It is very rare to see how to cook game dishes correctly. Today we have the opportunity to tell you about this. We will talk about the main points that need to be taken into account when choosing game and in the process of preparing it.
Game very rarely appears on our tables, and if it does, then you need to have a good understanding of the quality of the meat and the age of the animal.
How to choose the right wild boar meat?
When choosing game, be it roe deer, venison, or bear meat, first of all pay attention to fat. In young animals fat white, and those who are older have more yellow. Very old animals have a pronounced ivory color, or even closer to yellow. It is not at all difficult to distinguish wild boar meat from ordinary domestic boar. This meat is darker and contains more iron.
The meat of wild animals is healthier because they eat roots, acorns, nuts, etc. This type of nutrition makes the meat better quality.
If we take domestic animals, we feed them grain, which is why their meat is more greasy and fatty.
To distinguish the meat of a wild boar from the meat of a respectable knur, it is enough to take a piece of meat and bring a burning lighter or match to it and burn the edge of the piece of meat. You need to sniff, if there is a specific whiny smell, then everything is fine. Even if the meat is old, you can still determine it using this principle. In the same way, you can check the meat when buying it at the market.
Cutting and cooking wild boar meat
After cutting, game meat must be soaked in water to remove excess blood. It is necessary to soak the meat in large quantities water and soak until the water becomes almost clear. It is highly recommended to add vinegar, bay leaf, etc. to the last, already clear water.
The thing is that game can have a specific taste, which is why hunters use various marinades and very strong spices, including juniper berries. The older the animal, the more pronounced its specific taste is, which is why all these spices are used.
Young animal meat needs practically nothing. It is usually stewed in its natural form and the process takes about 1 hour 30 minutes.
Stewing wild boar meat usually takes place in a cauldron, since many operations can be performed in it - frying, stewing, boiling...
Game goulash
- First you need to put the cauldron on the fire, pour a little into it vegetable oil and lightly salt it. Wait until the vegetable oil starts to smoke. This must be done in order to seal the meat, while leaving it juicy inside. If you don't heat the vegetable oil, the meat will start to cook.
- When the oil is hot enough, feel free to throw in 2 kilograms of wild boar meat cut into pieces. Allow the meat to brown, then turn the pieces over the opposite side. The reddish color of game does not mean that the meat is ready. Wild boar meat takes much longer to cook.
- The whole process should take place over the highest possible heat, without covering the cauldron with a lid.
- As soon as you see that the meat is well browned and red enough, you can add one and a half kilograms of chopped onions to the cauldron.
- For taste, add 2 tablespoons of sugar and 1 tablespoon of salt and mix.
- Fry until the onion becomes transparent.
- After this, add spices with a pronounced taste.
- Then, add 2 tablespoons of tomato and mix well.
- Throw in a bay leaf.
- To make the gravy thicker, add one and a half tablespoons of flour and stir.
- Then pour one and a half glasses of boiled water and, stirring, let the dish boil.
- Once the dish boils a little, add another one and a half glasses of water and stir until the dish is ready.
- Serve game goulash with fluffy rice or potatoes.
Boar stew is a very tasty meat if it is cooked correctly! Actually, when was game not tasty? So, for lovers of hunting and for those who have such meat, our recipe. Let's start cooking!
Braised wild boar with wine and onions
We will simmer the meat in a frying pan. The good thing about this recipe is that it requires very few ingredients, and the result will exceed all your expectations! All we need is the meat itself, onions, spices and red wine. There is nothing complicated in preparation; even an inexperienced housewife can handle it. And ours will help you in cooking step by step recipe with photo.
Ingredients:
- Wild boar meat - 1 kg
- Onions - 3 pieces
- Vegetable oil - 2 tbsp
- Dry red wine – 150 ml
- Ground black pepper
- Thyme
Rinse the meat and cut into small pieces 1x1 cm. Pour vegetable oil into a frying pan and heat.
Place the meat in a frying pan and lightly fry on all sides, just a little, just a couple of minutes.
Peel the onion and cut into half rings. Add to the frying pan with the meat. Stir, reduce heat and cover with a lid. The meat and onions will release juice. Simmer in this state for about 10 minutes.
Next, remove the lid, salt, pepper, and add herbs. Pour in the wine, cover again and simmer over low heat. Periodically, you need to stir the meat and make sure that all the liquid does not boil away and the meat does not burn.
Simmer for 50-60 minutes.
The meat absorbs the aroma of herbs and wine; thyme (thyme) is great for wild boar.
So, when the meat is ready, turn off the stove and let the meat stand for a few minutes. Mashed potatoes are a great side dish for this meat. Place the stewed wild boar on plates and add the side dish. Great dinner is ready! This dish is perfect for festive table, you can surprise your guests with an exquisite original dish!
Game dishes. Cooking ungulate meat, recipes - elk, roe deer, wild boar, deer. Preparing game meat to improve taste. Cooking boar chop, stewed boar, roast, boiled meat, fried liver, etc.
Preparing meat. The meat of deer, elk, roe deer, and wild boar is first soaked in water for 5-6 hours (the water should be changed every 1.5-2 hours). Then it is immersed for 2 hours in water with vinegar (2 tablespoons of essence per 1 liter of water). After this, the meat is thoroughly washed, the stringy film is removed from it, rubbed with salt, and stuffed with lard or creamy margarine. For dietary dishes, game is stuffed with butter. There is no need to stuff the fatty meat of wild boar.
Hunter's sauce. It requires 50 g flour, 60 g butter, 2 tbsp. spoons of currant jelly, meat juice, 1 liter of marinade.
Marinade preparation:
1. 0.75 liters of wine (white or dry red), 1/2 cup vinegar, 2 carrots, 50 g chopped onions, cloves, pepper, cumin, bay leaf, clove of garlic.
Mix wine with vinegar, chopped vegetables and spices, bring to a boil and simmer over low heat until the amount of marinade is reduced by 2/3 of the volume. Cool and strain. Fry the flour in hot oil until dark, pour in the marinade, add meat juice and jelly. Meat juice can be obtained by boiling a little water in the pan where the meat was fried and then straining it. The spiciness of the sauce depends on the amount of marinade.
2. Marinade for soaking large game: 1 glass of 3% vinegar, 2 glasses of water, 2 tbsp. tablespoons salt, 1 parsley root, 1 carrot, 1 celery (root), 1 onion, 12 allspice (Jamaican) pepper grains, 6 bay leaves, 6 clove buds, 3 cardamom capsules, 0.5 heads of garlic.
Finely chop the roots and onions, mix with spices (except garlic), add vinegar and water and boil. Add finely chopped garlic to the hot marinade. Pour hot marinade over old meat, and cool marinade over young meat.
