The wild boar is the closest relative of a domestic pig, but has longer legs, the large head and dense indumentum. But its meat as the animal born and who grew on freedom, fed under natural conditions more protein contains less fat. In it there are less fatty nonsaturated acids, it is vitamin-rich groups B and minerals. All this causes specifics of how to soak boar meat.
It is required to you
- vinegar;
- whey;
- onions;
- carrots;
- broth;
- dry wine;
- flour;
- boar meat.
Instruction
1. Boar meat not so fat as pork, drier, has bright red color and bright saturated taste. Its lack of a sharp specific aroma. Often such smell appears in case of the wrong cutting of ink.
2. Culinary processing of meat of a boar has a number of features. It is generally used for preparation of second courses. It is better to purify leather from a bristle. Meat of old billhooks more rigid and often has an unpleasant odor during rutting. To remove this "aroma", before preparation meat is soaked. 1-2% for this purpose need solution of vinegar in which you keep a product within 2-4 hours. Time of soaking depends on piece size.
3. Tough meat of a boar can be softened by means of soaking in whey within three days. Use also 2-3% solution of acetic acid. These products will make connecting fibers softer and more gentle, further processing of meat becomes simpler.
4. For soaking of meat of a boar make marinade. Take two liters of purified water and a half of liter of a dry wine (better it turns out when using white wine), 250 g of a table vinegar, a bulb, one carrots, two bay leaves, several features of a carnation and two tablespoons of peppercorn. You cook all these ingredients in the enameled, glass or ceramic vessel ten minutes.
5. Cool marinade, fill in with it the meat cut on portion pieces, expose a product about two days to cold. When you fry meat, merge fat and mix with marinade. Water with this mix the preparing piece.
6. If to you not to taste vinegar and wine marinade, soak boar meat in the water which is a little acidified by a lemon. Use sour cream which can be diluted with milk if a steak too big. In the absence of all these products impose boar meat with a grain crumb, having added a little water.
7. Stuff the meat prepared by one of these ways with bars of roots of parsley and a celery, put in ceramic or glasswares and fill in with a cold marinade. Fry a product in a frying pan, put in the deep vessel, fill in to a half with broth from meat bones, pour in dry red wine to taste, put the cut bulb and you extinguish until ready. Take out meat, and add the dried flour to broth and boil within 15-20 minutes, salt and filter. Cut ready meat wide chunks, it is better across fibers, fill in with the received sauce. Serve with a fried potatoes, boiled haricot or stewed cabbage.