Three recipes of "the elf of the forest"

#caza #cocina #corzo #recetas

Roe deer meat is one of the most exquisite. Its properties make it a healthy and healthy alternative, it is a meat with a lower content of saturated fat and calories, and with an important contribution of protein. For this, our users Daniel, Álvaro and Pedro.

Roe deer carpaccio (4 diners)

Preparation time: 35min


  • 1 loin of venison well cleaned of tendons
  • 1 teaspoon of extra virgin olive oil
  • 1 teaspoon of lemon juice
  • Cured sheep cheese, or whatever you have at home, but it is highly recommended that it be cured so that the flavor contrasts with the meat.
instructions and preparation
Once the roe deer has been hunted and properly butchered, we cut one of the loins and leave a piece of about 10 cm, wrap it in film paper and put it in the freezer. This step is essential to later be able to cut it very, very thin, which is the main secret of carpaccio. Once frozen, when we are going to do it, it is convenient to take it out of the freezer about 30 minutes before starting to cut it so that it is not yet frozen but can be cut. Then you have to go making medallions with a very sharp knife and as Dino as possible, one mm thick. Then we are placing the thin slices on a plate, once we have filled the plate without piling one on top of the other, we put a little fine salt on top. Then in a bowl we put the teaspoon of olive oil, and the lemon juice and stir until it binds. Then we put it on top of the thin sheets of carpaccio, without forming a pool at the bottom of the plate, you have to cast a thin film. And to finish we sprinkle the cheese on top.

Rice with loin of venison (8 diners)

Preparation time: 1 hour


  • 1 kilo of rice
  • 2 tablespoons sweet paprika
  • 2 onions
  • 2 green bell peppers
  • 4 garlic cloves
  • 2 carrots
  • 1 loin of venison
  • 200 grams of mushrooms
  • 100 grams of crushed natural tomato
  • a glass of brandy
  • Oil
  • 4-5 sprigs of rosemary
instructions and preparation
The most important thing about this rice is to make a good broth so that the rice takes all the flavor of the roe deer. About 1/3 of the loin is taken for the broth. In the broth, mark the meat well and add salt, garlic, onion, peppers and carrots. When they are well poached, add a splash of brandy and allow it to reduce. When it is ready, add the necessary water and let it cook for 35 minutes. Once that time has passed, it strains and we already have the broth. For the rice, we add the finely chopped onion to the paellera and it browns very well. Once poached, add the very chopped garlic and poach as well. Once ready, add the two tablespoons of paprika and the crushed tomato and stir until the tomato changes color. Then we add the very chopped mushrooms and add another splash of brandy. Stir and add the rice. Once the rice has been stirred a little, add the broth and let it cook over medium heat for 18 min. While in a frying pan we mark the loin of venison and make medallions, we reserve it for when the rice is ready and we place it on top. At the end of everything, add the sprigs of rosemary so that it catches the aroma but does not take over the flavor of the meat. And we already have the rice with roe deer ready.

Roe deer burger with Montenegro cheese

Preparation time: 15 minutes


  • 100g of roe deer meat
  • 30g of beef
  • 1 slice of Montenegrin goat cheese
  • 1 tablespoon of Ibsa caramelized onion
  • 1 slice of Bacon
  • 1 slice of tomato
  • 1 hamburger bun (made in a home bread maker)
instructions and preparation
The venison meat is mixed with the veal, garlic in small pieces and parsley and left to rest for a few hours so that it takes on the flavour. Next, we add an egg and the grated bread, mix. We proceed to shape a hamburger and put it in the air fryer at 200 degrees for about 10 minutes. Meanwhile, on the hamburger bread (which we have previously made in a bread maker) we put some slices of natural tomato, a piece of bacon, and then when we have the hamburgers done, we put it on top. Add the Montenegro cheese and caramelized onion. All ready to taste a rich hamburger of roe deer meat, healthy meat and fat.

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