Roast
A piece of meat is placed in a deep bowl, a little water is poured into the bottom and placed in the oven without covering. When browned, pour over the sauce, close the lid tightly, reduce the heat and fry until cooked (2 hours). If pink juice appears from the puncture, the meat is not ready yet: the juice should be yellowish. For garnish - boiled or fried potatoes, boiled vegetables.
Fried roe deer
1 kg roe deer fillet, 0.5 l raw marinade, 75 g lard, 0.25 l dry white wine, 0.25 l broth, salt, pepper.
Preparation. Pre-marinate the roe deer fillet for 3 days. Place in an open saucepan or deep frying pan after melting the butter in it. Fry the meat on all sides over high heat until golden brown, then reduce the heat and continue to fry the meat until cooked, turning every 5 minutes. Add salt last.
Boar chop, preparation
Boar meat is better consumed for preparing fried or baked dishes than for stewed or boiled ones. It is recommended to marinate the boar meat first. The loin is mainly used to prepare chops. The fat is cut off, leaving a layer of fat about 1 cm thick on each piece. The spine is cut out so that there is a rib in each portion. The meat is lightly beaten, rubbed with salt and ground black pepper. To fight off the smell characteristic of wild boars, you can use other spices, such as suneli hops, crushed nutmeg, and liquid mustard. Then each portion is moistened with beaten egg and, rolled in crushed breadcrumbs, fried for 15-20 minutes. Sauerkraut and stewed cabbage are good as a side dish.
Roast with mushrooms
2 kg of brisket is cut into pieces and fried in fat, salted and sprinkled with black pepper. Place slices of lard on the bottom of the dish, fried meat on top, and 1 kg of fresh mushrooms on top. Small mushrooms are placed whole, and large ones are cut into pieces. Pour 4 glasses into a bowl hot water, add black pepper, salt and fry over low heat for about an hour under the lid. The cooked meat along with mushrooms is placed on a dish and decorated with mushrooms. The sauce is filtered and poured over the meat.
Game roast beef
Wash the fillet of wild boar, elk or deer, clean it of films and veins, beat it on both sides with a wet wooden hoe, add salt and pepper and place it in an earthenware or porcelain bowl. Pour (or pour) vegetable oil over the meat and leave in the cold for a day. Prepare a casserole dish or other dish in which the meat will be fried, and put lard in it (you can use pieces). Remove the fillet from the oil and fry in lard in the oven for 20 minutes, turning often. Towards the end of frying, add water or broth to the casserole dish. When the roast beef is ready (the middle should still be pinkish), cut it into slices (like ham), place on a plate and pour over the juice in which it was fried. Serve with a side dish of pickled beets or other vegetables.
Chakhokhbili (Georgian game stew), preparation
Chop the prepared meat into pieces of 50-60 g, add salt and fry. Add chopped, sautéed onion, tomato paste, wine, lemon juice, finely chopped herbs and simmer until tender.
Tenderloin baked in foil
In ungulates, there are two muscle cords under the spine. This tender meat is called tenderloin.
Deer tenderloin is considered the most delicious. Clean the tenderloin from films, stuff it with thin strips of lard, rub with salt, wrap in foil, place on a baking sheet and place in the oven for an hour and a half.
Roe deer saddle baked in dough, preparation
The saddle is the lumbar part from the last rib to the pelvic bones. It is recommended to pre-marinate the saddle for about a day. Should be prepared yeast dough(preferably made from rye flour) of the same consistency as for baking pies. They coat a saddle rubbed with salt and stuffed with lard. You can also use unleavened dough for coating, kneading it more liquidly than for noodles. The saddle is then placed on a baking sheet in the oven. The dough bakes and forms a strong shell. Meat prepared in this way is more tasty and juicy. It is not recommended to wrap the saddle in foil. It is best to cook boneless meat in it, since a piece of meat inside a foil bag will break through the foil during cooking and the juice will leak out. This does not happen in the test. The saddle is baked for about 1.5 hours, after which, after allowing the meat to cool slightly, it is cut into portions. The dough crust is also edible. To prevent it from drying out, place a cup of water in the oven.
Canned stewed meat
The meat is cut into pieces of 250 g or smaller. Place along with coarsely chopped vegetables - carrots, parsley, celery, onions, bay leaf, pepper, and the top crust of black bread. All this is filled with water, melted pork fat or creamy margarine. Cover tightly with a lid and place in the oven, reducing the heat and simmering until done. Garnish - boiled or fried potatoes.
Boar stew
700 g meat, 400 g marinade, 50 g rendered pork lard, 150 g wine, 1 carrot, parsley and celery root, 2 onions, 1 tbsp. spoon of flour.
Preparation. Stuff the prepared meat with parsley and celery sticks, place in a non-oxidizing container, pour cold marinade and keep in it for 2-3 days.
Fry the marinated meat, place in a deep bowl, fill half with broth made from meat bones, pour in dry red wine, add chopped onion and simmer until tender. Add dried sponge flour to the broth in which the meat was stewed, boil for 15-20 minutes, add salt and strain. Cut the meat into wide slices across the grain and pour in the sauce. Serve fried potatoes as a side dish, stewed cabbage, beans or pasta.
Moose meat cutlets
The taste of the cutlets depends on the quality of the meat and components minced meat. To elk meat you must add 10-20% lard or fatty pork and raw potatoes, which absorb fat and give the cutlets a richness, White bread, soaked in milk, onions, salt, black pepper. Pour some warm broth into the minced meat or boiled water for juiciness. Can add a raw egg for viscosity, but appearance and the taste of the cutlets deteriorates from this. Before frying, cutlets should be rolled in crushed breadcrumbs. Fry the cutlets for about 15-20 minutes. For garnish - fried, boiled potatoes and pickles (cucumbers, green tomatoes, cabbage).
Boiled meat
The less meaty parts of the carcass - ribs, sternum, neck and part of the shoulder blades - not used for roasting, are boiled by putting one onion and carrots in a pan. Serve with any side dish.
Elk head and foot jelly
Jelly is prepared from elk head as from ordinary offal. The hooves are removed from the legs and the bones are sawed with a fine file. A little pulp is added to the bones, preferably from the neck. As a seasoning, add a bay leaf or a pinch of pine needles. Served with mustard.
Boiled tongue
Place the tongue in the pan, add spices: 1-2 bay leaves, 5-6 peppercorns, chopped onions, carrots, salt, add water and cook for 3-4 hours until tender. Remove the skin from the hot tongue and cut it into thin slices. It is served both cold and hot. Side dish - mashed potatoes, green peas, horseradish.
