For the simplest and most ancient recipe for a big game bonfire, you need a bonfire and clay, the trophy itself, and it would be nice to have a piece of pork fat or loin, salt, pepper and a piece of clean gauze.
Recipes for bonfire made from big game meat, beef steak, escalope, entrecote, azo, beef stroganoff from big game meat, bear sausage and fried bear paws.
A piece of soft meat is stuffed with lard, rubbed with salt and pepper and wrapped in gauze. Smeared with clay in the form of a cake and laid in a thick layer of pear of a burning fire. Fire support. After 1 hour, the “cake” is turned over, covered with hot coals and left to bake for another hour. After this, the clay peel is broken and “roast in its own juice” is served to the “table”.
, ground, just covered with ash. Sometimes the bird is not plucked, but it is necessary to gut. The salt is rubbed inside. If there is, put spices to taste..
Sirloin of large game (fillet) on a spit.
Cutting elk and other deer in a piece of 250-300 g is cleaned of films, tendons. They are leveled with garnet cut, salted and sprinkled with crushed pepper to taste. Put on a skewer, skewer or metal ramrod and grill over the coals of a burned-out bonfire or over the coals in a stove, stove. Lubricating the surface of the piece with butter and turning the piece for even frying. Serving on the table, the meat is removed from the skewer, placed on a dish. Adding slices of lemon, green and chopped onions, tomatoes as a side dish.
Beefsteak with blood (American) big game meat.
Sprinkle a good piece of tenderloin with salt on one side and toss it on a hot dry frying pan. Then salt the top side and turn over. Do not dry. It cooks very quickly and is eaten immediately, otherwise the meat will become stiff. Do not cover or top up. At the last moment, you can put a piece of butter on the meat. The meat must be of good quality and not contaminated..
Big Game Escalope.
For 200 g of game meat: 50 g frying oil, sauce, side dish. The meat of young animals is cut across the fibers in slices of 2 cm thick. You can use the back of the hare, roe deer, elk, wild boar female. For one serving – two slices with a total weight of 200 g. Chunks are cut from the lumbar and from the hind leg. At the same time, thick bechamel sauce is prepared. From cream or milk with eggs, wheat flour and salt to taste.
This sauce is also used for other roast meats. Slices of escalope slightly beat, pepper, spread on a frying pan heated with ghee and fry on both sides until golden brown.
Finished slices are laid out on a heated dish and pour over beshamel sauce. Instead of bechamel, you can put it in a pan where the meat was fried, pour half a glass of water, boil, strain, pour slices of meat. Suitable for garnish: green peas, friable cereals, potatoes (fried or mashed potatoes), boiled pasta.
Big Game Meat Entrecote.
For 500 g of raw meat pulp: 100-200 g of onion, 60 g of tomato puree or 15 g of tomato paste, 20 g of white flour, 100 g of sour cream, cream or mayonnaise, 40 g of melted fat, 2 bay leaves, a clove of garlic, salt and pepper to taste.
This is the intercostal pulp of the dorso-lumbar part of the elk and other deer. The meat is cut into thin pieces, freed from tendons and excess fat. Pieces of entrecote are slightly beaten, salted and pepper to taste. Fry just before serving to the table for 5-7 minutes in a frying pan with very hot fat. The finished dish is poured with meat juice, which was formed during meat roasting, and, in addition, put pieces (25-30 g each) of butter.
Entrecote can be prepared together with fried eggs from 4-5 eggs or with 200 g of fried onions, which are then laid out on each piece of meat. Finely chopped onions are separately fried with fat, adding tomato and white flour pre-fried. The broth obtained from stewing meat is poured here, crushed garlic and bay leaf are put to taste, sour cream or mayonnaise is added and boiled. In the resulting sauce, put the meat and bring to full readiness.
Big Game Meat.
