Hunter's kitchen. boar, wild boar

Many people have never tried wild boar meat, much less know what can be cooked from it. If you managed to get a piece of carcass somewhere, then you have a great opportunity to prepare a delicious restaurant dish that will please even the most demanding gourmets.

Features of preparing wild boar dishes

When compared to pork, wild boar is considered lean and dry, but at the same time has a brighter taste and color. In general, the dishes and cooking methods are similar, but have slight differences. The most important feature is to get rid of the unpleasant odor.

This can be done by soaking. To do this, you can use a weak vinegar solution or lemon juice. Whey, in which you need to leave the boar for a day, will also help get rid of the smell.

If the meat will be cooked with the skin on, be sure to remove the bristles. To do this, everything is first scalded, the hair is pulled out, singed, and then everything is washed thoroughly. Keep in mind that if a stringy piece is used, it must be boiled over low heat for 2 hours.

How to cook a boar dish in the oven?

Thanks to this heat treatment, the meat turns out to be quite tender and juicy. The dish is easy to prepare because few ingredients are used. For this recipe you need to take the following ingredients: boar fillet, potatoes, onions, hard cheese, spices, mayonnaise, vegetable oil and salt.

The quantity of products depends on the container where you will cook, for example, in a mold or on a baking sheet. If you use meat from a young animal, you do not need to soak it.

The cooking process can be divided into several stages:

The first thing you need to do is cut the fillet into slices of medium thickness and beat it on both sides. Grease the chosen form with oil and lay it out so that the pieces fit snugly against each other. Then add salt and pepper to taste;
The next layer should be laid out onions, previously cut into rings. Peel the potatoes, wash them, cut them into thin slices and place them in a dish so that the meat is not visible underneath. Season everything with salt again and add a little chopped onion. The last layer is coarsely grated cheese and mayonnaise. It is recommended to pour a little water into the mold;
In a preheated oven, cook the dish for 45 minutes. at a temperature of 200 degrees, and then reduce the gas to 150 and leave for another half hour. If you want the top to be golden brown, then after the time has passed, you need to turn off the heat and leave it still in the oven for 15 minutes.

How to cook wild boar with mushrooms?

The prepared dish will perfectly complement the taste of various side dishes, for example, stewed vegetables or pasta. For the recipe you need to take the following ingredients: 2 kg of brisket, 160 g of lard, 1 kg of mushrooms, pepper and salt. To begin with, the brisket should be cut into pieces and fried in fat, which will add juiciness.

Don't forget to add salt and pepper. In a deep frying pan, place pieces of lard on the bottom, then meat, and then mushrooms cut into pieces. Pour 4 tbsp there. warm water and add spices. Simmer covered over low heat for 60 minutes.

Recipe for stewed wild boar in wine

A tasty and original wild boar dish is on the menu of many restaurants, but every person has the opportunity to cook it at home. It can be served with various side dishes or eaten on its own.

To prepare, you need to take the following ingredients: 0.5 kg of shoulder blade or neck, 2 tbsp. spoons of fat, a sweet onion, 2 carrots, celery root, parsnip and parsley, 4 stalks of celery, 250 ml of dry red wine, 1 liter of broth, about 10 peppercorns and the same amount of juniper.

The cooking process is divided into several stages:

Wash the soaked boar meat thoroughly, cut out the tendons and cut into pieces. Cut the onion into quarters and rings, and then fry in fat until translucent. After this, remove it from the pan;
The meat should also be fried there. After that, add onions and chopped vegetables to it. Then pour in the wine and simmer for a couple of hours over low heat. As the liquid evaporates, add broth in portions;
Half an hour before the end of cooking, put the spices and salt previously ground in a mortar into the frying pan. Leave it covered for a while.

How to make shish kebab from wild boar?

Meat cooked over a fire turns out very tasty and juicy. If you have the opportunity to try such a kebab, then you should not deny yourself this pleasure.

To prepare, you need to take the following ingredients: 1 kg of wild boar, 400 g of tomatoes, 200 g of green onions, 4 onions, lemon, 2 tbsp. spoons of vinegar and vegetable oil, pepper and salt, and also a bay leaf.

The meat needs to be cut into cubes, as for a regular kebab. Add lemon juice, vinegar, salt, pepper and onion, cut into rings. Everything needs to be left to marinate under the lid for 5 hours.

It is recommended to skewer the meat along with onions and small pieces of lard to make it juicy. You need to fry everything for 15 minutes. By the way, you can cook everything in a frying pan at home. It is recommended to serve shish kebab with tomatoes and green onions.

Roast wild boar recipe

This dish can not only be prepared for a regular dinner, but also served on a holiday table. For this boar recipe, you need to take the following products: 1 kg of meat, 60 g of lard, 40 g of marjoram, 25 g of fat, 250 ml of red wine, a bunch of green onions, a couple of onions, 0.5 tbsp. vinegar, tomato paste, pepper and salt.

We start by boiling the onion cut into several parts, chopped herbs, and also add peppercorns. When the onion is soft, strain the liquid, pour in vinegar and leave everything to cool. After this, pour the cooled marinade over the meat and leave it in the refrigerator for 2 days, turning it over periodically.

After this, take out the wild boar, stuff it with lard and sprinkle with marjoram. Heat the fat in a frying pan and fry the piece on all sides. Take a deep pot, place the meat in it, add water, spices and vegetables left after the marinade. Simmer everything over low heat for 2.5 hours.

After this, drain the remaining liquid and cut the meat into slices no more than 1 cm thick. Place the pieces again in the pot. Rub the meat juice through a sieve, add pasta, wine, black pepper and bring to a boil. Pour the resulting sauce over the meat.

How to cook wild boar pate?