Boiled moose lip
Preparation. The fleshy parts of the upper and lower lips are cut off entirely, ground, washed and boiled in salt water until soft. For seasoning, add a bay leaf, a few peppercorns, one onion and carrots. Boiled lip is served hot or cold, cut into thin pieces. Side dish - mashed potatoes, green peas, horseradish. This dish is considered a rare delicacy.
Venison cabbage soup with mushrooms
Leaves sauerkraut sort, rinse and finely chop, add a little water, adding fried bones, fat, tomato puree, and simmer for 3 - 4 hours. Sauté chopped carrots and onions in bacon fat. Boil and chop the mushrooms. Add stewed cabbage and mushrooms to the broth where the meat was cooked and continue boiling for 10-15 minutes. After this, add sauteed vegetables with bacon, cranberries and boil everything again. Season the resulting cabbage soup with garlic. First put a slice of meat and herbs on the plate, then fill it with cabbage soup and season with a spoonful of sour cream.
Game is a rare delicacy for many families, especially something as large as wild boar. Despite the fact that in our diet we most often use pork, beef and chicken, wild boar dishes can become a variety of everyday dishes or the main dish for a holiday. Boar meat is an environmentally friendly product, it is quite nutritious and has exceptional taste. This is due to the fact that the wild boar lives in clean places.
Useful properties of meat
In general, boar meat is very similar to domestic pork, except that it is redder in color, more stringy, lean and somewhat dry. Due to its low cholesterol content and low calorie content, wild boar, like other game, is rightfully classified as a dietary product. It is rich in protein and vitamins E, B, and also contains antioxidants that regulate blood sugar levels.
Boar meat processing and carcass cutting
As a rule, boar meat is used for preparing second and first courses. For culinary processing, it is recommended to use meat with skin cleaned of bristles. Such meat is preserved from contamination for a long time. However, if bristles still remain on the skin of the carcass, it can be removed by scalding, cleaning, pulling out and singeing, followed by thorough washing.
The meat of males is tougher (especially old cleavers) and during the rutting period it has quite bad smell. To remove it, before cooking, the meat must be thoroughly soaked in a vinegar solution (1-2%) for 3-5 hours. It is not recommended to further process the meat of young male and female pigs (except for preparing kebabs).
Scheme of culinary use of carcasses wild boars is quite simple and consists in dividing them crosswise into the ham, back, front and middle parts. The most valuable parts of the wild boar are the hind legs; they are usually isolated for smoking, salting and subsequent cooking (boiled ham) and baking.
The middle part of the carcass is divided into 3 parts by two longitudinal cuts: loin, breast and nipple. Brisket and loin are used to prepare chops and salted and smoked products. If there is excess back fat on the loin, it is most often cut off and a layer of small fat, about 1 cm thick, is left on the muscle.
You can cook wild boar from the shoulder part in one piece, but the neck part, which has a small amount of fat, is best used for preparing second or first courses.
It is worth noting that when removing the ham from the back of the boar carcass, the remaining top part, as well as the cut-out ridge, are best used for first courses such as lagman and noodles; this part is of little use for borscht and cabbage soup.
The lower part of the extremities of the carcass up to the carpal tendon - “pork legs” - is an excellent product for jelly.
Main features of preparing wild boar dishes
Before you cook wild boar at home, you need to be familiar with some cooking features:
- soaking the boar. Cleaver meat is quite tough, its taste can be significantly improved by prolonged soaking in a 2-3% solution table vinegar or whey. Dairy and acetic acid They perfectly soften the connective fibers, and meat processed in this way becomes very tasty and soft;
- boiling the boar. It is recommended to boil areas of the carcass with large connecting layers in water for a long time. To do this, the game is immersed in cold water and cook until done. Long-term heating of wild boar meat in water dissolves coarse collagen fibers (veins) well and gives the broth a more piquant taste: the meat becomes looser and does not lose its nutritional properties;
- roasting wild boar. For cooking, the chest part, the lower parts of the dorsal-lumbar part, and the area above the “Achilles tendon” are used, and for fried dishes, the upper parts of the dorsal and lumbar parts are used. For minced boiled meat, the cervical part, abdominal wall and the area of the forelimb, which is located below the elbow joint, are ideal.
For boiling, stewing and minced meat raw meat- the upper part of the hind limb, and for stewing, chopping into minced meat and preparing boiled meat in one piece - the upper part of the fore limb.
Boar meat, which contains few bones and connective tissue, but is rich in fatty layers, is recommended to be fried only in an open container.
Boar meat dishes
Knowing the peculiarities of processing and cutting a carcass, preparing wild boar meat is not difficult. Today there are many recipes, following which you can cook wild boar yourself, it is only important to follow the technology.
Boar meat baked in the oven
Baking wild boar in the oven is quite simple; any novice housewife can probably cope with this task.
If the meat is young boar fillet, it will not need to be pre-soaked; otherwise, it will need to be soaked in a marinade made from vinegar and water or whey.
Ingredients: wild boar – 1-1.5 kg, cheese – 80 g, potatoes – 1.5 kg, 2-3 pcs. onions, vegetable oil, mayonnaise, salt, spices.
Cut the boar meat into small pieces and beat well with a special hammer. Place on a greased baking sheet, put onions cut into thin rings on top, add salt and spices. Next, lay a layer of raw peeled potatoes, cut into thin slices, pour over mayonnaise and sprinkle with cheese.
Bake the dish for 1.5 hours. Sprinkle with fresh herbs before serving.
Boar meat with sauce
You can deliciously cook wild boar with spicy tomato sauce, for this you will need: 0.5 kg of meat, 150 ml of wine (red), 2 tbsp. l. tomato paste, sugar - to taste, 10 g flour, 70 g fat, salt.
Wash the meat and dry it well with a napkin. Fry on all sides until a crust forms. Add tomato paste and sugar, add a little salt, add warm water and simmer covered for 40-50 minutes.
Season the released juice with flour and add wine. If necessary, it should be diluted with water and boiled a little (5-10 minutes). Strain the finished sauce and add the meat cut into thin slices.
Serve the dish with potatoes or rice.
Chops
You can make very tasty cutlets from wild boar that will decorate the festive table.
Ingredients: 1 kg of marinated wild boar meat, 2-3 eggs, 1 glass of crushed crackers, vegetable oil, black pepper, salt.
To prepare boar chops you will need a loin. Trim the fat from the meat, leaving a small layer of fat about 1 cm on each piece. Cut out the spine in the loin so that there is a rib in each portion.
Marinate the meat for 1-2 hours, lightly pound and rub with pepper and salt. Moisten each portion with beaten egg mixed with salt, roll in crushed breadcrumbs, fry in vegetable oil for 15-20 minutes.
