You can not only buy stewed meat, but also cook it yourself, right at home. And now we will find out how to do this.

Stewed duck in the oven

Now let's figure out how to cook duck stew. Wash the bird, dry it and cut it small pieces. Then place several bay leaves and peppercorns on the bottom of pre-sterilized jars. After meat pieces Add some salt to the meat, put it in jars and fill it with water. Cover the top tightly with foil, place in a deep pan, which we place in cold oven. Next, set the temperature to 180 degrees and simmer the duck for 3 hours. After this, we roll up the jars with lids and turn them upside down until completely cooled. That's all, homemade stew Duck is ready!

And one more option on how to make duck stew. We take a duck carcass, process it, separate the meat from the bones, veins and cut it into small pieces. Then put them in a saucepan and fill with water so that it covers the meat by about 1 centimeter. After boiling, carefully remove the foam that has risen to the surface, add peppercorns, a little parsley, peeled onions and carrots. Cook everything over low heat for 3-4 hours. After 1.5-2 hours, add carrots and onions from the broth to taste. When the meat becomes soft, add salt if necessary, throw in the bay leaves and cook for another 20 minutes, after which we discard the leaves. At the end of cooking, the broth should remain flush with the meat. Without turning off the stove, carefully take out the pieces and place them in jars, filling them to the brim with broth. Then close with an airtight lid, turn over and leave to cool.

Stewed duck in an autoclave

Before cooking duck stew, prepare liter jars: wash them thoroughly and sterilize them. Then we put it on the bottom Bay leaf glasses, peppercorns and allspice. We process the duck carcass, separate the meat from the bones and veins, cut it into pieces and put it in jars. Sprinkle generously with salt on top and roll up metal lids and carefully place them in the autoclave, putting on top of each other.

Fill the autoclave completely with water, seal it and pump air, raising the pressure to 1.5 bar. After that, put it on the fire and as soon as the pressure in the system reaches 4 bar, turn down the fire and leave to sterilize for 4 hours. After the time has passed, put out the fire, but do not open the autoclave until the water has completely cooled. After about a day, we take out the jars and store the stew in the cellar. You can cook pork stew in the same way.

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Recipes for a good housewife: preparing stew for the winter

Cooking stew is in a great way preserve animal meat, poultry and fish for a long time. Similar product We are loved by many for its excellent taste; among other things, you can always take the stew with you on a hike or on a picnic. Find out a few wonderful recipes preparing stewed meat for the winter at home.

Tasty and healthy duck meat: the most tender stew at home

To prepare this dish you will not need much: one or more bird carcasses, duck fat and certain spices. Prepare duck stew for your family for the winter using with the following recipe.

List of required ingredients:

duck carcass – 2 pcs.
black pepper – 15 peas
allspice– 8 peas
bay leaf – 4 pcs.
salt – 2 tsp. with a slide
duck fat
food foil

Recipe for stewed duck:

Gut the bird carcasses and rinse thoroughly under the tap. Trim the fat from the ducks and divide the birds into pieces.
Prepare jars with lids by washing and sterilizing them well.
At the bottom of each jar, place a bay leaf, black and allspice peas, and add salt.
Cut the duck fat into pieces. Place about half of them in jars, and place pieces of bird carcasses on top.
Cover the meat with another layer duck fat.
Divide the food foil into large pieces and fold them in four. One such sheet of foil should be enough to cover the neck of the jar.
Cover the duck containers with foil, place them in the oven, turn it on and preheat to 200°C. Simmer the meat at this temperature for 4 hours.
When the time is up, check the amount of broth in the jars. If the juice released from the duck does not completely fill the container, add water and leave the stew in the oven for another 1 hour.
Then remove the hot jars and seal them with lids.
Cover the pieces with a warm blanket and leave to cool slowly.

Homemade duck stew is ready, store it in a cool, dark place. You can also preserve chicken or rabbit meat in a similar way.

Surprise your loved ones with an original taste: goat meat stew

Goat meat cannot be called popular product in our country, however, it is considered very useful. Firstly, it is classified as dietary food thanks to its low fat content and almost complete absence of cholesterol. Goat meat is quickly absorbed by the body, and the vitamins it contains have a beneficial effect on the musculoskeletal system, skin condition and work of cardio-vascular system. Among other things, the low popularity of the product gives you the opportunity to cook unusual and original dish for the winter.

List of ingredients for cooking goat stew:

goat meat – 2 kg
black pepper – 8 peas
allspice – 4 peas
bay leaf – 2 pcs.
salt - to taste
vegetable oil – 50 g
water – 2 tbsp.

