Marinating and shtigirovaniya meat extracted game, recipes for the preparation of hot marinade.

Game meat has a high density, therefore, it needs preliminary marinating and (or) salting to soften a little and at the same time improve its taste. Marinating and processing game begins with the preparation of the marinade. 

Marinating and firing meat from prey, recipes for making hot marinade.

As a basis for marinade, as a rule, use ordinary or grape vinegar. The ratio of vinegar to water should be 1: 3 if 3% table vinegar is used. Then add sugar and salt to the vinegar solution, chopped carrots, parsley roots, onions, garlic and various spices to taste for flavor. Instead of vinegar or with it, you can use dry wine, cucumber pickle, sauerkraut juice, milk whey, etc. to marinate game..

you need to add a minimum of spices, and instead of vinegar use dry wine.

Such a bird as hazel grouse, snipe, hollow and woodcock is generally not pickled. The meat of this game is quite tender and does not have a pungent smell, so you just need to bleed, pluck the bird, rinse, and it is ready for further use. However, with regard to spices, one should be careful, do not get too carried away with them, so as not to interrupt the original taste and natural aroma inherent in game.

Shigirovanie pickled game meat.

After keeping the meat in the marinade for the required time, it must be dried. First let the marinade drain and then pat it dry with a cloth. Since game meat is dry and nonfat, it must be stuffed with some lard, such as pork. Fat should be cut into thin cubes 3-5 cm long. Using a sharp wooden stick in pickled meat along the fibers, several punctures should be made, into which thin strips of fat should be inserted.

The meat of wild ungulate animals is fired, the carcasses of which are prepared in large pieces before pickling. It is also recommended to stuff fleshy pieces of hare and large game birds. Small and medium feathered game is usually prepared with a whole carcass, and after pickling it is not fried, but wrapped in thin slices of lard or add fat during cooking – depending on which dish you plan to cook.

In addition to lard, game meat can be stuffed with garlic cloves. This primarily relates to the meat of wild ungulates and waterfowl. It is lard and garlic (or other spices) that give game dishes the necessary juiciness and aroma. For the preparation of game at home or in the country, when you have everything you need at hand, use a hot marinade. In this case, the meat is soaked faster with marinade and, in addition, is stored longer. Hot marinade is used for canning.

Hot marinade recipes for game pickling.

Hot pickle.

Ingredients. 1 l of water, 1 bay leaf, 2 g of cloves, 5 g of crushed nutmeg, 25 g of parsley roots, 35 g of onions, 35 g of carrots, 20 g of garlic, 50 ml of grape vinegar, 18 g of salt.

Cooking method. Put salt, bay leaf, cloves, crushed nutmeg into the water, peeled, washed and diced parsley roots, bring the mixture to a boil and cook over medium heat for 3-5 minutes. Add chopped onion, chopped straws, peeled and washed carrots, peeled and finely chopped garlic cloves, pour in vinegar, bring to a boil again, cook for 3 minutes, let cool slightly and use as directed.

Hot marinade in french.

Ingredients. 100 ml red wine, 100 ml table vinegar, 35 g carrots, 25 g onions, 2 g cloves, 2 bay leaves, 15 g garlic, 3 g caraway seeds, 3 g ground allspice, salt to taste.

Cooking method. Pour red wine into a small saucepan, add table vinegar, carrots, previously washed, peeled and sliced ​​into rings, washed, peeled and sliced ​​onions, cloves, chopped bay leaf, finely chopped garlic cloves, cumin and allspice, salt to taste. Bring the mixture to a boil and simmer for 5 minutes. Then cool slightly, strain and use as directed.

Fragrant Hot Marinade.

Ingredients. 100 ml dry white wine, 100 ml grape vinegar, 35 g carrots, 35 g onions, 2 g cinnamon, 2 bay leaves, 15 g garlic, 13 g parsley root, salt and pepper to taste.

Cooking method. Pour white dry wine into a small saucepan, add grape vinegar, carrots, previously washed, peeled and sliced ​​into rings, washed, peeled and sliced ​​onions, cinnamon, chopped bay leaf, chopped cloves of garlic, chopped parsley root, pre-washed and peeled, salt and pepper to taste. Bring the mixture to a boil and simmer for 8–10 minutes. Then cool the marinade a little, strain and use as directed.

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

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