To prepare the game, need or experience with talent, or this recipe. It is very simple and, in principle, suitable for any meat. Even from the “soles” you will be able to make divine delicate dish.
You need to come up with a marinade, pour it over the meat, put it in an airtight container (culinary sleeve, roaster, etc.), put it in the oven for 4-5 hours at 140C. As a result, you get something amazing!
By the way, ideally the meat first sear in a pan until brown and then bake, but do not always have the pan on which is placed this huge piece of meat that I had:) Even without frying, the taste turned out excellent.
In this case, I had deer ribs (2 lbs.), and the marinade is this:
50 ml olive oil
150 ml dry white wine
3 tbsp Dijon mustard,
1 tbsp Worcestershire sauce,
1 tbsp balsamic vinegar,
3 garlic cloves, minced,
Spices: 1 tsp each:
Oregano,
Basil,
Rosemary,
Powder dried garlic,
Cayenne Chile pepper,
Salt,
Freshly ground pepper (I have a mixture of peppers).
The marinade is a bit like a set of spices in the recipe of tomato soup with venison. This is all because I made some soup, wildly happy with the result and decided from this concept not to leave.
Here in this and this recipes is another good options of marinade.
After all, as I described above. Mix the marinade ingredients together with the meat removed in the oven. After cooking, allow the meat to relax a bit, then separate the flesh from the bones and serve with cranberry sauce (recipe here).
Ideally, if you have such meat will be two of sauce, some cream and berries. Then all the flavors will be revealed correctly and sparkle.
Garnish is perfect mashed pumpkin, Jerusalem artichoke puree, or sauteed mushrooms. Yes, any vegetables or light vegetable salad, and pickles.
P. S. According to this principle, and I cook beef ribs, but unlike the game, I have them at the end of searing to a crisp. Here this trick will not work – everything begins to dry up.