We start with venison. Choose the tenderloin from the back of the deer. It is better to marinate the meat with kiwi for 20–40 minutes. This fruit contains a lot of acid, which breaks down tough fibers. But don’t overdo the meat, Sergey warns. Venison is rarely pickled, so as not to lose its specific taste. Usually only salt, pepper and sauce are used.
Grilling slices should be 2.5–4 centimeters thick. This is important as there is no fat in venison, and too thinly sliced meat runs the risk of drying out and losing its juiciness during the hot stage.
“It is undesirable for venison to be overdried: when the internal temperature exceeds 57 degrees, it becomes overfried. Therefore, perfectly cooked steaks require a cooking thermometer. Degrees are measured at the depth of the thickest part of the meat. If you cook at home and you don’t have a thermometer, the color of the meat inside can be determined by the cut”, says the head chef of the Grill Farm restaurant.
To get an appetizing crust, one rule should be observed: the meat should be dry. Blot steaks before frying with disposable towels to completely remove moisture. Fry the steaks for 4-5 minutes on each side on a high heat, 200-250 degrees. Then move to the cold side of the grill at 100-120 degrees. If you are cooking in the oven, you can turn it off, and wrap the meat in foil for 5-10 minutes sealing the juice inside.
Cooking with blood is safe in this case, says the chef of the Grill-Ferma restaurant. It is not difficult to make sure of the ecological purity of the northern delicacy. Firstly, animals are kept not on farms, but on free grazing. Therefore, they feed on wild lichen, and not on prepared compound feed. Secondly, wild animals are inherently more resistant to various diseases than livestock.
While the meat is getting ready, you can prepare the vegetables. The chef says it doesn’t really matter which vegetables you choose. The same about the grill: those who do not have one can bake the ingredients in the oven or fry them in a dry frying pan over high heat, or use a grill microwave. It is important to ensure that the vegetables are slightly crunchy, you need to maintain juiciness.
The original recipe suggests using fresh mushrooms, zucchini, bell peppers and red onions, as well as lettuce.
Sergey Berdnikov believes that this dish is ideal for home cooking: it’s quite simple, cooked quickly, but it looks fantastic.
Vegetables should be washed, cut, put on the grill, and fried until crisp. Then we take a leaf of lettuce and decorate the plate.
Pour olive oil on top, lay out the vegetables and venison, after cutting it into small pieces. Don’t stir the salad so that each product retains its own taste. The dish is decorated with lingonberries and poured over with sauce.
“The sauce is this dish’s zest. This is a balsamic sauce with wild berries – blackberries, blueberries and others. They give a good aftertaste. Such sauces are sold ready-made, you can also make them yourself. Buy some balsamic vinegar, add honey and evaporate slightly, – Sergey Berdnikov explains. – We also used lingonberries to add a little astringency to the dish. Although you can take any red berry, make blackcurrant sauce, cherry sauce – they all also go well with venison. It’s just that lingonberry is the most accessible berry to us, and the dish turns out to be authentic. Bon appetit!”
Other recipes with Taimyr products are in the Taste of the North section.
Text: Maria Sokolova, Photo: Nikolay Shchipko