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The steak I recommend is made of wild boar, not kept in the bait, but tender and good to lick your fingers .... yammmm
I "pulled" the vegetables from the soup through the fat left over from the meat ... and new potatoes ... here's the garnish.
- wild boar
- pork oil or lard
- spices: salt, vegeta, pepper, bay leaves as much as you want to season.
Preparation time: less than 90 minutes
RECIPE PREPARATION Wild boar steak:
Peeled meat, if you know it is from an older specimen, it is good to boil it beforehand, in large pieces. If it is younger, it can be put directly in the tray. Grease well with lard or oil, season each well. larger piece with spices to taste, then fill with enough water to pass over. Put it in the van but don't forget to check that it doesn't run out of water. take off the heat, take out and portion as you like.
Guaranteed comes out a steak to lick your fingers.
game meat is generally much drier, so I use lard.
finely chopped garlic is always put for 10 minutes. before taking the steak off the heat. If you put it ahead of time, it burns and has a bad taste.
it can also be made on the eye of the stove in a covered pan.
The steak is darker in color than the domestic pork.
Baked Wild Boar Pulp
The meat is washed and wiped. In a bowl mix 3 tablespoons mustard with 2 tablespoons honey and 2 tablespoons horseradish with mayonnaise (you can also use horseradish with sour cream or whipped cream). With this composition we grease an aluminum foil that we place in a bowl and put over the piece of salted pulp. Grease well and sprinkle the meat with the mixture on top and grind with ground pepper. Cut the garlic into slices, the onion as well and the carrots into slices.
Put one part of the vegetables under the meat, the other is sprinkled over. the rest of the mixture with which I greased the meat is poured on top. Wrap tightly in aluminum foil and leave to cool for 12 hours.
The next day we open the foil, pour over the meat the 50 ml tuica (it can be a brandy, or a fine vodka) and cover the meat with foil again and put it in the oven.
After about an hour of baking, take out and put a few pieces (about 50 gr frame) of the frame on top of the meat, and put it back in the oven. Leave for about 30 minutes to fry uncovered until golden brown on top. (if you want it to be a little sour you can add 100 ml of dry white wine).
It is served with mashed potatoes and baked garlic paste from Ioana.
Boar leg roast on slow cooker
Place a layer of celery slices in a bowl and place the portioned wild boar meat on top.
Sprinkle with salt and thyme, add finely chopped garlic, cloves and peppercorns,
and place the onion, the rest of the celery and the bay leaves on top.
Pour enough wine to cover the meat.
Leave the dish to cool for 1-2 days.
Then the meat is prepared as follows:
Brown the kaizer slices in butter.
and place on the bottom of the ceramic pot from the slow cooker, together with the onion cut into scales.
Then brown the pieces of meat
and sits on the bed of onions and kaizer.
Cut the garlic into small pieces and add it to the bowl.
Prepare a mustard sauce, thyme and a glass of the solution in which the meat was marinated,
which is poured over the meat.
Top up with the marinade solution enough to cover the meat.
Set the slow cooker to the slow position and the dish is ready after about 8 hours.
Method of preparation
First, wash the meat, add a little salt and leave to cool. Meanwhile, mix: soy sauce, olive oil, finely chopped dried parsley, dried rosemary, paprika, crushed garlic, pepper and mix well until you get a spice sauce. Take the meat from the cold, sprinkle with salt water and grease with spice sauce. Put in a covered bowl and leave to soak (cold) for 24 hours. Remove the meat and place in the pan, pour over the spice sauce left in the bowl, put a cup of water, cover with foil and put the tray in the oven. From time to time take the foil and spoon the sauce from the pan over the meat. After about 1 hour you can put in the tray and whole potatoes cleaned leaving the tray still covered with foil. Wait a little longer, take the foil and sprinkle the meat with red wine, cover and leave a little more with foil. After about another hour, when the meat is already tender (try it with a fork) take the foil from the tray and let the meat brown. When you see that the meat and potatoes have browned well, turn off the heat and invite the family to the table… Don't forget to serve this steak with pickles… we prefer pickled tomatoes and cucumbers.
The wild boar meat thus cooked will be tender and will have an intense taste. I can only say good appetite… and thanks to the hunter :)
About the wild boar meat, the doctor in biochemistry Eugen Giurgiu says that: “This assortment has a much lower fat content than in the case of domestic pork. However, consumers are advised to remove the fat layer when cooking in any way: smoked, boiled or grilled. This type of meat also has a low calorie percentage, compared to pork raised in households, a large amount of essential amino acids, vitamins B12, D and salts such as iron, zinc and selenium.
Put the cut meat in a bowl. Chop one of the onions and add to the bowl together with the cinnamon, wine, juniper, bay leaves, garlic and pepper (to taste). Cover the dish and leave the meat to marinate in the fridge overnight or more for up to 2 days.
Remove the meat from the marinade and wipe with paper towels. Drain the marinade and set aside. Chop the rest of the onion. Heat the oil in a flame-resistant pan, add the meat and brown evenly. Then add the chopped onion, carrot and chopped celery and cook for 3-4 minutes, or until the vegetables begin to soften.
