Chapter:
Hunter's kitchen
2nd page

If you don’t currently have game, use domestic animal meat with success.
And the result will exceed all expectations!

Small and large game dishes
A WILD BOAR

Features of meat. Boar meat in culinary processing has a number of features. It is best used for main courses. For culinary processing, it is better to use meat with skin cleaned of bristles. Such meat is easy to preserve from contamination.

Removing odor. The meat of males, especially old cleavers, is tougher and has an unpleasant odor during the rutting period. To remove this smell, before cooking, meat should be soaked in a 1-2% vinegar solution for 2-4 hours, depending on the size of the piece. The meat of females and young male gilts (not during the rutting period) does not need such processing (with the exception of cooking kebabs).

Removing the skin. If bristles remain on the skin of the carcass, it must be removed by scalding, pulling, cleaning and singeing with thorough washing. For culinary processing, they prefer meat with skin (skin) cleaned of bristles.

Varietal division. One of the simplest schemes for the culinary use of wild boar meat carcasses is to divide their half carcasses crosswise into the back or ham part, the middle and front parts.

The most valuable parts are the hind legs, which are isolated for salting, smoking and subsequent baking or boiling (boiled ham).

The middle part can be divided by two longitudinal cuts into three parts: the upper part - the loin, the middle part - the brisket and the low-value lower part - the nipple.

Loin and brisket can be used to prepare salted and smoked products. In addition, the loin can be used to prepare chops. If there is excess back fat, it is cut off, leaving a layer of fat about 1 cm thick on the muscles. This improves the taste of the cutlets. Then the fleshy part is separated from the vertebral ridge with a knife and cut out, leaving the rib in the piece. This piece is divided crosswise into portions with a knife, leaving each of them with one rib with a bare tip. The resulting portions are beaten to soften and give a flat appearance, then lightly sprinkled with salt and fried: these are natural chops. In other cases, after thorough beating, the pieces are moistened with beaten egg, rolled in breadcrumbs and fried. You can also prepare an escalope, which is transverse slices of pulp with a layer of fat, cut from the bones of the lumbar part of the carcass or from the upper part of the hind limb.

In addition, the kidney part of the loin, freed from all bones and tendons, or the pulp from the hind leg, is cut into pieces in the form of natural cutlets, but without bones, and a schnitzel is obtained. Next, it is processed and fried, like chops, in breadcrumbs.

The shoulder part of the carcass is often used to prepare stewed meat in pieces. However, it is advisable to use the neck part for preparing first and second courses.

In conclusion, it should be noted that when isolating the hind ham, the remaining upper part with the sacral vertebrae, as well as the cut out ridge, is advisable to use for first courses such as noodles, keeping in mind that this part is of little use for cabbage soup and borscht.

The lower part of the limbs to the carpal or to the “Achilles tendon” - “pig legs” - is an excellent product for jelly.

FEATURES OF PREPARING DISHES FROM BOAR MEAT

Soaking. Cleaver meat is tough. It can be improved by prolonged soaking in whey for 24 hours or in 2-3% table vinegar. Lactic and acetic acids soften the connective fibers; meat processed in this way becomes softer and tastier.

Boiling. Areas of the carcass containing muscles with large connective tissue layers must be boiled in water for a long time. To do this, immerse the meat in cold water, gradually bring it to a boil, and cook the meat until cooked. Prolonged heating of meat in water dissolves coarse collagen fibers of connective tissue (veins), giving a more tasty broth: the meat becomes more loose, but somewhat loses some of its nutritional value, which passes into the broth.

Areas of the carcass containing abundant connective tissue layers, in which there is little fat, should be immersed in boiling water immediately and cooked over low heat until cooked for a shorter time than with the first method (the result is boiled meat in pieces). Meat of the specified quality is also subjected to prolonged exposure to water vapor in a closed vessel to obtain a stew.

With both methods, small collagen fibers, dissolving, turn into gelatin, the meat itself becomes tasty, softer and easily absorbed by the body. Meat of the same qualities is ground into minced meat, the connective tissue is destroyed by mechanical action, which also increases the nutritional value and digestibility of the meat.

For cooking and mincing cooked meat- neck, the area of ​​the forelimb below the elbow joint, the abdominal wall and the area adjacent to the Achilles tendon.

For stewing, boiling and minced raw meat- the rest of the upper part of the hind limb; for preparing boiled meat in pieces, stewing and grinding into minced meat - the upper middle part of the forelimb.

BOAR DISHES

BOILED LIVER

Ingredients :
For the liver, lungs and heart of 1 wild boar: 3 liters of water, 2 tbsp. spoons of salt, 1 carrot, 1 onion.

Preparation

Cook the liver in salted water separately or together with boiled lungs or heart. Use as a filling for pies, pate and other dishes.

