Ready meat of a boar – tasty, gentle, has saturated pleasant aroma and doesn't concede a droplet on the quality pork. It is perfectly combined with various garnishes, vegetables and fruit. Smells very fragrantly! But only in case it was prepared correctly.
How to get rid of an unpleasant odor
It is possible to eliminate fragrance by soaking of meat in 1-2% vinegar solution within 2-4 hours or bigger time if a piece too big. In principle for meat from a young boar of it will be enough. In other case it needs also to be softened. It becomes rather simply. It is necessary to take:
- 2 l of purified water;
- 5 l of dry white wine (it is possible also red);
- 250 g of 2-3% solution of a table vinegar;
- carrot and bulb – on one piece;
- 2 bay leaves;
- 2 tablespoons of peppercorn;
- several features of a carnation.
Put all ingredients in a pan and boil within 10 minutes. Cool and fill in marinade with it the meat pieces cut on small pieces. Cover and remove on cold for 2-3 days. The meat processed in such a way will be more gentle and soft. Its preparation considerably will become simpler, and the smell will leave. If you don't like wine marinade with vinegar, you can replace it with the lemon water or sour cream mixed from moloky. Also for soaking of meat it is possible to use a grain crumb and usual water.
How to make meat of a boar it is tasty
Meat of a boar can be used for preparation of second courses and a shish kebab, a salting, stewing and smoking, creation of cutlets, roasting in an oven together with garlic. And here soup with it will turn out quite specific, only for the fan. All dishes should be prepared from the same recipes, as usual pork. Here is how it is possible to extinguish, for example, a kabanye meat. It is necessary to take:
- 200 g of smoked fat;
- 5-2 kg of kabany meat;
- 3 bulbs;
- 160 g of fat for cooking;
- 3 tablespoons of wheat flour;
- 2 tablespoons of mustard;
- 800 ml of sour cream;
- seasonings (lemon juice, black pepper, bay leaf and salt);
- 4 tsps of a table vinegar.
Peel meat from films and cut on pieces of the average size, fill with the crushed fat. Cut onions half rings, fry till golden color, shift in a stewpan together with meat. Add to them some spice. Part vinegar from 12 tablespoons with hot water and pour them over the above-stated ingredients. It is necessary to extinguish a kabanye meat on small fire either on gas, or in an oven. At the end of preparation it is necessary to pour over it the lemon juice or warm sauce made from mix of sour cream, flour and a small amount of mustard.
For record to culinary specialists!
In fact any meat dishes from a boar prepared correctly will turn out tasty, juicy and fragrant. The taste of food can be emphasized by means of mustard, black and paprika, lemon juice, wild berries, hot sauces. It will be quite good to be combined with a fried potatoes or stewed haricot.