protein, therefore, it gives satiety even from a small portion, while not harming your health in any way, since it contains virtually no cholesterol.

If you managed to get hold of such a delicious product in our area, then when asked: “What can you make from venison?”, any game lover will immediately advise you to make cutlets. When cooked correctly, minced venison dishes are extremely tender and savory.

Venison cutlets - a simple recipe

Ingredients:

• minced venison – 1 kg;
• garlic – 3 cloves;
• potatoes – 1 pc.;
• egg – 1 pc.;
• sour cream (fat) – 1 tbsp. spoon;
• parsley – 1 bunch;
• salt, pepper - to taste;
• breading – 5 tbsp. spoon;
• olive oil – 300 ml.

Preparation

Squeeze the garlic into the minced meat, add finely chopped onion, grated potatoes, an egg and a good spoonful of heavy sour cream or cream (or better yet, both). We pass the minced meat through the meat grinder again and season it with chopped herbs and spices.

We begin to form our cutlets by beating the minced deer in advance (do not hesitate to throw it on the table 10 times in a row). It is more convenient to make cutlets with wet hands, and to improve the texture it would be good to coat them with breading.

Fry the venison cutlets in plenty of olive oil until medium rare. Serve with your favorite sauce for a vegetable side dish.

Spicy Venison Cutlets

Usually, experienced hunters, before cooking game, marinate it with spices and vinegar to remove the characteristic smell and give a pleasant spicy taste, so if you come across a wild deer and not a farmed one, we recommend using the following recipe.

Reindeer meat, popular in the northern expanses, is famous not only for its taste, but also for its benefits. After all, game meat is rich in protein, therefore, it gives satiety even from a small portion, while not harming your health in any way, since it contains virtually no cholesterol.

If you managed to get hold of such a delicious product in our area, then when asked: “What can you make from venison?”, any game lover will immediately advise you to make cutlets. When cooked correctly, minced venison dishes are extremely tender and savory.

Ingredients:

• minced venison - 1 kg;
• garlic - 3 cloves;
• potatoes - 1 pc.;
• egg - 1 pc.;
• sour cream (fat) - 1 tbsp. spoon;
• parsley - 1 bunch;
• salt, pepper - to taste;
• breading - 5 tbsp. spoon;
• olive oil - 300 ml.

Preparation

Squeeze the garlic into the minced meat, add finely chopped onion, grated potatoes, an egg and a good spoonful of heavy sour cream or cream (or better yet, both). We pass the minced meat through the meat grinder again and season it with chopped herbs and spices.

We begin to form our cutlets by beating the minced deer in advance (do not hesitate to throw it on the table 10 times in a row). It is more convenient to make cutlets with wet hands, and to improve the texture it would be good to coat them with breading.

Fry the venison cutlets in plenty of olive oil until medium rare. Serve with your favorite sauce for a vegetable side dish.

Spicy Venison Cutlets

Usually, experienced hunters, before cooking game, marinate it with spices and vinegar to remove the characteristic smell and give a pleasant spicy taste, so if you come across a wild deer and not a farmed one, we recommend using the following recipe.

Ingredients:

• venison - 500 g;
• pork lard - 100 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• loaf - several slices;
• milk - 5-6 tbsp. spoons

For the marinade:

Preparation

Before preparing the minced meat, marinate the venison in wine with spices and mustard for 1 hour. We pass the marinated meat through a meat grinder along with a piece of lard, onions and bread crumbs softened in milk. Add an egg and a little salt to the minced meat, then form regular cutlets and fry them in vegetable oil until golden brown. Bon appetit!

Venison is an extremely original cutlet product, so surprising guests with venison cutlets at home is a good idea, and with our simple recipe it’s easier than ever! Juicy and tender

As you can see, the recipe for making venison cutlets is essentially no different from the recipe for regular cutlets, so if your husband is unexpectedly lucky on a hunt, don’t rush to get scared! But I still recommend adding lard, since venison itself is a bit tough. And that’s why I prefer to simmer the cutlets a little more in tomato sauce after frying, so that they become softer. Happy cooking, I hope you enjoy this easy venison cutlets recipe!

Number of servings: 3-4

A simple recipe for venison cutlets from Russian cuisine step by step with photos. Easy to prepare at home in 35 minutes. Contains only 203 kilocalories.

• Preparation time: 7 minutes
• Cooking time: 35 min
• Calorie Amount: 203 kilocalories
• Number of servings: 3 servings
• Occasion: Holiday lunch

• Complexity: An easy recipe
• National cuisine: Russian kitchen
• Type of dish: Hot dishes, Cutlets

Ingredients for seven servings

• Venison - 500 grams
• Lard - 100 grams
• Egg - 1 piece
• White bread - 3 slices
• Onions - 2 pieces
• Carrots - 2 pieces
• Tomato paste - 3 tbsp. spoons
• Flour - 3 tbsp. spoons (for dredging cutlets)
• Vegetable oil - 2 tbsp. spoons (for frying)
• Salt - To taste
• Pepper - To taste

Step-by-step preparation

1. Grind the venison together with lard in a meat grinder. Salt, pepper, add seasonings.
2. Remove the crusts from the white bread and soak it in water or milk.
3. Add an egg, softened bread, and one finely chopped onion to the minced meat. Mix thoroughly.
4. We form cutlets from the minced meat and roll each one in flour on all sides.
5. Now fry each cutlet on both sides, or make a sauce. We dilute the tomato paste with water, add chopped carrots and onions, and simmer for 15 minutes all together.

Venison cutlets. What to cook from venison? Venison is a dietary meat that can be ranked next to rabbit and in terms of low fat content. It has a characteristic taste, but here, as they say, you won’t find a friend for the taste and color, and it all depends on the use of seasonings. In my case, the stringy meat of the rear subthigh was used, which, in general, made me want to do just that. cutlets. The deer was young, the meat was fresh. The meat grinder used was a manual one, of the old type.

Venison cutlets

Since the meat grinder was manual, and the knife in it was not very sharp, the deer meat did not turn out to be rolled, but rather chewed 🙂 Therefore, the minced meat, taking into account the rolled onions and soaked rye bread, turned out to be quite raw (wet). This my first mistake— I’m used to making cutlets from pre-cooked and frozen minced meat, so I add rye bread to the minced meat in a soaked form. In this case, it was necessary to do it right - not soak the bread, but roll it.
Second mistake It was that I added two eggs instead of one. Since the cutlets were falling apart (meat with a low amount of fat), I decided to play it safe and add another one. As a result, it was still difficult to make cutlets, and the minced meat made it even more moist.

How to cook venison cutlets

Ingredients

• Venison - about 2 kg
• Onion - 1 large onion
• Rye bread with bran - three slices
• Chicken egg - 1 pc.
• Salt, black pepper, red pepper and a little chicken seasoning - to taste

Calorie content of venison cutlets

On average, a cutlet weighs about 140-150 grams
Approximate calculation for one cutlet:
Weight - 140.00 gr. Proteins - 24.29 Fats - 10.33 Carbohydrates - 5.56 Kcal - 211.60