Boar with vegetables

Category: Meat dishes
Boar with vegetables

Ingredients

Meat 1 kg
Pork fat 100 g
Dry red wine 1 \ 2 st
For the marinade:
Water 1 l
Apple cider vinegar 1 tbsp. l.
Salt 1 tbsp. l.
Sugar 1 tsp
Allspice peas 5 pieces.
Juniper 5 pieces.
Bay leaf 3 pcs.
Bulb onions 1 PC.
For the sauce:
Starch 2 tsp
For garnish:
Frozen vegetable mix (corn, beans, peppers, carrots, peas) 500 g

Cooking method

  • Rinse the meat (preferably in one piece) from branches and remnants of bones. Pour in water and leave for a day in a cool place, changing the water periodically.
  • Prepare the marinade. Crush the pepper in a mortar, break the juniper and bay leaves with your hands, peel the onion and chop finely.
  • Add all the ingredients to the water, mix.
  • Place the meat in the marinade and leave in a cool place for 1-3 days, turning the meat periodically.
  • Finely chop the bacon and melt in a bowl with a thick bottom. I have a cast iron wok. Remove the remnants of greaves.
  • Remove the meat from the marinade. Pat dry with paper towels. Fry the meat on bacon on all sides.
  • Pour wine to the meat, close the lid, reduce heat to low, but boil. Simmer, periodically turning the meat until tender, about 1.5 hours. The exact time depends on the thickness of the piece and the age of the "client".))
  • Remove the meat from the pan, dilute the starch in a small amount of cold water, pour into the juice and stir constantly, thicken. Serve the sauce for the meat.
  • Serve vegetables fried in oil for 15 minutes as a side dish.
  • The mushroom picking season is over, the hunting season has begun. For some it is joy, but for others it is the opposite.) In the sense that something needs to be done with meat. This time I was adding a hog. There are many opinions about the preparation of wild meat. To be convinced of this, you can open any forum of hunters, where experienced ones teach beginners - to soak or not to soak meat, etc. Over the years, I have developed my own technology, whether it’s right or not, I don’t know, but I do just that. The meat is tender and tasty. It does not need to be "clogged" with either unnecessary spices or seasonings.

Note

Recipe from the forum of St. Petersburg hunters.

velli
: girl-q: Omelochka, it seems to me that using this technology it is possible to cook other meat, for example, pork, or beef, or am I mistaken? Or is this recipe just for wild meat?
Borisyonok
Omela, recipe for the Tasty KABANYAT !!!
They reminded me of those years when my dad and my husband brought a delicacy into this house, for the present times ... So my mom and I got out of it, adding a huge amount of meat. Yeah ... there were times!
Thanks for the recipe, bookmarked ... hoping to cook it someday.
Omela
Quote: Borisyonok

Here Mom and I got out of it, adding a huge amount of meat.
BorisyonokElena, now you understand me. This is what I am doing. This time, however, there was more meat for the soup, with bones.

velli, Valentine, of course other meat is possible. The only thing is that you can skip the first step with soaking meat in water.)
Borisyonok
Omela, now I would not bother ...

I live in the country, so the number of freezers and refrigerators is clearly "off scale"

Omela
Borisyonok, The freezer certainly helps, but is there when?
Borisyonok
Omela, how when? ... well, fresh meat immediately! And then all winter, you can also grab the spring. I remember my mother twisted minced meat ... "a ton", then - cutlets, rolls, dumplings and further down the list.

In the 70s and 80s it was always an "addition", in the early 90s it was "salvation" ... and not only for us, but for all our relatives.

Admin

I haven't tasted a piece of wild boar. But, here's the sausage ... And she herself cooked boar cutlets, they are much tastier than from homemade pigs
SinichkaV
Yes, the sausage is tasty: yes: And also awesome jelly. I still remember. And the patch had to be divided into 6 parts, everyone wanted to try. The meat is really delicious. Although for the first time she reacted to the boar meat with doubt. Now the beaver is in the freezer - tune in to the cutlets. I took the marinade to the bookmarks - I will wait for the boar ...
Omela
Quote: Admin
But, here's the sausage ...
Quote: SinichkaV
delicious sausage
Admin, SinichkaV, I have no doubt!) But for my husband - the best sausage is a piece of meat !! And he is suspicious of everything else (cutlets, sausage, etc.). It all seems to him that the meat was not reported there.

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