The boar is the closest relative of the domestic pig, but has longer legs, a larger head, and thick hair. But his meat, as an animal born and raised in freedom, fed in natural conditions, contains less fat and more protein. It has fewer unsaturated fatty acids and is rich in B vitamins and minerals. All this determines the specifics of how to steep wild boar meat.
It is necessary
-
- vinegar;
- milk serum;
- onion;
- carrot;
- bouillon;
- dry wine;
- flour;
- wild boar meat.
Instructions
Step 1
Boar meat is not as fatty as pork, it is drier, has a bright red color and a bright, rich taste. Its lack is in a pungent specific smell. Often this smell appears in the case of improper cutting of the carcass.
Step 2
Culinary processing of wild boar meat has a number of features. It is mainly used for preparing second courses. It is better to clean the skin of stubble. The flesh of older barkers is stiffer and often has an unpleasant odor during the rutting season. To remove this "flavor", the meat is soaked before cooking. To do this, you need a 1-2% vinegar solution, in which the product is kept for 2-4 hours. The soaking time depends on the size of the piece.
Step 3
Tough boar meat can be softened by soaking in whey for three days. Use a 2-3% acetic acid solution. These products will make the connective fibers softer and more tender, and further processing of the meat is simplified.
Step 4
Make a marinade to soak wild boar meat. Take two liters of purified water and half a liter of dry wine (it works best with white wine), 250 g of table vinegar, an onion, one carrot, two bay leaves, a few cloves and two tablespoons of black peppercorns. Cook all these ingredients in an enamel, glass or ceramic container for ten minutes.
Step 5
Cool the marinade, pour the meat cut into portioned pieces with it, keep the product in the cold for about two days. When you fry the meat, drain the fat and mix with the marinade. Pour this mixture over the cooking piece.
Step 6
If vinegar and wine marinade are not to your taste, soak the boar meat in water slightly acidified with lemon. Use sour cream, which can be diluted with milk if the meat is too large. If all of these products are not available, cover the boar meat with bread crumb, adding a little water.
Step 7
Stuff the meat prepared in one of these ways with cubes of parsley and celery roots, put in a ceramic or glass dish and cover with cold marinade. Fry the product in a frying pan, put in a deep bowl, fill in half with meat bone broth, pour in dry red wine to taste, put the chopped onion and simmer until tender. Remove the meat, add dried flour to the broth and boil for 15-20 minutes, salt and strain. Cut the finished meat into wide slices, preferably across the fibers, pour the resulting sauce. Serve fried potatoes, boiled beans, or stewed cabbage for a side dish.