BOAR LIVER WITH WINE

Ingredients :
For the liver of one wild boar: 60 g of smoked lard, 50 g of fat, 100 ml of red wine, 1 onion, bay leaf, ground black pepper, vinegar, sugar, salt.

Preparation

Clean the liver from films and veins, wash it, stuff it with pieces of smoked lard and fry in fat on all sides. Add chopped onion rings, bay leaf, ground black pepper, add hot water, close the dish and simmer.
Shortly before it is ready, add salt, add red wine, add vinegar and sugar to taste. Cut and serve with rice.

BOILED BOAR MEAT

Ingredients :
For 600 g of meat: 100 g of mixed root vegetables, 40 g of onion, 1 bay leaf, several black and allspice peas, 100 ml of red wine, 1 teaspoon of lemon juice, salt.

Preparation

Wash the meat, put it in a bowl, add vegetables, bay leaf, black and allspice and add hot water. Add salt, add wine, lemon juice, close the dish and cook until tender.
Cut the boiled meat into slices and serve with horseradish and apple sauce or any other sauce.

ROASTED BREAST

Ingredients :
For 600 g of brisket: 5 cloves of garlic, cumin, salt.

Preparation

Salt the meat, well washed and stuffed with chopped garlic, sprinkle with caraway seeds and leave to rest overnight. Then, adding water, gradually fry in the oven.
Cut the fried brisket and serve with potatoes or cabbage side dish.

BREWED LOIN

Ingredients :
For 600 g loin: 60 g fat, 50 g flour, 1 onion, salt, ground black pepper, cumin.

Preparation

Wash the meat, cut into portions, beat, salt, season with ground black pepper, cumin and sprinkle with flour. Quickly fry the prepared meat in boiling fat and remove. Then fry finely chopped onion in the same fat, add meat, add water and simmer until done.
Serve with potatoes.

ROASTED BOAR FILLET

Ingredients :
For 1 kg of marinated meat: 300 g of lard, 200 g of butter.

Preparation

Marinate the fillet for 2-3 days, then dry well. Cover the prepared meat with thin slices of lard and tie it. Roast on a wire rack in a very hot oven. When the meat is browned, add salt and pepper. Before serving, the meat must be untied and placed on a heated platter.
Serve hunting sauce separately in a gravy boat.
If you don’t have an oven, you can fry the meat in an open saucepan or deep frying pan, after melting the butter in it. First, fry the meat on all sides over high heat until golden brown, then reduce the heat and continue frying until cooked, turning every 5 minutes.
Hunting sauce is prepared as follows:
First prepare the marinade.
To obtain 1 liter of marinade: 3/4 liter of dry white or red wine, 1/2 cup of vinegar, 2 carrots, 1 onion, cloves, pepper, cumin, bay leaf, clove of garlic.
Mix wine with vinegar, chopped vegetables and spices, bring to a boil and cook over low heat until the amount of marinade is reduced by 2/3 of the volume. Cool and strain. In heated oil (60 g), fry flour (50 g) until dark, pour in the marinade, add meat juice and currant jelly (2 tablespoons). Meat juice can be obtained by boiling a little water in the pan where the meat was fried and then straining it.
The pungency of the sauce depends on the amount of marinade.

BOAR MEAT WITH SAUCE

Ingredients :
For 500 g of meat: 50 g fat, 10 g sugar, 1 tbsp. spoon of tomato paste, 10 g flour, 100 ml red wine, salt to taste.

Preparation

Wash the meat, wipe with a napkin, and fry on all sides in hot fat. Add sugar, tomato paste, salt, add hot water, close the dish and simmer.
Remove the finished meat and cut into slices.
Season the juice with flour, add wine, dilute with water or beef broth if necessary and cook.
Rub the prepared sauce and put the chopped meat in it.
Serve with rice or pasta.

BOAR STEW
First way

Ingredients :
For 700 g of meat: 400 g of marinade, 50 g of lard, 150 g of wine, 1 carrot, parsley and celery root, 2 onions, 1 tablespoon of flour, salt.

Preparation

Stuff the prepared meat with parsley and celery sticks, place in a glass, earthenware or enamel bowl, pour in 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 wheat 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.
Second way

Ingredients :
For 700 g of meat: 400 g of marinade, 1 glass of red wine, 2 carrots, 2 onions, parsley and celery root, salt.

Preparation

The pulp of ham or loin is usually used. First stuff the meat with carrots, parsley or celery, pour cold marinade over it and marinate for 2-3 days. Then fry the meat, pour in the broth, add dry red wine, onions and simmer until done.
Prepare the sauce using the broth from the stew.
Serve boar meat cut into portions on a platter or platter.
Place a side dish on the side - fried potatoes, stewed cabbage, boiled beans or pasta.
Pour the sauce over the meat.

STEWED BOAR MEAT IN SOUR CREAM

Ingredients :
For 500 g of meat: 40 g of smoked lard, 40 g of fat, half an onion, 250 g of sour cream, 80 g of root vegetables (carrots, parsley, celery), 1 teaspoon of vinegar, 1 bay leaf, several peas of black and allspice, 10 g soft flour, 1 teaspoon mustard, a little sugar, lemon juice, salt.

