Delicious, simple soup made from roe deer broth. Roe deer belly broth

Roe deer soup recipe - preparation method:

We cut up the roe deer meat, remove the films and veins, trim the bones well and put them aside. Next, cut all the prepared meat into small pieces. Place the bones and meat in a pan, fill it with cold water, put it on the fire, when the water starts to boil, carefully remove the foam, and as soon as the foaming in the pan decreases, add one onion, peeled and cut in half, and one carrot to the roe deer meat. which can also be cut crosswise and lengthwise. Cook the broth from roe deer meat with vegetables for about 50 minutes (from the moment the vegetables are added) over moderate heat. After which, the broth needs to be strained or the meat, bones, and also all vegetables (we specially used them for boiling the broth, cut in half) out of the pan. As soon as the broth has been strained, it needs to be put back on the fire, and while it is heating up, cut the cabbage.
As soon as the roe deer broth begins to boil, pour the cabbage into the pan.
While our soup is cooking, let's sort out the boiled meat. We put the veins, bones and bones aside, and put the roe deer meat suitable for soup in a saucepan.
After about 20 minutes from the moment of adding the roe deer meat, add the potatoes to the soup (cut the potatoes into the soup as you like - the shape and size are not important). Next, cut the tomato and bell pepper into small slices (we first remove the seeds), and cut the garlic into thin slices.
After about 10 minutes from the moment you add the potatoes to the soup, add the tomato, garlic and bell pepper to the pan.

Let's prepare the frying.
We clean the remaining onions and carrots, cut the onions into half rings, and grate the carrots on a coarse grater. Fry the onions and carrots in vegetable oil until the vegetables acquire a golden color.

Prepare salt and spices for the soup.
Take about one teaspoon each of black pepper and coriander, a couple of bay leaves and about 1.5 tablespoons of salt. We adjust the final amount of salt according to the taste and volume of the soup you are preparing. About 5 minutes after adding the tomatoes and bell peppers into the soup, add the frying mixture, followed by the spices prepared for the soup.
Stir the soup, let it cook over moderate heat for 10-15 minutes, then close it with a lid, turn off the heat, and let our roe deer soup simmer for another 10 minutes.
Now the roe deer soup can be poured into bowls, sprinkled with freshly ground black pepper, and finely chopped dill, green onions or parsley.

Roe deer soup recipe - bon appetit!

To make a delicious broth, you don’t necessarily need roe deer brisket. You can use deer, elk and even bear. But you will have to prepare them for cooking in different ways.

If you have a good brisket of young roe deer, then you don’t need to do anything special with it - just defrost it properly, chop it into small pieces, rinse thoroughly with cold water, soak it in cold water for 10-15 minutes - and you can cook.

Do not remove films and fat from the brisket of elk, deer and roe deer! Don't cut out the veins! They are the ones who give the broth a special taste and richness! Remove only dirt and any suspicious places.

If the animal is old or there is even the slightest smell, then you will have to tinker a little. Place the meat in water (at least 2 liters per 1 kg), bring to a boil and boil for 8-10 minutes. Then drain the water completely, rinse the meat lightly with warm water (not from the tap, but from the kettle!). Then add cold water again and cook. If necessary, the “procedure” can be repeated. But if it was not possible to remove the smell, then, alas, it must be given to the dogs - nothing good can be prepared from such meat... If you hold it in vinegar or boil it a couple more times, you will get a boiled rag. Do you need this?

But bear brisket requires a special approach. Even if you have meat from a young, recently hunted animal, try to carefully trim the fat. Fill with water and boil for 10 minutes. Smell it. Smells tasty? Sure? Then cook further. If a bearish “spirit” appears, drain, rinse and refill. Bear meat smells like fat. Removing it is the only way to improve the meat. Remember! In any case, the meat of a bear that has not been tested for trichinosis must be cooked for at least 3 hours!

If the bear is old or was killed more than 3 months ago, the first broth must be drained. And if you are trying to cook an old bear, then the second one too. In general, its meat should be pre-soaked in vinegar and cooked in the form of a stew with some kind of bright sauce (for example, based on tomato paste).

So, the meat is prepared.

For 700 g of chopped brisket you will need 1.5 liters of water, half a large onion, half a medium carrot, a couple of bay leaves, a level tablespoon of salt (or a heaped tablespoon to taste). It is better to add pepper to taste immediately before eating - and preferably from a special melenka.

Pour cold water over the prepared (cooked or not) brisket and bring to a boil. If you want to get a tasty broth, it is important to put the meat in cold rather than hot water - this way it will release its juices better.

But if you just want tasty meat, then you need to put it in boiling water - this way all the juices will remain inside. But more about this another time.

Boil the meat for 10 minutes over medium heat. Carefully remove the foam. Then reduce the temperature to low (so that it only gurgles slightly lazily), add onions, carrots and bay leaves to the broth, cover with a lid and leave for 1.5 hours.

After this time, remove the carrots and onions from the broth and cook for another 30 minutes. Check the cuts of meat. During this time, the young animal can “boil down.” It's ready when the meat pulls away from the bones without effort. If it’s too harsh, then cook for another 30 minutes, or even an hour. A particularly persistent old moose may require even more time.