For sandwiches, you can make a pate that turns out not only tasty, but also very tender. For this recipe you need to take the following ingredients: 1 kg of meat, 260 g each of champignons, chicken liver, lard, 200 g of onion, a bunch of parsley, 65 g of butter, 0.5 teaspoon each of salt and pepper, and another 1 teaspoon dried rosemary, 3.5 tbsp. spoons of Madeira and lingonberry confiture.

Each of us in everyday life eats various dishes from the types of meat we are familiar with: pork, beef, or chicken. But these days there are also many types of meat from exotic animals: crocodile, lamb, elk, goat, snakes, frogs, snails. Exotic types of meat also include wild boar. This type of meat is preferred by male hunters who love to enjoy fresh game in their diet.

In this article we will tell you about the beneficial and harmful factors of this type of meat, how to remove the specific unpleasant odor, and also provide you with a lot of recipes for every taste.

Calorie content and chemical composition

100 g of wild boar contains about 112 kcal.

BJU ratio:

Proteins – 21.5 g.
Fats – 3.3 g.
Carbohydrates – 0 g.

Boar tastes much leaner and drier, unlike pork.

Chemical composition:

Vitamins: groups B - B1, B2, B5, B9, B12), E, H, PP.
Microelements: iron, iodine, manganese, tin, fluorine, nickel, molybdenum, cobalt.
Macroelements: Calcium, phosphorus, sodium, potassium, magnesium, sulfur.
To prevent the wild boar from being too lean, you need to add pork or goose fat to it during cooking.

Boar meat - benefits and harms

Beneficial features

How is wild boar beneficial, and why should it be consumed?

Unlike pig, wild boar is low in calories, so it is useful for people watching their figure, as well as people who are forced to adhere to various special diets.

Let's look at the beneficial properties of this unusual product:

Improvement of the condition of teeth, nails and hair, thanks to the high phosphorus content.
Increased metabolism.
Treatment of pneumonia, bronchitis, hepatitis and cirrhosis of the liver.
Normalization of the digestive and nervous systems.
Improving the condition of the mucous membranes of the respiratory, digestive and genitourinary systems.
The fight against diabetes, thanks to the presence of antioxidants in the composition that can lower blood sugar levels and neutralize the effect of free ones.

In general, it should be noted that wild boar is an excellent product for those who want to maintain good health for many years of their lives.

Is it possible to eat boar meat without testing?

Unlike soy meat, it is better to try such an exotic product as wild boar. But you need to be sure of its safety, since meat can cause harm very unexpectedly. When buying meat in a supermarket, you, as a buyer, have the right to ask the seller for a certificate that confirms the quality of the meat and its safety for health.

When consuming wild boar meat, there may be a high risk of infection with trichinosis. Therefore, in order not to spend the rest of your life on treatment, it is better to spend money on laboratory examination and assessment of the quality of the product. In addition, laboratory testing will help test boar for other serious diseases. The most terrible of them is rabies.

How to prepare a wild boar for cooking

In preparing a meat product for cooking, there are a number of important nuances, if observed, the finished product will be tasty, soft and healthy.

Features of cutting

Both first and second courses are prepared from wild boar. Homemade boar is much tastier than cooked anywhere. For cooking, you must use a meat product with skin cleaned of bristles. This type of product will be stored for a long time from contamination. But, if, nevertheless, bristles remain on the skin of the carcass, it must be removed by scalding, cleaning, pulling out and singeing, followed by thorough washing.

The culinary use of wild boar carcasses is simple. It is necessary to divide the carcass across into leg, back, and front and middle parts. The most valuable and useful parts of wild boar are the hind legs. They are used mainly for smoking, salting and subsequent cooking and baking. Boiled ham is made from them.

The middle part of the carcass must be divided into two longitudinal cuts, dividing into 3 parts: loin, breast and nipple.

Brisket and loin are used to prepare chops and salted and smoked products. If the loin contains excess back fat, it is often cut off, leaving a small layer of fat, 1 cm thick, on the muscles.

The shoulder part of the boar can be prepared in one piece, but the neck part, which has a small amount of fat, is used for preparing second or first courses.

It should be noted that when separating the ham from the back of a wild boar carcass, the remaining upper part, as well as the cut-out backbone, is best used for preparing first courses. The lower part of the carcass limbs up to the carpal tendon is an excellent product for jelly.

How to eliminate the specific odor of a boar

You can remove the unpleasant smell of meat by soaking. To do this, use a weak vinegar solution or lemon juice. Whey, in which you need to leave the boar meat for a day, will also help get rid of the smell. If the game will be cooked with the skin, it is necessary to remove the bristles. To do this, you must first scald the entire carcass, pull out the hairs, singe them, and then rinse everything well.

If you use a muddy piece, you must first simmer it over low heat for two hours.

It should be noted that the meat of males, especially old ones, is tougher and has a very unpleasant odor during the mating season. Experienced hunters try to avoid them. But if it so happens that you bought a meat product from an old male, then do not despair. Soaking wild boar in a 1-2% solution for 3-5 hours will help eliminate the unpleasant odor. The meat product of young male and female gilts does not need to be further processed. The exception is cooking barbecue.

Features of cooking wild boar at home

Before you cook boar at home, you need to know some cooking features:

Soaking the boar. The meat of this game is quite tough. Its taste can be improved by prolonged soaking in a 2-3% solution of table vinegar or whey.
Boiling the wild boar. It is recommended to boil parts of the carcass with large connecting layers in water for a long time. Heating boar meat for a long time in water helps dissolve coarse collagen fibers (veins) and gives the broth a more piquant taste. The meat becomes loose and does not lose its nutritional properties. For cooking, you need to use the chest part of the carcass, as well as the lower sections of the dorso-lumbar part
Roasting wild boar. To prepare fried wild boar, it is necessary to use the upper parts of the back and lumbar parts.
For preparing minced meat and boiled meat, the neck part, abdominal wall and parts of the forelimb, which are located below the elbow joint, are perfect.
For boiling, stewing and minced raw meat, you need to use the upper part of the hind limb, and for stewing and chopping into minced meat, as well as cooking wild boar in one piece, use the upper part of the fore limb.

