Txij li cov nqaij npua yog nqaij liab zoo li nqaij nyuj, koj tuaj yeem ua noj ua ke ntawm nws zoo ib yam li cov nqaij nyuj ci. Nws muaj qhov tsw qab ntau dua li nqaij nyuj, tab sis nws mus tau zoo nrog ntau yam ntawm cov zaub zaub zoo thiab nplua nuj, nws cov seasonings. Koj tuaj yeem ci cov nqaij ntawm nqaij zoo li haunch, loin, lossis tag nrho cov nqaij hauv koj lub qhov cub lossis teeb nws thiab hnov qab nws hauv koj lub lauj kaub qeeb yog tias koj muaj. Txawm li cas los xij, koj paub tseeb tias yuav txaus siab rau koj cov nqaij ci ci qab!
Cov khoom xyaw
Cub-Roasted Venison nrog Beetroots
- Venison sib koom (haunch, tag nrho fillet, los yog loin)
- 1 pawg ntawm beetroots, txiav rau hauv 1.5 cm (0.59 in) wedges
- Ntsev
- 1 nplooj nplooj
- 3 sprigs ntawm thyme
- Txiv roj roj
- 1 tbsp (14 g) ntawm butter mos
Ua 6-8 servings
Slow Cooker Venison Roast
- 2–3 lb (0.91-1.36 kg) nqaij nyuj ci
- 1 dos, sliced
- 1 US tbsp (15 mL) ntawm kua ntses
- 1 US tbsp (15 mL) ntawm Worcestershire ntses
- 1 tbsp (9.8 g) qej ntsev
- 1/4 tsp (0.6 g) ntawm kua txob dub
- 1 oz (28.3 g) lub hnab ntawv qhuav dos kua zaub sib tov
- 10.5 oz (310 mL) tuaj yeem ua kua qab zib ntawm cov kua zaub
Ua 6 servings
Cov kauj ruam
Txoj Kev 1 ntawm 2: Cub-Roasted Venison
Kauj Ruam 1. Ua kom sov koj lub qhov cub kom txog 200 ° C (392 ° F) thiab ci lub lauj kaub ci
Teem koj lub qhov cub kom ci thiab teeb kub. Ncuav txog 1 US tbsp (15 mL) ntawm cov txiv ntseej roj rau hauv lub lauj kaub ci thiab txav lub lauj kaub ib puag ncig kom npog nws nrog cov roj.
Koj tsis tas yuav ntsuas tawm cov roj txiv ntseej lossis ua kom raug, tsuas yog muag nws thiab hliv kom txaus kom npog tag nrho hauv qab ntawm lub lauj kaub hauv txheej nyias
Kauj Ruam 2. Pov cov txiv hmab txiv ntoo nrog cov txiv ntseej roj, ntsev, thyme, thiab nplooj nplooj hauv lub lauj kaub
Txiav, tev, thiab txiav 1 pawg ntawm beetroots rau hauv cov npoo uas muaj li 1.5 cm (0.59 in) tuab. Muab cov txiv hmab txiv ntoo tso rau hauv koj lub lauj kaub ci, nphoo lawv nrog kwv yees li 2 US tbsp (30 mL) ntawm cov txiv ntseej, muab lawv nrog ntsev kom saj, thiab muab tso rau hauv 1 nplooj nplooj thiab 3 sprigs ntawm thyme. Pov txhua yam ua ke.
- Raws li lwm txoj hauv kev rau beetroots, koj tuaj yeem siv 1 taub dag me me los yog taub dag, tev, noob, thiab txiav rau hauv cov npoo.
- Lwm txoj hauv kev rau beetroots uas ua haujlwm zoo nrog txhua hom ci yog qos yaj ywm. Tsuas yog txiav txog 1 kg (2.2 lb) ntawm cov qos yaj ywm rau hauv kwv yees li 4 cm (1.6 hauv) tuab tuab thiab npaj lawv ib yam nkaus li koj xav tau beetroots.