Boar meat baked with potatoes and mushrooms
Ingredients: 0.5 kg of wild boar meat, 1 kg of potatoes, 300 g of mushrooms (any), onions - 1-2 pcs., 2-3 teeth. garlic, vegetable oil, pepper, salt.
Cut the potatoes into strips and place on a greased baking sheet. Cut the meat into pieces and place on top of the potatoes, sprinkle with chopped garlic and salt.
Cover the baking sheet with foil and place in the oven for 30-40 minutes.
While the dish is baking, you need to prepare the mushrooms. Any mushrooms are suitable for this dish. They should be boiled first, then cut and fried with onions until half cooked. Transfer to a baking sheet and cook until done.
Boar meat stewed in sour cream
To prepare this dish you will need: 0.5 kg of wild boar meat, 50 g of smoked lard, 300 g of sour cream, 1 onion, 100 g of root vegetables (parsley, carrots, celery), 0.5 tsp. sugar, 15 g flour, 1 tsp. mustard, 1 tsp. vinegar, lemon juice, bay leaf, salt.
Cooking method:
Clean the boar meat from films and stuff it with smoked lard. Fry vegetables, finely chopped onion, add hot water and vinegar. Place the prepared meat into the fried mixture, add bay leaf, salt and pepper and simmer in the oven, adding warm water and pouring the juice that separated during stewing over the meat.
Add sour cream mixed with flour, sugar, mustard and lemon juice to the separated juice. Strain the sauce through a sieve and pour over the meat cut into thin slices.
Serve with vegetable salads, lingonberries.
Boar meat pate
Pate is a traditional dish of Russian cuisine; to prepare it from wild boar you will need: 1 kg of wild boar meat (pulp), 250 g of mushrooms (champignons), 200 g of poultry liver, 3-4 onions, 200 g of fatty bacon, lingonberry jam, 3 tbsp. . spoons of Madeira, 50 g sl. oils, 0.5 tsp. salt and pepper.
Preparation:
First remove the veins from the meat, dry it, cut it into pieces, peel the mushrooms and cut them into several pieces. Clean the poultry liver from films, wash, dry, fry in butter for 5 minutes. Cut the bacon into cubes and pass through a meat grinder twice with meat and onions.
Finely chop the liver, mix with the resulting minced meat, add finely chopped parsley, season the mixture with wine and spices. Prepare the pate for baking. To do this, it needs to be divided into two parts. Fill a heatproof dish halfway, place the mushrooms on top and evenly distribute the rest of the minced meat on top. Close the pan with a lid and bake for 60-80 minutes.
Cool the finished dish and garnish with the remaining parsley. Serve with lingonberry confiture and fresh bread.
Cooking wild boar at home will not take much time, and the proposed recipes will delight your loved ones and decorate any table.
To begin with, it is worth noting that, contrary to a widespread myth, the meat of an adult cleaver is not at all smelly and tasteless. It’s just that everyone who says so doesn’t know how to cut up a wild boar and remove its skin correctly, staining the meat with urine and the secretion in which the skin of the cleaver gets wet. There is no need to paw the meat with dirty hands, but first remove the skin from the belly and belongings of the male, that’s the whole secret.
Not all parts of the harvested boar carcass should be used directly in cooking, and the rest should just be thrown away. It is clear that not every boar will go for trophy taxidermy, and not everyone has tusks and appearance, but even at first glance, junk things are not always so. Unfortunately, today there are hunters who do not know how to cut up a boar at all, but Often they don’t even remove the skin from it, simply cutting it entirely into pieces. To put it mildly, this is wrong. If you really need to preserve meat for a long time without refrigeration, then it is better, of course, to leave it with the skin, but without bristles. The entrails should be removed as quickly as possible, and the blood should be drained immediately if possible. Whether to stuff it with nettles and so on - that’s a matter specific situation, and we'll talk about what's next. At the same time, when removing the skin from the flank and secondary sexual characteristics from the boar, do not grab the meat with your hands, and you will have tasty meat.
Obviously, the very first dish hunters will want to cook is something like shish kebab or liver on blood... but it’s hardly worth doing this.
But even if the boar is cut up correctly, you should not throw away the parts that are unsuitable for food, the skin can even be used as a waste skin to train dogs, and the same genitals can be used to make a trollop, parts of which can be stored frozen for a very long time and then serve well for a long time in bait, and the tripe is suitable for hunting wolves, foxes, wolverines, etc. Further.
However, about meat suitable for cooking. I think the shooting area should still be removed. A gunshot wound is not a crossbow cut, so apart from the cyanotic injury around the bullet channel, there is nothing good, and the meat tastes very unpleasant, and is not aesthetically pleasing at the very least, not to mention its composition. It is better to simply remove such an area and give it to the dogs.
Features of meat. Boar meat in culinary processing has a number of features. It is best used for main courses. There are so many elements and inclusions in boar meat soup and shulum that not all kidneys and livers can withstand it with impunity. For culinary processing, it is better to use meat with skin cleaned of bristles. Such meat is easy to preserve from contamination. If you are in the appropriate situation, then it is better to tar the wild boar with straw, and not blowtorch or a cutting torch. If you don't know how, it's better not to try.
Removing odor. The meat of males, especially old cleavers, is tougher and has an unpleasant odor during the rutting period. To remove this smell, before cooking, meat should be soaked in a 1-2% vinegar solution for 2-4 hours, depending on the size of the piece. Some soak for a day or overnight by adding wine or whey. The meat of females and young male gilts (not during the rutting period) does not need such processing (with the exception of cooking kebabs). Cleaver meat is tough. It can be improved by prolonged soaking in whey for 24 hours or in 2-3% table vinegar. Lactic and acetic acids soften the connective fibers; meat processed in this way becomes softer and tastier.
Removing the skin. If bristles remain on the skin of the carcass, it must be removed by scalding, pulling, cleaning and singeing with thorough washing. For culinary processing, they prefer meat with skin (skin) cleaned of bristles.
Varietal division. One of the simplest schemes for the culinary use of wild boar meat carcasses is to divide their half carcasses crosswise into the back or ham part, the middle and front parts.
The most valuable parts- hind legs, isolated for salting, smoking and subsequent baking or boiling (boiled ham).
middle part can be divided by two longitudinal cuts into three parts: the upper - loin, the middle - brisket and the lower value - nipple.
