http___www.kuhaona.com_2017_09_jelenji-but-iz-rasola__1.xml
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Croatian region of Gorski kotar is rich in various venison. Hence it was often found on manor tables where annual hunting parties were arranged for the selected persons. According to the old recipes, venison would be placed in brine in order for meat to soften, but also for it to lose it strong flavour particular for venison. The marinade is also used in preparation of sauces and it provides the finishing flavour to the meal. Serve the deer chops in sauce with potato croquettes or bread dumplings. Ingredients 1 kg (35.3 oz) deer haunch 100 g (3.53 oz) lard 80 g (2.82 oz) white bacon salt 1 lemon 40 g (1.41 oz) soft flour 5 cubes of sugar (20 g/4 teaspoons) For the brine: 250 ml vinegar 2.5 l water 100 g (3.53 oz) carrot 40 g (1.41 oz) celery root 80 g (2.82 oz) parsley root 10 cloves 5 bay leaves 20 grains of pepper 1 tablespoon salt Preparation Clean and slice the carrot, celery and parsley and cooking in water with added seasonings. Cook it all together, and then let cool. Cover the meat with brine, wrap in plastic foil and leave in refrigerator for 3-4 days with occasional turning. Cut the bacon to sticks and place briefly in refrigerator. Remove the meat from the brine, dry and cut the incisions along the length of the fibers and insert pieces of bacon. Salt the meat mildly. On the third of the well heated lard bake the meat on all sides. Put the other third of the lard in the baking pan and place the baked meat. Bake in the oven previously heated to 170 ˚C for 40 minutes. During roasting pour with gravy. Let stand for about 10-ak minutes. Strain the brine. Toast the flour on the remaining heated lard until it turns yellow. Pour with some brine, add vegetable and lemon rind. Cook for about 15-ak minutes. During cooking pour the vegetable with brine. In the end chop it all together in a blender. Serving Cut the meat in steaks, cover with sauce and serve with potato batter croquettes. Preparation time 2 hours+ marination time
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Gorska Hrvatska bogata je raznom divljači. Stoga se u prošlosti često nalazila na vlastelinskim stolovima gdje su se priređivali i godišnji lovovi za odabrane. Po starim naputcima divljač se, u ovom receptu jelen, stavljala u marinadu radi smekšavanja mesa, ali i zbog gubitka jakog okusa svojstvenog divljači. Marinada se ujedno koristi i u pripremi umaka, pa daje završni okus jelu. Odreske jelena u umaku poslužite uz roščiće od krumpirova tijesta ili okruglice od kruha. Sastojci 1 kg jelenjeg buta 100 g masti 80 g bijelog špeka sol 1 limun 40 g glatkog brašna 5 kocki šećera (20 g) Za rasol: 250 ml vinskog octa 2,5 l vode 100 g mrkve 40 g celer korijena 80 g peršin korijena 10 klinčića 5 lovorovih listova 20 zrna papra 1 žlica soli Priprema Mrkvu, celer i peršin očistite i narežite na ploške pa stavite kuhati u octenu vodu uz dodatak začina. Kuhajte sve zajedno oko pola sata, a zatim pustite da se ohladi. Meso prelijte rasolom tako da prekriva meso, prekrijte ga plastičnom folijom i ostavite stajati u hladnjaku 3-4 dana uz povremeno okretanje. Špek narežite na štapiće i stavite kratko u zamrzivač. Meso izvadite iz rasola, posušite i nožem uz dužinu vlakana napravite proreze i umetnite štapiće špeka. Meso blago posolite. Na trećini dobro zagrijane masti popecite meso sa svih strana. Drugu trećinu masti stavite u tepsiju i na nju položite popečeno meso. Stavite u prethodno zagrijanu pećnicu na 170˚C 40 minuta. Tijekom pečenja meso podlijevajte sokom od pečenja. Ostavite da odstoji 10-ak minuta. Rasol procijedite. Na preostalu zagrijanu mast popecite brašno dok ne požuti. Zalijte s malo rasola, pa dodajte povrće i limunovu koricu. Kuhajte 15-ak minuta. Tijekom kuhanja podlijevajte povrće s rasolom. Na kraju sve zajedno usitnite u električnoj sjeckalici. Posluživanje Meso narežite na odreske, prelijte umakom i poslužite uz roščiće od krumpirova tijesta. Vrijeme pripreme 2 sata + vrijeme mariniranja