Preparation

Clean the meat from films and veins, stuff it with smoked lard. Fry finely chopped onions and vegetables in fat, add vinegar and hot water. Put meat into the mixture, add bay leaf, black and allspice, salt, close the dish and simmer in the oven, adding hot water and pouring its own juice over the meat.
Brown the stew and cut into slices.
Add sour cream, mustard, sugar and lemon juice mixed with flour to the juice. Rub the sauce and pour over the sliced ​​meat.
Serve with any side dish, vegetable salads, lingonberries.

SCHNITZEL

Ingredients :
For 700 g of meat: 50-100 g of vegetable oil, breadcrumbs, black pepper and salt to taste.

Preparation

From the kidney part of the loin, freed from bones and tendons, or from the pulp of the hind leg, cut into pieces in the form of natural cutlets, but without bones.
Next, they should be processed and fried, like chops in breadcrumbs.

ASU

Ingredients :
For 500 g of meat: 300 g of potatoes, 50 g of butter, 2-3 tbsp. spoons of white flour, tomatoes, cucumbers, salt, garlic to taste.

Preparation

The pulp, 1 cm thick and 3-4 cm long, needs to be beaten with a wooden or metal kitchen hammer to soften it, add salt and fry in a frying pan in oil with onions, then with tomatoes and slices of pickled cucumbers.
Fry potatoes with crushed garlic and simmer for 10 minutes, add herbs at the end of simmering.

BOAR CHOPS

Ingredients :
For 1 kg of marinated meat: 2-3 eggs, 2 cups of crushed crackers.

Preparation

Boar loin is used to prepare chops. Cut off the fat, leaving a 1 cm thick layer of fat on each piece. Cut out the spine so that there is a rib in each portion.
Marinate the meat, pound lightly, rub 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 moisten each portion with beaten egg and, roll in crushed breadcrumbs, fry for 15-20 minutes.
Serve sauerkraut or stewed cabbage as a side dish.

PREPARATION OF JELLY (JELLISH)

Ingredients :
Head, ears, legs, lungs and heart of a boar, 1-2 carrots, 2 onions, 1 bay leaf, 10-15 black peppercorns, salt to taste.

Preparation

Wash ears that are well-scorched and cleared of soot, pieces of the head or legs of wild boars and place them in a saucepan or cauldron to fill 1/4 of its volume.
Add carrots, onions, bay leaves, pepper, salt. Add pieces of washed lungs or heart almost to the top, let it boil and cook over low heat for 3-4 hours until the flesh begins to separate from the bones.
Cool the cooked mass slightly, drain and save the broth, and carefully remove all the bones from the cooked pulp. Then grind the pulp in a meat grinder or finely chop it with a kitchen knife on a board, or with a chop in a trough.
Place the chopped mass into a cauldron, mix with the broth, add salt to taste, let it boil once, pour into bowls or baking sheets and let it harden in a cool place.

SALKING

Ingredients :
For 100 kg of meat; from 6.5 to 10 kg (no more) of salt, on average - 7.5 kg, 60 g of saltpeter and 20-30 g of bay leaf and pepper.

Preparation

When salting, the meat should be separated from the bones and cut into large chunks. Salt with pure table salt. Its quantity depends on the duration of storage, the time of year, the availability of proper storage facilities and the desire to have more or less strongly salted meat.

Roast WITH MUSHROOMS

Ingredients :
For 2 kg of brisket: 150 g of lard, 1 kg of fresh mushrooms, black pepper and salt to taste.

Preparation

Cut the boar breast into pieces and fry in fat, salt and sprinkle with black pepper. Place slices of lard on the bottom of the dish, fried meat on it, and fresh mushrooms on top. Place small mushrooms whole, and cut large ones into pieces.
Pour 4 cups of hot water into a bowl, add black pepper, salt and fry over low heat under the lid for about an hour.
Place the cooked meat and mushrooms on a dish and garnish with mushrooms.
Strain the sauce and pour it over the meat.

ROASTED WILD PIG

Ingredients :
1 kg of potatoes, 1 glass of milk, 2 tbsp. tablespoons butter, salt to taste.
For filling: 700 g meat, 2-3 onions, 3 tbsp. spoons of fat, salt, pepper, bay leaf.

