And now game! Just gastronomic pleasure or healthy food?
These small deer, whose weight does not exceed 30-40 kg, are found only in the wild.
They are caught exclusively by hunting, and shooting is not permitted in all regions. To turn such a product into a delicacy, you need to know the secrets of its preparation. Experts say that the healthiest meat is the meat of roe deer, which was shot in August-September, since the animal has not yet used up the reserves of useful substances accumulated over the summer for the needs of its own body. Among wild ungulates it is considered the most valuable.
Roe deer meat has unique beneficial properties for the simple reason that the animal is forced to lead a healthy lifestyle - it does not spend its entire life in a barn, like cows and pigs, but runs around in the fresh air and eats natural plant foods. It contains a minimum of calories: its energy value per 100 g is only 138 kcal.
Wild goat meat is beneficial for both the healthy and the sick. It contains vitamins B6 and B12, PP, a whole set of microelements: iron, potassium, sodium, magnesium, zinc, selenium, copper and others, 20 amino acids, as well as iodine and phosphorus. Here are the benefits of using such a product:
- normalizes the functioning of the digestive organs;
- strengthens the immune system, which means it will help avoid colds;
- will have a positive effect on the activity of the endocrine system;
- will support the nervous system,
- will improve the condition of those who suffer from VSD.
The heart, liver and kidneys of roe deer are highly valued: it is in them that valuable elements are concentrated. There is a version that the liver has antitumor properties.
Application
A wide variety of dishes can be prepared from the meat of these animals. Before starting cooking, the films must be removed from the meat. There are many recipes for cooking roe deer meat; it is eaten boiled, fried, or baked. The meat of these animals is used to make minced meat and prepare cutlets. Vegetables, rice or potatoes are perfect as a side dish for meat. Roe deer meat goes well with spices. Of particular value are the by-products of roe deer - heart, liver and kidneys. These organs contain many substances necessary for the human body. Roe deer meat is very tasty when stewed or fried, cooked with onions and vegetables. It is recommended to stew offal in sour cream sauce with white wines.
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| Beef cutlets Beef is lean meat from cattle, which is used in cooking to prepare tasty and healthy dietary dishes. The list of options for processing such meat is varied, but cutlets are considered the most successful dish. Beef has long been an indispensable product of European cuisine. In Russia, beef cutlets have become an almost everyday dietary product in the diet, but veal (meat from a young calf) began to be consumed only at the end of the 19th century. To prepare this dish, minced meat from rump, tenderloin, flank or shoulder is most often used. |
| Chicken breast Chicken breast is the most dietary product. Boiled, it is served in hospitals and schools, as it has a lot of protein and useful elements. This type of meat does not accumulate harmful substances, unlike the thigh portion of chicken. |
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| Lamb liver Lamb liver is widely used in cooking in many countries, but Greece is considered the forefather of the use of this valuable product. In this country, this product is highly valued due to its beneficial properties and characteristic taste. |
| Roasted Venison In the Middle Ages, venison was the food of aristocrats; Now it is a daily diet for residents of the Far North, and for Russians it is a delicacy. |
| Fried partridge Meat of partridge is a rare delicacy on our table, and in many Western countries it has already been completely banned. The weight of the carcass is 400-500 grams, partridge meat is pink, soft, and not difficult to prepare. This is a truly Russian dish. In Tsarist Russia, not a single banquet was complete without fried partridge, but this delicacy was available only to the upper class. This dish gained wider popularity at the end of the 18th century. Today, all the chefs in the world prepare fried or stewed partridge, but this dish can be prepared at home if you have all the necessary ingredients. The meat of white, gray and mountain partridges is recommended to be fried and stewed. |
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Properties of roe deer meat
Nutritional information | Vitamins | Minerals
How much does Roe Deer Meat cost (average price per 1 kg)?
Moscow and Moscow region.
450 rub.
The roe deer is a fairly large animal: at the withers, the height of an adult individual reaches up to 90 centimeters and weighs 55 kilograms. People have invented various methods of hunting roe deer - both the meat of this animal and the process of catching it are highly valued.