But the end justifies the means - a good brisket broth will give anyone else a head start.

It is very convenient to cook broths, soups, jellied meats, moose lip, etc. in a slow cooker. For this reason, in fact, I purchased an “electric saucepan”. I installed it, removed the foam, and forgot about it. There is no need to monitor or check. It maintains the set temperature conscientiously.

After you have prepared the pieces of brisket (chopped, washed and, if necessary, parboiled them), place them in the multicooker bowl and cover with cold water. Turn on the "Multi-cook" mode (temperature 130 degrees) for 10-15 minutes. Or the “Frying” mode, if you don’t have the first one. During this time, remove the foam. Then turn on the “Soup” mode for 1.5 hours, add vegetables, close the lid and DO NOT OPEN IT until the end of the specified time. If you constantly open the lid, the temperature regime is disrupted, and nothing may be cooked at all. Attention! For some multicookers, the time countdown begins from the moment the timer is turned on, and for some, from the moment the set temperature is reached in the bowl. This must be taken into account.

Then remove the vegetables and turn on the “Soup” mode again for 30 minutes. Check and, if necessary, repeat the procedure.


If you have a hunter in your family, then you inevitably have to cook with game. Roe deer soup prepared according to this recipe can even decorate a festive family dinner.

Number of servings: 6-8

An easy homemade roe deer soup recipe. Step-by-step home cooking recipe with photos for cooking at home in 3 hours. Contains only 221 kilocalories.


  • Preparation time: 14 minutes
  • Cooking time: 3 hours
  • Calorie Amount: 221 kilocalories
  • Number of servings: 9 servings
  • Occasion: For lunch
  • Complexity: An easy recipe
  • National cuisine: home kitchen
  • Type of dish: Soups

Ingredients for nine servings

  • Roe deer meat - 500 grams (preferably ribs)
  • Tomatoes - 4 pieces
  • Onion - 1 piece
  • Carrots - 1-2 pieces
  • Potatoes - 3-4 pieces
  • Bell pepper - 1 piece
  • Butter - 100 grams
  • Salt - 1.5 teaspoons (to taste)
  • Ground pepper mixture - 2 Pinches (to taste)
  • Coriander - 1 Pinch
  • Water - 2 Liters

Step-by-step preparation

  1. Roe deer meat, especially young roe deer, is highly valued by game connoisseurs. If your hunter is lucky and you have the meat of a young animal in your kitchen, then it’s time to use this recipe for making roe deer soup. So, I’m telling you how to make roe deer soup according to my recipe:
  2. For the soup we will need roe deer ribs. We divide them into small portions, wash them, and remove films.
  3. Melt the butter in a frying pan and fry the ribs until golden brown.
  4. Place the semi-finished product in a saucepan in which we will cook the soup. Fill with water, salt and set to cook for an hour and a half.
  5. In the frying pan in which the meat was fried, place the onion cut into half rings and fry it for a few minutes. Add the peppers cut into narrow strips and peeled and chopped tomatoes. Simmer for 10 minutes.
  6. We clean and wash the carrots and potatoes. Cut into cubes and throw into a pan with the prepared broth. Cook for 15 minutes.
  7. We also send the tomato-pepper-onion mass there. Salt, pepper and leave to cook until done.
  8. Add spices and turn off the stove. The soup is ready!
  9. Before serving, you can garnish the soup with chopped herbs and a slice of lemon. White bread croutons with garlic go very well with this soup. Bon appetit!

Roe deer meat is rarely used for making soups. In particular, this applies to the CIS countries. But in Italy, on the contrary, it is used in many dishes. A real delicacy there is considered zuppa di capriolo del montanaro, i.e. roe deer soup.

To make the dish tasty and aromatic, you need to follow the cooking rules and processing features of such an exotic product.

Roe deer meat is specific. It is dark in color due to the veins and has an unusual aroma. If you cook it incorrectly, the meat will be very tough. That's why experts advise soaking it. The younger the roe deer, the juicier and softer the product. But a very small wild goat should not be used either. Its meat is not very tasty due to the small amount of fat.

But if you simmer it for a long time, then all the beneficial substances evaporate. This is why you need to soak your meat properly.

To do this you need to do the following:

  1. Remove the film.
  2. Rinse.
  3. Prepare a sufficient amount of vinegar solution. This requires 10 ml per 2 liters of water. Use apple or wine.
  4. Add garlic, chopped onions, and seasonings.
  5. Soak the meat for 3.5-4 hours.
  6. Rinse.

The following spices are best suited for roe deer meat: cumin, black pepper, nutmeg. The product goes well with rice, potatoes, vegetables, and mushrooms.

Recipe 1: Thick Soup

To prepare soup for 8 servings you will need:

  • roe deer meat - 0.5 kg (it is better to choose a shoulder blade, as you will not need to marinate it);
  • onions - 1.5 pcs.;
  • potatoes - 0.5 kg;
  • lemon - 1 pc.;
  • green onions - to taste;
  • butter - 40 g;
  • spices: fennel seeds, paprika, bay leaf, pepper, garlic, salt;
  • olive oil - 20 ml;
  • tomato paste - 20 ml;
  • croutons - 5 handfuls;
  • red wine - 1 glass (it is better to choose dry);
  • wine vinegar - 1 tsp;
  • broth - 1 l.

