Venison on the bone, baked with herbs in a marinade

Category: Meat dishes
Venison on the bone, baked with herbs in a marinade

Ingredients

Venison on the bone 2 pcs, 300-350 g each
Fresh thyme 5 g
Fresh rosemary 5 g
Mustard 50 g
Dry white wine 150 ml
Vegetable oil 50-70 g
Garlic 2-3 cloves
Balsamic vinegar 1 tbsp
Salt, black pepper taste

Cooking method

  • Venison on the bone, baked with herbs in a marinadeIn a container, mix 1 tablespoon of dry white wine and mustard. Brush both pieces of meat on both sides with the mixture
  • Venison on the bone, baked with herbs in a marinadeFinely chop fresh herbs
  • Venison on the bone, baked with herbs in a marinadeSprinkle the meat on both sides with chopped herbs
  • Venison on the bone, baked with herbs in a marinadeIn a container, mix the remaining wine, mustard and other ingredients
  • Venison on the bone, baked with herbs in a marinadePour half of the resulting marinade over the meat, cover and put in the cold for 1-2 hours
  • Venison on the bone, baked with herbs in a marinadeAfter the specified time has elapsed, heat the pan with vegetable oil and quickly fry each piece of meat on both sides to seal the juice
  • Venison on the bone, baked with herbs in a marinadePut both pieces of meat in a baking dish, pour marinade over 1-1.5 tablespoon each and put in an oven preheated to 190 degrees. Bake for 25-30 minutes. In the middle of baking, pour the marinade over the meat again
  • Serve with caramelized carrots. A very interesting combination of flavors!
  • Bon Appetit!
  • Venison on the bone, baked with herbs in a marinade
  • Venison on the bone, baked with herbs in a marinade

The dish is designed for

2 servings

Time for preparing:

About 2 hours

Cooking program:

Stove, oven

Note

The recipe is fancy.
The meat is harder than the one baked in pots. But there is something to chew

Rada-dms
Lenochka! I saw your recipe by chance, and how convenient! I have a leg of a young deer, I will figure out how to cook it. As a child, they often ate game, I will remember the tastes of my grandmother's cooking.
And thanks a lot for the recipe, I realized that I need to marinate and cook for a longer time.
Elena_Kamch
Rada-dms, Olga, glad to see you A young deer, I think it should be softer
Maybe bake in a sleeve after pickling so that the meat is saturated with all the aromas

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