Roe deer meat is more tender compared to other similar types of game (deer, elk or deer), and it is more easily absorbed by the human body, since it contains a smaller amount of refractory fat. The most valuable meat is considered to be that obtained at the very beginning of the hunting season - the beneficial substances accumulated in the animal’s body over the summer period are completely preserved without being consumed.
The meat of old males is tough and has a specific smell, which is removed by soaking the raw materials and subsequent long-term cooking. True, this destroys a significant amount of biologically active substances. But calf meat contains little fat, so it does not have a pronounced taste and is more watery.
Before cooking roe deer meat, it must be cleared of the film, and then it can be fried, boiled, stewed or baked in foil. However, it is always recommended to pre-marinate roe deer meat in table vinegar with onions, garlic or spices. Based on roe deer meat, you get quite juicy and tasty homemade cutlets.
The best spices for roe deer meat are ground black and allspice, nutmeg, ginger and cumin. It is recommended to serve potatoes or rice as a side dish for the finished dish. By the way, the liver is considered very valuable in an animal carcass, along with the heart and kidneys. These internal organs accumulate a lot of substances useful to the human body.
Goat meat - beneficial properties
Many people prefer already familiar varieties of meat - they choose exclusively beef, pork, veal, lamb and poultry. You should not give up the meat of other animals. For example, tender goat meat is considered a very healthy dietary product.
Useful properties of goat meat
The bulk of a goat's fat deposits is concentrated in the abdominal cavity, and only a small amount of fat is deposited under the skin. Thanks to this, goat meat is considered a dietary meat; it contains an order of magnitude less fat than pork, lamb or beef. It is recommended for people with excess weight and atherosclerosis to replace fattier types of meat with goat meat.
What else is useful about goat meat is its high content of amino acids, which are quite easily digested. Moreover, it is a source of essential amino acids, which our body cannot produce on its own, but receives exclusively from food. To finally make sure whether goat meat is healthy, here is a list of the compounds it contains.
- Goat meat is very rich in B vitamins. They regulate basic metabolic processes in our body, so regular consumption of goat meat will help maintain metabolism at a high level.
- Goat meat is a source of vitamin A, which makes the skin smooth and elastic and gives natural shine to the hair.
- Goat meat contains a lot of proteins that suppress hunger for a long time.
Goats are less susceptible to parasitic infestations than cows, sheep or pigs, so eating the meat of these animals is much safer.
Benefits of wild goat meat
Wild goat meat or roe deer meat is somewhat tougher than domestic animal meat, moreover, it is darker and has a specific taste. However, roe deer meat is no less healthy than domestic goat; it contains various B vitamins, niacin, and a whole range of microelements.
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Why is wild meat dangerous?
The benefits and harms of roe deer meat are related to the fact that it is a natural product that “walked free.” Usually it is bought secondhand from hunters, that is, it does not undergo veterinary control, and it is not known whether the hunted animal was healthy. There is always a risk that a sick or parasite-infested animal was hit by a bullet, because weakened animals are less playful and careful.
When eating such meat, a person can get helminthiasis. To be fair, they are not carriers of the dangerous parasitic worm Trichinella. But picking up less scary “tenants” is also a dubious pleasure. There is only one way out: the carcass should be subjected to long-term and thorough heat treatment.
As for contraindications, there are practically none. Game should not be eaten only if there is an individual intolerance and in the case when protein foods are generally prohibited for a person (with high cholesterol). But we must remember that this is a difficult to digest product, so when consuming it, discomfort from the digestive organs may occur in people with a diseased pancreas and in those who have had their gallbladder removed.
Pregnant and lactating women can enjoy this delicacy, but only if the meat has been tested for the absence of parasites.
The benefits of roe deer meat
This animal lives in a clean natural environment, eating organic herbs. That is why the benefits of roe deer meat for the human body are obvious, both for sick and healthy people. It contains a number of certain mineral salts and vitamins, in particular sulfur, iodine, and vitamin PP.
Roe deer meat, like other dietary types of meat, is recommended for use by patients with gastrointestinal diseases as a universal remedy. Interestingly, in medical practice there are cases where the benefits of roe deer meat (in particular its liver) consisted of an anti-cancer effect.
