Venison baked in a sleeve with honeysuckle sauce

Category: Meat dishes
Venison baked in a sleeve with honeysuckle sauce

Ingredients

Venison 500-600 g
Salt pepper taste
Sauce
Honeysuckle 300 g
Garlic 3-4 cloves
Cilantro, fresh dill on a small beam
Water 100-150 ml
Salt taste
Honey 2-3 h l
Fresh chili 1 PC
Apple cider vinegar 1 tbsp

Cooking method

  • Venison baked in a sleeve with honeysuckle saucePlace all ingredients for the sauce in a blender and grind. Peel venison from films and cut into pieces, add sauce
  • Venison baked in a sleeve with honeysuckle sauceStir the meat with the sauce, cover the container and leave for 1-2 hours
  • Venison baked in a sleeve with honeysuckle saucePreheat the oven to 180-190 degrees. Place the meat in a roasting sleeve, place it on a baking sheet and place in a preheated oven. Bake for about 1.5 hours. Serve hot with honeysuckle sauce
  • Bon Appetit!
  • Venison baked in a sleeve with honeysuckle sauce

The dish is designed for

2-3 servings

Time for preparing:

Few hours

Cooking program:

Oven

Note

In summer I tried tkemali according to Olya's recipe. And we liked it very much!
Venison baked in a sleeve with honeysuckle sauceTkemali from honeysuckle
(Rada-dms)


And I decided to use it to make a sauce of frozen honeysuckle and cook meat in it.
It turned out interesting and tasty

Rituslya
Lenochka, I read your recipes as something fabulous, but insanely interesting and, for sure, delicious!
Venison ?! ... We have it in the public domain and is not for sale.
And honeysuckle ?! ... But it's easier, but also difficult!
Lenochka, thanks!
Insanely interesting recipes!
Elena_Kamch
Ritochka, thank you for the positive that you give!
You always find such words that the mood rises
Mrs. Addams
Quote: Rituslya
Venison ?! ... We have it in the public domain and is not for sale.
And honeysuckle ?! ...
And now we have free access to venison that no one needs (but honeysuckle !!!)Elena_Kamch, walked in circles around it - we have a frozen boneless scapula for sale (pieces are true for 3-4 kg, if not more) - something will turn out from such meat, in the sense that such time for pickling / baking will be enough?
Anyway, thanks for the interesting recipe! 🌹
Elena_Kamch
A large piece can be cut ...
We used to buy half a deer carcass (but the local deer are small) and baked in large pieces. It takes more time, of course. And for pickling too Well, as with any meat.
Mrs. Addams
Elena_Kamch, Thank you!

I probably wrote it wrong - it was from a frozen shoulder blade, and not a large piece

Elena_Kamch
Probably, I somehow can't imagine this very scapula ... Can't you cut it?
Maybe make the punctures deeper so that the sauce penetrates? And marinate for several hours ...

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