Roe deer meat

Roe deer is a fairly large animal: at the withers, adult growth reaches up to 90 centimeters with a weight of 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 appreciated.

Roe deer meat is more tender compared to other similar species of game (deer, moose or maral), and it is more easily absorbed by the human body, since less refractory fat is present in it. The most valuable is the meat mined at the very beginning of the hunting season - the useful substances accumulated over the summer in the animal's body 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, a significant amount of biologically active substances are destroyed. But in the meat of calves there is little fat, so it is without a pronounced taste and more watery. The most delicate part of roe deer carcass is - ham and saddle, while tenderloin is considered one of the most refined dishes that can be made from game.

Before preparing roe deer meat, it must be peeled from the film, and then can be fried, boiled, stewed or baked in foil. Nevertheless, roe deer meat is always advised to be marinated in table vinegar with onions, garlic or spices. Roe deer meat makes quite juicy and tasty homemade cutlets.

Of the spices, ground black and fragrant peppers, nutmeg, ginger and cumin are best suited to roe deer meat. It is recommended to serve potatoes or rice on the side dish for ready-made food. By the way, the liver is considered very valuable in the carcass of the animal along with the heart and kidneys. These internal organs accumulate a lot of substances useful for the human body.

The benefits of roe deer meat

This animal lives in a clean natural environment, eating environmentally friendly 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, as well as vitamin PP.

Roe deer meat, like other dietary meats, is recommended for consumption by patients with gastrointestinal diseases as a universal remedy. Interestingly, there are cases in medical practice when the benefit of roe deer meat (in particular its liver) was an anti-cancer effect.