La sweeter game: this is the main definition of goat meatolo, not to be confused with that of cervo, although we tend to think that the two ungulates are similar due to their appearance. The roe has a strong flavor but much more sensitive and lets get refined recipes and suitable for any palate, even the most demanding. It lends itself very well to typical preparations of the months autumnal and of those Winter, a delicacy that makes lunch or dinner special.
For this reason and for its particularity the venison meat is coveted by hunters who live aunforgettable experience where the password is emozione.
Any expert in the art of hunting measures with this animal by exploiting its characteristics. There are hunters who prefer the search. This allows moving inside the woods to surprise the animal that is calm in nature. In this case for attract the animal you can place some pockets of salt on the trees, because like many ungulates it loves salt, so once discovered it will tend to stay in place. This will allow the hunter to observe it with dogs. A feature of the hunting hunting in fact it is that of being fast and quick, ready to chase the prey.
For hunters who like to wait, the appearance hunt is the favorite. The main feature to engage in this type of business is that of have patience and excellent observation skills. The hunter will choose his favorite spot featuring accessibility, visibility and the ability to blend in awaiting the arrival of the roe deer, ready to surprise him.
Another type of hunting that leads the expert in the art of hunting to conquer his prey is that whistling which takes place mainly during the summer monthsi, in particular between July and August.
With this type of hunting, the whistle of the female in heat which invariably attracts the male roe deer. The whistle is a clearly distinguishable signal that has a precise meaning and is decidedly different from the "snap”Which is instead an alarm sound and therefore can put the deer on the run because it is warned of the danger.
The qualities of venison meat
Once the hunter has dabbled in the hunt he likes best and has conquered his prey, it is time to consume meat.
This, in fact, is particularly coveted because it has that characteristic wild flavor, less accentuated than that of deer, which prompts many to seek it and dabble with recipes always new.
In addition to the flavor, venison should not be underestimated for itsnutritional intake. This is rich in nutrients with a minimum percentage of fat, which is replaced by proteins and vitamins of the B group as well as iron which is important for the body.
Although once it is hunted, you can't wait to eat the meat, like all game it is better marinate for a few hours in a solution of water, wine and vinegar, to eliminate the smell of wild and soften the meat.
Venison, difficult to find on the market, is usually available directly from the hunters o specialized butchers, is available both fresh is Frozen. While the former needs the maturation which falls on the butcher or whoever trades it, the frozen meat must be put in the fridge and make sure there is a process gradual thawing.
In addition to meat, the recipe that we present presents other ingredients all with particular characteristics, which are good for the body. Among these, the benefits of the coriander.
The aromatic herb widely used in cooking, as well as enriching dishes with its unmistakable flavor, is a lot versatile and rich in properties.
Coriander is capable of season in a natural way every dish, so much so that it enriches many oriental dishes. The bright green color, which is very reminiscent of parsley gives an extra touch, even from an aesthetic point of view to the dish.
The herb can also be used for protect our body in a natural way. The antibacterial properties, make coriander a real one antibiotic natural, effective against the most resistant bacteria. It's possible to extract also an oil which can be used for treat infections and food poisoning and is a powerful weapon against methicillin-resistant staphylococcus aureus. Furthermore, it is no less effective against mushrooms and others microorganisms.
Coriander has important properties that allow it to act positively on our intestinal system. F.anoint as a tonic against the sense of tiredness and apathy. All these properties are derived from the presence within it of Vitamins, mineral salts and fibers, as well as antioxidants, essential oils and more.
Now that we understand the various hunting techniques to catch roe deer and we have known some of the features and the benefits of a simple but important ingredient like coriander, we just have to discover the other elements of the recipe and the procedure.
Although it seems difficult, in reality the first dish does not have a very high difficulty and we need approx 60 minutes for preparation.
Let's see what we need
Ingredients for the crepes
1 large fresh egg
50 g flour
1,25 dl of fresh milk
ground coriander seeds
extra virgin olive oil
sale
leek
for the stuffing
120 g of minced lean venison pulp
1 very fresh yolk
1 tablespoon of fresh liquid cream
60 g of butter
80 g of fresh cow's milk ricotta
1 tablespoon of breadcrumbs
grated Grana Padano
extra virgin olive oil
cinnamon powder
salt and pepper
Preparation
The first preparation to devote to is that of crepes. So first get one bowl and whisk inside a egg with the sifted flour, a generous pinch of sale, a pinch of powder of coriander, following your tastes and finally the milk.
With a hand whisk or with the blender, if you prefer to have a result in a short time, mix until you get a smooth compound, free of lumps.
Once the mixture has been prepared, all that remains is to make the crepes. Put one no stick pan with a diameter of 16 cm on the fire and grease it withoil or of salted butter, according to your preferences.
When the pan is hot pour a ladle of compost making sure to cover the entire surface. Once golden, turn it on the opposite side and continue cooking until ready.
While you cook the crepes, prepare the filling. Take the minced venison pulp. If you want a gross result, you can cut it with a knife, if you want a finer ground, you can have it done directly by the butcher.
Add to the pulp the egg yolk, bread crumbs, grated parmesan, cream, the salt, the pepper and a pinch of cinnamon and continue to wash it until the ingredients are all blended.
At this point, form some balls, pass in the breadcrumbs, and do them blow up in a no stick pan with a tablespoon of oil and 20 g of butter until they are browned on all sides. Let them cool and when they are cold enough add them to sifted and salted ricotta.
Blanch the leek leaves and cut them into strips lengthwise. Fill the crepes with the ricotta and venison meatballs mixture, join the flaps and close them in a saccottino using the leek strips as a thread.
Arrange the packets in one greased baking dish, brush them with melted butter and pass them for a few minutes in forno already hot a 200 ° for a crunchy gratin.