Preparation

Boil peeled and washed potatoes. Chop, add butter, salt, dilute with hot milk.
Cut the meat (pulp) into small pieces, add salt and pepper and fry in a frying pan, or better yet, in a roasting pan. Pour 3 cups of boiling water over the meat, close the lid and simmer over low heat for 1-1.5 hours. After stewing, add separately fried finely chopped onion, 1 bay leaf, 5-6 peppercorns. Simmer the meat for another half hour.
Spread a small portion of the mashed potatoes in a thin layer onto a ceramic dish or frying pan lid, greased with oil.
Place all the meat filling on top in the form of an elongated mound.
Cover the top with the remaining puree and use it to fashion a “pig” carcass, lengthen the muzzle, end it with a “piglet”, make ears, round the belly, make four legs. The eyes are like peppercorns. Don't forget the ponytail. For this, the puree must be rolled into a thin roll.
Using a fork and knife, make eyelashes, indentations in the right places, folds on the carcass, etc.
Brush the top of the carcass with beaten eggs and place in the oven for 1-1.5 hours.
When serving, pour fat on top, garnish with boiled eggs, pickles, any vegetables and herbs.

BOAR BACK

Ingredients :
For 1.5 kg of wild boar meat: 100 g of lard in thin slices, 1/4 liter of meat broth, 2 tbsp. spoons of oil, 1 tbsp. spoon of flour, 10 juniper berries, 1 teaspoon of salt, 2 teaspoons of sweet red pepper, 8 pcs. cloves, 1/4 liter of natural apple juice, 4 tbsp. spoons of lingonberry jam, salt, black pepper.

Preparation

Soak the berries in water for 5 minutes. Rub the meat with salt and pepper. Preheat the oven to 200°C. Fry the meat well in oil on the stove. The meat must first be covered with slices of lard and a clove inserted. Add juniper berries (along with the water in which they were soaked). Place the meat in the oven and cook for 1 hour.
Mix flour with apple juice.
After the meat is ready, remove the slices of lard and let it stand in the turned off oven for 15 minutes.
Dilute the fat with broth, add apple juice and flour and boil, stirring.
Add lingonberry jam, salt and pepper and cook for another 5 minutes.

HEAD OF AN OLD BOAR

Ingredients :
For 1 boar head: 3 apples, 2 carrots, 300 g champignons, 1/2 cup walnuts, 1 parsley and celery root, 1 tbsp. a spoonful of spices for the meat, 1 bunch of herbs, black pepper and salt to taste.

Preparation

Hunters lucky enough to bring home a boar's head don't have to hang this forest trophy on their wall. Boar's head is served on the day of the Holy Resurrection of Christ.
Clean the head, wash it and smoke it like a ham. Then cook with spices and roots. You can stuff it with nut kernels, apples, carrots and champignons, and then cook.
Decorate the ears and face with greens, cut out patterns from paper, and pickles.
Serve cold.

ROAST WILD PIG

Ingredients :
For 1.5-2 kg of meat: 100 g of bacon, 1/2 cup of broth, 1 tbsp. spoon of grated cheese, 1/2 cup game sauce, 1/2 cup wine, 1/2 cup cherry juice, 1 tbsp. spoon of crackers, 1 teaspoon of sugar, 1/2 teaspoon of cinnamon, salt and pepper to taste.
For the marinade: 4-5 glasses of vinegar, 6-7 bay leaves, 30 pcs. black pepper, 30 juniper berries, 3 onions - boil everything.

Preparation

Immerse the piglet meat in the marinade for 2-3 days. Simmer with bacon, pour in the broth, then more game sauce, and after an hour add table wine and cook until tender.
Cut the roast into strips and pour over fruit and meat sauce (1.5 cups of roast sauce, mixed with 1/2 cup of cherry juice). 30 minutes before leaving, sprinkle the roast with breadcrumbs and Parmesan cheese, sugar, and cinnamon.
Brown it all in the oven.

BOAR MEAT PATE

Ingredients :
For 1 kg of boneless boar meat: 250 g champignons, 200 g white onion, 1 bunch of parsley, 250 g fatty bacon, 250 g poultry liver, 50 g butter, 1/2 teaspoon each salt and freshly ground black pepper, 1 teaspoon dried rosemary, 4 tbsp. spoons of Madeira, lingonberry confiture.

Preparation

Clean the mushrooms. Remove veins and skin from meat, wash, dry and cut into cubes. Cut the onion into 8 parts. Wash the parsley, shake it off, set 1 sprig aside, chop the rest. Cut the bacon into cubes. Clean the liver from fat and films, wash, dry and fry in butter for 5 minutes.
Pass the meat twice through a fine meat grinder with onions and bacon.
Cut the liver into cubes and mix with minced meat, add chopped parsley, season with spices and wine. Preheat the oven to 200°C. Fill a heat-resistant form with half the meat mass, then lay out the champignons and distribute the rest of the minced meat on top. Close the mold with a lid.
Fill the tray with hot water, place the mold in it and cook for 1-1.5 hours in the oven (middle position).
Cool the finished dish, then garnish with the remaining parsley and serve with lingonberry jam and fresh white bread.

ROASTED PIG WITH BUCKWHEAT PORRIDGE

Ingredients :
For 1 medium pig: 1/2 cup of vodka, 1 teaspoon of salt, 1/2 cup of melted butter, 5 cups of crumbly buckwheat porridge (with onions), 5 hard-boiled eggs, 1 teaspoon of salt.

