Siberian Cuisine Is Impossible To Imagine Without Maral, A Large Deer That Lives In The Local Forests. People Here Also Love Fern, Which They Boil, Stew, Fry And Even Salt To Get A Delicious Dietary
This dish showcases maral, a deer native to Siberia, and ferns, which are a popular ingredient in the region. Stir-frying the maral with boiled ferns creates a flavorful, lean meal that represents the heart of Siberian cuisine.
Equipment
- 1 large skillet or wok
- 1 pot for boiling
- 1 cutting board
- 1 stirring spatula
- 1 colander
- 1 measuring spoons
- 4 serving plates
Ingredients
- 1 pound maral meat, thinly sliced Or substitute with venison.
- 8 ounces fresh ferns, cleaned and trimmed
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame seeds Optional for garnish.
Instructions
- Rinse the ferns thoroughly to remove any dirt. In a pot of boiling salted water, add the ferns and cook for 3-5 minutes until tender. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook until translucent, about 2-3 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Incorporate the maral meat into the skillet, stirring constantly. Cook until the meat is browned, about 5-7 minutes.
- Add the boiled ferns to the skillet and mix well. Pour in the soy sauce, salt, and black pepper. Stir-fry everything together for another 2-3 minutes until heated through.
- Remove from heat and, if desired, sprinkle sesame seeds over the top for added crunch.
- Serve the stir-fried maral with ferns hot, alongside rice or bread.
Notes
Ensure that the maral meat is sliced as thinly as possible for even cooking.
If you can't find ferns, you can use spinach or similar leafy greens as a substitute.
Feel free to adjust the seasoning to your taste; adding chili flakes can give the dish more heat, if desired.