Loin and brisket can be used to prepare salted and smoked products. In addition, the loin can be used to prepare chops. If there is excess back fat, it is cut off, leaving a layer of fat about 1 cm thick on the muscles. This improves the taste of the cutlets. Then the fleshy part is separated from the vertebral ridge with a knife and cut out, leaving the rib in the piece. This piece is divided crosswise into portions with a knife, leaving each of them with one rib with a bare tip. The resulting portions are beaten to soften and impart flat look, then lightly sprinkle with salt and fry: these are natural chops. In other cases, after thorough beating, the pieces are moistened with beaten egg, rolled in breadcrumbs and fried. You can also prepare an escalope, which is transverse slices of pulp with a layer of fat, cut from the bones of the lumbar part of the carcass or from the upper part of the hind limb.
In addition, the kidney part of the loin, freed from all bones and tendons, or the pulp from the hind leg, is cut into pieces in the form of natural cutlets, but without bones, and a schnitzel is obtained. Next, it is processed and fried, like chops, in breadcrumbs.
Blade part carcasses are often used to prepare stewed meat in pieces. However, it is advisable to use the neck part for preparing first and second courses.
In conclusion, it should be noted that when isolating the hind ham, the remaining upper part with the sacral vertebrae, as well as the cut out ridge, is advisable to use for first courses such as noodles, keeping in mind that this part is of little use for cabbage soup and borscht.
Lower limbs up to the wrist or to the “Achilles tendon” - “pig’s feet” is an excellent product for jelly.
Features of preparing wild boar dishes
Boiling. Areas of the carcass containing muscles with large connective tissue layers must be boiled in water for a long time. To do this, immerse the meat in cold water, gradually bring it to a boil, and cook the meat until cooked. Prolonged heating of meat in water dissolves coarse collagen fibers of connective tissue (veins), giving a more tasty broth: the meat becomes more loose, but somewhat loses some of its nutritional value, which passes into the broth.
Areas of the carcass containing abundant connective tissue layers, in which there is little fat, should be immersed in boiling water immediately and cooked over low heat until cooked for a shorter time than with the first method (the result is boiled meat in pieces). Meat of the specified quality is also subjected to prolonged exposure to water vapor in a closed vessel to obtain a stew.
With both methods, small collagen fibers, dissolving, turn into gelatin, the meat itself becomes tasty, softer and easily absorbed by the body. Meat of the same qualities is ground into minced meat, the connective tissue is destroyed by mechanical action, which also increases the nutritional value and digestibility of the meat.
For boiling and minced cooked meat - the neck, the area of the forelimb below the elbow joint, the abdominal wall and the area adjacent to the Achilles tendon.
For stewing, boiling and minced raw meat - the rest of the upper part of the hind limb; for preparing boiled meat in pieces, stewing and grinding into minced meat - upper middle part forelimb.
BOAR DISHES
Of course, you shouldn’t immediately prepare jellied meat from boar’s legs, but rather celebrate a successful hunt with some special dish. Due to the fact that wild boar meat is tough and it takes a long time to cook, it is better to prepare a dish that can be cooked for a long time, and at the same time not dry out the meat, which is typical mistake when cooking wild boar. Of the sauces that are generally required for game meat, I would recommend pomegranate, lingonberry and garlic. Pomegranate is easy to buy at any market, lingonberry is best bought from Yakutia, and garlic is easy to prepare from lemon juice and a head of garlic yourself. I usually combine both lingonberry and garlic at the same time.
Pork fan stuffed with vegetables
Ingredients: 2 kg pork (neck), 3 tomatoes, 3 Bulgarian sweet pepper(paprika); 1 small carrot, 1 eggplant, 1 head of garlic, 1 head of onion, herbs (parsley, dill), salt, foil, wooden skewers.
Preparation: Cut the pork neck into slices so that the piece of meat on the bottom remains intact, not reaching the bottom, about 1 cm, so that it opens up like a fan. The width of the slices is 2 cm.
Filling: Eggplant, bell pepper, cut the carrots into strips, tomatoes and onions into slices, half the garlic into slices, and grind the rest into puree.
Rub the meat with salt and garlic. Place foil on a baking sheet in 2-3 layers, leaving free edges, which will then cover the stuffed meat. Place the cut pork on foil and stuff the space between the meat slices with vegetables. Shred the meat with skewers. Can add more vegetables- cover the outside of the meat with them, they will bake perfectly, absorb excess fat, and you will have additional portions of an excellent side dish.
Afterwards, cover the finished structure with foil and bake at 200 degrees for 2 hours. Then, uncover the top part of the meat, increase the temperature to 220 degrees and bake until an appetizing crust forms. You can periodically baste the cooking meat with its own juices.
Serve sprinkled with herbs: hot - the dish looks very impressive and has a bright, juicy taste;
In order for your family to remember your merits every day when sitting down to the table, you should prepare a dish that is stored for a long time and eaten in small quantities. In our case, it’s good to serve sliced pork baked in foil (it’s simple and quick, and you’ll still have time to cook the smoked one). If you prepare a few kilograms, you are guaranteed praise from your household for a couple of weeks.
Pork with garlic in foil
Required ingredients:
- pork pulp - 700 grams;
- garlic - 5-6 cloves; - mustard sauce beans;
- coarse salt;
- ground black pepper.
Cooking method.
1. First, take the garlic cloves, peel them and cut them lengthwise into 2-3 thin slices.
2. Take the pork pulp, rinse it well with running water and dry it. Then we make small cuts in it along the entire upper surface and insert the garlic there.
3. Mix together salt and ground black pepper, and then rub our piece of meat well with this mixture.
4. Generously brush the pork on top mustard sauce with grains, so that they almost completely cover the meat.
5. Place the pork in thick food foil and wrap it.
6. Place the meat in a baking dish and place it in an oven preheated to 180 degrees for an hour and a half.
7. Carefully remove the finished meat from the oven, let it cool slightly and carefully remove the foil. After which we will take sharp knife, and cut the pork into portions, 1.5-2 centimeters thick. Additionally, it is good to serve this meat with tkemali sauce or ketchup. Baked pork also goes well with boiled vegetables or fresh salad, you can also combine it with a rice side dish.
Boiled liver
Ingredients:
For the liver, lungs and heart of 1 wild boar: 3 liters of water, 2 tbsp. spoons of salt, 1 carrot, 1 onion.
Preparation
Cook the liver in salted water separately or together with boiled lungs or heart. Use as a filling for pies, pate and other dishes.
Boar liver with wine
Ingredients:
For the liver of one wild boar: 60 g of smoked lard, 50 g of fat, 100 ml of red wine, 1 onion, bay leaf, ground black pepper, vinegar, sugar, salt.
Preparation
Clean the liver from films and veins, wash it, stuff it with pieces of smoked lard and fry in fat on all sides. Add chopped onion rings, bay leaf, ground black pepper, add hot water, close the dish and simmer.