Preparation

Rub the prepared pig along with the head and legs with vodka and salt until the skin becomes tough and crispy. Place the piglet on a baking sheet (belly down), bend the legs. Drizzle with melted butter and place in a very hot oven. When the piglet is browned, reduce the heat.
Baste the carcass every 10 minutes with the juice flowing from it and bring it to readiness.
Boil crumbly buckwheat porridge, fry it with finely chopped onion and chopped eggs.
Cut the piglet lengthwise and then crosswise into pieces.
Place a layer of porridge on a large oval dish and place the pig on it. Cover it with porridge on the sides, decorate with eggs, boiled carrots, and herbs. Insert olives instead of eyes.

PIGGLE JAY (WHOLE)

Ingredients :
For 1 medium pig: 2 carrots, 2 tomatoes, 2 cucumbers, 2 eggs, 2 olives, celery greens, 50 g lingonberries, 200 g jelly, salt.

Preparation

Cool the boiled pig, cut into pieces lengthwise and then crosswise. Grease each piece with jelly, giving it the appearance of a whole carcass, and place on an oval dish. Instead of eyes, you can insert olives.
Garnish with chopped vegetables, slices of red tomatoes, slices of fresh cucumbers, celery, slices of boiled eggs, olives, lingonberries. Then cover the dish with a mesh of light jelly.
Serve the sauce in a gravy boat: horseradish with sour cream.

ROASTED WILD PIG MEAT

Ingredients :
For 8-10 servings: 1.5-2 kg of meat (ham flesh or back), 7-8 tbsp. spoons of lard, 2 heads of onions, 2-3 carrots, 1/2 celery root, 1.5 cups of vinegar, bay leaf, allspice and black pepper, fat for frying, flour, sugar, mustard, parsley (roots).

Preparation

Remove skin, films, etc. from the meat, beat well and rest.
Boil 1.25 liters of water in a deep bowl. Stew finely chopped onions, carrots, celery and parsley in half lard until soft, pour boiling water and vinegar, add bay leaf and black peppercorns and let it boil. Immerse the meat in the resulting marinade and leave for 40-45 minutes.
Then remove and place on a baking sheet with preheated fat (intended for frying), pour in the remaining half of the heated lard and fry in the oven for about 1/2 hour. Then turn over, pour in the strained marinade and fry until completely soft, pouring sauce from the baking sheet.
Cool the finished meat, cut into slices and divide into portions. Pour the vegetables from the marinade with the meat juice formed during frying, sprinkle with flour, boil and season to taste with salt and sugar, lemon juice and mustard.
As a side dish, serve quenelles, a separate sauce and a salad of red beets, celery and apple or potatoes and pickles.

BAKED WILD PIG MEAT WITH SAUERCABBAGE

Ingredients :
For 8-10 servings: 1.5-2 kg of meat, 1-2 tomatoes, 2-2.5 kg of sauerkraut, 0.5 kg of onions, 1 tbsp. a spoonful of ground red sweet pepper, 7-8 tbsp. spoons of lard and another 5-6 tbsp. spoons (for roasting meat), 1 glass of red wine, 1/2 glass of vinegar, ground black pepper, cumin, 2 tbsp. spoons of mustard, garlic, salt.

Preparation

Cut the trimmed meat into portions, beat each one, and soak in a marinade of vinegar and water (equal parts), mustard and grated garlic with a little salt. Finely chop the onion, simmer until soft in half the lard and place on a small baking sheet.
Place the meat on top, place in a very heated oven for 10 minutes, pour in the fat previously provided for this. Chop the cabbage, fry it in the other half of lard, pour in wine and simmer until soft along with the chopped sausage and also add to the meat.
Stir everything well, sprinkle with cumin and black pepper and bake for about 1 hour, basting with marinade from time to time.
Serve with boiled potatoes, cooked like yakhnia, beans and pickles.

SAUCES AND MARINADES FOR BOAR MEAT

To prepare the most delicious boar dishes, you should have some specific seasonings and spices. You need table or grape vinegar with a strength of 3-6% (diluted with water).
In some cases, a marinade is prepared. To 3% vinegar you need to add sugar (to taste), spices (in small quantities), bay leaf, pepper, cinnamon, cloves. The spice mixture must be boiled, strained, and cooled.

FRENCH CUISINE MARINADE

Ingredients Meat juice can be obtained by pouring 1/2 cup of water into the pan where the meat was just fried.

HUNTING SAUCE

Ingredients :
To 1 liter of marinade add 50 g of white flour, fried in 60 g of butter, 2 tablespoons of currant juice and about 1 glass of meat juice.

Preparation

Heat the mixture to a boil, cool and serve with meat dishes and game.

