The rear leg of the roe deer or possibly the saddle of venison is washed thoroughly, changing the water several times. Now cut the meat into finger-thick slices, pound it a little bit, salt and pepper it. Roll the slices in flour and fry them briefly on both sides in a little but hot oil. It is necessary to take care that they do not become dry. When the meat is fried, it is put on a preheated plate. Sprinkle a little flour into the juices, add a little tomato puree and a few drops of wine, bring to the boil and pour over the slices of meat placed on the plate. Serve with potato croquettes fried in fat.
Related Recipes:
Larded Saddle of VenisonFor the larded saddle of venison, chill the smoked bacon. Clean the saddle of venison well (remove sinews and...
Venison LegRinse venison leg under cold running water, dry and skin. Cut bacon into strips, sprinkle 150g of it with...
Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course...
Leg of Venison ElsaessianPreparation of the sauce Roast game bones with chopped celery, onion, carrots in little oil in a roaster. Turn...
Short Roasted Venison Goulash From the LegSeparate the muscle meat of the venison leg from the bone and parry it (remove the skin and tendons). For the...
Venison Leg with Orange SauceFor the pickle, sauté the onions in the fat until soft, add the finely chopped yellow cloves, bay leaves...
Springbok Leg in Salt Crust with Rosehip SauceA delicious strawberry recipe! (*) For about 10-12 people. Remove the hip and tube bones from the springbok...
Venison Medallions in Red Wine Broth with Macadamia SouffléCut the venison fillet into 4 equal pieces, season with salt and pepper. For the lamb jus, roast the bones...
Cold Leg of LambRinse and dry leg of lamb and cut thin slits in meat for stuffing. Peel and chop garlic clove (into sticks)...
Pickled Leg of LambLeave the leg of lamb in the pickle for two days, then remove and rub dry. Lard with bacon. Heat the lard and...