Roe deer in beer marinade

Roe deer in beer marinade

Category: Meat dishes

Kitchen: german

Ingredients
roe deer thigh	1.5KG
bulb onions	2 pcs
garlic	5 tooth.
mustard	2 tbsp. l.
juniper berries	1 tsp
salt, peppercorns	taste
horseradish	1 tbsp. l.
beer	500 ml
vegetable oil	2 tbsp. l.
water	300 ml
baking bag

Cooking method

• According to the basic law, Germany is a democratic federal state. The federation is built on a territorial basis. The subjects of the united Germany are the lands. Some lands are rich, others are not very rich, but everywhere there is a very careful attitude of residents to nature. Any piece of land in Germany is allocated for something. Huge areas are planted or seeded with various agricultural crops. Germany has long been the leading country in the European Union, and the same applies to agriculture. Naturally, ideal conditions have been created here for various wild animals, including the European roe deer, to which in ordinary life the Germans react in the same way as we do to mallards in our cities. In Europe, roe deer can be seen even in parks, but those who live outside the city will never allow a careless hunter to approach them. (from an article by Nikolai Valuev)
• Reindeer (roe deer) dishes can be enjoyed in cafes and restaurants in Germany.
• I propose a very simple recipe for baked pickled roe deer.
• Roe deer meat (roe deer thighs) must be washed and dried. Cut films.
• Let's prepare the marinade:
• Finely chop the onion and garlic. Juniper berries, peppercorns, grind salt in a mortar. Mix all these ingredients in a bowl, add horseradish and mustard. Rub the meat with this mixture. Fill with beer and water. Leave it for 12 hours (overnight).
• Let's get the meat out of the marinade. Let's dry. Lubricate the meat with vegetable oil. We put it in a baking bag. We bake in the oven at 170 °, 1.5 - 2 hours.
• You can make a sauce from the marinade.
• Fry the onions (from the marinade) in vegetable oil. Add sour cream, starch diluted in cold water and liquid (strain) from the marinade. When the sauce thickens, add the herbs.
• 
• Serve with pickled red cabbage.
• Bon Appetit.

Ella, the final photo looks like a painting from the 18th century. I went in yesterday and admired it today, the impressions are exactly the same. I really liked it .