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Then remove the boar meat from the liquid and dry it. After this, marinate the product in one piece or cut into portions. Use salt, pepper, garlic, honey and a wide variety of spices and herbs. Leave the prepared meat in the refrigerator overnight.

How to properly roast wild boar in the oven?

Preheat the oven to 180-200 degrees. Place thin slices of lard on a baking sheet. Then place the brisket or fillet of wild boar on them. Top with pieces of lard or bacon too. Animal fat is used because boar meat is lean and becomes dry after cooking. Roast the brisket or fillet in the oven until done, which can be determined by piercing with a knife or fork. If the juice is clear, then the dish can be removed and served.

In the sleeve, the boar meat will bake faster and turn out more juicy.

How to properly fry wild boar in a frying pan?

You can fry, for example, slices of wild boar fillet in a frying pan. Before cooking, remove the marinade from them using paper towels. Then take a deep frying pan with a thick bottom. Add a small amount of animal fat and put on fire. After heating, place the boar fillet in small portions. The fire is slightly above average. Fry for 5 minutes on each side until a crust forms. Do not cover with a lid. After this, turn several times every 3-4 minutes until the boar meat is cooked.

Serve with any fresh or boiled vegetables.

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:

1. The wild boar must be cut into small pieces and beaten well with a special hammer.
2. Place it on a greased baking sheet, put onion cut into thin rings on top, salt and season with spices.
3. Then lay out a layer of raw peeled potatoes, cut into thin slices.
4. Pour mayonnaise and sprinkle with cheese.
5. 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:

1. 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.
2. Then marinate the finished pieces for 1-2 hours.
3. After marinating, beat and grate with pepper and salt.
4. 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:

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

Preparing the sauce:

1. Add flour and wine to the prepared juice, you can add a little water.
2. Boil the mixture for about 5-10 minutes.
3. 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:

1. Clean the wild boar from the films and stuff it with smoked lard.
2. Fry vegetables and finely chopped onions. Add water and vinegar.
3. Add prepared meat to the fried mixture, add bay leaf, salt and pepper.
4. Simmer in the oven. From time to time add warm water and pour the juice released during the stewing period over the meat.
5. Mix sour cream with flour, sugar, mustard and lemon juice and add to the released juice. Steam the mixture a little.
6. 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:

1. Cut the potatoes into strips and place on a greased baking sheet.
2. Cut the boar meat into pieces and place on potatoes, sprinkle with chopped garlic and salt.
3. Cover the baking sheet with foil and place in the oven for 30-40 minutes.
4. While the dish is in the oven, you need to prepare the mushrooms. Any will do.
5. They must first be boiled, then chopped and fried with onions until half cooked.
6. 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:

1. The meat must first be cleaned of veins, dried, and cut into pieces.
2. Mushrooms must be cleaned and cut into several parts.
3. Clean the film from the bird's liver, wash and dry it. Fry in oil for 5 minutes.
4. Cut the bacon into cubes and pass through a meat grinder twice with meat and onions.
5. Grind the liver and mix with the resulting minced meat. Add finely chopped parsley there.
6. The finished mixture must be seasoned with wine and spices.
7. Prepare the pate for baking in the oven. To do this, it must be divided into two parts.
8. 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.
9. Cover the pan with a lid and place in the oven for 60-80 minutes.
10. 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:

1. Grind the boar meat through a meat grinder.
2. Add onion, pepper, salt, egg yolks and mix.
3. Make steaks from the resulting mass, 2-2.5 centimeters in size.
4. Place them on a dish, grease with sunflower oil and leave for 15-20 minutes.
5. 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:

1. Boar meat must be prepared in advance: rinse, cut into pieces, pepper, salt and rub with crushed garlic.
2. Fry. If the wild boar is fatty, then you don’t need to add oil when frying.
3. 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:

1. 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%.
2. 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
3. After the contents boil, turn the heat to low and start preparing the next ingredients.
4. 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.
5. Monitor cooking periodically. If the water evaporates, you will need to top it up.
6. Cook the future jellied meat for 3-4, sometimes 5 hours.
7. 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.
8. 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?
9. 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:

1. Cut the meat product into cubes.
2. Add lemon juice, vinegar, salt, pepper and onion and chopped onion to it.
3. Leave the wild boar to marinate, covered, for 5 hours.
4. 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.
5. 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:

1. Prepare the marinade (water, vinegar, black pepper, bay leaf and garlic)
2. Place the boar in the marinade for a day and leave in a cool place.
3. After marinating, start cooking.
4. Cut the bell pepper into strips and chop the garlic into slices.
5. 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.
6. 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.
7. Set the boar meat aside and chop the vegetables. Can be in large cubes.
8. Place the chopped vegetables on a deep baking sheet, distribute them evenly, pour sunflower oil on top and sprinkle with salt and pepper.
9. 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.
10. 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.
11. 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:

1. Wash the soaked boar meat, remove the tendons and cut into pieces.
2. Cut the onion into rings and fry in fat until translucent. Remove it from the pan.
3. Fry the wild boar in the same pan. When the meat product is ready, add onions and chopped vegetables to it.
4. Then pour wine there and simmer for two hours over low heat. Periodically, as the liquid evaporates during cooking, you need to add broth.
5. Half an hour before the end of cooking, add the spices and salt previously ground in a mortar.
6. 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:

1. First, peel and cut the onion into several pieces.
2. Boil the onion and chopped herbs, add peppercorns.
3. When the onion becomes soft, strain the liquid, pour in vinegar and leave everything to cool.
4. After this, pour the remaining marinade over the meat product and leave in the refrigerator for 2 days. Turn it over periodically.
5. After this, take out the boar meat, stuff it with lard and sprinkle with marjoram.
6. Heat the fat in a frying pan and fry the piece on all sides.
7. Next, the wild boar needs to be transferred to a deep pot, add water, spices and vegetables that remain after the marinade.
8. You need to simmer the contents over low heat for 2.5 hours.
9. After this, you need to drain all the remaining liquid and cut the meat into slices no more than 1 cm thick.
10. Place the pieces back into the pot.
11. Rub the meat juice through a sieve, add pasta, wine, black pepper and bring to a boil.
12. 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.

How to cook boar meat: recipe

Tips for cooking wild boar

Lean boar meat needs to be cooked at lower temperatures, and therefore much longer, than all other types of meat. Boars are divided into piglets (3–6 months of age), whose meat, tender and aromatic, does not require pre-marination and can be prepared in any way you like; young wild boars aged from six months to two years, pieces of carcass of which should be marinated before cooking for no longer than a few hours, as well as adult animals, the meat of which should be marinated for 24 to 48 hours, and then it is best to stew. The older the boars, the tougher their meat; it is better not to eat mature animals at all.

In most boar recipes, this meat can be replaced with venison or pork.

Recipe for boar meat with juniper

Juniper berries are a traditional addition to game. Boar meat also goes well with them. Take: - boar ham with a total weight of about 1.5 kg; - 1 tablespoon of juniper berries; - 1 clove of garlic; - 100 g lard; - ½ head of onion; - 1 small carrot; - 1 stalk of celery; - 50 g parsley; - Bay leaf; - 3 liters of dry red wine; - 50 g melted butter; - 80 ml meat broth; - salt and freshly ground black pepper.

If you do not have meat from a young animal, marinate the wild boar in red wine for 12 to 48 hours. Cut the pieces of lard into matchsticks. Preheat the oven to 200 degrees. Chop the garlic along with the juniper berries, salt and pepper, rub the mixture into the meat and place it in the roasting pan. Pour over the melted butter, rub the bay leaf between your fingers and sprinkle it over the ham. Bake in the oven for about 20 minutes.

Meanwhile, grind peeled carrots and celery root with parsley into a homogeneous paste, fry in butter, then pour in the broth and simmer for 5-7 minutes. Reduce the oven heat to 180 degrees, turn the ham over, pour in the vegetable paste and bake the meat for another 2.5–3 hours, periodically turning the meat and pouring the juice over it. Allow the finished meat to rest before slicing and serve with potatoes or other vegetables.

Many hunters bring wild boar meat into the house as trophies, while their wives have a lot of problems related to how to prepare dishes from wild boar meat tasty and correctly. After all, many people know that, in comparison with pork, wild boar meat has a specific smell and is quite tough, and in order to prepare aromatic and tasty wild boar dishes you need to know some tricks. Let's look at some dishes made from wild boar meat.

Chopped beefsteak.
Compound:
1kg, 200g. meat (shoulder);
5-6st. spoon of sunflower oil;
1 egg yolk;
1 onion;
salt pepper.
Separate the rested meat of a young boar from the bones, then pass it through a meat grinder, adding onions, and add the egg yolk to the minced meat, salt and pepper. We make steaks 2 cm thick in equal proportions, grease with vegetable oil and set aside for a quarter of an hour. After the time has passed, roll in flour and fry on all sides in hot oil. You can serve with finely chopped onions, ketchup or mustard mayonnaise.

Brisket with vegetables.
Compound:
1kg200gr. brisket;
100gr. butter;
100gr. bacon;
1 onion, 1 carrot;
a quarter of celery root;
one parsley root;
six pieces black pepper;
6 yag. juniper;
30gr. butter and 20g. flour;
2 teaspoons sugar, lemon juice and lemon zest.
Marinade – 1 glass of water, 1 tbsp. red wine (dry) and 4% vinegar.
Place chopped celery roots, parsley and onion, place washed brisket on top, add black peppercorns, juniper, pour in the resulting marinade and set aside to marinate for 24 hours. Pour oil into a deep frying pan (Vogue), fry the chopped bacon into slices, add the meat, pour over the marinade with vegetables and simmer until the dish is ready; if there is not enough liquid, add beef broth or red wine. Fry the flour in oil, add sugar and stir constantly until brownish.