Shortly before it is ready, add salt, add red wine, add vinegar and sugar to taste. Cut and serve with rice.
Boiled boar meat
Ingredients:
For 600 g of meat: 100 g of mixed root vegetables, 40 g of onion, 1 bay leaf, several black and allspice peas, 100 ml of red wine, 1 teaspoon of lemon juice, salt.
Preparation
Wash the meat, put it in a bowl, add vegetables, bay leaf, black and allspice and pour hot water. Add salt, add wine, lemon juice, close the dish and cook until tender.
Cut the boiled meat into slices and serve with horseradish and apple sauce or any other sauce.
Fried brisket
Ingredients:
For 600 g of brisket: 5 cloves of garlic, cumin, salt.
Preparation
Salt the meat, well washed and stuffed with chopped garlic, sprinkle with caraway seeds and leave to rest overnight. Then, adding water, gradually fry in the oven.
Cut the fried brisket and serve with potatoes or cabbage side dish.
Braised loin
Ingredients:
For 600 g loin: 60 g fat, 50 g flour, 1 onion, salt, ground black pepper, cumin.
Preparation
Wash the meat, cut into portions, beat, salt, season with ground black pepper, cumin and sprinkle with flour. Quickly fry the prepared meat in boiling fat and remove. Then fry finely chopped onion in the same fat, add meat, add water and simmer until done.
Serve with potatoes.
Fried wild boar fillet
Ingredients:
For 1 kg of marinated meat: 300 g of lard, 200 g of butter.
Preparation
Marinate the fillet for 2-3 days, then dry well. Cover the prepared meat with thin slices of lard and tie it. Roast on a wire rack in a very hot oven. When the meat is browned, add salt and pepper. Before serving, the meat must be untied and placed on a heated platter.
Serve hunting sauce separately in a gravy boat.
If you don’t have an oven, you can fry the meat in an open saucepan or deep frying pan, after melting the butter in it. First, fry the meat on all sides over high heat until golden brown, then reduce the heat and continue frying until cooked, turning every 5 minutes.
Hunting sauce is prepared as follows:
First prepare the marinade.
To obtain 1 liter of marinade: 3/4 liter of dry white or red wine, 1/2 cup of vinegar, 2 carrots, 1 onion, cloves, pepper, cumin, bay leaf, clove of garlic.
Mix wine with vinegar, chopped vegetables and spices, bring to a boil and cook over low heat until the amount of marinade is reduced by 2/3 of the volume. Cool and strain. In heated oil (60 g), fry flour (50 g) until dark, pour in the marinade, add meat juice and currant jelly (2 tablespoons). Meat juice can be obtained by boiling a little water in the pan where the meat was fried and then straining it.
The pungency of the sauce depends on the amount of marinade.
Boar meat with sauce
Ingredients:
For 500 g of meat: 50 g fat, 10 g sugar, 1 tbsp. spoon of tomato paste, 10 g flour, 100 ml red wine, salt to taste.
Preparation
Wash the meat, wipe with a napkin, and fry on all sides in hot fat. Add sugar, tomato paste, salt, add hot water, close the dish and simmer.
Remove the finished meat and cut into slices.
Season the juice with flour, add wine, dilute with water or beef broth if necessary and cook.
Rub the prepared sauce and put the chopped meat in it.
Serve with rice or pasta.
Boar stew
First way
Ingredients:
For 700 g of meat: 400 g of marinade, 50 g of lard, 150 g of wine, 1 carrot, parsley and celery root, 2 onions, 1 tablespoon of flour, salt.
Preparation
Stuff the prepared meat with parsley and celery sticks, place in a glass, earthenware or enamel bowl, pour in cold marinade and keep in it for 2-3 days.
Fry the marinated meat, place in a deep bowl, fill half with broth made from meat bones, pour in dry red wine, add chopped onion and simmer until tender. Add dried wheat flour to the broth in which the meat was stewed, boil for 15-20 minutes, add salt and strain.
Cut the meat into wide slices across the grain and pour in the sauce.
Serve fried potatoes, stewed cabbage, beans or pasta as a side dish.
Second way
Ingredients:
For 700 g of meat: 400 g of marinade, 1 glass of red wine, 2 carrots, 2 onions, parsley and celery root, salt.
Preparation
The pulp of ham or loin is usually used. First stuff the meat with carrots, parsley or celery, pour cold marinade over it and marinate for 2-3 days. Then fry the meat, pour in the broth, add dry red wine, onions and simmer until done.
Prepare the sauce using the broth from the stew.
Serve boar meat cut into portions on a platter or platter.
Place a side dish on the side - fried potatoes, stewed cabbage, boiled beans or pasta.
Pour the sauce over the meat.
Stewed boar meat in sour cream
Ingredients:
For 500 g of meat: 40 g of smoked lard, 40 g of fat, half an onion, 250 g of sour cream, 80 g of root vegetables (carrots, parsley, celery), 1 teaspoon of vinegar, 1 bay leaf, several peas of black and allspice, 10 g soft flour, 1 teaspoon mustard, a little sugar, lemon juice, salt.
Preparation
Clean the meat from films and veins, stuff it with smoked lard. Fry finely chopped onions and vegetables in fat, add vinegar and hot water. Put meat into the mixture, add bay leaf, black and allspice, salt, close the dish and simmer in the oven, adding hot water and pouring its own juice over the meat.
Brown the stew and cut into slices.
Add sour cream, mustard, sugar and lemon juice mixed with flour to the juice. Rub the sauce and pour over the sliced meat.
Serve with any side dish, vegetable salads, lingonberries.
Schnitzel
Ingredients:
For 700 g of meat: 50-100 g of vegetable oil, breadcrumbs, black pepper and salt to taste.
Preparation
From the kidney part of the loin, freed from bones and tendons, or from the pulp of the hind leg, cut into pieces in the form of natural cutlets, but without bones.
Next, they should be processed and fried, like chops in breadcrumbs.
Azu
Ingredients:
For 500 g of meat: 300 g of potatoes, 50 g of butter, 2-3 tbsp. spoons of white flour, tomatoes, cucumbers, salt, garlic to taste.
Preparation
The pulp, 1 cm thick and 3-4 cm long, needs to be beaten with a wooden or metal kitchen hammer to soften it, add salt and fry in a frying pan in oil with onions, then with tomatoes and slices of pickled cucumbers.
Fry potatoes with crushed garlic and simmer for 10 minutes, add herbs at the end of simmering.
Boar chops
Ingredients:
For 1 kg of marinated meat: 2-3 eggs, 2 cups of crushed crackers.
