How to cook wild boar
Products
Young wild boar meat (without bones) - 1 kg
Carrots - 1 large
Onion - 2 large heads
Celery root - 50 grams
Parsley root - 50 grams
Lemon juice - from half a lemon
Black and allspice - 12 peas
Bay leaf - 1-2 leaves
Salt to taste
How to cook wild boar meat
1. Rinse 1 kg of boar meat, remove the films and place the piece in a saucepan.
2. Peel carrots, onions and roots, cut off 50 grams from each root vegetable and add to the meat. Pour hot water 2/3 of the way into a saucepan.
3. Add freshly squeezed lemon juice, six peas each of black and allspice, lavrushka and salt.
4. Mix all ingredients well and put on fire.
5. Bring the contents of the saucepan to a boil and cook for about 2.5 hours under a closed lid. The degree of cooking boar meat can be determined with a knife. If the meat is ready, the knife freely enters the piece, and a colorless liquid flows out of the puncture site.
6. Cut the boiled boar into steaks and serve immediately, while hot, to the table.
How to cook boar leg
ProductsBoar leg - 1 kilogram
Carrots - 1 piece
Onions - 1 piece
Vinegar 9% - 2 tablespoons
Thyme (thyme) - 2 branches
Black pepper - 7 peas
Bay leaf - 1 piece
Salt - 1 tablespoon
How to cook boar leg
1. Rinse a kilogram of ham, cut the films with a sharp knife and rinse thoroughly again, then soak.
2. Separate the meat piece from the bones, add salt, roll into a tube and tie with a strong thread.
3. Pour water into a saucepan and lower the roll of ham.
4. Peel medium-sized onion and carrots and place in a saucepan with wild boar. Add 7 black peppercorns, lavrushka, 2 branches of thyme, 2 tablespoons of 9% vinegar and season with salt.
5. Put the saucepan over medium heat and cook for 2.5-3 hours.
6. Cut the ham into pieces and serve with stewed horseradish, rosehip sauce or a mixture of mayonnaise and mustard.
Fusofacts
- Meat old boars, especially during the rutting season (November-December), has a foul odor. To remove it, it is recommended to soak the pieces in a weak vinegar solution (2%) for about 3 hours. The meat of young boars is not during the rutting period and the females do not need such processing.- Bristles on the hide can be removed in several ways - by scalding, pulling and cleaning. You can also use the singe method, but after this procedure, the carcass must be rinsed well.
- For cooking, it is preferable to choose hind legs... In cooking, they are considered the most valuable parts. For the preparation of the first courses, the neck and upper middle part of the forelimbs are also used.
- Boar meat is considered dietary - 100 grams contains only 122 kilocalories.
- Boneless boar loin can be purchased at price 1200 RUB Tenderloin will cost more - from 1,500 rubles, data for Moscow as of June 2017.
- Boar meat is appreciated for its high content phosphorus and antioxidants. Phosphorus has a beneficial effect on bones and joints, and antioxidants are responsible for blood sugar levels and slow down the aging process.
How to cook wild boar with prunes
ProductsBoar meat (from the shoulder blade) - 1.5 kilograms
Carrots (raw) - 1 piece
Tomatoes (medium size) - 3 pieces
Onions - 500 grams (4 large onions)
Prunes - 10 pieces
Tomato paste - 1 teaspoon
Curry paste (not too hot) - 1 tablespoon
Coriander - 1 pinch
Bay leaf - 1 piece
Peppercorns (a mixture of red, green, black and white) - 1/4 teaspoon
Rosemary - 1 pinch
Olive oil - 2 tablespoons
Salt to taste
Food preparation
1. Before cooking, marinate the wild boar meat in the evening, for this rinse the meat and cut into pieces.
2. Peel three large onions and cut into large pieces.
3. Peel one carrot, cut into small pieces, combine with meat and onion in a deep container.
4. Add a quarter teaspoon of the pepper mixture, a pinch of rosemary and coriander to the marinade and let it brew overnight.
How to cook wild boar meat in a saucepan
1. Peel one large onion and finely slice it, then simmer for 3 minutes in a saucepan with 2 tablespoons of olive oil.
2. Put the marinated meat in a saucepan or deep saucepan, add the fried onions and simmer over low heat for 30 minutes.
3. Rinse three medium-sized tomatoes, rinse with boiling water, remove the skin, grate with a grater and put in a saucepan with the meat.
4. Add a teaspoon of tomato paste, a tablespoon of curry paste to the cooking meat, add marinade and cook for another 1.5 hours.
5. Put bay leaf and washed prunes in a saucepan, simmer for about 20 minutes until the meat is tender. 6. Put the cooked boar meat on a plate and pour over the sauce remaining from the stewing.
How to cook wild boar meat in a slow cooker
1. Grease a bowl of a multicooker with olive oil, place one large-sized onion, finely chopped, and cook on the "fry" mode for 3 minutes.
2. Put the marinated meat on the onion, set the "stewing" mode for 30 minutes.
3. Add the grated pulp of three tomatoes, the paste (curry and tomato) and the meat marinade. Simmer for 90 minutes.
4. Place the washed prunes in a slow cooker to the meat, add lavrushka and cook for another 15 minutes.