After shooting large game, it must be processed, otherwise it will deteriorate. If the weather is warm, you need to immediately refresh it. The animal is flipped onto its back. Put or suspend the front of his body so that blood can flow freely down after opening.
Dishes from big game, butchering of big game and cooking roast, escalope, entrecote and barbecue.
In the upper part of the neck of a large game between the jaws, make a long incision to the chest, moreover, deeply cut through the muscles, free the tongue (with bones that can be easily cut in bends). Cut the throat, bandage it with a tourniquet or rope or make a knot. After that, take the tongue and, together with the larynx and pharynx, release it to the opening in the chest, so that later it can be easily pulled out of the chest with the liver (heart, lungs).
and other parasites.
Hunting moose or venison recipe.
Moose or venison meat is soaked in pieces of up to 1 kg in a weak solution of vinegar, stuffed with lard and garlic, and fried on all sides warmed with fat, pre-salted and sprinkled with pepper. Add chopped onions and fry the meat with it. Put tomato paste and fry again. Then the meat is transferred to a pot, poured with broth, mashed cranberries or lemon juice (citric acid can be added), sugar and stew until cooked. 0.5 kg of meat, 1 tbsp. l vinegar, 100 g of lard, 50 g of fat, 50 g of cranberries, 50 g of tomato paste, 5-6 cloves of garlic, large onions, pepper, salt.
Mushroom Roast Recipe.
The breast of a boar, elk, deer, roe deer or other large game is cut into pieces and fried in fat, salted and sprinkled with black pepper. Slices of fat are placed at the bottom of the dishes, fried meat is placed on it, and fresh mushrooms are placed on top. Small mushrooms are stacked whole, and large ones are cut into pieces. Pour 0.5 cups of hot water into the dishes, add black pepper, salt and fry on the fire for about an hour under a lid. Cooked meat, along with mushrooms, spread on a dish, filter the sauce and pour meat on it. 2 kg of brisket, 100 g of fat, 50 g of fat, 1 kg of mushrooms, pepper, salt.
Recipe for tenderloin (fillet) on a spit.
Ungulates have two muscle bands under the spine. This tender meat is called tenderloin. The most delicious is deer tenderloin. Cutting elk and other deer in a piece of 250-300 g is cleaned of films, tendons, washed and leveled with a knife. A piece of salt should be salt and sprinkled with crushed pepper to taste, put on a skewer, skewer or metal ramrod and fry over the coals of a burned bonfire or over the coals in a stove, stove, greasing the surface of the piece with butter and turning the piece with different sides for uniform frying (in Bulgaria this method called to cook meat “on skara”). Serving on the table, the meat is removed from the skewer, placed on a dish, putting as slices of lemon, green and chopped onions or tomatoes.
Recipe for moose, roe deer.
The meat is cut into large pieces and soaked for several hours in a weak solution of vinegar. Each clove of garlic is cut into two parts. Pork fat and carrots are cut into thin cubes. Sheat meat with lard, carrots and garlic. Salt, sprinkle with pepper and fry on all sides in a preheated form with fat to a brown crust. Then add chopped onions and once again fry the meat with it. When the onion becomes golden, add tomato paste and fry again.
Then the meat is transferred to a pot, poured with broth or boiled water and stewed for about 2 hours until tender. A little cranberry or apple puree, citric acid, sugar are added to the broth so that the meat has a sweet and sour taste. 10 minutes before readiness lay bay leaf, dill. When serving, cut the meat in portions, pour over the juice in which it was stewed. Vegetable side dish.
1 kg of meat, 200 g of fat, 2 s. l vinegar, 1 head of garlic, 2 carrots, 2 medium onions, 3 s each. l cranberry puree and tomato paste, pepper, salt.
Game meat is cut into slices about 2 cm thick. You can use the back of a hare, elk, wild boar, mainly young animals. For one serving – two slices with a total weight of about 200 g. At the same time, bechamel is prepared – a thick sauce of cream or milk with eggs and wheat flour. The meat is lightly beaten, salted, pepper, spread on a mold warmed with melted butter and fried on both sides until golden brown. Ready slices are laid out on a heated dish and pour with bechamel sauce. Served with green peas, crumbly rice or buckwheat porridge, fried potatoes, mashed potatoes or boiled pasta.
The intercostal part of the elk or deer meat is cut into thin pieces, cleaned of tendons and excess fat, slightly beaten, sprinkled with salt and pepper to taste. Fry for 5-7 minutes before serving on a form with boiling fat. This contributes to the rapid formation of a golden crust on both sides and preservation of juiciness of meat. The finished dish is poured with meat juice, formed during frying, and, in addition, put pieces of butter. 1 kg of meat, 80 g of fat, 200 g of butter, pepper, salt.
The best kebabs are prepared from wild boar meat, wild goats, wild sheep, goats, etc. For kebabs use the pulp of the kidney (“saddle”) or the hind limb. For one serving, you need 115-150 g of meat (8-10 pieces); sometimes 250-300 g of meat are taken per serving. If the meat is not fatty enough, slices (8-10 g) of fresh pork fat are added to the barbecue portion. Sliced shish kebab pieces are washed thoroughly, put in dishes, salt to taste, lightly sprinkled with ground pepper, add onion slices and pour in table vinegar or water with 1-2 teaspoons of lemon juice.
The dishes are covered with a lid and placed in a cool place for 2-3 hours. During this time, the meat is slightly marinated. From the effects of acetic or citric acid, thin layers of connective tissue swell, the meat softens and acquires a pleasant, sharper taste. Then pieces of meat interspersed with onion rings are strung on a skewer (skewer). In the presence of a roasting pan with red-hot (without flame) coals, the kebab is fried for 15-20 minutes, turning the skewer for uniform frying.
In the absence of a roasting pan, barbecue is fried on a mold by stringing its pieces on wooden stilettos. When frying on a skewer (skewer), pieces of barbecue are removed from it and laid on a dish. Kebab fried on a baking sheet (stiletto heels), stack, without removing from the hairpins. Shish kebab on a dish is poured with oil, covered with green onions, slices of tomatoes and slices of lemon. As a side dish, you can serve boiled rice. 500 g raw kebab, 2 onions. 100 g of green onions, 200 g of tomatoes, 0.5 lemon, 1 tbsp. l vinegar and 1 tbsp. l oils.