Well, who will go on the hunt for chicken? Another thing — Guinea fowl or deer. Try?

Changing seasons, changing moods, outfits, life schedules, and... diet. The chef of the restaurant of wild kitchen "the Scottish cage" Yuri LOMANOV sure that the meat of wild animals is very useful for the organism during the autumn period. "Every day we must get from food is 30 percent protein. Most of the protein in the meat. And yet there is iron, zinc and b vitamins for nervous system and sleep. However, meat meat discord. What are the advantages of meat of wild animals? ROE walks in pure nature and eats clean grass. Deer meat is more tender compared to other similar types of game (deer, elk, or maral), easier to digest. The most valuable is the meat produced at the beginning of the hunting season — animals accumulated over the summer the nutrients are fully maintained, failing to consume".

The back of the ROE deer with pear

Before you cook deer meat, you must clean it from films, and then you can fry, boil, braise or bake in foil. Marinate 200 g loin of venison in red wine with the addition of cranberries, rosemary and spices for 12 hours. Cut pear in half, remove seeds and boil in red wine with honey. Loin of ROE deer saute until cooked (medium). Next, you need to warm up sad on the plate, slice and fan out onto a plate, next put the brisket. Pour cranberry sauce. When serving, decorate with cranberries and a sprig of rosemary. Diet gentle autumn dish is ready!

The fowl called the "Royal bird." Ulterior motive! Her stately gait, an interesting and unusual plumage. Guinea fowl meat is very tasty, in it, as in any other, there is the "wild origin". Due to its special composition it is a leader in "utility" among all related species of birds. In the meat of Guinea fowl is much less fat, so it can be called diet. It is rich in magnesium, iron, calcium, potassium and sodium. Is in the meat and all the essential amino acids. Autumn masterpiece — the fowl in combination with the plump baked pumpkin.

Leg of Guinea fowl with baked pumpkin

The fowl to be processed and to separate legs. Put them in marinade for 6 hours. Bake in the oven 40 minutes at 180 °C. slice the Pumpkin in slices, cut off the crust, season with salt and pepper, brush with vegetable oil and bake on the Josper until tender. Ready foot also be baked in Josper with pumpkin. Prepared pumpkin cut into cubes and lay out on a plate. Next to put a leg of Guinea fowl, pour cranberry sauce and decorate with berries cranberries. When serving the pumpkin sprinkle with grated Parmesan cheese and garnish with sprig of rosemary.

For the marinade: combine red wine, honey, soy sauce and cranberry juice. In the end, add spices and fresh rosemary.