Deer marinate standard hunting marinade for at least 6 hours. The meat is cut into portions and stew in the butter and seasoned with pepper and salt. Place in a muddy stew, add all the vegetables

Apple is cleaned and cut into cubes and onions cut into in large pieces. All products are placed in the marinade deep bowl and mix well. Meat, pour the prepared marinade, turning with foil and leave

The meat of deer soak in marinade 2 days. Prepare marinade of 2 liters of water, 1/2 l wine vinegar 1/4 l, 1 sliced ​​carrot, 1/2 onion, 1-2 bay leaves 15 peppercorns and 2 cloves. All boil 5-10

The meat is sprinkled with rosemary, white pepper, garlic, mustard seeds and fruit of laurel leaves. Pour wine and smeared with sunflower oil. Leave for 3-4 days in the marinade. Cut into thin

Prepare a marinade of wine, vinegar, mustard, vegetable oil, chopped onion and salt. Grate carrots and chervil grater. Meat, cut into portions, rub with coarsely crushed black pepper and garlic, put

The dish is made in a wide saucepan over low heat. Fry meat, onions and add all spices, wine and water. At the end of cooking, add prunes and flour mixed into a little water.

Marina is prepared by cut up into chunks onions, celery and garlic. Place in 1 liter of water together with other spices and boiled for 10 minutes. Allow to cool and then it is placed sliced ​​meat

Cleaned meat wrapped in cloth and hammered. Flood marinade made from grated onion, crushed garlic, salt, black pepper, cinnamon, sugar, cloves, mustard, wine and vinegar, and put in refrigerator

Cleaned from the skins and tendons meat is cut across the muscle fibers of eight fillets is crushed on both sides, add salt and left to rest for 30 minutes. Chopped onion stew in the butter until

Cleaned from the skins and fat meat is cut by the femur, which is subtracted. In its place put a mixture of grated root soup on one connection, parsley, mustard, dissolved in vegetable oil, salt and

Onions and aromatic roots with leaves are ground, pour water, vinegar and wine and cook 2-3 minutes together with all other spices provided for marinade. Put in enameled pot meat, pour the hot

Fillet is cut across the muscle hammered with a wooden hammer to round the steaks (medallions) . In cognac dissolve 1 pinch salt and pepper. The medallions are coated with the mixture and allow to

One day before frying Deer chops are placed in marinade of vegetable oil, white wine, black pepper, bay leaf and thyme, from time to time pay. Then left to drain well, add salt and fry in preheated

Remove the skin from the meat, and one day before cooking the chops are cut. Boning, as far as possible, lightly crushed, pour a mixture of 2 tablespoons of sunflower oil, wine and spices and leave in

Cleaned deer shoulder wrapped roll and tied with white thread, pour marinade with the wine, the oil and vinegar and let stand for one day in the cold. The meat is dry, add some flour and place in a