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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 combines the rich flavors of maral, a large deer native to Siberia, with the unique texture of boiled fern. This stir-fry is a nutritious and delicious representation of Siberian cuisine, showcasing ingredients that are often found in this region.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Siberian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or wok
  • 1 cutting board
  • 1 pot for boiling water
  • 1 colander
  • 1 wooden spoon or spatula

Ingredients
  

  • 1 lb maral meat cut into bite-sized pieces
  • 2 cups fresh fern cleaned and trimmed
  • 2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 medium carrot julienned
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin optional
  • to taste fresh herbs like dill or parsley for garnish

Instructions
 

  • In a pot of salted water, bring to a boil. Add the fresh fern and blanch for about 3-4 minutes until tender. Drain in a colander and set aside.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onions and minced garlic, sautéing until they become translucent (about 2-3 minutes).
  • Add the maral meat to the skillet. Stir-fry for about 5-7 minutes until browned and cooked through.
  • Incorporate the julienned carrots into the skillet and stir-fry for another 2-3 minutes until they soften.
  • Add the blanched fern to the skillet and pour in the soy sauce. Season with salt, black pepper, and cumin if using. Stir all the ingredients together and cook for an additional 2 minutes to heat through.
  • Remove from heat. Garnish with fresh herbs of your choice and serve immediately.

Notes

If maral meat is unavailable, you can substitute with venison or beef.
Ensure the fern is thoroughly cleaned before cooking, and be cautious about the type of fern used, as not all ferns are edible.
Adjust seasoning to preference, especially if you prefer a stronger flavor.