To cook soft, tender and very tasty meat, it must be pre-marinated by keeping it in the refrigerator for several hours. Moreover, this process is individual for each type of meat.
It is necessary
-
- Elk marinade
- wild boar and deer
- meat - 1 kg;
- water - 0.5 l;
- vinegar 3% - 0.5 l;
- salt - 10 g;
- sugar - 5 g;
- pepper;
- Bay leaf;
- cloves;
- juniper berries.
- Game meat marinade
- meat - 1 kg;
- dry red wine - 0.5 l;
- vinegar - ¼ st.;
- salt - 10 g;
- sugar - 5 g;
- vegetable oil;
- pepper;
- Bay leaf;
- cloves;
- juniper berries.
- Lamb Marinade
- meat - 1 kg;
- onions - 2 kg;
- pomegranate juice - 1 tbsp.;
- salt;
- pepper;
- Bay leaf;
- Pork marinade
- meat - 2 kg;
- onions - 3 pcs.;
- lemon - ½ pc.;
- salt;
- pepper;
- nutmeg
- Veal Marinade
- meat - 1 kg;
- garlic - 5 cloves;
- red wine - 170 g;
- mustard - 3 tablespoons;
- Bay leaf;
- the peel of half a lemon;
- onions - 3 pcs.;
- soy sauce - 3 tbsp;
- parsley;
- salt;
- pepper.
- All-purpose garlic marinade
- meat - 1 kg;
- red wine - 0.5 l;
- vinegar - ¼ st.;
- carrots - 1 pc.;
- celery;
- garlic;
- Bay leaf;
- pepper;
- salt.
Instructions
Step 1
Marinade for elk, wild boar and deer meat Simmer the spices for 8-10 minutes, add salt, sugar, vinegar, let it boil, strain and cool. Put the washed and cut meat into portions in a saucepan, cover with marinade and refrigerate for 2-3 days.
Step 2
Marinade for game meat Wash the meat thoroughly with cold water, dry it, cut into portions, grate with a mixture of chopped spices, put in an enamel bowl, cover with wine mixed with vegetable oil, vinegar, salt and sugar. Refrigerate for 1-2 days.
Step 3
Lamb Marinade Rinse the meat thoroughly, dry, cut into small pieces and mix with the onion, chopped in half rings. Transfer to a saucepan, add salt, pepper, bay leaf. Pour in the pomegranate juice, stir again and refrigerate for 5-8 hours.
Step 4
Pork Marinade Squeeze the lemon into a glass, then add water to almost half a glass. Put a layer of chopped meat in an enamel bowl, sprinkle with salt, pepper, grated nutmeg and onion chopped into thin rings. Fill with diluted lemon juice and stir. Refrigerate for 8-10 hours.
Step 5
Veal Marinade Cut the meat into small pieces, place in a saucepan and cover with a marinade made from chopped garlic, red wine, mustard, bay leaf, lemon peel, chopped onion, fresh parsley, soy sauce, salt and pepper. Mix everything thoroughly and refrigerate for 8-10 hours.
Step 6
Universal garlic marinade Peel the vegetables, finely chop, cover with wine, water and vinegar. Add salt and spices. Put on medium heat and simmer for 10-15 minutes. Remove from heat, add chopped garlic and refrigerate. Pour the prepared meat with the resulting marinade and refrigerate for 8-10 hours.