Boar meat contains little bones and connective tissue, but is rich in fat. It should only be fried in an open container.

Popular boar dishes

Boar can be used for the same culinary purposes as pork. It is best to bake the game in the oven, fry it, or make a shish kebab from it. When using meat for cooking main courses, it is advisable to add a variety of herbs, spices and herbs to add flavor.

Among the popular dishes:

Tokana with meat (Romanian dish).
Boar meat with side dish.
Boar stewed in red wine.
Boiled meat.
Honey ribs.

Each of the above dishes contains its own specific characteristics, but all snacks are distinguished by high taste and excellent aroma.

How to cook wild boar - recipes

There are many delicious dishes available for this unusual meat product. Now we will look at some of them.

How to cook boar meat baked in the oven

Ingredients:

Wild boar - 1-1.5 kg.
Hard cheese - 80 g.
Potatoes - 1.5 kg.
Onions - 2-3 pcs.
Mayonnaise - to taste.
Salt, spices - to taste.

Step-by-step preparation of the dish:

The wild boar must be cut into small pieces and beaten well with a special hammer.
Place it on a greased baking sheet, put onion cut into thin rings on top, salt and season with spices.
Then lay out a layer of raw peeled potatoes, cut into thin slices.
Pour mayonnaise and sprinkle with cheese.
Place in the oven for 1.5 hours.

Sprinkle with fresh herbs before serving.

Chops

Ingredients:

Marinated wild boar meat (loin) - 1 kg.
Egg - 2-3 pcs.
Crushed crackers - 1 cup.
Vegetable oil - to taste.
Salt, black pepper - to taste.

Step-by-step cooking guide:

First, you need to cut off the fat from the meat, leaving a small layer of fat about 1 cm on the piece. Cut out the spine so that there is a rib in each portion.
Then marinate the finished pieces for 1-2 hours.
After marinating, beat and grate with pepper and salt.
Dip each portion in beaten egg mixed with salt, roll in breadcrumbs and fry in oil for 15-20 minutes.

Place the finished cutlets on a plate and garnish with fresh herbs. Bon appetit!

Boar meat with tomato sauce

Ingredients:

Boar meat - 0.5 kg.
Red wine - 150 ml.
Tomato paste - 2 tbsp. l.
Flour - 10 g.
Fat - 70 g.
Sugar and salt - to taste.

Step-by-step recipe for preparing the dish:

Rinse and dry the meat with a napkin.
Fry it on all sides until golden brown.
Add tomato and sugar to the meat, add salt, add warm water and simmer covered for 40-50 minutes.

Preparing the sauce:

Add flour and wine to the prepared juice, you can add a little water.
Boil the mixture for about 5-10 minutes.
Strain the finished sauce and add the meat cut into thin pieces.

Serve the finished dish with potatoes and rice.

Boar stewed in sour cream

Ingredients:

Boar meat - 0.5 kg.
Smoked lard - 50 g.
Sour cream - 300 g.
Onion - 1 pc.
Root vegetables (parsley, carrots, celery) - 100 g.
Sugar - 0.5 tsp.
Flour - 15 g.
Mustard - 1 tsp.
Vinegar - 1 tsp.
Lemon juice, black pepper, bay leaf, salt - to taste.

Cooking:

Clean the wild boar from the films and stuff it with smoked lard.
Fry vegetables and finely chopped onions. Add water and vinegar.
Add prepared meat to the fried mixture, add bay leaf, salt and pepper.
Simmer in the oven. From time to time add warm water and pour the juice released during the stewing period over the meat.
Mix sour cream with flour, sugar, mustard and lemon juice and add to the released juice. Steam the mixture a little.
Strain the finished sauce through a sieve and pour it over the meat cut into thin pieces.

Serve the finished dish with vegetable salads and lingonberries.

Boar baked with potatoes and mushrooms

Ingredients:

Boar meat - 0.5 kg.
Potatoes - 1 kg.
Mushrooms (any) - 300 g.
Onion - 1-2 pcs.
Garlic - 2-3 cloves.
Pepper and salt - to taste.

Cooking steps:

Cut the potatoes into strips and place on a greased baking sheet.
Cut the boar meat into pieces and place on potatoes, sprinkle with chopped garlic and salt.
Cover the baking sheet with foil and place in the oven for 30-40 minutes.
While the dish is in the oven, you need to prepare the mushrooms. Any will do.
They must first be boiled, then chopped and fried with onions until half cooked.
Transfer the finished mushrooms to a baking sheet with the contents and cook until done.

Bon appetit!

Boar pate

Ingredients:

Boar pulp - 1 kg.
Mushrooms (champignons) - 250 g.
Poultry liver - 200 g.
Onion - 3-4 heads.
Fatty lard - 200 g.
Lingonberry confiture - to taste.
Madeira - 3 tbsp. spoons.
Butter - 50 g.
Salt and pepper - 0.5 tsp each.

Step-by-step preparation of pate:

The meat must first be cleaned of veins, dried, and cut into pieces.
Mushrooms must be cleaned and cut into several parts.
Remove films from the bird's liver, wash and dry it. Fry in oil for 5 minutes.
Cut the bacon into cubes and pass through a meat grinder twice with meat and onions.
Grind the liver and mix with the resulting minced meat. Add finely chopped parsley there.
The finished mixture must be seasoned with wine and spices.
Prepare the pate for baking in the oven. To do this, it must be divided into two parts.
Place half of the pate on a heat-resistant dish, place the mushrooms on top, then evenly spread the rest of the minced meat on top of the mushrooms.
Cover the pan with a lid and place in the oven for 60-80 minutes.
Cool the finished dish and decorate with the remaining parsley.