Kauj Ruam 3. Npog cov beetroots nrog ntawv ci thiab ci lawv kom ci li 35 feeb
Ncuav ib daim ntawv ci hla lub lauj kaub ci thiab crimp nws ib ncig ntawm ntug ntawm lub lauj kaub. Muab lub lauj kaub tso rau hauv koj lub qhov cub preheated thiab ci beetroots rau 35 feeb lossis kom txog thaum lawv muaj kev sib tw.
Yog tias koj lub lauj kaub ci muaj lub hau, koj tuaj yeem npog nws nrog lub hau tsis siv cov ntawv ci
Kauj Ruam 4. Rub koj cov venison sib koom nrog 1 tbsp (14 g) ntawm butter mos thiab 1 tsp (5 g) ntsev
Muab koj cov venison sib koom ua ke rau ntawm qhov chaw ua haujlwm tiaj tus, xws li daim txiag txiav. Nqa kwv yees li 1 tbsp (14 g) ntawm cov butter muag muag hauv koj txhais tes thiab ua haujlwm sib koom ua ke ntawm txhua sab. Sprinkle txog 1 tsp (5 g) ntsev thoob cov nqaij thiab txhuam nws kom maj mam ib yam.
- Koj tuaj yeem ntxiv lwm cov txuj lom qhuav ntawm qhov no ib yam nkaus, yog tias koj xav tau. Piv txwv li, koj tuaj yeem rub txog 1/2 tsp (1.6 g) ntawm cov kua txob dub tawg tshiab rau hauv cov nqaij ib yam.
- Cov pob qij txha Venison zoo li haunch, loin, lossis tag nrho cov nqaij yog qhov zoo tshaj plaws rau ci. Koj tuaj yeem siv ib qho ntawm cov pob qij txha no uas koj muaj los ua cov zaub mov qab. Nws tsis muaj teeb meem hom kev sib koom twg koj siv, cov txheej txheem rau kev npaj thiab ci nws zoo ib yam.
Kauj Ruam 5. Siav cov nqaij nyuj hauv lub lauj kaub kub nrog roj txiv roj kom xim av rau nws txhua sab
Tshav kub txog txaws, lossis li 1 US tbsp (15 mL) ntawm cov txiv ntseej roj, hauv lub laujkaub ci dhau qhov kub siab ntawm koj lub qhov cub. Ua tib zoo tso cov venison sib koom ua ke rau hauv cov roj kub thiab tshawb xyuas nws tag nrho, tig nws ua tib zoo nrog tus pas raws li txhua sab tau xim av.
Koj tuaj yeem ntxiv 1 tbsp (14 g) ntawm butter lossis ntxiv rau lub lauj kaub, ntxiv rau cov roj, thaum koj tab tom nqa cov nqaij rau qhov tsw qab ntxiv yog tias koj xav tau
Kauj Ruam 6. Muab cov venison tso rau saum beetroots thiab ci rau 20 feeb
Ua tib zoo nqa lub lauj kaub ci tawm ntawm koj lub qhov cub thaum cov beetroots muaj kev sib tw. Siv koj tus nplaig txhawm rau txhawm rau txhawm rau txhawm rau lub lauj kaub, tom qab ntawd muab nws rov qab rau hauv qhov cub, tsis pom, ci rau 20 feeb.
- Koj tuaj yeem nphoo txog 3 nplooj nplooj thiab 3 nplooj ntoo ntxiv ntawm thyme rau saum cov nqaij nyuj ua ntej koj muab tso rov qab rau hauv qhov cub yog tias koj xav ntxiv qee qhov ntxiv tsw qab.
- Koj tseem tuaj yeem hliv txog 1/2 khob (236 mL) ntawm cov cawv txiv hmab liab lossis chaw nres nkoj rau hauv lub lauj kaub ci kom pab ua kom cov nqaij ci ci ntub thiab ua kom txhua yam nrog qee qhov tsw ntxiv.
