Corned beef from wild meat and game birds, recipes for cooking corned beef from game in brine.

Boar corned beef cooked in brine. Ingredients. 5 kg of boar, 10 g of sugar, 350 ml of water, 5 g of saltpeter, 50 g of garlic, 350 g of salt, pepper to taste. 

Cooking method.

Rinse the meat, dry and cut into pieces of 5 by 10 cm. Stuff each piece with garlic, washed, peeled and chopped into large pieces, sprinkle with pepper. Put the meat on a board and leave it in a cool place for 3-4 days, periodically turning pieces from one side to another.

and pour brine. Place the container in a cold place and leave for 2 weeks. Periodically, pieces must be shifted from top to bottom so that they are evenly salted. Ready meat can then be dried, smoked or consumed in kind.

Corned beef.

Ingredients. 5 kg of meat, 40 g of saltpeter, 3 l of water, 200 g of juniper berries, 350 g of salt, pepper to taste.

Cooking method.

Rinse the meat and cut into not very large pieces, stuff it with washed juniper berries and pepper. Cook brine. To do this, dissolve salt and saltpeter in boiling water, boil for 10 minutes, then cool. Put the meat in an enameled or glass container, pour it with brine, leave it warm for 2 days, periodically moving the pieces from top to bottom, then put them in a cold place, where they also shift the pieces for 2 weeks. Ready corned beef can then be dried and smoked.

Corned beef.

Ingredients. 5 kg of bear’s meat, 15 g of sugar, 5 g of saltpeter, 150 g of blackberry, 3 bay leaves, juniper leaves, 350 g of salt, pepper to taste.

Cooking method.

Rinse the meat in running water, dry it slightly and cut into not very large pieces. Stuff each piece with washed blackberries, chopped bay leaves and juniper leaves. Pour salt, sugar, pepper and saltpeter into powder. Grate each piece of meat with the prepared mixture and put in a salting container.

Leave for 2-3 days in a warm place, shifting the pieces every 6-7 hours, then remove in the cold. Salt for 3 weeks, 2 times a week, shifting pieces from top to bottom. Put in a cold place, periodically changing the layers of meat in places. Ready meat can be consumed in its natural form, liberated or wilted.

Venison corned beef.

Ingredients. 5 kg of meat, 20 g of sugar, 5 g of saltpeter, 3 bay leaves, 100 g of parsley roots, 300 g of salt, black pepper and peas to taste.

Cooking method.

Rinse the meat and cut into medium pieces. Stuff each piece with chopped parsley roots, previously peeled and washed, black pepper and chopped bay leaf. Grate the meat with a mixture of salt, sugar and saltpeter, transfer to an enamel or glass container, leave in a warm place for 1-2 days, periodically shifting the pieces from the bottom up. Then remove the container in the cold and keep the meat for another 2–2.5 weeks, shifting the pieces from top to bottom every 3 days.

Corned beef.

Ingredients. 5 kg of hare, 50 g of sugar, 8 g of saltpeter, 3 bay leaves, juniper twigs, 250 g of salt, pepper to taste.

Cooking method.

Rinse the meat and cut into small pieces. Sugar, saltpeter, salt, pepper and bay leaf together. Grate pieces of meat with the mixture, put in an enamel container, shifting each layer with juniper branches. Leave warm for 2 days, then put away in the cold. For the first 2 days, shift the pieces from top to bottom every 5-6 hours, then do it 2 times a week. In 1.5–2 weeks the corned beef will be ready.

Salted wild ducks.

Ingredients. 5 carcasses of ducks, 100 g of apples, 30 g of garlic, 8 g of saltpeter, 20 g of sugar, 250 g of salt, cinnamon, cloves and pepper to taste.

Cooking method.

Prepared duck carcasses cut into 2 parts each. Peel and grate the apples and garlic, add a mixture of salt, sugar, saltpeter and spices to the resulting mass, mix thoroughly. With this mass, evenly rub the halves of the carcasses. Put the pieces in a curing bowl, cover with oppression and put in a cold place. Transfer meat from top to bottom every 12 hours. After 2-3 weeks, pour it with the remaining mixture of salt, sugar, saltpeter and spices. Salt for another 2–2.5 weeks, shifting the pieces from top to bottom every 2-3 days.

Salted quail.

Ingredients. 5 kg of quail carcasses, 200 g of carrots, 100 g of parsley roots, 15 g of sugar, 5 g of cloves, 270 g of salt.

Cooking method.

Cut prepared quail carcasses into 2 parts each, grate with a mixture of salt, sugar and cloves. Peel the carrots and parsley roots, wash, grate. Pieces of carcasses put in a curing container, shifting each layer with a vegetable mass. Cover with cargo and leave for 1-2 days at room temperature, then shift the pieces from top to bottom, tightly close the lid and put in a cool place. After 1-1.5 weeks, the quail will be ready for use. During this period, the container with corned beef must be turned over every 2 days so that the resulting brine evenly soaks all the meat.