Serve with lingonberry confiture and fresh bread.

Boar steak

Ingredients:

Wild boar meat - 0.5 kg.
Onion - 1 pc. (average)
Egg - 2 pcs. (yolk).
Sunflower oil - to taste.
Pepper and salt - to taste.

Cooking steps:

Grind the boar meat through a meat grinder.
Add onion, pepper, salt, egg yolks and mix.
Make steaks from the resulting mass, 2-2.5 centimeters in size.
Place them on a dish, grease with sunflower oil and leave for 15-20 minutes.
Afterwards, roll each steak in flour and fry in a frying pan in the same oil.

Bon appetit!

Fried wild boar meat (hunting recipe)

Ingredients:

Kabanina.
Garlic.
Salt and pepper - to taste.

Preparation:

Boar meat must be prepared in advance: rinse, cut into pieces, pepper, salt and rub with crushed garlic.
Fry. If the wild boar is fatty, then you don’t need to add oil when frying.
Place the finished product on a plate.

Serve with a vegetable side dish, garnished with herbs.

Wild boar jellied meat

Ingredients:

Boar meat - neck, shoulder blades, legs, ears.
Onion - 1 pc.
Carrot - 1 pc.
Pepper and bay leaf - to taste.
Garlic - 2-3 cloves.
Salt and pepper (peas) - to taste.

Step-by-step cooking guide:

Place the wild boar in a large saucepan. Any part of the body is suitable for cooking: neck, shoulder blade, legs, ears. If you add ears to the jellied meat, the jellied meat will harden 100%.
Pour the contents with water so that the meat is covered by 4-5 centimeters. Boil. During boiling, foam will begin to appear on the surface of the water; it needs to be collected
After the contents boil, turn the heat to low and start preparing the next ingredients.
Prepare onions, garlic, carrots, peppers and bay leaves. Add whole carrots and whole onions to the pan. After two hours, add garlic, bay leaf, salt and pepper.
Monitor cooking periodically. If the water evaporates, you will need to top it up.
Cook the future jellied meat for 3-4, sometimes 5 hours.
After cooking, the fat released from the resulting broth should be removed with a napkin. This must be done in order to avoid the formation of a layer of fat in plates with jellied meat.
Place the meat in a cool place and let it cool. Then separate it from the bones with your hands and place it on a dish. You can have more meat, less broth, or vice versa. Who likes it how?
Pour the broth over the contents and place in the refrigerator. The jellied meat should freeze.

Bon appetit!

Boar borscht

Boar borscht is prepared according to the usual borscht recipe, but with the addition of wild boar meat product. The difference is that the meat needs to be cooked longer than beef or pork.

The peculiarity of this dish is its toughness. If you like soft meat, cook it twice as long as pork.

Wild boar shashlik

Ingredients:

Boar – 1 kg.
Tomatoes – 400 g.
Green onions – 200 g.
Onions – 4 pcs.
Lemon – 1 pc.
Vinegar – 2 tbsp. spoons.
Vegetable oil - to taste.
Pepper, bay leaf and salt - to taste.

Cooking steps:

Cut the meat product into cubes.
Add lemon juice, vinegar, salt, pepper and onion and chopped onion to it.
Leave the wild boar to marinate, covered, for 5 hours.
You need to skewer the meat along with onions and small pieces of lard. This is necessary to ensure that the kebab turns out juicy.
Fry the pieces of meat for 15 minutes. You can cook everything in a frying pan at home.

Serve kebab with tomatoes and green onions. Bon appetit!

Just a quick note! For the marinade you can use: wine, tomato juice, mayonnaise or your own juice. Use a marinade that will help tenderize the meat. The following will also help soften wild boar: kiwi juice, kefir, wine, beer and vodka.

How to cook wild boar in the oven

Ingredients:

For the marinade you will need:

Water - 2 glasses.
Vinegar 9% - ¼ cup.
Garlic - 8-10 cloves.
Bay leaf - 2 pcs.
Black pepper (peas) - 1 tablespoon.

For the dish you will need:

Boar - 1.5 kg.
Bell pepper - 1 pc.
Potatoes - 8 medium pieces.
Onion - 4 pcs.
Carrot - 1 pc.
Garlic - 8 cloves.
Ground black pepper - 1 tsp.
Ground coriander - 1 tsp.
Salt - 1 tsp.
Sunflower oil - 50 ml.

Step-by-step preparation of the dish:

Prepare the marinade (water, vinegar, black pepper, bay leaf and garlic)
Place the boar in the marinade for a day and leave in a cool place.
After marinating, start cooking.
Cut the bell pepper into strips and chop the garlic into slices.
Remove the wild boar from the marinade and remove the pepper and other seasonings. Then pierce it deeply with a sharp knife over the entire surface of the piece.
Mix salt, ground coriander and black pepper. Rub a piece of wild boar with the prepared mixture, and insert chopped garlic and bell pepper slices into the slits.
Set the boar meat aside and chop the vegetables. Can be in large cubes.
Place the chopped vegetables on a deep baking sheet, distribute them evenly, pour sunflower oil on top and sprinkle with salt and pepper.
Make room in the middle of the baking sheet for the wild boar and place the prepared piece there. Place the remaining pepper on top of it.
Cover the baking sheet with foil with the edges folded in so that the juices from the meat remain inside. If you want the meat product to brown a little, 20 minutes before the end of cooking you need to remove the foil and let the dish cook without it.
Place vegetables and meat in an oven preheated at 200 degrees and leave there for 2 hours. Periodically check the readiness of the dish.

Bon appetit!

Recipe for stewed wild boar in wine

Ingredients:

Boar shoulder or neck - 0.5 kg.
Fat - 2 tbsp. spoons.
Sweet onion - 1 pc.
Carrots - 2 pcs.
Celery root, parsnip and parsley.
Celery - 4 stalks.
Dry red wine - 250 ml.
Broth - 1 l.
Black pepper - 10 peas.
Juniper - 10 berries.