Kauj Ruam 7. Qhuav cov nqaij nyuj thiab txo qhov cub kom sov li 160 ° C (320 ° F)
Qhib koj lub qhov cub, xaub lub lauj kaub ci mus rau qhov uas koj tuaj yeem ncav cuag nws yam muaj kev nyab xeeb, thiab ua tib zoo siv lub baster txhawm rau nqus qee cov kua txiv los ntawm qab ntawm lub lauj kaub. Nyem lawv rau saum cov nqaij kom txog thaum nws zoo thiab noo tag nrho. Kaw lub qhov cub thiab tig qhov kub kom txog 160 ° C (320 ° F).
Yog tias koj tsis muaj baster, koj tuaj yeem siv rab diav loj los ua tib zoo daus qee cov kua txiv thiab nchuav rau saum cov nqaij
Kauj Ruam 8. Ua cov nqaij rau 8-10 feeb ntev dua rau 500 g (17.6 oz)
Txuas ntxiv mus ci koj cov nqaij nyuj sib xyaw rau 8 feeb ntxiv rau 500 g (17.6 oz) rau ci ntau dua ntawm qhov tsis tshua muaj. Ci nws rau 10 feeb ntxiv rau 500 g (17.6 oz) rau cov nqaij kom ze rau nruab nrab.
- Piv txwv li, yog tias koj qhov nqaij nyuj sib koom hnyav 900 g (17.6 oz) thiab koj xav kom nws tig tawm nruab nrab, ua noj rau li 18 feeb rau theem kawg no.
- Venison yuav tsum tau ua kom sov kom tsawg li ntawm qhov kub ntawm 145 ° F (63 ° C), uas yog qhov nruab nrab-tsawg.
Kauj Ruam 9. Nqa ci tawm ntawm qhov cub thiab cia nws so 10 feeb ua ntej ua haujlwm
Ua tib zoo tshem lub lauj kaub ci los ntawm koj lub qhov cub thiab teeb nws rau ntawm qhov chaw nyab xeeb. Cia cov nqaij zaum tsawg kawg 10 feeb, tom qab ntawd hloov nws mus rau lub rooj txiav thiab txiav nws nyias tawm tsam cov nplej. Pab nws nrog cov ci ci beetroots.
- Koj tuaj yeem hliv lossis txhuam qee cov kua txiv hmab txiv ntoo ua ntej koj ua haujlwm rau nws lossis siv cov kua txiv hmab txiv ntoo los ua kua zaub kom mus nrog cov nqaij.
- Koj tuaj yeem ua haujlwm rau nqaij nyuj ib sab nrog cov ci ci beetroots lossis ntxiv rau lwm sab zoo li cov zaub ci thiab qos yaj ywm. Nws tag nrho rau koj!
Txoj Kev 2 ntawm 2: Slow Cooker Venison Roast
Kauj Ruam 1. Muab 2-3 lb (0.91-1.36 kg) nqaij nyuj ci rau hauv koj lub lauj kaub tais diav
Txiav tawm cov rog thiab sinew los ntawm cov ci yog tias nws tseem tsis tau ntxuav. Muab cov nqaij hunk tso rau hauv nruab nrab ntawm koj lub lauj kaub tais diav qeeb.
Hunch los yog loin sib koom ntawm venison yog qhov zoo rau daim ntawv qhia no. Nws tsis muaj teeb meem dab tsi ntawm kev siv tshuaj yaj yeeb sib xyaw uas koj siv, cov txheej txheem rau kev npaj nws hauv lub tshuab ua qeeb qeeb yog zoo ib yam
Kauj Ruam 2. Ntxiv 1 lub dos txiav rau hauv koj lub lauj kaub qeeb ib ncig ntawm cov nqaij nyuj
Txiav tag nrho cov dos rau hauv cov hlais siv tus kws ua zaub mov riam thiab txiav ntoo. Tshaj tawm cov dos ib nrab ib ncig ntawm cov nqaij hauv koj lub lauj kaub tais diav qeeb.
- Koj kuj tseem tuaj yeem ntxiv lwm cov zaub yog tias koj xav tau, xws li cov loj loj ntawm txhua hom qos, carrots, thiab celery.
- Koj tseem tuaj yeem ntxiv cov sprig lossis ob ntawm cov tshuaj ntsuab tshiab zoo li thyme thiab rosemary rau saum cov dos thiab lwm yam zaub uas koj siv.
