Deer meat is meat of a mammal of different deer species. Deer meat can be used for preparing kosher recipes with deer meat, such as steaks, stroganoffs, roasts, stews, minced meat, salads, jerky, sausages and a lot more. It is richer than beef, although has a similar taste. It is much better than beef in terms of texture of meat and is much leaner. Venison meat is much healthier than other meats, such as beef or lamb, as it contains less calories and fat, and has lower cholesterol level. For these reasons the meat has been growing in popularity over the past decade. And although deer meat was previously considered a very urban food for poor country citizens, it is now an exotic meal that is served in most sophisticated restaurants. Even some airlines now serve deer meat on board!

Another advantage of deer meat is that it is usually cheaper than beef, and it is also possible to hunt a deer, if you enjoy hunting. At the same time deer farming is very popular nowadays, so you can purchase dear in many stores and on-line. Farms are working on breeding different kinds of deer to make various sorts of deer meat for different deer meat recipes. Farm-raised deer are different from traditional forest deer, as they are smaller and give much higher quality of meat with special mild taste and flavor. Animal on the farms are fed properly and their diet includes grains, fruits and hay. Farmers try to eliminate all negative factors, such as stress causing noises, and provide perfect conditions for growth of healthy animals. No chemicals or steroids are used to raise deer in a farm. These factors make farm-raised deer meat more delicate. The exceptional taste of farm-raised deer is unforgettable. And the nutrition of the product is worth taking a try.

Deer meat can be used for kosher recipe with deer meat. Deer is kosher, as it is a ruminate with completely split hooves. Kosher food stores in Israel, America and Europe usually offer kosher deer meat for purchase, and you can surely order finest kosher deer meat on-line, especially during the hunting season. Deer meat, sold in supermarkets, usually comes from New Zea land, which is the biggest breeder of deer. When buying deer meat in a kosher store or from a kosher food company on-line, you can be sure that the animal was slaughtered properly, checked, prepared and put in packaging according to traditional Jewish laws and under supervision of a Rabin.

Kosher deer meat is one of the best choices for a kosher recipe. Deer meat not only has a fine-grained texture and an exquisite taste, but also has unique nutrition characteristics, that no other meat or poultry can offer. Even skinless chicken breast has more calories and higher cholesterol level that deer meat (lets not even start talking about veal, beef or lamb!).

Here are some tips for cooking kosher recipe with deer meat

* Deer meat should not be overcooked, as meat prepared beyond medium rare will usually have unpleasant taste and will be stiff as rubber. * When using deer meat for burgers, you will definitely find it too dry and not fat enough to be cooked properly and taste well in a burger. In this case it is necessary to add something fattening to the burger, such as olive oil or cheese. If you like the taste it is possible to mix deer meat with beef.

* To add mild flavor to your kosher recipe with deer meat, marinate it some time before cooking. Use Italian dressing, olive oil or beer to prepare marinade for deer meat.

* Pre-heat the cooking surface before placing meat on it.

* Cook meat on high heat.

* To find out what is the doneness of meat, cut the piece in the center and see the color of meat inside. Take into account that deer meat is more red, than beef, so it will look quite red, when it is already cooked medium.

* Make the meat rare or medium rare.

* Serve meat right after cooking.

* To achieve different taste of kosher recipe with deer meat, after cooking meat, cover it with foil and let it stand for 5-10 minutes.

Enjoy delicious taste of your kosher recipe with deer meat and eat healthy with nutritious deer meat!

Ingredients for Jewish meat:

1. Beef, veal, chicken legs
2. Chicken (or turkey or goose) neck, stomachs, hearts, wings
3. Eggs
4. Onions
5. Carrots
6. Garlic
7. Bay Leaf
8. Black pepper peas
9. Salt

Kosher recipes cooking:
Put chopped veal (or beef) legs into cold water and cook the kosher meat over medium heat in a covered saucepan for 5 hours.

Then add the chicken (turkey or goose) Jewish meat ingredients and continue cooking the kosher meat for another 2 hours. Then add carrots, after 15 minutes – onions, along with bay leaf, pepper and salt.

After 15 minutes, remove the kosher meat from heat.Separate the Jewish meat, stomachs, and hearts and chop them.Mix the kosher meat ingredients and pass through a meat grinder.Chop garlic finely.

Put the Jewish meat in a deep dish, but first pour strained broth into this dish (you should have enough broth to cover half of the dish, and some more broth left). Put the Jewish meat in a cold place and when the broth thickens, put sliced hard-boiled eggs on top, as well as sliced carrots and sliced garlic.Cover the Jewish kosher foods with the remaining of broth and put in a cold place.Serve the kosher meat with horseradish.

 Jellied kosher meat is a dish prepared from simple, inexpensive ingredients, and it symbolizes the hard times, when Jews were mostly poor and could not afford expensive food.Horseradish, which is used for serving in this kosher palette, is a symbol of their unpleasant life in those times.Jellied kosher meat is cooked for a long time, because overcoming these hard times took a long time.Hearts in this dish symbolize the fact that the Jewish religion does not only address to the mind, but also to the heart of people. 

Ingredients for Jewish cooking:

1.Chicken
2.Veal
3. Kosher lamb and beef brains
4. Celery root
5. Root of parsley
6. Tomato puree
7. Pickled cucumbers
8. Pepper
9. Sauerkraut
10. Eggs
11. Onions
12.Pepper
13.Bay Leaf
14.Olives
15. Lemon
16. Parsley
17. Dill
18. Garlic

Cooking according to Jewish dietary laws:
Cover bones with water and cook for two and a half hours.

Fry kosher lamb and veal and then chop. After cooking the Jewish meat, remove bones from water, add fried kosher lamb and veal, chopped into small pieces. At the same time add celeriac, and parsley, and after 7 minutes add kosher chicken to the other Jewish foods.

Chop onions and fry until they turn yellow, add 2 tablespoons of tomato puree and fry the kosher foods some more. Cut cucumbers, cabbage and add the kosher food products to the boiling bouillon. Pour soup in clay pots and put in an oven for 2 hours at a temperature of 80 degrees. Release one egg into each pot, and raise the temperature in the oven up to 200 degrees. Let the kosher meat sit in the oven for 7 minutes and remove the kosher palette from heat. Chop some garlic and lemons and season the products kosher with it. To make your kosher menu more attractive, decorate, using herbs and olives.

Symbolism of keeping kosher:

This kosher recipe’s a symbol of the Noah’s Ark.

A clay pot symbolizes Noah’s Ark. The water in the soup symbolizes the flood. The fact that the kosher chicken is added to the kosher palette 7 minutes after adding all other kosher food products, symbolizes the fact that Noah released the first dove after 7 days. Olives in the kosher recipes represent the olive branch that the dove brought, and which became a symbol of the end of the flood.Greens in the soup (parsley and dill) symbolize the land, which appeared after the flood.Eggs are a symbol of the species, which were saved in the Noah’s Ark. Bay leaf according to kosher rules symbolizes the glory of Jewish people. According to many kosher cookbooks, lemon fragrance symbolizes the Torah.