Preparation
Boar loin is used to prepare chops. Cut off the fat, leaving a 1 cm thick layer of fat on each piece. Cut out the spine so that there is a rib in each portion.
Marinate the meat, pound lightly, rub with salt and ground black pepper. To fight off the smell characteristic of wild boars, you can use other spices, such as suneli hops, crushed nutmeg, and liquid mustard.
Then moisten each portion with beaten egg and, roll in crushed breadcrumbs, fry for 15-20 minutes.
Serve sauerkraut or stewed cabbage as a side dish.
Preparing jelly (jellied meat)
Ingredients:
Head, ears, legs, lungs and heart of a boar, 1-2 carrots, 2 onions, 1 bay leaf, 10-15 black peppercorns, salt to taste.
Preparation
Wash ears that are well-scorched and cleared of soot, pieces of the head or legs of wild boars and place them in a saucepan or cauldron to fill 1/4 of its volume.
Add carrots, onions, bay leaves, pepper, salt. Add pieces of washed lungs or heart almost to the top, let it boil and cook over low heat for 3-4 hours until the flesh begins to separate from the bones.
Cool the cooked mass slightly, drain and save the broth, and carefully remove all the bones from the cooked pulp. Then grind the pulp in a meat grinder or finely chop kitchen knife on a board, or chopped in a trough.
Place the chopped mass into a cauldron, mix with the broth, add salt to taste, let it boil once, pour into bowls or baking sheets and let it harden in a cool place.
Pickling
Ingredients:
For 100 kg of meat; from 6.5 to 10 kg (no more) of salt, on average - 7.5 kg, 60 g of saltpeter and 20-30 g of bay leaf and pepper.
Preparation
When salting, the meat should be separated from the bones and cut into large chunks. Salt with pure table salt. Its quantity depends on the duration of storage, the time of year, the availability of proper storage facilities and the desire to have more or less strongly salted meat.
Roast with mushrooms
Ingredients:
For 2 kg of brisket: 150 g of lard, 1 kg of fresh mushrooms, black pepper and salt to taste.
Preparation
Cut the boar breast into pieces and fry in fat, salt and sprinkle with black pepper. Place slices of lard on the bottom of the dish, fried meat on it, and fresh mushrooms on top. Place small mushrooms whole, and cut large ones into pieces.
Pour 4 cups of hot water into a bowl, add black pepper, salt and fry over low heat under the lid for about an hour.
Place the cooked meat and mushrooms on a dish and garnish with mushrooms.
Strain the sauce and pour it over the meat.
Roasted wild pig
Ingredients:
1 kg of potatoes, 1 glass of milk, 2 tbsp. tablespoons butter, salt to taste.
For filling: 700 g meat, 2-3 onions, 3 tbsp. spoons of fat, salt, pepper, bay leaf.
Preparation
Boil peeled and washed potatoes. Chop, add butter, salt, dilute with hot milk.
Cut the meat (pulp) into small pieces, add salt and pepper and fry in a frying pan, or better yet, in a roasting pan. Pour 3 cups of boiling water over the meat, close the lid and simmer over low heat for 1-1.5 hours. After stewing, add separately fried finely chopped onion, 1 bay leaf, 5-6 peppercorns. Simmer the meat for another half hour.
A small part mashed potatoes spread in a thin layer on a ceramic dish or frying pan lid, greased with oil.
Place all the meat filling on top in the form of an elongated mound.
Cover the top with the remaining puree and use it to fashion a “pig” carcass, lengthen the muzzle, end it with a “piglet”, make ears, round the belly, make four legs. Eyes like peppercorns. Don't forget the ponytail. For this, the puree must be rolled into a thin roll.
Using a fork and knife, make eyelashes, indentations in in the right places, folds on the carcass, etc.
Brush the top of the carcass with beaten eggs and place in the oven for 1-1.5 hours.
When serving, pour fat on top, garnish with boiled eggs, pickles, any vegetables and herbs.
Boar back
Ingredients:
For 1.5 kg of wild boar meat: 100 g of lard in thin slices, 1/4 liter of meat broth, 2 tbsp. spoons of oil, 1 tbsp. spoon of flour, 10 juniper berries, 1 teaspoon of salt, 2 teaspoons of sweet red pepper, 8 pcs. cloves, 1/4 liter of natural apple juice, 4 tbsp. spoons of lingonberry jam, salt, black pepper.
Preparation
Soak the berries in water for 5 minutes. Rub the meat with salt and pepper. Preheat the oven to 200°C. Fry the meat well in oil on the stove. The meat must first be covered with slices of lard and a clove inserted. Add juniper berries (along with the water in which they were soaked). Place the meat in the oven and cook for 1 hour.
Mix flour with apple juice.
After the meat is ready, remove the slices of lard and let it stand in the turned off oven for 15 minutes.
Dilute the fat with broth, add apple juice and flour and boil, stirring.
Add lingonberry jam, salt and pepper and cook for another 5 minutes.
Head of an old boar
Ingredients:
For 1 boar head: 3 apples, 2 carrots, 300 g champignons, 1/2 cup walnuts, 1 parsley and celery root, 1 tbsp. a spoonful of spices for the meat, 1 bunch of herbs, black pepper and salt to taste.
Preparation
Hunters lucky enough to bring home a boar's head don't have to hang this forest trophy on their wall. Boar's head is served on the day of the Holy Resurrection of Christ.
Clean the head, wash it and smoke it like a ham. Then cook with spices and roots. You can stuff it with nut kernels, apples, carrots and champignons, and then cook.
Decorate the ears and face with greens, cut out patterns from paper, and pickles.
Serve cold.
Roast wild pig
Ingredients:
For 1.5-2 kg of meat: 100 g of bacon, 1/2 cup of broth, 1 tbsp. spoon grated cheese, 1/2 cup game sauce, 1/2 cup wine, 1/2 cup cherry juice, 1 tbsp. spoon of crackers, 1 teaspoon of sugar, 1/2 teaspoon of cinnamon, salt and pepper to taste.
For the marinade: 4-5 glasses of vinegar, 6-7 bay leaves, 30 pcs. black pepper, 30 juniper berries, 3 onions - boil everything.
Preparation
Immerse the piglet meat in the marinade for 2-3 days. Simmer with bacon, pour in the broth, then more game sauce, and after an hour add table wine and cook until tender.
Cut the roast into strips and pour over fruit and meat sauce (1.5 cups of roast sauce, mixed with 1/2 cup of cherry juice). 30 minutes before leaving, sprinkle the roast with breadcrumbs and Parmesan cheese, sugar, and cinnamon.
Brown it all in the oven.