Kauj Ruam 3. Caij nrog qej ntsev, kua txob, kua ntses, thiab Worcestershire ntses
Ncuav 1 US tbsp (15 mL) ntawm kua ntses thiab 1 US tbsp (15 mL) ntawm Worcestershire ntses hla cov nqaij thiab dos. Sprinkle 1 tbsp (9.8 g) ntawm qej ntsev thiab 1/4 tsp (0.6 g) ntawm cov kua txob dub sib npaug txhua yam.
Koj tseem tuaj yeem siv cov khoom sib xyaw ua ke tsis yog qej ntsev thiab kua txob. Piv txwv li, cov khoom noj steak dav dav tuaj yeem ua haujlwm zoo. Koj tuaj yeem siv txhua yam uas koj muaj los ua cov tais no
Kauj Ruam 4. Sprinkle 1 oz (28.3 g) lub hnab ntawv ntawm cov kua zaub qhuav sib tov rau hauv lub lauj kaub qeeb
Nyem qhib lub hnab ntawv. Ncuav nws cov ntsiab lus tawm maj mam thiab tusyees hla saum cov nqaij thiab dos.
Yog tias koj tsis muaj cov kua zaub sib tov, sim ua koj tus kheej los ntawm kev sib xyaw ua ke 4 cov nqaij nyug tawg ua pob, 2 1/2 tsp (1.18 g) ntawm cov dos qhuav qhuav, 1 tsp (2.3 g) ntawm cov hmoov hmoov, pinch ntawm ntsev, thiab pinch ntawm kua txob dub
Kauj Ruam 5. Ncuav rau hauv 10.5 oz (310 mL) cov kua nplaum ntawm cov kua zaub
Qhib lub peev xwm thiab siv rab diav los txhuam cov ntsiab lus tawm ntawm cov dos ib puag ncig cov nqaij. Muab nws ncig nrog cov dos thiab cov txuj lom kom faib txhua yam sib npaug.
Yog tias koj tsis muaj cov kaus poom kua nplaum ntawm cov kua zaub nceb, koj tuaj yeem ua cov ntses bechamel nrog cov nceb hauv nws los siv xwb
Kauj Ruam 6. Ua cov ci ci ntawm qhov chaw qis rau 6 teev thiab ua haujlwm rau nws ua ntu
Muab lub hau rau ntawm koj lub lauj kaub tais diav qeeb thiab tig mus rau qis. Cia txhua yam stew ua ke yam tsis muaj kev cuam tshuam tsawg kawg 6 teev lossis kom txog thaum cov nqaij yooj yim chunks sib nrug ua tej daim siv tsuas yog rab rawg. Siv ib rab diav los pab ua kom cov nqaij zoo nrog cov nplua nuj, cov dos qab thiab cov ntses ntses.
- Koj tuaj yeem pab cov nqaij nrog cov qos yaj ywm mashed lossis lwm sab uas koj nyiam.
- Yog tias koj tau ua cov ci nrog cov zaub ntxiv xws li carrots thiab qos yaj ywm, tsuas yog ua ib feem ntawm cov nqaij ntawm ib phaj thiab npaj qee cov zaub stewed nyob ib puag ncig nws.
- Koj tuaj yeem siv cov kua tso rau hauv qab ntawm lub tshuab ua qeeb kom ua qee cov qab zib qab!
- Ib txwm ua noj nqaij nyuj rau qhov kub hauv tsev tsawg kawg 145 ° F (63 ° C), uas yog qhov ntsuas kub nruab nrab-tsawg.
Lub tswv yim
- Roast venison yog daim ntawv qhia tau yooj yim heev. Xav tias dawb los kho lub caij nyoog thiab cov khoom xyaw kom haum rau koj tus kheej nyiam thiab ua koj tus kheej version ntawm cov zaub mov qab!
- Venison yog nqaij liab, yog li nws tuaj yeem noj tau thaum nws liab me ntsis sab hauv, ib yam li ci nqaij nyuj.
