Villányi Vad

Villányi red-red deer neck pre-chilled

Villányi wild red deer neck chilled

Smoked, pickled and stuffed products are made without the addition of additives, using only natural ingredients.

About venison
Modern nutritionists widely believe that venison is a very healthy meat. Since deer are wild animals by nature that feed on grass and wild plants, their meat can be naturally consumed as part of a healthy diet. Venison has a higher moisture content and protein, and the protein is much more varied in amino acids, lower in calories, cholesterol and fat than grain-fed beef, pork or lamb.

Make it roasted venison neck with gamey mashed potatoes!

Ingredients

• For the meat: 1 piece of venison neck, olive oil, a few juniper berries coarsely ground, coarsely ground pepper, thyme, rosemary, salt to taste, 1 head of garlic sliced, 3 heads of red onion cut into larger pieces, possibly red wine.
• For gamey mashed potatoes: about 6 potatoes, 3 large carrots, 1 parsnip, salt to taste, coarsely ground pepper, 2 bay leaves, a pinch of nutmeg, about 1 tablespoon of Dijon mustard, 1/2-1 cup of sour cream.
• Honey mustard salad dressing: a mixture of honey, olive oil, pepper, salt, Dijon mustard and a little water.

Preparation

1. It is worth marinating the meat in the above spices (mixed with oil) the day before. Feel free to use more olive oil than usual, as the meat is very dry and fat-free.
2. Cut a few strips deep around the bone. This will make it easier to peel off the bone once it has softened. Press spices and garlic slices into the cuts as well.
3. Place in a greased baking tray, then sprinkle the remaining garlic and red onion around it.
4. Pour 1-2 large glasses of water (or red wine) underneath, cover with aluminum foil and steam in a 220-degree oven until completely tender. (this takes about 2-3 hours) If it boils away, add water underneath in the meantime.
5. When tender, remove, peel the meat off while hot, cut into pieces, then put it back into the 2-finger onion juice left in the baking tray.
6. Sprinkle with a little more salt and spices and put it back to roast until the top is crispy and red.
7. For the mashed potatoes, cook the diced potatoes, carrots and parsnips with salt and bay leaves. Drain, remove the bay leaves and mash coarsely, then mix in the other ingredients as well.
8. For the dressing, mix the above ingredients thoroughly and serve with salad.

Producer information
The Nógrád Game Park operates within the framework of family farming, which is located at the foot of the Börzsöny Mountains, about 50 kilometers northeast of Budapest. The park covers 110 hectares, which is privately owned and operates within the framework of family farming. In our fast-paced world, their family farm has created a path back to nature in the form of the Nógrád Game Park.

Small-scale meat processing is also carried out here - smoked products are made from red deer, fallow deer, roe deer, mouflon and wild boar meat. They produce reliable quality, low-priced, excellent intrinsic value game meat products. Their game preparations are based on traditional Hungarian flavors, prepared to a high standard based on their own family recipes. Joint trademark producer of the Bükk and Duna-Ipoly National Park Directorate.

Storage
Store in the refrigerator.

Manufacturer
Villányi és Társa Bt.
2642 Nógrád,
Szondi u. 67. 

Product information
The information provided here on the products is for preliminary information only, and after receiving the product, you will receive final information based on the label of the product.