The cooking process is divided into several stages:

Wash the soaked boar meat, remove the tendons and cut into pieces.
Cut the onion into rings and fry in fat until translucent. Remove it from the pan.
Fry the wild boar in the same pan. When the meat product is ready, add onions and chopped vegetables to it.
Then pour wine there and simmer for two hours over low heat. Periodically, as the liquid evaporates during cooking, you need to add broth.
Half an hour before the end of cooking, add the spices and salt previously ground in a mortar.
Leave the contents of the pan covered with a closed lid for a while.

Serve with a glass of red wine.

Roast wild boar

Ingredients:

Boar - 1 kg.
Lard - 60 g.
Marjoram - 40 g.
Fat - 25 g.
Red wine - 250 ml.
Green onions - 1 bunch.
Onion - 2 pcs.
Vinegar - 0.5 tbsp.
Tomato paste, pepper and salt - to taste.

Step-by-step cooking process:

First, peel and cut the onion into several pieces.
Boil the onion and chopped herbs, add peppercorns.
When the onion becomes soft, strain the liquid, pour in vinegar and leave everything to cool.
After this, pour the remaining marinade over the meat product and leave in the refrigerator for 2 days. Turn it over periodically.
After this, take out the boar meat, stuff it with lard and sprinkle with marjoram.
Heat the fat in a frying pan and fry the piece on all sides.
Next, the wild boar needs to be transferred to a deep pot, add water, spices and vegetables that remain after the marinade.
You need to simmer the contents over low heat for 2.5 hours.
After this, you need to drain all the remaining liquid and cut the meat into slices no more than 1 cm thick.
Place the pieces back into the pot.
Rub the meat juice through a sieve, add pasta, wine, black pepper and bring to a boil.
Pour the resulting sauce over the meat.

Bon appetit!

In conclusion, it is worth noting that wild boar is one of the low-calorie and healthy types of meat product. It has a huge number of useful properties. I hope that the recipes described above will inspire you to create delicious dishes from this type of meat at home. Whatever recipe you choose, remember, in order to cook meat tasty and tender, you should be sure that it is safe and soak it thoroughly. If you have the opportunity to try wild boar, take advantage of this opportunity.

Video

In this video you will see how to cook a boar's head.

In this video you will see how to cook wild boar meat.

In terms of taste, boar meat is in no way inferior to pork and has a richer taste. If boar meat is prepared according to all the rules, then it has a beautiful pinkish color and a fresh smell.

But there are a number of features when preparing boar meat. Boar meat is best used in main courses. It is very important to clean the skin of bristles. The meat of males, especially old cleavers, is tougher, with a characteristic unpleasant odor. To get rid of it, the meat must be soaked in a 1–2% vinegar solution for two to four hours.

It is best to use meat from females and young males - it does not need such processing.

The most valuable parts of a wild boar are the hind legs. They are used for salting, smoking and boiling. The top part - the loin - makes wonderful cutlets, especially if you add a little fat to the minced meat. You can also prepare natural chops by first dividing the meat into proportioned pieces and beating them well.

The shoulder part of the carcass is often used to prepare stew.

Cooking methods

Boar meat goes very well with garlic: you can rub the pieces with it before baking in the oven. Black and red pepper, mustard, and lemon juice highlight the taste of wild boar well. As a forest dweller, wild boar goes perfectly with wild berries and herbs - for example, lingonberries, juniper, thyme.

Traditionally, wild boar is served with fried potatoes or stewed cabbage. There are also many hunting recipes: boar meat is used to prepare kebab, smoked and fried over a fire, supplemented with a variety of hot sauces.

Useful properties of meat

Due to their low calorie content and low cholesterol content, wild boar meat and other game are rightly classified as dietary products. Boar meat contains antioxidants that regulate blood sugar levels. Due to its high phosphorus content, boar meat is a useful product that helps solve joint and bone problems. Boar meat is good for the skin and mucous membranes, nervous and digestive systems.

Dishes made from wild boar, elk, and roe deer. Preparation

Game dishes. Cooking ungulate meat, recipes - elk, roe deer, wild boar, deer. Preparing game meat to improve taste. Cooking boar chop, stewed boar, roast, boiled meat, fried liver, etc.

Preparing meat. The meat of deer, elk, roe deer, and wild boar is first soaked in water for 5-6 hours (the water should be changed every 1.5-2 hours). Then it is immersed for 2 hours in water with vinegar (2 tablespoons of essence per 1 liter of water). After this, the meat is thoroughly washed, the stringy film is removed from it, rubbed with salt, and stuffed with lard or creamy margarine. For dietary dishes, game is stuffed with butter. There is no need to stuff the fatty meat of wild boar.

Hunter's sauce. It requires 50 g flour, 60 g butter, 2 tbsp. spoons of currant jelly, meat juice, 1 liter of marinade.

Marinade preparation:

1. 0.75 liters of wine (white or dry red), 1/2 cup vinegar, 2 carrots, 50 g chopped onions, cloves, pepper, cumin, bay leaf, clove of garlic.

Mix wine with vinegar, chopped vegetables and spices, bring to a boil and simmer over low heat until the amount of marinade is reduced by 2/3 of the volume. Cool and strain. Fry the flour in hot oil until dark, pour in the marinade, add meat juice and jelly. Meat juice can be obtained by boiling a little water in the pan where the meat was fried and then straining it. The spiciness of the sauce depends on the amount of marinade.

2. Marinade for soaking large game: 1 glass of 3% vinegar, 2 glasses of water, 2 tbsp. tablespoons salt, 1 parsley root, 1 carrot, 1 celery (root), 1 onion, 12 allspice (Jamaican) pepper grains, 6 bay leaves, 6 clove buds, 3 cardamom capsules, 0.5 heads of garlic.

