Roe meat is rarely used for making soups. In particular, this applies to the CIS countries. But in Italy, on the contrary, it is involved in many dishes. A real delicacy there is considered to be zuppa di capriolo del montanaro, i.e., roe soup.
To make the dish tasty and aromatic, you must follow the cooking rules and processing characteristics of such an exotic product.
Cooking Tips
Roe meat is specific. It is dark in color due to veins, has an unusual aroma. If it is not cooked correctly, then the meat will be very tough. That is why experts advise to soak it. The younger the roe, the juicier and softer the product. But even a very small wild goat should not be used either. Her meat is not very tasty due to the small amount of fat.
But if you put it out for a long time, then all the useful substances evaporate. That's why you need to soak the meat properly.
To do this, do the following:
- Remove the film.
- Rinse.
- Prepare a sufficient amount of vinegar solution. This requires 10 ml per 2 liters of water. Use apple or wine.
- Add garlic, chopped onions, and seasoning.
- Soak the meat for 3.5-4 hours.
- Rinse.
The following spices are best suited for roe meat: cumin, black pepper, nutmeg. The product goes well with rice, potatoes, vegetables, mushrooms.
Recipe 1: Thick Soup
To prepare soup for 8 servings you will need:
- roe meat - 0.5 kg (it is better to choose a shoulder blade, since you will not need to pickle it);
- onions - 1.5 pcs.;
- potatoes - 0.5 kg;
- lemon - 1 pc.;
- green onions to taste;
- butter - 40 g;
- spices: fennel seeds, paprika, bay leaf, pepper, garlic, salt;
- olive oil - 20 ml;
- tomato paste - 20 ml;
- croutons - 5 handfuls;
- red wine - 1 glass (it is better to choose dry);
- wine vinegar - 1 tsp;
- broth - 1 l.
The technology for the roe soup recipe is as follows:
- Cut the meat against the fibers. Sprinkle with paprika.
- Peel and chop the potatoes.
- Chop the onion. Fry it in a mixture of butter and olive oils. When the onions become soft, add meat, salt, pepper, garlic and wine vinegar. Keep on fire for several minutes to evaporate alcohol. Add pepper, lemon zest. Tarragon can be used optionally.
- Cook for several minutes over low heat and pour wine. Mix. Add broth, fennel, tomato paste. Simmer for several minutes.
- Add potatoes. Boil until it becomes soft.
It takes about 50 minutes. Serve the dish with warm croutons and green onions.
Recipe 2: Roe and Cabbage Soup
To prepare this delicious dish you will need:
- meat - 0.5 kg;
- carrots - 1.5 pcs.;
- garlic - 2 cloves;
- onion - 1.5 pcs.;
- sunflower oil - 100 ml;
- tomato - 1 pc.;
- sweet pepper - 1 pc.;
- spices - pepper, bay leaf, coriander;
- potatoes - 3 pcs.;
- cabbage - 140 g;
- dill and onions - to taste;
- salt to taste.
The process of preparing such a roe deer vegetable soup in meat broth includes the following:
- Use meat and 1 onion and carrot for cooking the broth. Fry the pre-chopped vegetables in vegetable oil.
- In a broth, boil chopped potatoes, cabbage, peppers, tomatoes.
- Separately, in a pan, cook another frying from the remaining onions and carrots. Add to broth.
- Add spices.
The preparation of this dish takes no more than 1 hour.
Conclusion
Roe meat soups are considered quite exotic in the CIS countries.
If you learn how to handle this product correctly, then it will turn out soft, juicy. And the soups from it are tasty, warming and healthy.
In the broths you can add various spices, vegetables and other products as desired.
Of course, the most delicious and rich soups are obtained from fresh meat. And if this does not cause significant problems for the hunter, then the simple layman will have to work hard to find the main ingredient for the dish, since it is almost impossible to find roe deer in stores.