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South Korea · Jeju · Seogwipo| Common Hunting Fishing Mushrooming Foraging |
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Capreolus pygargus |
August: Antlers harden. Bucks become territorial.
Safe for humans. May show aggression during rutting season. Valued game in Siberia and the Far East. Used in traditional cuisine of regional peoples. Meat is tender and nutritious.
Inhabits forests and mountain areas of Siberia. Active at dusk and night. Feeds on grass, young shoots, and berries.
Hunting with a carbine Stalking hunting Ambush hunting
Best time is early morning and late evening. Use natural bait and scents. Watch the wind direction to avoid scent detection.
Quick field dressing and meat cooling. Careful skinning to preserve quality. Meat is safe when properly cooked. Possible parasites if eaten raw.
Backstrap: Grilling, braising
Hind leg: Roasting, boiling
Shoulder: Braising, ground meat
Hind leg: Roasting, boiling
Shoulder: Braising, ground meat
Braised roe deer with vegetables (Slow braising)
Meat becomes tender and flavorful
Meat becomes tender and flavorful
1. Cut meat into pieces.
2. Brown with onions and carrots.
3. Add tomatoes and spices to taste.
4. Braise for 1.5-2 hours until tender.
5. Serve with potatoes or rice.
2. Brown with onions and carrots.
3. Add tomatoes and spices to taste.
4. Braise for 1.5-2 hours until tender.
5. Serve with potatoes or rice.
Grilled roe deer steak (Grilling)
Quick cooking, juicy meat
Quick cooking, juicy meat
1. Marinate steak with garlic, rosemary, and olive oil.
2. Grill 3-4 minutes per side.
3. Serve with vegetable salad or greens.
2. Grill 3-4 minutes per side.
3. Serve with vegetable salad or greens.
Roe deer stew with mushrooms (Braising)
Rich flavor, perfect for cold seasons
Rich flavor, perfect for cold seasons
1. Cut meat into cubes.
2. Brown with onions and mushrooms.
3. Add broth and spices.
4. Braise for 2 hours until tender.
5. Serve with mashed potatoes or pasta.
2. Brown with onions and mushrooms.
3. Add broth and spices.
4. Braise for 2 hours until tender.
5. Serve with mashed potatoes or pasta.