: Pan-seared steaks, often paired with lingonberry (brusnika) or red wine reduction. Key Tips for Cooking Venison
: Tenderloin roasted to medium-rare (approx. 50°C-55°C internal temp) with herbs like juniper and rosemary. Venison Cutlets (Котлеты из оленины)
: 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)