Step-by-step recipe for preparing the dish:

Rinse fresh goat meat under the tap, remove bones and veins if necessary. Cut the product in large pieces.
Pour into a deep saucepan sunflower oil, immerse the meat in it, add 2 tbsp. water and cover the container with a lid. Simmer the goat meat over low heat for at least 4 hours.
When the time is up, pour salt into the dish, add black and allspice, as well as bay leaf
Prepare containers for canning. Wash and sterilize 0.5 liter jars, as well as suitable lids.
Distribute the meat among the jars and fill with broth. If there is not enough liquid, add boiled water so that the containers are full.
Place the jars in the oven, set the temperature to 130-140°C and cook the stew for another 2 hours. If the broth boils over, add water little by little.
Remove the hot jars from the oven and seal the lids. Wrap the canned food in a warm blanket and leave until completely cool.

Store the stew in a basement, cellar, or other dark, cool place.

For fish lovers: pike stew

Pike meat is quite capricious and needs to be cooked tasty dish This fish is not so easy. But the pike stew turns out simply excellent, and most importantly, it doesn’t take a lot of time or ingredients to prepare it.

List of ingredients for fish stew:

pike – 2 kg
salt – 5 tbsp.
vegetable oil – 0.5 l
bay leaf – 2-4 pcs.
black pepper – 5-6 peas

Recipe for making stew for the winter:

Clean the fish from scales, remove the head, fins and tail. Split the pike lengthwise along the spine and remove the bone. Cut the fillet into pieces about 3-4 cm wide.
Wash and sterilize 0.5 liter jars. It is convenient to sterilize containers in a slow cooker or pressure cooker.
Place bay leaves and peppercorns in the prepared container, add salt.
Distribute the pieces of fish among the jars, fill the containers vegetable oil so that it completely fills the jars.
Place a large saucepan on the stove, lay a soft cloth on the bottom, add canned food and pour in enough water to reach the “shoulders” of the cans.
Light the fire and wait for the water to boil. Then sterilize the containers for 30-40 minutes.
Roll up the canned food with clean lids, cover with a blanket and leave until completely cool.

As you can see, preparing stew at home is very simple. Store these canned foods in a cool, dark place.

Duck stew at home - delicious and simple recipes stewed duck

Duck stew is a delicacy that everyone, without exception, likes. Making it at home is not difficult at all if you use the recipes and tips below.

Duck stew - truly wonderful dish with which you can surprise your guests. You might think that this is not at all holiday dish, however, his taste makes him take back his words. Preparing such a product is quite simple. It is for this reason that many housewives make duck stew in their kitchen.

For production, we take a set of products in the form:

Duck carcasses - 2 pieces;
Black pepper - to taste;
Allspice - to taste;
Bay leaves - 6 pieces;
Salt - 2 pinches;
Duck fat;
Foil.

Let's take a bird carcass and gut it, after which we thoroughly rinse it under water. We cut off the fat from the birds, and divide the carcasses themselves into pieces. We will try to prepare the jars, lids well, and wash everything. Put spices with bay leaves in a jar. We will also send the duck meat cut into pieces there, filling it to the top with meat. Alternate layers of lard with meat. Cover all the jars with foil and put them in the oven. We send all this for exactly four hours. After the time has passed, check the broth. If the soup that came out in the jars is not completely filled, then add some water. Place the cans with foil in the oven for another hour. We take them out of the oven and roll up the jars. Cover everything with a blanket and let the meat cool. The stew is ready for the winter, you can store it whole year at home. Or you can serve immediately after the jars have cooled for the holidays and regular table. Bon appetit.

The duck always comes out great in the oven. Stew from this bird is very simple. For her let's take the preparations a set of products in the form:

Clean the duck, wash it, cut it into pieces. We sterilize all jars and wash them first. We put spices with bay leaves at the bottom. Then we send the chopped meat and water there. We put all the jars in a pan, wrap them with foil and put it all in the oven. After this we set temperature regime at two hundred degrees and leave to simmer for three hours. After the time has expired, we remove each jar and roll it up, turning them upside down on the blanket. Wrap them in a blanket and leave until cool. After cooling, we send it to the cellar or any other cold place. Keep the received meat snack possible within eight months.

Stewed wild duck: cooking in a slow cooker

A multicooker is an indispensable device in cooking today. Here you can cook absolutely everything, including meat for preservation. Meat that was prepared in a slow cooker will be the most tender, for this reason many have long included stew in their everyday recipes.