Boar meat pate
Ingredients:
For 1 kg of boar meat without bones: 250 g champignons, 200 g white onion, 1 bunch of parsley, 250 g fatty bacon, 250 g poultry liver, 50 g butter, 1/2 teaspoon each salt and freshly ground black pepper, 1 teaspoon dried rosemary, 4 tbsp. spoons of Madeira, lingonberry confiture.
Preparation
Clean the mushrooms. Remove veins and skin from meat, wash, dry and cut into cubes. Cut the onion into 8 parts. Wash the parsley, shake it off, set 1 sprig aside, chop the rest. Cut the bacon into cubes. Clean the liver from fat and films, wash, dry and fry in butter for 5 minutes.
Pass the meat twice through a fine meat grinder with onions and bacon.
Cut the liver into cubes and mix with minced meat, add chopped parsley, season with spices and wine. Preheat the oven to 200°C. Fill a heat-resistant form with half the meat mass, then lay out the champignons and distribute the rest of the minced meat on top. Close the mold with a lid.
Fill the tray with hot water, place the mold in it and cook for 1-1.5 hours in the oven (middle position).
Cool the finished dish, then garnish with the remaining parsley and serve with lingonberry jam and fresh white bread.
Roasted pig with buckwheat porridge
Ingredients:
For 1 medium pig: 1/2 cup of vodka, 1 teaspoon of salt, 1/2 cup of melted butter, 5 cups of crumbly buckwheat porridge (with onions), 5 hard-boiled eggs, 1 teaspoon of salt.
Preparation
Rub the prepared pig along with the head and legs with vodka and salt until the skin becomes tough and crispy. Place the piglet on a baking sheet (belly down), bend the legs. Drizzle with melted butter and place in a very hot oven. When the piglet is browned, reduce the heat.
Baste the carcass every 10 minutes with the juice flowing from it and bring it to readiness.
Boil crumbly buckwheat porridge, fry it with finely chopped onion and chopped eggs.
Cut the piglet lengthwise and then crosswise into pieces.
Place a layer of porridge on a large oval dish and place the pig on it. Cover it with porridge on the sides, decorate with eggs, boiled carrots, and herbs. Insert olives instead of eyes.
Piglet aspic (whole)
Ingredients:
For 1 medium pig: 2 carrots, 2 tomatoes, 2 cucumbers, 2 eggs, 2 olives, celery greens, 50 g lingonberries, 200 g jelly, salt.
Preparation
Cool the boiled pig, cut into pieces lengthwise and then crosswise. Grease each piece with jelly, giving it the appearance whole carcass, and place on an oval dish. Instead of eyes, you can insert olives.
Garnish with chopped vegetables, slices of red tomatoes, slices fresh cucumbers, celery greens, slices boiled eggs, olives, lingonberries. Then cover the dish with a mesh of light jelly.
Serve the sauce in a gravy boat: horseradish with sour cream.
Roasted wild pig meat
Ingredients:
For 8-10 servings: 1.5-2 kg of meat (ham flesh or back), 7-8 tbsp. spoons of lard, 2 heads of onions, 2-3 carrots, 1/2 celery root, 1.5 cups of vinegar, bay leaf, allspice and black pepper, fat for frying, flour, sugar, mustard, parsley (roots).
Preparation
Remove skin, films, etc. from the meat, beat well and rest.
Boil 1.25 liters of water in a deep bowl. Stew finely chopped onions, carrots, celery and parsley in half lard until soft, pour boiling water and vinegar, add bay leaf and black peppercorns and let it boil. Immerse the meat in the resulting marinade and leave for 40-45 minutes.
Then remove and place on a baking sheet with preheated fat (intended for frying), pour in the remaining half of the heated lard and fry in the oven for about 1/2 hour. Then turn over, pour in the strained marinade and fry until completely soft, pouring sauce from the baking sheet.
Cool the finished meat, cut into slices and divide into portions. Pour the marinated vegetables with the meat juice formed during frying, sprinkle with flour, boil and season to taste with salt and sugar, lemon juice and mustard.
As a side dish, serve quenelles, a separate sauce and a salad of red beets, celery and apple or potatoes and pickles.
Roasted wild pig meat with sauerkraut
Ingredients:
For 8-10 servings: 1.5-2 kg of meat, 1-2 tomatoes, 2-2.5 kg of sauerkraut, 0.5 kg of onions, 1 tbsp. a spoonful of ground red sweet pepper, 7-8 tbsp. spoons of lard and another 5-6 tbsp. spoons (for roasting meat), 1 glass of red wine, 1/2 glass of vinegar, ground black pepper, cumin, 2 tbsp. spoons of mustard, garlic, salt.
Preparation
Cut the trimmed meat into portions, beat each one, and soak in a marinade of vinegar and water (equal parts), mustard and grated garlic with a little salt. Finely chop the onion, simmer until soft in half the lard and place on a small baking sheet.
Place the meat on top, place in a very heated oven for 10 minutes, pour in the fat previously provided for this. Chop the cabbage, fry it in the other half of lard, pour in wine and simmer until soft along with the chopped sausage and also add to the meat.
Stir everything well, sprinkle with cumin and black pepper and bake for about 1 hour, basting with marinade from time to time.
Serve with boiled potatoes, cooked like yakhnia, beans and pickles.
Sauces and marinades for wild boar meat
To prepare the most delicious dishes Boar should have some specific seasonings and spices. You need table or grape vinegar with a strength of 3-6% (diluted with water).
In some cases, a marinade is prepared. To 3% vinegar you need to add sugar (to taste), spices (in small quantities), bay leaf, pepper, cinnamon, cloves. The spice mixture must be boiled, strained, and cooled.
French cuisine marinade
Ingredients:
You will need 3/4 cup red or white dry wine, 1/2 cup table vinegar, 2 peeled carrots, 50 g chopped onions, 10-15 g cloves each, peppercorns, 3 bay leaves, 2-5 g cumin, 1-2 cloves of garlic.
Preparation
The resulting mixture must be boiled and simmered over low heat until the volume of the marinade is reduced by one third, then cool and strain.
Sauce
Ingredients:
100 g butter, 2-3 tbsp. tablespoons flour, 1/2 cup currant juice, 1 cup meat juice.
Preparation
Fry in a small amount of butter until Brown wheat flour, add currant juice.
Meat juice can be obtained by pouring 1/2 cup of water into the pan where the meat was just fried.
Hunter's sauce
Ingredients:
To 1 liter of marinade add 50 g of white flour, fried in 60 g of butter, 2 tablespoons of currant juice and about 1 glass of meat juice.
Preparation
Heat the mixture to a boil, cool and serve meat dishes and game.