Finely chop the roots and onions, mix with spices (except garlic), add vinegar and water and boil. Add finely chopped garlic to the hot marinade. Pour hot marinade over old meat, and cool marinade over young meat.

Roast

A piece of meat is placed in a deep bowl, a little water is poured into the bottom and placed in the oven without covering. When browned, pour over the sauce, close the lid tightly, reduce the heat and fry until cooked (2 hours). If pink juice appears from the puncture, the meat is not ready yet: the juice should be yellowish. For garnish - boiled or fried potatoes, boiled vegetables.

Fried roe deer

1 kg roe deer fillet, 0.5 l raw marinade, 75 g lard, 0.25 l dry white wine, 0.25 l broth, salt, pepper.

Preparation. Pre-marinate the roe deer fillet for 3 days. Place in an open saucepan or deep frying pan after melting the butter in it. Fry the meat on all sides over high heat until golden brown, then reduce the heat and continue to fry the meat until cooked, turning every 5 minutes. Add salt last.

Boar chop, preparation

Boar meat is better consumed for preparing fried or baked dishes than for stewed or boiled ones. It is recommended to marinate the boar meat first. The loin is mainly used to prepare chops. The fat is cut off, leaving a layer of fat about 1 cm thick on each piece. The spine is cut out so that there is a rib in each portion. The meat is lightly beaten, rubbed with salt and ground black pepper. To fight off the smell characteristic of wild boars, you can use other spices, such as suneli hops, crushed nutmeg, and liquid mustard. Then each portion is moistened with beaten egg and, rolled in crushed breadcrumbs, fried for 15-20 minutes. Sauerkraut and stewed cabbage are good as a side dish.

Roast with mushrooms

2 kg of brisket is cut into pieces and fried in fat, salted and sprinkled with black pepper. Place slices of lard on the bottom of the dish, fried meat on it, and 1 kg of fresh mushrooms on top. Small mushrooms are placed whole, and large ones are cut into pieces. Pour 4 cups of hot water into a bowl, add black pepper and salt and fry over low heat for about an hour under the lid. The cooked meat along with mushrooms is placed on a dish and decorated with mushrooms. The sauce is filtered and poured over the meat.

Game roast beef

Wash the fillet of wild boar, elk or deer, clean it of films and veins, beat it on both sides with a wet wooden hoe, add salt and pepper and place it in an earthenware or porcelain bowl. Pour (or pour) vegetable oil over the meat and leave in the cold for a day. Prepare a casserole dish or other dish in which the meat will be fried, and put lard in it (you can use pieces). Remove the fillet from the oil and fry in lard in the oven for 20 minutes, turning often. Towards the end of frying, add water or broth to the casserole dish. When the roast beef is ready (the middle should still be pinkish), cut it into slices (like ham), place on a plate and pour over the juice in which it was fried. Serve with a side dish of pickled beets or other vegetables.

Chakhokhbili (Georgian game stew), preparation

Chop the prepared meat into pieces of 50-60 g, add salt and fry. Add chopped and sautéed onions, tomato paste, wine, lemon juice, finely chopped herbs and simmer until tender.

Tenderloin baked in foil

In ungulates, there are two muscle cords under the spine. This tender meat is called tenderloin.

Deer tenderloin is considered the most delicious. Clean the tenderloin from films, stuff it with thin strips of lard, rub with salt, wrap in foil, place on a baking sheet and place in the oven for an hour and a half.

Roe deer saddle baked in dough, preparation

The saddle is the lumbar part from the last rib to the pelvic bones. It is recommended to pre-marinate the saddle for about a day. You should prepare yeast dough (preferably from rye flour) of the same consistency as for baking pies. They coat a saddle rubbed with salt and stuffed with lard. You can also use unleavened dough for coating, kneading it more liquidly than for noodles. The saddle is then placed on a baking sheet in the oven. The dough bakes and forms a strong shell. Meat prepared in this way is more tasty and juicy. It is not recommended to wrap the saddle in foil. It is best to cook boneless meat in it, since a piece of meat inside a foil bag will break through the foil during cooking and the juice will leak out. This does not happen in the test. The saddle is baked for about 1.5 hours, after which, after allowing the meat to cool slightly, it is cut into portions. The dough crust is also edible. To prevent it from drying out, place a cup of water in the oven.

Canned stewed meat

The meat is cut into pieces of 250 g or smaller. Place along with coarsely chopped vegetables - carrots, parsley, celery, onions, bay leaf, pepper, and the top crust of black bread. All this is filled with water, rendered pork fat or creamy margarine is added. Cover tightly with a lid and place in the oven, reducing the heat and simmering until done. Garnish: boiled or fried potatoes.

Boar stew

700 g meat, 400 g marinade, 50 g rendered pork lard, 150 g wine, 1 carrot, parsley and celery root, 2 onions, 1 tbsp. spoon of flour.

Preparation. Stuff the prepared meat with parsley and celery sticks, place in a non-oxidizing container, pour cold marinade and keep in it for 2-3 days.

Fry the marinated meat, place in a deep bowl, fill half with broth made from meat bones, pour in dry red wine, add chopped onion and simmer until tender. Add dried sponge flour to the broth in which the meat was stewed, boil for 15-20 minutes, add salt and strain. Cut the meat into wide slices across the grain and pour in the sauce. Serve fried potatoes, stewed cabbage, beans or pasta as a side dish.

Moose meat cutlets

The taste of the cutlets depends on the quality of the meat and the ingredients of the minced meat. To elk meat you must add 10-20% lard or fatty pork and raw potatoes, which absorb fat and give the cutlets a richness, white bread soaked in milk, onions, salt, black pepper. Pour a little warm broth or boiled water into the minced meat for juiciness. You can add a raw egg for viscosity, but this will worsen the appearance and taste of the cutlets. Before frying, cutlets should be rolled in crushed breadcrumbs. Fry the cutlets for about 15-20 minutes. For garnish - fried, boiled potatoes and pickles (cucumbers, green tomatoes, cabbage).

