Some types of meat have their own specific smell. Lamb, goat meat, game - elk, roe deer, etc. can smell. But this does not mean that such meat should not be used in cooking. It is enough to keep it in the marinade, and the meat will not only get rid of the smell, but also become much softer and softer.
It is necessary
meat, spices, garlic, onion, lemon and pomegranate juice, red wine, soy sauce, salt, sugar, knife, cutting board, bowl
Instructions
Step 1
Prepare the marinade to fight off the characteristic lamb or goat meat smell. For 1 kg of meat, take 300 ml of pomegranate juice or 75 ml of narsharab sauce, 2 cloves of garlic, 1 tsp. coriander seeds and a little salt. If using pomegranate juice, simmer it over low heat until a somewhat stringy consistency is obtained. Crush the garlic and crush the coriander not too finely. Mix all the ingredients and pour the resulting marinade over the meat. Set it aside for a couple of hours in a cool place - there will be no trace of the smell.
Step 2
Make an elk marinade. This meat is rich in irreplaceable minerals, but, unfortunately, quite tough, moreover, it has a specific smell. In view of these qualities, the marinade is a real salvation. In a saucepan for 1 tbsp. butter, sauté 70 g of shallots and a few cloves. Pour in 0.75 liters of red semi-dry wine, add heat and let the liquid evaporate until about half. Salt, pepper, cool, pour this marinade over the meat to get rid of its characteristic smell.
Step 3
Marinate nutria meat in fragrant tomato salsa for a very popular Latin American dish. For 1 kg of carcass, take 500 g of tomatoes, from which you first remove the skin, 30 g of basil leaves, 10 g of fresh oregano, 30 ml of lime juice, 3 cloves of garlic, 1 hot chili without seeds and 40 ml of olive oil. Combine all the ingredients in a blender to make a rather coarse mass. Spread it on the meat that needs to fight off the smell, leave to marinate for about 1-1, 5 hours.
Step 4
Prepare the ingredients for the teriyaki marinade to counteract the smell of pork or beef. Despite the fact that these types of meat rarely smell in a special way, this marinade is widespread in southeastern cuisine. You will need a mixture of ready-made sauces, consisting of 150 ml of soy, 30 ml of oyster and 10 ml of fish. Simmer them over low heat until about half of the original volume remains. Dissolve 15 g of sugar in hot liquid, add chopped lemongrass grass and some grated ginger. Spread the teriyaki marinade over the cuts of meat and let sit for 15-20 minutes.
