Australia

Cervus elaphus ?Alternative name:
Red Deer
European Red Deer
Stag

June: Fawns grow rapidly. Long foraging periods.

Photo Hunting Cooking

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Safe for humans. May show aggression during rutting season. Valued in European hunting culture. Meat used in traditional and modern dishes. Important in gastronomy and hunting.

Found in forests of Europe and Asia. Active at dusk and night. Feeds on grass, leaves, twigs.

Rifle hunting Bow hunting Ambush and driven hunts

Hunt during rut season — September-October. Use calls and sounds. Best times — dawn and dusk.

Quick gutting and cooling of carcass. Careful skinning to preserve quality. Meat is safe when properly cooked. Possible parasites if eaten raw.

Backstrap: Grilling, roasting, braising
Hind leg: Roasting, boiling
Shoulder: Braising, ground meat

Slow-braised red deer with red wine (Slow braising)
Meat tender with rich flavor

1. Cut meat into cubes.
2. Sauté with onions and garlic.
3. Add red wine and broth.
4. Braise 2-3 hours on low heat.
5. Serve with mashed potatoes or vegetables.

Red deer backstrap steak (Grilling or pan-frying)
Quick cooking, juicy

1. Marinate steaks with rosemary and thyme.
2. Fry 3-4 minutes per side.
3. Serve with vegetables or salad.

Red deer stew with mushrooms (Braising)
Aromatic and rich dish

1. Cut meat into cubes.
2. Brown with onions and mushrooms.
3. Add broth and spices.
4. Braise about 2 hours until tender.
5. Serve with potatoes or pasta.

Cervus elaphus ?Alternative name:Red Deer European Red Deer Stag

Cervus elaphus ?Alternative name:
Red Deer
European Red Deer
Stag