For 500 g of meat of large game: 50 g of oil, 2-3 tablespoons of flour, salt, spices, seasonings – to taste. Chunks of pulp from the back or dorsal-lumbar part (moose, deer, wild boars) about 1 cm thick and 3-4 cm long, beat off with a kitchen hammer to soften. Salt and fry in a pan in oil with onions, then with tomatoes and slices of pickles. Potatoes with crushed garlic are separately fried and stewed for 10 minutes. Add greens at the end of the stew.
For 500 g of large game meat: oils for roasting onions and meat 100 g, onions 160 g, flour 20 g, sour cream 160 g, spicy sauce. This dish can be prepared from tenderloins, as well as from the pulp of the hind limb or the upper lumbar-dorsal part of the carcass of elk and other deer, wild goats, rams. The meat is cut across the fibers into slices, 0.5 cm thick, beaten.
Cut into narrow strips like homemade noodles and fry for 5-7 minutes in oil along with chopped onion rings. Then add flour and mix. Add broth or hot water and stew. Before removing from heat, season with sour cream and sauce. The side dish is the same as for the previous dish.
Hunting roe deer.
For 1 kg of large game meat: 75 g of bacon, 0.5 cup of grape wine, 0.5 cup of marinade, salt, pepper to taste. Peel roe deer (pulp) 1 kg of films, wash and put in the marinade for 3-4 days. When cooking, 75 g of bacon is finely cut and fried in a pan or in a chicken bowl, put marinated meat there and fry until golden brown.
0.5 cups of grape wine and 0.5 cups of marinade are poured into the resulting broth. Iperetz salt is added to taste and stewed under a lid for about an hour. When the meat is ready, the sauce is drained, filtered and served separately in the gravy boat. You can also cook boar meat.
Boar filet fried.
On a piece of pulp weighing about 2 kg: bacon 200-300 g, marinade. Peel a piece of boar meat pulp from the films, wash, pickle for 2-3 days and dry well. Give the meat an oblong shape. Cover with thin slices of pork fat (200-300 g), tie with twine and fry in a deep skillet, in an open pan or in a chicken bowl. Best results are obtained by roasting (or rather baking) on the grill in a very hot oven.
After the formation of a golden crust, the fire is reduced and fried until cooked, turning the meat every 10 minutes. Before serving, cut the strapping and add meat to taste from all sides. Boar filet serves hunting sauce.
Big game kebab.
For 500 g of raw skewers: 2 heads of onions, 100 g of green onions, 200 g of tomatoes, 0.5 lemon, a tablespoon of vinegar, a tablespoon of oil. The best kebabs are obtained from the meat of wild boars, wild goats and rams. For barbecue, use the pulp of the kidney part (“saddle”) or from the hind limb. About 150 g of game meat is needed per serving, sometimes 300 g are served..
If the meat is not fatty enough, 8-10 g of fresh pork fat, sliced, is added per serving. Chunks of meat sliced for barbecue are put in a bowl, salt, pepper, put onion, sliced in circles, and pour in table vinegar or water with 2-3 teaspoons of lemon juice. Marinate meat under a lid for 2-3 hours in a cold place.
Then the meat is strung on skewers, alternating with onion rings and bacon slices, and fried over the coals, constantly turning, 15-20 minutes. You can fry the skewers in a pan, strung the meat on wooden studs. When cooking on skewers, the meat is removed and laid on a dish. When fried in a pan, kebab is served on stiletto heels. Shish kebab on a dish garnished with onions, chopped tomatoes, lemon slices, boiled rice.
Pilaf, roe meat stewed with rice.
For 600 g of pulp: 2 tablespoons of fat, a head of onion, 2 carrots, parsley root, a glass of rice, 3-4 glasses of broth or water, salt, paprika, 2 tablespoons of tomato puree, bay leaf, greens. Chop the meat, brown in fat along with chopped onions, carrots, parsley and tomato puree. Add broth, rice, seasonings and simmer until cooked..
