Meat is real food for men. And although in our daily diet we often use pork, beef or lamb, game can become a pleasant variety of a casual table or a worthy main dish for the holiday. About how to cook boar meat tasty, beautiful and simple enough, we will tell in our article. We will also talk about the peculiarities of preparing this delicacy, as boar meat is quite tough compared to, say, pork, and often has a rather unusual, specific smell. So, there are two recipes to choose from.
How to cook wild boar meat? Roast with sour cream sauce
If you serve this dish to the festive table, your guests are guaranteed to be delighted. Rest assured, they are unlikely to have tried anything like this. For cooking, you will need the following products:
- 2 kg of meat (it is best to take the fillet) of wild boar;
- 150-160 g of smoked lard and the same amount of pork fat;
- a kilogram of sour cream;
- 300 g of a mixture of fresh vegetables - take parsley root, celery and carrots;
- 2 large onion heads;
- 4 teaspoons of vinegar to be diluted in 12 tablespoons of hot water;
- 4 tsp ordinary mustard;
- 8 tsp sifted wheat flour;
- spices and seasonings - lemon juice, salt, pepper, bay leaf, etc.
So, the preparation of wild boar meat must begin by cleaning the skins of the bristles. If you have the opportunity, you just need to singe it. And you can pour a piece of steep boiling water, after which it will be easy to pull out the bristles. Often meat has the specific odor already mentioned and sufficient rigidity, especially if the animal was an adult. To eliminate these shortcomings, you need to soak the fillet in a solution of vinegar (1.5%), you can add salt for 2-3 hours. If you feel that this is not enough, the concentration of vinegar can be increased to 4% or instead, take whey and leave the fillet to soak for a day. Pieces with thick veins are recommended to boil for several hours before starting cooking.
Cooking a dish
And now, directly on how to cook wild boar meat: cut the prepared fillet into large portions and stuff them with bacon, then put it in a pan. Sauté the vegetables and finely chopped onions in the lard, then send to the meat. Pour the resulting billet with the indicated amount of water and vinegar (4 tsp. Vinegar to 12 tbsp. Water) and send to simmer in the oven at 200 degrees until fully cooked. As a result, the meat should be very soft. Do not forget to top up water from time to time, as well as pour water over your dish with the resulting juice.
During this time, you can prepare the sauce: put sour cream in a separate bowl, add flour, lemon juice (a couple of spoons), sugar and mustard to taste to it. You can also add a little meat juice from the pan, where the fillet is stewed. The resulting sour cream mass, stirring, bring to readiness over medium heat. The sauce should be thick, without lumps, a uniform color.
The recipe for boar meat is drawing to a close. All that remains for you to do is to remove the fillet from the oven, cut into small pieces and lightly fry in pork lard, and then put it in a dish and pour over the prepared sour cream sauce. If desired, you can decorate this unusual delicacy with herbs before serving (cilantro is perfect).
Breakfast Pate
How to cook wild boar meat tasty, fast and so that the whole family likes it? Very simple - make a paste of it that is perfect for breakfast. For him, take:
- kilogram of boar meat;
- a package (250 grams) of fresh champignons;
- 2 small onions;
- a bunch of parsley;
- 250 g bacon;
- 250 g of fresh liver of a bird;
- 50 g butter (butter);
- spices - rosemary, black pepper and salt;
- if desired, 4 tablespoons of Madeira can be added to the paste.
A detailed description of the process of creating a dish
How to cook boar meat so that the dish does not have a specific taste and smell is described above (it should be soaked in a solution of vinegar). After that, you need to dry it with a towel, cut into small cubes, removing the veins and skin. As for the rest of the ingredients, the mushrooms should be peeled and cut into slices, the onions also peeled and divided into 8 parts. Finely chop the parsley, chop the bacon into cubes.
Wash the bird’s liver, clear of the films, cut into slices and fry in butter for about 5 minutes. Next, boar meat must be passed twice through a meat grinder, along with onions and bacon. Cut the liver very finely (you can also twist it), add to the meat, put parsley in the same place, as well as seasonings (rosemary, black pepper, salt) and, if desired, wine. Now you need to take a heat-resistant form, put in it half the prepared mass, on top of it - mushrooms, and after the rest of the stuffing. Bake everything in the oven, heated to 200 degrees - you may need an hour and a half. Done! The paste should be cooled, and then served with fresh bread, herbs or vegetable salad. Now you know how to cook boar meat for the festive table, and for the daily diet. These unusual, but still delicious dishes will be appreciated by guests and members of your family.