Boiled meat

The less meaty parts of the carcass - ribs, brisket, neck and part of the shoulder blades - not used for roasting, are boiled by putting one onion and carrots in a pan. Serve with any side dish.

Fried liver, preparation

The liver is soaked in cold water for an hour, the film is removed, cut into pieces, salted, rolled in flour and fried in a frying pan in ghee or other fat. Serve directly in a hot frying pan with a side dish of buckwheat porridge or potatoes.

Liver pate

The prepared liver (soaked and without films)1 is boiled in salted water until soft, adding a bay leaf and a few peppercorns to the pan. The boiled liver is ground in a meat grinder and mixed with butter (150-200 g per 1 kg of liver). Add fried onions and a little ground pepper to taste. The mixture is thoroughly mixed and placed on a plate or dish. Serve cold. Boiled moose lip

Preparation. The fleshy parts of the upper and lower lips are cut off entirely, ground, washed and boiled in salt water until soft. For seasoning, add a bay leaf, a few peppercorns, one onion and carrots. Boiled lip is served hot or cold, cut into thin pieces. Garnish: mashed potatoes, green peas, horseradish. This dish is considered a rare delicacy.

Venison cabbage soup with mushrooms

Sort out the sauerkraut leaves, rinse and finely chop, add a little water, add fried bones, fat, tomato puree, and simmer for 3 - 4 hours. Sauté chopped carrots and onions in bacon fat. Boil and chop the mushrooms. Add stewed cabbage and mushrooms to the broth where the meat was cooked and continue boiling for 10-15 minutes. After this, add sauteed vegetables with bacon, cranberries and boil everything again. Season the resulting cabbage soup with garlic. First put a slice of meat and herbs on the plate, then fill it with cabbage soup and season with a spoonful of sour cream.

How to cook wild boar meat. We cook wild boar meat deliciously.

Among the many recipes that are geographically scattered almost all over the world, we will first highlight those that are primarily intended for beginners. In our case, a newcomer is considered not the one who bought a gun yesterday, but the one who put on a kitchen apron for the first time.

To begin with, you can try cooking with a multicooker - the automation will do everything for you. Then it’s better to move on to a more complex level and try to cook, say, borscht.

Below we present recipes that are not complicated or have any pitfalls. Everything is simple, feasible, fast and always tasty, and this is the main thing. Try it and see for yourself.

Chopped beefsteak

First, you should pass the wild boar meat through a meat grinder. Add onion, pepper, salt and one or two yolks and mix thoroughly. From the resulting mass we make steaks, but not thick, about 2-2.5 centimeters.

Place them on a dish, grease them with vegetable oil and let them rest for 15-20 minutes. After the time has passed, roll each steak in flour and fry in a frying pan in the same oil.

Fried wild boar meat

This is perhaps the simplest recipe that does not require any special kitchen skills. For novice hunters, this will be quite a feasible test, if before this they only came to the kitchen to eat. Wild boar meat is pre-prepared: the pieces are peppered, salted and rubbed with crushed garlic.

If the meat is fatty, then this is even good: when frying, the fat will begin to melt and there is no point in adding anything else. The meat is fried based on thickness, but in any case, do not try to fry it too much in its own boar fat. After all, wild boar meat is quite tough and then it will be even more difficult to tear it with your teeth.

Wild boar meat baked in the oven

Among the simplest dishes in terms of execution, this recipe can also be distinguished. Cut the meat into relatively small pieces, about 100 grams each. As in the previous recipe, rub with pepper, salt, and possibly garlic. Then we wrap the pieces in foil and leave them in the oven at 180-200 0.

Readiness is difficult to see, because visually everything is hidden from view. You can do this: wrap one or two pieces and place them next to the main mass. After 30-40 minutes, unwrap these pieces and try. If you decide to continue frying, go ahead. When you find them ready, serve them to the table.

Boar meat stewed in sour cream

Cut the wild boar meat into small pieces and add lard. Separately, fry finely chopped onion and grated carrots in the same lard. Lightly fry the meat, but without adding fat. The pan needs to be heated up quite high and the meat needs to be put in. Just lay it out, not throw it away.

The meat will stick to the hot frying pan and you will get a moment when the top pieces are absolutely not cooked through, and the bottom pieces need to be turned over. If everything is done correctly, each piece will be lightly fried and a crust will be created on the surface, which will retain the juice of the meat.

Then we put the meat and vegetables in a separate dish, add sour cream (it would be nice to buy homemade) and put it in the oven. Cooking time: 40-50 minutes.

You can cook it using the same principle in a slow cooker, but you still have to fry the meat first. The slow cooker will do the rest for you.

Potatoes, meat and mushrooms

The method is more complex in execution due to the larger number of ingredients, but quite doable. Cut the potatoes into pieces and place on a heatproof dish. Place the meat in pieces on top. Salt, pepper, garlic - everything to taste and needs.

Covering the dish with foil or a lid will result in softer meat and potatoes. If left open, you may end up with somewhat tough meat.

Place the dish in the oven and bake until done. While this mixture is cooking, fry the mushrooms. We cut them larger, some even leave them whole. The fact is that the mushrooms will greatly decrease in size and here everyone can choose for themselves: to prick them with a fork, then like a woodpecker, or immediately take them in large pieces. Fry the mushrooms with finely chopped onions, but not until fully cooked. Then pour them into a dish with potatoes and meat, where now everything together will reach full readiness.