Rice is added to the meat of an old animal later, when the meat is already half ready. Refuel should be approximately in the middle of the stew. Stirring is not recommended during cooking. Sprinkle the finished dish with chopped herbs and serve raw vegetables with salat.
Roasted Roe Deer or Elk Meat.
For 600 g of pulp: 150 g of bacon, salt, onion, 2 tablespoons of lemon juice or sour wine, a tablespoon of sour cream, greens. Cut marinated meat or meat of a young animal into portions and put one at a time on the corresponding pieces of foil. For each piece of meat, put bacon bacon, onion, sprinkle with salt, sprinkle with acidic juice, sprinkle with chopped herbs and put on top a little sour cream.
Wrap in foil and bake in the oven (200 degrees) until fully cooked. Put the meat with foil on plates, carefully unfold so that juice does not leak. Garnish: boiled rice, pasta, salad in marinade.
For 10 kg of meat without bones: 300 g of salt, 10 g of food saltpeter, garlic. To get strong, suitable for the manufacture of sausage guts, you need to remember that their processing must begin as soon as possible from the moment of slaughter of the beast. The small intestine begins to be separated from the site closest to the stomach. If necessary, help with a knife to free the intestine from the mesentery.
Passing the intestine between the fingers, squeeze the contents, rinse the intestine from the inside and out with a stream of water. Then the intestine is turned out and cleaned of the mucous membrane, rubbing it with salt and scraping off the knife with a knife on a smooth board. The intestines released from the mucous membrane are washed 2-3 times with clean water and, for the last time, with a pale pink solution of potassium permanganate. Treated intestines are poured with cold water.
Before use, the intestines are squeezed and hung to drain water. To store the intestine, you can salt in a brine or dry salting, or dry by blowing air through a straw or tube. Dried intestines are freed from the air, wound in a ball and stored, protecting from moths.
Prepared intestines are cut into pieces of 25-40 cm. One end is tightly tied with a strong twine with a loop to hang the future sausage loaf. Until the final preparation of sausage meat, the intestines are stored salted in a cool place. You can use ready-made sausage intestines with a diameter of 3-5 cm.
Preparing a bear for cooking sausages.
The bear meat intended for sausages is cut off from bones, freed from films and tendons and crushed with a knife. If your own fat in the meat is not enough, then add 5-10% crumbled salted pork lard or bacon, cut from the surface of the carcass. Based on 10 kg of meat, take 300 g of salt and 10 g of food saltpeter, mix well and put in an enameled basin or in a clean steamed tub.
The dishes with meat are taken out in a cool room with an air temperature of about 4 degrees for three days. Meat matures during this time, i.e. becomes sticky, which gives the sausage density and juiciness. Grated garlic can be added to meat.
Conical tube is made of tinplate. The nozzle on the meat grinder, which is installed under the nut pressing the grate (the grate is removed when stuffing the sausage). The entire segment of the intestine is put on the foregut to the eyeballs with a loop and stuffed tightly with minced meat. Gut-filled intestines are freely hung on sticks in a cool room for 1-2 days for shrinkage.
If voids are found in the loaf, this place is pricked with a needle and an additional constriction is made with twine. Then, to seal the shell of the sausage, it is treated with a stream of air at a temperature of 60-90 degrees from the fire or from another heat source for 40 minutes. Next, the sausage should be browned over hot coals, boiled in hot water at a temperature of 70-80 degrees, avoiding boiling. From 30 minutes to an hour, depending on the diameter of the sausage loaf.
Then the sausage is allowed to dry and cool. To obtain a long-stored sausage, it is smoked from 12 to 24 hours at a temperature of 35-40 degrees, and then dried on a draft for 2-4 days. Similarly, make sausage from other types of meat.
Fried bear paws.
Paws singe from the remnants of wool, pull out claws with pliers, clean, wash, salt and fry in a hot pan greased with bear or other fat, often turning in different directions. Ready paws are poured with any sauce and served to the table.
Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..