Wild duck - 1 piece;
Pepper - to taste;
Cloves - to taste;
Spices - to taste;
Onions - 1 piece;
Garlic - 7 cloves;
Bay leaves - 3 pieces.

We clean the game from the contents in it. Wash and cut it into small pieces. Place them in the slow cooker, close the lid and select the mode for stewing meat. We set the time - four hours. After this time, add more garlic, onion, salt, pepper and then continue to simmer the game for an hour. We transfer the cooked meat with aromatic spices and vegetables into sterilized jars and cover everything with a blanket until it cools. Once the meat has cooled in the jars, it can be taken to the basement for the winter. Can be stored for six months.

Stewed duck in a pan

You can also stew game in a saucepan on the stove to compact it into jars for storage. Let's take the products needed for the stew:

Duck neck - 3 pieces;
Bay leaf - 4 pieces;
Carrots - 2 pieces;
Spices to taste.

Sterilize the jars, simmer the chopped meat with carrots and spices in a saucepan with a small amount water on the stove for three hours low heat. Place the entire contents of the pan into jars and screw them on. Let's put them in a blanket to cool off. Then we will send them to be stored in the cellar. Duck stew is ready to eat.

Making duck stew in an autoclave

The autoclave today is one of the safest, most convenient and the best means for preparing stew. For the sake of producing poultry in a similar way, let’s take the product in the form:

Ducks - 1 piece;
Water - 1500 milliliters;
Bay leaves - 2 pieces;
Pepper - 9 pieces.

Before preparing the meat, we will prepare the jars. We wash everything thoroughly, sterilize it and leave it for filling with game.

We wash the bird, remove the bones, and carefully cut it into small pieces. We place all the products on the bottom of the prepared jars, namely spices with bay leaves and water. Fill the autoclave with a glass clean water and put the jars there. We seal the unit, pump air using a pump, and raise the pressure to one and a half bars. Then we place the device on the flame, and as soon as the indicator increases to four bar, we reduce the heat. After three hours, you can remove the contents from the unit, seal the containers with a lid and send them to cool in a blanket, wrapping them carefully. The stew is ready.

Stewed duck in Adyghe style

Adyghe stew, which is prepared in an autoclave, will have a rich taste and aroma. For one half liter jar you need to take:

Pieces duck meat- 500 grams;
Broth - 150 grams;
Bone fat - 20 grams;
Flour - 20 grams;
Onion - 20 grams;
Garlic - 1 clove;
Salt - 5 grams;
Pepper - 5 grams.

The carcass must be cut into small pieces of sixty grams. Then you should take water, flour, salt, pepper with garlic, fat and fried onion. All this must be thoroughly mixed in a frying pan and brought to a boil. Then we put the bird in jars and fill it with the resulting mixture.

We roll up the containers using lids and place them in the autoclave. Then we close it and pump it up to one and a half bars. Place the autoclave on the stove and turn on the heat. When the pressure reaches four bars, turn down the heat. Cook the duck for thirty minutes. After this time, turn off and leave the unit to cool. When the containers have cooled down, rinse them with tap water, dry them and put them in the basement.

Ducks have one distinctive feature: they are quite difficult to prepare for cooking, for this reason, when purchasing a carcass in a store, you should carefully examine the skin and, if necessary, clean it of any fluff that remains.

If the game for stewing was taken from a personal storage, then it is worth placing it in a basin and pouring boiling water over it evenly, from all sides. In this case, there will be no more than six liters of boiling water. Then the carcass is usually covered with a lid and left for the steaming process for an hour. The water will cool and then it will be possible to continue removing feathers, fluff and pads. It is very difficult to do this with the neck. Later, everything is removed from the game, it is washed from contamination and served on the table for further cooking.

Use only fresh meat. Do not buy fresh frozen duck meat in the store, it spoils the whole taste. Follow the recipes strictly: any deviation from established norm threatens you with the fact that the dish will simply be ruined.

So, please your loved ones delicious lunch or a simple dinner - just cook stew. Use the tips with the recipes given here and then you will be able to cook best dish to the delight of everyone.

You can not only buy stewed meat, but also cook it yourself, right at home. And now we will find out how to do this.

Stewed duck in the oven

Ingredients:

duck – 1 pc.;
bay leaf – 2 pcs.;
water;
spices.

