The method of cooking over a campfire is the oldest. There are several ways to cook at the stake: on a spit, in the ground and coals, and in clay. A place for a fire should be chosen in a place protected from the wind, preferably away from trees, so that their branches could not ignite.
You need to make a bonfire on bare ground, cleared of dry leaves and grass. For a bonfire, it is better to use deciduous trees: beech, alder, oak, ash, maple, birch (except bark), fruit trees, and also juniper. To give the meat a specific flavor in the fire, you can toss sage, mint or wormwood. Resinous trees are excluded.
. One end of the skewer will have to be supported by the hand, and the other, so that the hands do not get tired, can be put on the flyer (stick bifurcated at the end), stuck on the opposite side of the fire.
Preparation of meat of forest and game birds for roasting on a spit.
On the spit, you can cook any feathered game. The most delicious on a spit are wild ducks, especially diving ones. Roasting on a spit over a bonfire helps discourage their specific fish smell. The smoke of the fire infuses the meat with new flavors. In addition, the meat manages to get slightly smoked and becomes softer. First, the game must be prepared: handle, skin if it is a hare, or pluck if it is game, gut it and rinse it. It is necessary to pinch the bird from the neck. The skin of a wild bird easily breaks, so it is never scalded with boiling water.
It is necessary to pinch the bird carefully, picking up several feathers at once. Especially carefully you need to pluck feathers in the area of the goiter. Grate the pinched bird with flour, and if it is necessary to remove the fluff, moisten it with alcohol and set it on fire. Game is not scorched by fire like a poultry. Then the carcass should be dried with a paper towel. Separately, you need to carefully remove the stumps remaining from the feathers, being careful not to damage the skin. If there are tears on it, juice and fat will leak through them when frying, as a result, the meat will turn out to be dry and hard. At the smallest game – quails, hollows, partridges – their heads are not cut off. If the bird is roasted whole at the stake, the head must be tucked under the right wing.
It is also necessary to gut the game very carefully, being careful not to damage the gall bladder, which is removed in the second place, after removal of the goiter. If the gall bladder is damaged, you need to cut out the place impregnated with bile. In quail, when cutting out the viscera, one must try to preserve the fat that lines the abdomen. If he separated, after evisceration it must be put back. Then the whole carcass, if the game is small, or pieces of large game need to be put on a skewer and fixed with soft wire (not copper), you can use thick threads or a fresh bast.
The cavity of a whole carcass can, if desired, be stuffed with any vegetables, spices, fruits and other things. This will give the meat a great juiciness and aroma. The stuffed carcass must be firmly fixed or sewn up with the same wire or thread. Before roasting on a skewer, game meat can be grated with a mixture of salt and spices or soaked in marinade, or sprinkled with marinade during roasting. To make the meat fatter, because the game is rather dry and hard, you can wrap the carcass on the outside with thin slices of pork lard or fill it with carcass.
Cooking meat of large and feathered game on a spit over a fire.
Roasting on a spit takes a little time, compared to salting or smoked game, but the product prepared in this way is not stored for a long time, and it must be eaten immediately after cooking. Mallard on a spit is cooked for 1 hour, teal – about 45 minutes, a larger bird – for several minutes longer. For roasting on a spit and over a bonfire, meat of young game is best. The most delicious game meat in the fall and early winter. After roasting, a dish of small game (woodcocks, hollows, snipe, quail, blackbirds) can be saved by pouring melted fat over the cooked bird. Big game meat is roasted on a spit even longer.
Before baking, it is necessary to cut the meat into large pieces, you can also fry the liver. Skewer will need a thicker and more durable one. It will need to be cleaned in the form of a rhombus so that the pieces do not turn when the spit rotates. Wild meat fried in large pieces is much tastier. When the barbecue is cooked, in the absence of flat metal skewers, each piece of game needs to be planted on two thin twigs, otherwise the meat will turn and fry on only one side, while the other side will remain raw. When mounting meat, you must first make holes in each piece with a sharp stick, where you can then insert twigs.
Above the bonfire, it is necessary to install a supporting cross-member from a thick, moist branch, so that the twigs do not bend in the middle under the weight of the meat planted on them. The larger the pieces of meat, the higher you need to raise the skewer over the coals, otherwise a hard crust will form on the outside, and inside the meat will remain raw. The most important thing in cooking skewers is the ability to choose the right heat.
At the very beginning, it is necessary to keep the meat for several minutes in the hottest place of the fire, then it can be moved to another place and kept here at a uniform temperature for the rest of the time. It is very important that the coals breathe heat, not flame. Therefore, first you need to burn the coals, and then toss chips and small twigs into the fire as necessary.
Features of cooking and roasting meat of large and medium game, elk, wild boar, roe deer, hare.
Roasted elk meat resembles beef, hare meat – rabbit meat, roe meat – lamb, and wild boar meat – pork. According to many hunters, the most delicious barbecue skewers of boar, roe deer, wild sheep and goat. For roasting skewers of sakhatina and venison, as well as beef, preference should be given only to the shank and sirloin, from which they are tenderloin. These are pieces of meat cut from long muscles that are located on both sides of the lumbar spine on the inside of the carcass.
The meat on the back of the legs (rump and rump) is not suitable for roasting on a spit, it will turn out to be too stiff. A boar suitable for roasting over a bonfire is the back ham and loin. The scapula or brisket is suitable for smoking or preparing soups, stews, etc. The hare carcass is usually fried whole and stuffed, but for faster cooking it can be cut into 2 or 4 parts.
Marinating game meat before spit roasting.
The specific smell and stiffness of game meat is eliminated after marinating. In all old recipes, it is suggested that before cooking meat from game, it is necessary to leave it for 2-3 days in a marinade, brine or other solution to soften the meat. The simplest is pickling in whey, kefir or skim milk, where game meat should remain for about 10-12 hours. The meat of old animals is soaked for 1-2 days. You can also use a mixture of water and kvass with the addition of honey and onions to taste.
It is necessary to marinate the meat of wild animals before roasting on a spit longer than the meat of domestic animals, while the number of spices and their variety can also be greater. Ginger or nutmeg will help to eliminate the unpleasant smell of game, which before cooking must be put inside the whole carcass or rub pieces of meat with a mixture of them. Very tough meat can be beaten first with a wooden mallet or its like, then grated with dry mustard and left for 5-6 hours in a warm place. After soaking in the marinade for several hours and put in a cold place.
Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.