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If you are not a fan of wild meat, you can still make a tender, juicy and almost ‘not gamey’ tasting roast from deer. Hopefully Bambi hasn’t outlived all his peers and the meat was dressed by someone in the know. I was in luck; my son in-law brought him down and the rest was done with the help of his Italian dad. When it comes to butchering our in-law is definitely in the know. So the roast we had was first class venison. I kept it in the fridge for 4-5 days, submerged in water with a bit of vinegar to get the gamey taste out of it. Then I rinsed it, patted it dry, rubbed olive oil and herbs into it and in a fresh bowl doused it with red wine. Bambi’s remains set in the fridge tenderizing for a couple of more days before we had him. Remember not to salt venison until it gets to the dinner table, salting prior or during the cooking process toughens deer meat.

1/4 cup vinegar
water to submerge roast
2-1/2 lbs deer roast
1 cup red vine
2 Tbsp olive oil
sprinkling of rosemary, sage, savoury and sweet marjoram
1 cups red vine
1 large onion, sliced
1 carrot
1 parsnip
segment of rutabaga
a bit of broccoli
3 bay leaves
4 thick slices of bacon

• In a deep bowl submerge venison with vinegar water and place in the fridge for 4 days.
• Rinse meat and pat dry with paper towel.
• Rub olive oil into the meat and roll into a mixture of herbs.
• Place in a clean bowl and pour 1 cup of red vine on it.
• Wrap and refrigerate overnight or up to 2 days.
• Preheat the oven to 325F.
• Line the baking dish with sliced onions.
• Discard the marinade and place the venison on the sliced onions.
• Surround venison with chopped vegetables.
• Cover the top with slices of bacon.
• Add 1 cup of red vine to the baking dish and cover.
• Place covered dish in the oven and roast for 1-1/2 hours or until tender.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!