If the meat is ready, then you need to pull it out, add toasted flour with sugar, red wine, lemon zest and lemon juice to the broth. Transfer the meat to the resulting sauce and bring to a boil. Can be served with dumplings or potatoes.

Boar meat goulash.
For one kilogram of meat that is in the marinade (neck, shoulder blade) – 100g. butter, 200g. lard, 2 pcs. onions, 1 spoon of cumin, 5 tablespoons. l. rum, 1 tbsp red wine, (dry) 30g. butter and 20g. flour for dressing, lemon juice, salt, pepper.
Wash the cleaned meat and cut into pieces. Fry onion rings in butter, put diced bacon and meat, salt, pepper there, little by little add cumin, rum, red wine and simmer it all until the end. Then pour in a little beef broth or a little warm water with a cube dissolved in it, add lemon juice to taste. Make a dressing from fried flour in butter. Bring everything to a boil and leave the meat in the prepared sauce for a couple of minutes.
Side dish: dumplings, rice or potatoes, buns, vegetable salad.

Roast made from wild boar.
1 kg. fatty meat from wild boar, 50g. lard, marjoram, 35g. fat, 20g. tomato, 1 tbsp. red wine, pepper. salt, for dressing 1 bunch of greens, 2 onions, 2 bay leaves, 4 mountains. black pepper, 0.5 tbsp. vinegar and two glasses of water.
Boil coarsely chopped onions, herbs, bay leaves and peppercorns in salted water. When the onion is soft, add vinegar and do not touch this marinade until it cools completely. From a piece of wild boar that will be marinated, you need to get rid of skin, film and excess fat. Leave the marinated meat for 2 days. Turn it over occasionally to ensure it marinates well. Next, take out the marinated meat and remove the spices from it, and stuff it with strips of bacon and mayran. Place a piece of meat in the heated fat and fry equally on all sides. Transfer the meat to a stewing pan, add water and the extracted vegetables from the dressing and leave to simmer over low heat for 2.5 hours.
If the meat has already become soft, then you need to take it out, cut it into small pieces about one centimeter thick, and put it back into the pan where it was stewed. Grind the sauce through a strainer, adding tomato paste and a little wine and bring everything to a boil. Pour this sauce over the meat. Serve with boiled potatoes.

Natural zrazy with wild boar bacon.
Cut the meat into pieces, beat it a little, and add salt to taste. Make minced meat from chopped onion, one cucumber, sardine, parsley and mushroom, adding lemon zest. For each piece of meat, spread with minced meat, place 2 slices of bacon, roll into a tube, pepper and tie with thread. Place the prepared zrazy in a frying pan and fry in oil, then cover with a lid and simmer. When the juice begins to evaporate, add white wine. Place the finished zrazy on a dish, and put chopped cucumber and mushroom, and flour into the juice, let it boil. Serve zrazy in sauce.
Side dish: rice, stewed or boiled vegetables, potato dumplings and raw vegetable salad.
For meat from a ham weighing 1-1.2 kg - 120g. lard, 100g. margarine or butter, 1 tbsp. white wine, flour.
To prepare the minced meat – 2 onions, 1/4 lemon zest, 2 medium cucumbers, 1 sardine, 1 small spoon of parsley, 2 pickled or pickled porcini mushrooms.

Natural cutlets with vegetables from boar meat.
Chop the smoked lard and onion and fry a little. Salt and pepper the cutlets to taste, sprinkle with a little red pepper and roll in flour. Place in a frying pan with lard and onions, add fat, fry on both sides. After this, add chopped carrots, green peppers, cucumbers, tomatoes, peas, mushrooms, pour in a little broth and simmer. Serving these cutlets with any potatoes or rice will look very appetizing. Rye bread is placed on the table.
For 1200gr. cutlets goes - 100g. smoked lard, 60g. fat, 1 onion, 1 carrot, two sweet peppers, 2-3 large tomatoes, 1 pickled cucumber, 2 tbsp.
spoons of peas, 3-4 chopped porcini mushrooms (any mushrooms), half a glass of broth (or hot water with a cube), two tbsp. lie flour, and a very small spoon of red pepper.

Slices of boar meat with capers.
Cut the meat into pieces, beat it a little, and add salt to taste. Make a breading from flour and fry in fat. Take out the cooked meat, add capers, sugar to the rest of the juice, squeeze out lemon juice, sour cream and wine, mix this whole mass. Place the fried pieces of meat into the sauce and leave to soak in the sauce. Garnish: mashed potatoes, stewed green beans, fried potatoes, boiled asparagus.
For meat from a ham weighing 1-1.2 kg - 100g. lard, lard, 200g. sour cream, a spoonful of sugar, II tbsp. spoons of flour, tbsp. spoon of capers 1 glass of white wine, lemon zest, pepper, salt.