Iz Oleni — Recepty

: Tenderloin roasted to medium-rare (approx. 50°C-55°C internal temp) with herbs like juniper and rosemary. Venison Cutlets (Котлеты из оленины)

: A classic preparation, slicing the venison thin and simmering with sour cream, onions, and mushrooms. Stewed Venison (Тушеная оленина) recepty iz oleni

: Often prepared in a Dutch oven or pot with onions, bacon fat, red wine, and stock, cooked for 2-3 hours until tender. Roasted Venison (Ростбиф из оленины) : Tenderloin roasted to medium-rare (approx