Now let's move on to more complex recipes. Although the concept of complexity is quite relative. After all, if you enjoy looking at the satisfied faces of your loved ones after they try your culinary creations, then you yourself will want to test yourself a little more seriously with the recipe. You can forget about the multicooker - this is for beginners or the lazy.

Wild boar jellied meat

This dish is simple, although many men think of it that way. You shouldn’t be afraid to cook jellied meat, especially when you’ve never seen the process itself. Place wild boar meat in a large saucepan. Any parts will do: neck, shoulder blade, leg.

If you can get an ear, or even better, two, the jellied meat will harden 100%.

Fill the meat with water so that the meat is covered by 4-5 centimeters, bring to a boil. An important point: after the meat boils, foam will begin to form on the surface of the water. It should be removed. Next, turn the heat to low and prepare the following ingredients.

We need to prepare onions, garlic, carrots, peppers and bay leaves. We throw in whole carrots, and do the same with the onions. After about an hour, add a couple of cloves of garlic, bay leaf, salt and pepper. That's it, let's go have a rest. We have enough time to load a couple of dozen rounds of ammunition and even watch the first half of the game of our favorite football team.

If water evaporates quickly, you should add it. You will have to cook for 3-4, and sometimes even 5 hours. After this, use a napkin to remove the fat from the surface of the resulting broth. This must be done to avoid the formation of a layer of fat in plates with jellied meat.

Let the meat cool and tear it into small pieces with your hands. It is with your hands, and not with a meat grinder or, as some people do, rubbing it through a fine sieve. Tear it, don’t regret the different pieces, or rather, torn shreds. Place meat on plates. Here you need to do it according to your taste: less broth, more meat, or vice versa.

Some people worship jellied meat because of the large amount of meat, then fill the plate to the top. Pour in broth and place in a cool place. You can put it in the refrigerator, but not in the freezer. If your jellied meat freezes, feel free to show it off at every opportunity - not every housewife achieves such a result without gelatin.

Boar borscht

It is made according to the usual borscht recipe, but the only difference is that the meat should be boiled a little longer than regular beef or pork. The toughness of boar meat is a feature that some even like. But if you or your loved ones love soft meat, then take the trouble to cook it about 2 times longer than regular pork.

Wild boar meat shashlik

Cut the pieces and marinate them. There are many recipes: wine, tomato juice, mayonnaise or even in its own juice. In the case of wild boar meat, you should stick to recipes that offer a marinade that softens the meat. Do not add vinegar under any circumstances, avoid too large pieces.

There are products that make meat softer during cooking. This includes kiwi juice, kefir, wine, beer and even vodka.

Whatever recipe you choose, the main thing is that the preparation comes from the heart. Then it doesn’t matter: there will be a multicooker or a frying pan, an oven or a saucepan, pure wild boar meat or with the addition of game, the first or second is prepared, we use mayonnaise or sour cream. Putting your soul into cooking means making the dish delicious in advance.

It is very rare to see how to cook game dishes correctly. Today we have the opportunity to tell you about this. We will talk about the main points that need to be taken into account when choosing game and in the process of preparing it.

Game very rarely appears on our tables, and if it does, then you need to have a good understanding of the quality of the meat and the age of the animal.

How to choose the right wild boar meat?

When choosing game, be it roe deer, venison, or bear meat, first of all pay attention to fat. In young animals the fat is white, while in older animals it is more yellow in color. Very old animals have a pronounced ivory color, or even closer to yellow. It is not at all difficult to distinguish wild boar meat from ordinary domestic boar. This meat is darker and contains more iron.

The meat of wild animals is healthier because they eat roots, acorns, nuts, etc. This type of nutrition makes the meat better quality.

If we take domestic animals, we feed them grain, which is why their meat is more greasy and fatty.

To distinguish the meat of a wild boar from the meat of a respectable knur, it is enough to take a piece of meat and bring a burning lighter or match to it and burn the edge of the piece of meat. You need to sniff, if there is a specific whiny smell, then everything is fine. Even if the meat is old, you can still determine it using this principle. In the same way, you can check the meat when buying it at the market.

Cutting and cooking wild boar meat

After cutting, game meat must be soaked in water to remove excess blood. It is necessary to soak the meat in a large amount of water and soak until the water becomes almost clear. It is highly recommended to add vinegar, bay leaf, etc. to the last, already clear water.

The thing is that game can have a specific taste, which is why hunters use various marinades and very strong spices, including juniper berries. The older the animal, the more pronounced its specific taste is, which is why all these spices are used.

Young animal meat needs practically nothing. It is usually stewed in its natural form and the process takes about 1 hour 30 minutes.

Stewing wild boar meat usually takes place in a cauldron, since many operations can be performed in it - frying, stewing, boiling...

Game goulash

First you need to put the cauldron on the fire, pour a little vegetable oil into it and lightly add salt to it. Wait until the vegetable oil starts to smoke. This must be done in order to seal the meat, while leaving it juicy inside. If you don't heat the vegetable oil, the meat will start to cook.
When the oil is hot enough, feel free to throw in 2 kilograms of wild boar meat cut into pieces. Allow the meat to brown, then turn the pieces over to the opposite side. The reddish color of game does not mean that the meat is ready. Wild boar meat takes much longer to cook.
The whole process should take place over the highest possible heat, without covering the cauldron with a lid.
As soon as you see that the meat is well browned and red enough, you can add one and a half kilograms of chopped onions to the cauldron.
For taste, add 2 tablespoons of sugar and 1 tablespoon of salt and mix.
Fry until the onion becomes transparent.
After this, add spices with a pronounced taste.
Then, add 2 tablespoons of tomato and mix well.
Throw in a bay leaf.
To make the gravy thicker, add one and a half tablespoons of flour and stir.
Then pour one and a half glasses of boiled water and, stirring, let the dish boil.
Once the dish boils a little, add another one and a half glasses of water and stir until the dish is ready.
Serve game goulash with fluffy rice or potatoes.