Salty turkey wings.

Ingredients. 1 kg turkey wings, 4 g saltpeter, 10 g sugar, 50 g juniper berries, 2 g cinnamon, 2 g cloves, 2 g star anise, 2 g coriander, 60 g salt, pepper to taste.

Cooking method.

Rinse the wings in cold water, dry, grate with a mixture of salt, saltpeter, sugar and spices. Leave for 4 hours in a warm place, spread out on a board, then transfer to an enamel or glass container, pouring with washed juniper berries. Leave in a cool place for 1-1.5 weeks, periodically (after 2 days) shifting the wings from top to bottom.

Corned Pheasant Hams.

Ingredients. 1 kg of pheasant hams, 4 g of nutmeg, 2 bay leaves, 10 g of sugar, 5 g of saltpeter, 2 g of cinnamon, 2 g of rosemary, 2 g of cloves, 60 g of salt, allspice and ground black to taste.

Cooking method.

Rinse hams, dry, grate with a mixture of sugar, salt, saltpeter and spices (except for allspice). Keep warm for 5 hours, spread out on a board, then transfer to an enameled container, pouring ham with a mixture of crushed nutmeg, chopped bay leaf and allspice. Close the enameled container tightly. Leave in a warm room for another 4–5 hours, then put it in a cool place for 2-3 weeks. Every 2-3 days, the corned beef tank must be turned over.

Corned beef from snipe or hazel grouse.

Ingredients. 5 kg of carcasses of snipe or hazel grouse, 10 g of sugar, 5 g of saltpeter, 60 g of crushed juniper berries, 3 g of cinnamon, 3 g of cloves, 3 crushed bay leaves, 60 g of salt, 3 g of black pepper.

Cooking method.

Cut the prepared carcasses of snipe or hazel grouse in half, rinse and dry. Then grate the pieces with a mixture of salt, sugar, saltpeter, crushed juniper berries, chopped bay leaf and spices. Leave the pieces of carcasses warm for 5 hours, spread them on a board, then transfer them to an enameled container, pouring the pieces with the remaining mixture. Remove the container in a cool place and after 7 days again pour the pieces with the remaining mixture, shifting them from top to bottom. Leave for another 7 days, every 2 days shifting pieces from top to bottom.

Corned beef cooked in brine.

Ingredients. 1 kg of hare, 20 g of sugar, 10 g of salt, pepper to taste. For brine: 400 ml of water, 5 g of saltpeter, 2 bay leaves, 200 g of salt.

Cooking method.

Rinse the prepared meat and cut into pieces of 5 by 10 cm, then grate with a mixture of sugar, salt and pepper. Arrange the pieces on the board and leave in a cool place for 2-3 days, periodically turning from one side to the other. When absorbed, wipe each piece of meat dry and pour with a cooled and strained brine from water, salt, saltpeter and chopped bay leaf. Leave the meat in brine for 2 weeks in a cool place, daily shifting the pieces from top to bottom. When the corned beef is ready, it can be dried.

Corned beef cooked in brine.

Ingredients. 5 kg sakhatina, 16 g saltpeter, 50 g sugar, 100 g crushed juniper berries, 350 g salt, pepper to taste. For brine: 2.5 l of water, 8 g of cinnamon, 8 g of clove, 8 g of star anise, 8 g of coriander.

Cooking method.

Rinse the sokhatin in cold water, cut into thin slices, dry and grate with a mixture of salt, saltpeter, sugar, crushed juniper and pepper berries. Arrange on a board and leave for 5 hours. Prepare the brine by boiling spices in the water, cool and strain, dip the pieces of meat into it. Put the workpiece in a cool place for 3-4 weeks, covering it with a lid. Every 2-3 days, the meat in the brine must be transferred from top to bottom or, if the container with corned beef is clogged, turn the container over.

Corned quail cooked in brine.

Ingredients. 5 kg of quail, 20 g of sugar, 7 g of saltpeter, 200 g of salt. For brine: 2 l of water, 200 g of crushed juniper berries, 5 g of cinnamon, 5 g of cloves, 10 bay leaves, pepper to taste.

Cooking method.

Cut prepared quail carcasses in half, dry, grate with a mixture of sugar, saltpeter and salt to use part of the mixture, leave in a warm room for 5 days, laying in an enameled container. Every day you need to shift the pieces of carcasses from top to bottom. Then sprinkle the meat with the remaining mixture of spices and leave for another 5 days.

Prepare the brine by boiling the crushed juniper berries in the water, chopped bay leaf and spices. Boil the brine for 5 minutes, then cool slightly and pour quail carcasses over it. After 3-5 days, the quail carcasses will be ready for use. Corned beef prepared in this way is very tender and has an unusual taste..

Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.
Nesterova A.

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