Hunting kitchen, recipes. Secrets of cooking, marinades
Tips on cooking game meat. Preparing the marinade and marinating game meat (poultry, hare, elk, wild boar, etc.). Examples of marinades - hot marinade, marinade French cuisine. Some recipes for cooking wild game. Individual tips on cooking.
High density of game meat cause the need for softening by marinating.
The basis of the marinade - a solution of ordinary or grape vinegar. To 1 liter of water usually take 1-2 cups of 3% vinegar. The solution was added sugar, salt, and for flavor - add chopped carrots, parsley roots, bulb onions, garlic and various spices. In addition to vinegar for marinating game meat you can use wine, cucumber pickle, sauerkraut juice, whey. Meat pour the marinade so that it is completely covered. For marinating you can not use cookware with peeling enamel, aluminium and copper kitchenware.
The marinating time meat depends on the species and age of the game. Game birds, it is recommended to marinate for up to 24 h, the meat of hare, up to 2 days, the meat of wild ungulates - up to 4 - 5 days. The most robust marinade used for meat old wild ungulates and increase the marinating time. Game meat, which was long preserved in frozen form, it is desirable to maintain in a stronger marinade.
In addition to softening the marinade gives the meat flavor and can eliminate or weaken undesirable smell, which is achieved by adding different spices and seasonings. For example, in the period of rut the meat of wild boars-wild boars gives off an unpleasant odor, and it should be able to withstand a strong marinade with the addition of spicy flavors. Of game birds in the strong and spicy marinade is recommended to maintain the carcass diving ducks and coots, meat which can have an odor. Preferably pickling and other waterfowl. Game chicken breeds should marinate for a minimum of spices, and instead of vinegar add dry wine. Do not marinate the grouse, snipe, great snipe, snipe. The marinating should be used with caution, not making the number and set of spices so as not to overload inherent in the meat a specific taste and natural flavor
After marinating the meat obsushivayut cloth and stuffed lard. Bacon cut into thin wedges length 3 - 5 cm Sharp wooden stick in the meat along the fibers make the punctures, they put fat. Bacon the meat of wild ungulates prigotavlivaemy large piece, meaty chunks of rabbit and large game birds. When small and medium birds made from the whole carcass, it should be wrapped in thin slices of bacon.
To lard meat of wild ungulates and waterfowl cloves of garlic. Bacon and garlic give venison juiciness and flavor.
Examples of marinades:
Hot marinade. 2 liter of water put 2 teaspoons of salt, 1-2 Bay leaves, 2 - 3 cloves, crushed half a nutmeg, 2-3 root parsley and boil for 3 to 5 minutes Add 2 - 3 sliced onions, 2 - 3 diced carrots, 5 - 6 peeled cloves of garlic, pour in half a Cup of vinegar (preferably grape), give a little bit more to simmer, cool slightly and pour the hot marinade meat. Dishes covered with a lid and cover with a towel to keep the scent.
Marinade French cuisine. Take 0.75 l of red or dry white wine, half a Cup of wine vinegar, 2 - 3 carrots, 2 - 3 chopped onion, 1-2 cloves, 1-2 Bay Lee.hundred 1-2 cloves of garlic, half a teaspoon of cumin and half a teaspoon of allspice. Keep the marinade on low heat until its volume is reduced by one third. Then cooled, filtered and poured them meat.
Several cooking recipes venison:
Roast wild duck. Wild duck put on a baking tray, pour pork fat and roast in oven on all sides until soft. Remove the bird from the pan and the remaining fat add the chopped cups onions, 50 g of ham cut in small squares, celery. All this fry and then pour a few tablespoons of broth and 1/4 Cup of dry white wine. Sauce salt. Add red sweet pepper, a little sugar, and half a Bay leaf. Duck cut into pieces, folded into a roaster or other deep dishes, pour the sauce and simmer until tender. Put on a plate, pour sauce and serve.
Larded hare, a preparation. Carcass cut into portions and soaked in vinegar marinade (a glass of vinegar per liter of water). Loin and ham stuffed with lard and fry by adding 2 cups of sour cream, tablespoon of flour. tablespoons butter, 2 carrots, 2 onions. You can simmer the hare with antonovskimi apples or chopped cabbage in a baking dish pouring the juice formed during arenan meat.
Winter killed the hare, gutted you can hold 2 - 3 days in the cold. This gives the meat a pleasant smell.
A chop of wild boar cooking. Wild boar meat is better to use for making fried or baked dishes than steamed or boiled. Pre-wild boar it is recommended to marinate. To prepare the chops is mainly used loin. Fat cut off, leaving each piece a layer of fat with thickness of about 1 cm cut the Spine so that each serving was ribs. The meat slightly discourage, rubbed with salt and ground black pepper. To kill the smell, characteristic of wild boars-wild boars, you can use other spices, such as Khmeli-suneli, ground nutmeg, liquid mustard. Then each portion is moistened with the beaten egg and roll in crushed breadcrumbs, fry for 15-20 minutes On the side of good sauerkraut and braised cabbage.
The meat of moose, deer and stuffed. Meat cut in large pieces and soaked for several hours in a weak solution of vinegar. Clean the garlic, each clove reresult into two parts. Lard and peel the carrots and cut into thin wedges. With the help of special segowlee needle or knife with a sharp point snout meat fat, morceau and garlic. Salt. sprinkle with pepper and fry on all sides in hot fat in a frying pan until browned. Then add chopped onion and again fry meat with onions. When the onion becomes Golden color, add tomature and again deep fried. Then shift the meat in a pan, pour broth or boiled water and stew for about two hours until tender. In the broth add a little Cranberry or Apple puree, citric acid, sugar, so the meat had a sweet and sour taste. 10 minutes before readiness add Bay leaf, dill.
When serving, the meat cut into portions, pour the juice in which it was stewed. Side dish - vegetable. (1 kg of meat: pork bacon -200 grams, vinegar 2 tablespoons, garlic, 2 carrots, 2 medium onions, cranberry puree and the tomato puree. tbsp.)
A few tips on cooking
Carcasses of wild game is not recommended to immerse in hot water before plucking, because the skin can easily tear.
To pluck and gut a pheasant immediately before cooking because of its taste and aromatic qualities depend on the exposure and best of all develop after several days of lying in neomitinom.
Young poultry tastier and easier to digest.
Partridges should stand in a cool place or in the refrigerator (without plucking and gutting) not less than 24 hours.
Specific taste and soft fabric make the game particularly suitable for frying.
If roasting in the oven carcass poultry or game is heavily browned, but the inside still not ready, cover it on top of wet parchment paper.
The game is rarely used for cooking, but you can boil pheasants, partridges, grouse.
If wild duck is the smell of fish, put in a roasting pan, into which pour 1/2 Cup of boiling water. The duck then drizzle with vinegar and put in a well pre-heated (200 °C) oven for 10 minutes, often pouring water from a pan.
The most delicious rabbits not older than one year. The young rabbit tibiae thick, short thick neck and soft ears. Same old rabbits is long and lean.
Marinating in vinegar makes the meat soft cleft.
Hare gutted lying in the skin two days, not pickling.
To remove excess of blood from the hare carcasses, they must be soaked in cold water for several hours.
When pickling vinegar you can substitute white or red dry grape wine.
To make the marinade faster penetrated into the thickness of the meat and evenly distributed in it, pieces of meat need to cook puncture needle in several places.