The recipe technology for roe deer soup is as follows:

  1. Cut the meat against the grain. Sprinkle with paprika.
  2. Peel the potatoes and cut them.
  3. Chop the onion. Fry it in a mixture of butter and olive oil. When the onion becomes soft, add meat, salt, pepper, garlic and wine vinegar. Keep on fire for several minutes to evaporate the alcohol. Add pepper and lemon zest. You can use additional tarragon if desired.
  4. Cook over low heat for a few minutes and add wine. Mix. Add broth, fennel, tomato paste. Simmer over low heat for several minutes.
  5. Add potatoes. Boil until it becomes soft.

Everything takes about 50 minutes. You can serve the dish with warm croutons and green onions.

Recipe 2: Roe deer soup with cabbage

To prepare this delicious dish you will need:

  • meat - 0.5 kg;
  • carrots - 1.5 pcs.;
  • garlic - 2 cloves;
  • onion - 1.5 pcs.;
  • sunflower oil - 100 ml;
  • tomato - 1 pc.;
  • sweet pepper - 1 pc.;
  • spices - pepper, bay leaf, coriander;
  • potatoes - 3 pcs.;
  • cabbage - 140 g;
  • dill and onion - to taste;
  • salt - to taste.

The process of preparing such vegetable roe deer soup in meat broth includes the following:

  1. Use the meat and 1 onion and carrot each to prepare the broth. Fry pre-chopped vegetables in vegetable oil.
  2. Boil chopped potatoes, cabbage, peppers, and tomatoes in broth.
  3. Separately, in a frying pan, prepare another frying mixture from the remaining onions and carrots. Add to broth.
  4. Add spices.

Preparing this dish takes no more than 1 hour.

Conclusion

Soups made from roe deer meat are considered quite exotic in the CIS countries.

If you learn to handle this product correctly, it will turn out soft and juicy. And soups made from it are tasty, warming and healthy.

You can add various spices, vegetables and other products to the broths as desired.

Of course, the most delicious and rich soups are made from fresh meat. And if this does not cause significant problems for the hunter, then the average person will have to work hard to find the main ingredient for the dish, since roe deer meat is almost impossible to find in stores.

Soak 1 kilogram of roe deer meat in a mixture of 4 tablespoons of 9% vinegar and 2 liters of water for 3 hours, cook the roe deer meat for 1 hour.

How to cook roe deer

1. Wash the roe deer, cut off the membranes and cut into pieces of the desired size, place in an enamel or clay pan.
2. Fill the roe deer with water, approximately determining the volume of water.
3. For each liter of water, pour 2 tablespoons of 9% vinegar.
4. Leave the roe deer to soak in the solution for 3 hours.
5. If necessary, cut the roe deer meat into portions and place in a saucepan.
6. Boil roe deer for 1 hour, for broth from 1.5 to 2 hours.

Fkusnofacts

- Not recommended Finely chop the roe deer, because When cooked, roe deer meat is boiled into fibers.

Before cooking roe deer meat soaked to get rid of a specific smell and taste. If the meat has a strong smell, you can keep it in a vinegar marinade for up to 2 days. However, if you want to emphasize the hunting spirit, you can cook roe deer meat without prior marinating. Then the cooking process will take half an hour to an hour longer.

Instead of a vinegar mixture, as marinade For roe deer meat, use sauerkraut brine, whey, and cucumber brine.

- Calorie content roe deer - 138 kcal/100 grams.

How to cook roe deer deliciously

Products
Roe deer - 1 kilogram
Carrots - 1 large
Onions - 1 head
Garlic - 5 cloves
Sour apples - 3 pieces
Sunflower oil - 3 tablespoons
Water for boiling roe deer - 1 glass
Vinegar 9% - 1 tablespoon
Water for marinating roe deer - 1.5 cups
Ground black pepper - 1 teaspoon
Salt - 1 tablespoon

How to make delicious roe deer
1. Wash and cut the meat into 3x3 centimeter cubes, soak in a mixture of 1 tablespoon of 9% vinegar and 1.5 cups of water; leave for 3 hours.
2. Peel the onions, finely chop them, peel the carrots and chop them into cubes 5-6 centimeters long, 0.5 centimeters thick.
3. Pour 3 tablespoons of vegetable oil into a preheated cauldron or thick-walled pan.
4. Place chopped onion in a saucepan and fry for 5 minutes, stirring regularly over medium heat.
5. Add roe deer meat to the onion, fry over medium heat for 20 minutes with regular stirring.
6. Add carrots to the roe deer, pour in 1 glass of water and cook covered over low heat for another 20 minutes.
7. Peel apples from seed pods and stalks.
8. Cut the apples into thin slices and place in the pan with the roe deer.
9. Cook the roe deer for another 20 minutes.
10. Peel the garlic, trim and add to the roe deer; add salt and pepper.
11. Cook the roe deer for another 10 minutes.

Reading time - 2 min.