Preparation

Now let's figure out how to cook duck stew. We wash the bird, dry it and cut it into small pieces. Then place several bay leaves and peppercorns on the bottom of pre-sterilized jars. Then add some salt to the meat pieces, put them in jars and fill them with water. Cover the top tightly with foil and place in a deep pan, which we place in a cold oven. Next, set the temperature to 180 degrees and simmer the duck for 3 hours. After this, we roll up the jars with lids and turn them upside down until completely cooled. That's it, the duck is ready!

Duck stew recipe

Ingredients:

duck – 1 pc.;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
water;
carrots – 1 pc.;
onion – 1 pc.;
fresh parsley– 0.5 bunch;
spices.

Preparation

Stewed duck in an autoclave

Ingredients:

black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
water – 1 l;
spices;
duck – 2 kg.

Preparation

Before cooking duck stew, we prepare liter jars: wash them thoroughly and sterilize them. Then put a bay leaf, peppercorns and allspice on the bottom. We process the duck carcass, separate the meat from the bones and veins, cut it into pieces and put it in jars. Sprinkle plenty of salt on top, roll up with metal lids and carefully place them in the autoclave, putting on top of each other.

To prepare this dish you will not need much: one or more bird carcasses, duck fat and certain spices. Prepare winter duck stew for your family using the following recipe.

List of required ingredients:

duck carcass – 2 pcs.
black pepper – 15 peas
allspice – 8 peas
bay leaf – 4 pcs.
salt – 2 tsp. with a slide
duck fat
food foil

Recipe for stewed duck:

Gut the bird carcasses and rinse thoroughly under the tap. Trim the fat from the ducks and divide the birds into pieces.
Prepare jars with lids by washing and sterilizing them well.
At the bottom of each jar, place a bay leaf, black and allspice peas, and add salt.
Cut the duck fat into pieces. Place about half of them in jars, and place pieces of bird carcasses on top.
Cover the meat with another layer of duck fat.
Divide the food foil into large pieces and fold them in four. One such sheet of foil should be enough to cover the neck of the jar.
Cover the duck containers with foil, place them in the oven, turn it on and preheat to 200°C. Simmer the meat at this temperature for 4 hours.
When the time is up, check the amount of broth in the jars. If the juice released from the duck does not completely fill the container, add water and leave the stew in the oven for another 1 hour.
Then remove the hot jars and seal them with lids.
Cover the pieces with a warm blanket and leave to cool slowly.

Homemade duck stew is ready, store it in a cool, dark place. You can also preserve chicken or rabbit meat in a similar way.

Surprise your loved ones with an original taste: goat meat stew

Goat meat cannot be called a popular product in our country, however, it is considered very healthy. Firstly, it is considered a dietary food due to its low fat content and the almost complete absence of cholesterol. Goat meat is quickly absorbed by the body, and the vitamins it contains have a beneficial effect on the musculoskeletal system, skin condition and the functioning of the cardiovascular system. Among other things, the low popularity of the product gives you the opportunity to prepare an unusual and original dish for the winter.

List of ingredients for cooking goat stew:

goat meat – 2 kg
black pepper – 8 peas
allspice – 4 peas
bay leaf – 2 pcs.
salt - to taste
vegetable oil – 50 g
water – 2 tbsp.

Step-by-step recipe for preparing the dish:

Rinse fresh goat meat under the tap, remove bones and veins if necessary. Cut the product into large pieces.
Pour sunflower oil into a deep saucepan, immerse the meat in it, add 2 tbsp. water and cover the container with a lid. Simmer the goat meat over low heat for at least 4 hours.
When the time is up, pour salt into the dish, add black and allspice, as well as bay leaf
Prepare containers for canning. Wash and sterilize 0.5 liter jars, as well as suitable lids.
Distribute the meat among the jars and fill with broth. If there is not enough liquid, add boiled water so that the containers are full.
Place the jars in the oven, set the temperature to 130-140°C and cook the stew for another 2 hours. If the broth boils over, add water little by little.
Remove the hot jars from the oven and seal the lids. Wrap the canned food in a warm blanket and leave until completely cool.

Store the stew in a basement, cellar, or other dark, cool place.

For fish lovers: pike stew

Pike meat is quite capricious and preparing a tasty dish from this fish is not so easy. But the pike stew turns out simply excellent, and most importantly, it doesn’t take a lot of time or ingredients to prepare it.