Add the marinade liquid, the tomatoes with the juice, the vinegar, the broth, the well-washed mushrooms and the coarsely chopped spices. Season to taste. Bring to the boil, then cover the casserole and cook for about 2 hours, until the meat is tender. Remove the pan from the heat and keep warm while the polenta is cooking.
Cook the polenta until smooth and thick. Mix with the ricotta cheese and rosemary and continue mixing, over low heat, until the cheese is completely absorbed.
Divide the polenta into 4 hot plates, and place the ostropel next to it. Serve immediately.
How to cook grilled meat correctly? These secrets must be known by anyone who wants a tasty steak
We are officially in the barbecue season, so we have to be more careful than ever what meat we put in the shopping cart, how we prepare it and how we can enjoy the best taste. Here are some precious tricks.
The first step - maturation
Maturation can be one of the secrets to a successful steak. But, for the perfect beef steak, we must also take into account the following tips from the chefs: the pan or the grill must be very well heated before putting the meat. To avoid burning the oil, it is recommended to grease the piece of meat before putting it in the pan. The meat to be cooked should be marinated and then brought to room temperature and not prepared as soon as it has been removed from the refrigerator. Depending on your preferences, the steak must be prepared medium or even in the blood to remain tender and exceptionally well done, risking becoming hard, even if it is a tender meat.
Pay close attention to what you do after cooking the meat: Beef steak should not be served as soon as it has been cooked. The rest time of a few minutes allows the fibers to relax and the juices to homogenize. For an exceptional gourmet experience it must be accompanied by a suitable wine. Red, dry or semi-dry wines are not to be neglected.
The grill can be lit with wood or using charcoal. For a special flavor of the dishes, you can use a combination of wood and charcoal. You can light the grill with hardwood over which you can add the coals. The embers are just right for the meat when the coals turn gray and if you place your hand on the grill for 3-4 seconds.
The order of preparing a barbecue is: beef, pork, sausages, small, skewers, and others. For starters, you can keep the meat for 3 minutes, on each side, on the hotter side of the grill, then letting it be roasted, depending on everyone's preferences, in the area with softer embers. So that the steak does not come out dry, you can grease each piece of meat with olive oil or animal fat. To check if the steak is ready, you can cut it from time to time, to find out if it has been preserved. However, do not do this too often because you risk getting a dry steak and not a juicy one.
In terms of gaskets, you can choose between mushrooms, bell peppers and hot peppers, eggplant and sliced pumpkin, onion or tomatoes. & bdquoAnd larger vegetables such as potatoes or corn can be grilled, but covered with foil. & rdquo
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Wild Boar Neck With Vegetables
The meat is cut into slices the thickness of a finger. Salt, pepper and sprinkle with a little flour on both sides. Heat the lard and fry the meat over high heat on both sides. Take it out in another bowl and on the remaining lard, heat the grated onion together with the carrots, parsley and grated celery. Quench everything with 200 ml of wine and 200 ml of soup and then pour over the meat.
Add the rest of the soup and add 2 bay leaves, grated peel of 1/2 lemon and ground pepper. Boil under the lid until the meat softens (add water or soup if necessary).
When the meat is cooked, add over the following mixture: 1 teaspoon of sweet mustard is mixed with the juice of 1/2 lemon and 300 ml of sour cream. Pour over the meat and match the taste with salt and add 1/2 of the chopped parsley, letting it boil.
It is served with rice garnish, but it is also suitable for mashed potatoes or natural ones.
Wild Boar Cutlet in the Oven
The wild boar cutlet is placed in a deeper bowl and we pour white wine over it so that it is well covered. Cover and leave to cool for at least 12 hours.
After soaking in wine for 12 hours, the cutlet, which is cut into thick slices about 2 fingers (slice), is breaded with pieces of smoked bacon and garlic.
The meat being thus prepared, we move on to the preparation of the other ingredients. Peel the onion and garlic. Peel a squash, grate it and slice it. We slice the garlic.
In the pan we put 2 tablespoons of melted lard over which we place the pieces of breaded chop. On top we sprinkle the Maggi cubes with vegetable soup, a few slices of smoked bacon, sliced garlic, finely chopped onion, peeled and diced tomatoes. Sprinkle everything with ground pepper, add and the 2 bay leaves, sprinkle everything with 150 ml of semi-dry white wine and add another 500 ml of water. Cover the tray with a lid (or aluminum foil if we don't have a lid) and put it in the oven where we will let the steak sit until the meat penetrates easily with a fork (about an hour later we test with a fork and if the meat is not soft we add a little more water, cover again and leave in the oven), and brown on top (when the meat penetrates easily with a fork, remove the foil or lid and let the meat brown on top).
Serve with mashed potatoes or natural potatoes sprinkled with green parsley, all accompanied by a salad of tomatoes and cucumbers abundantly watered with a semi-dry white wine.
Pork chop stain
Ingredients for pork chop stain:
120 milliliters of soy sauce
60 milliliters of wine vinegar diluted with water (1 to 3 ratio)
2 tablespoons brown sugar
1 tablespoon chili sauce
1 teaspoon ginger
2 steps to prepare steak for pork chops:
1. Combine all ingredients and mix well until you get a homogeneous composition. Keep it in the fridge until you use it. The prepared ingredients are enough for 6-8 pork chops.
2. Marinating time is between 4 and 12 hours. The stain can stay in the refrigerator for up to 5 days, after cooking.