List of ingredients for fish stew:

pike – 2 kg
salt – 5 tbsp.
vegetable oil – 0.5 l
bay leaf – 2-4 pcs.
black pepper – 5-6 peas

Recipe for making stew for the winter:

Clean the fish from scales, remove the head, fins and tail. Split the pike lengthwise along the spine and remove the bone. Cut the fillet into pieces about 3-4 cm wide.
Wash and sterilize 0.5 liter jars. It is convenient to sterilize containers in a slow cooker or pressure cooker.
Place bay leaves and peppercorns in the prepared container, add salt.
Distribute the pieces of fish among the jars, fill the containers with vegetable oil so that it completely fills the jars.
Place a large saucepan on the stove, lay a soft cloth on the bottom, add canned food and pour in enough water to reach the “shoulders” of the cans.
Light the fire and wait for the water to boil. Then sterilize the containers for 30-40 minutes.
Roll up the canned food with clean lids, cover with a blanket and leave until completely cool.

As you can see, preparing stew at home is very simple. Store these canned foods in a cool, dark place.

Step-by-step recipe for duck stew for the winter with photo.
National cuisine: home kitchen
Type of dish: Canning
Recipe difficulty: Very simple recipe

Preparation time: 8 minutes
Cooking time: 4 hours
Number of servings: 4 servings
Calorie Amount: 405 kilocalories

A simple recipe for duck stew for the winter home cooking with photo and step by step description preparations. Easy to prepare at home in 4 hours. Contains only 405 kilocalories.
Ingredients for 4 servings
Duck 1 pc.
Salt to taste
Ground black pepper to taste
Bay leaf (or 2) 1 pc.
Water to taste

Step by step
A work friend shared with me a recipe for making duck stew. She told me everything in detail and showed me how to cook it at home. The food turned out amazing. In this article I will convey the essence of her words.
Clean the scalded duck carcass from the pads and feathers. Next, divide it into small pieces, wash and dry with a paper towel. Place 2 medium bay leaves or 1 large leaf and 7 black peppercorns. Salt the meat, using 1 teaspoon of salt per 1 kg of meat. Fill some jars with pieces of bird meat, others with wings, stomachs, paws, and heads. Everything goes into the stew except the liver. Add to jars boiled water, and cover the jars themselves with pieces of foil.
Now all the cans need to be placed in deep baking tray and put it in the oven. The oven must be turned on after the stew appears in the oven. We set it to 180 degrees and hold it for about three hours.
We take out the jars and immediately roll them up in the usual way(lids must be sterilized).
Yes! The stew needs to be installed on the lower level, although it won’t even fit on the other)

Stew is practically ready dish, which can easily be added to your lunch preparations. Stew can not only be purchased on supermarket shelves, but also made at home!

To prepare duck stew you will need: 3 kilograms of duck meat, water, 3 teaspoons of salt, black pepper, bay leaf, jars and lids.

Ingredients for making duck stew

Cooking stew is not an easy task, but the time spent on it is worth it. First of all, the duck meat is prepared, which must be thoroughly washed with water, after which the duck is freed from bones and veins and cut into small pieces. The meat that has been chopped must be placed in a pan and salted. While the meat reaches the desired condition, cook cans for duck stew, which need to be washed well and sterilized in boiling water at low temperature so that the jars do not crack. We also sterilize screw caps. Later, place the prepared duck tightly into sterilized jars and cover with lids.

Place the jars in the oven and set the temperature from 180 to 200 degrees.

Making your own duck stew

Homemade duck stew will give its juice and then begin to boil. When the meat begins to boil, reduce the heat as much as possible and leave the duck to simmer for another two hours.

After an hour of stewing, add bay leaves, allspice and lard to each jar. Canned duck for the winter takes about four hours to cook, possibly less, it all depends on the stages of preparation.

After stewing in the oven, you need to see if the meat is ready, if it is well cooked, then remove all the jars from the oven without removing the lids, close them with a special twisting machine, or as it is also called a “key”. Jars of duck stew that have been closed with a lid should be turned over and covered with a towel or blanket of your choice for further sterilization in a warm place.

DIY stew at home ready.

There are also many questions how to make duck stew at home another cooking method.

Another way to prepare duck stew at home

Stewed duck may have one more cooking process. Many housewives do this process differently; before sterilization, they fry the meat in a frying pan, and only after that they put the duck in jars, add aromatic spices, cover with lids and place in the oven for several hours, and sometimes instead of the oven they use water bath. Of course, the meat will be sterilized and cooked correctly if all cooking rules are followed, and will be stored for more than one year.

Usually you need to store stewed meat in pantries or basements where there is correct temperature, and wherever the light hits.

Happy cooking!