Meat dishes of wild animals test. Characteristics of dishes from meat of wild animals. Boiled meat dishes
If you are used to eating more or less right, then in your refrigerator there will probably be a package chicken fillet, turkey steak or some other healthy protein. Theoretically, chicken, rabbit and turkey - quite a diet foods, but this living creature grows (at least the individuals that fall on the shelves of supermarkets) in by no means heavenly factory conditions and eat compound feed, the composition of which you can only guess - just like about whether antibiotics are used there, hormones and other medications that you yourself diligently avoid.
We have selected six animals that do not know any other life than free-range (some of them, if they are raised, then not in industrial quantities and only on free range), and eat environmentally friendly pasture. In general, it is them, and not the pale inhabitants of cowsheds and poultry farms, that can really be considered suppliers of the ideal natural protein.
1. Deer
calories: 174 kcal, proteins 60%, fats 40%, carbohydrates 0%
Niacin 43%*, Vitamin B12 36%, Thiamine 31%, Riboflavin 18%, Zinc 32%, Phosphorus 21%, Iron 17%
Moose also belong to the deer family, so the meat of many different artiodactyl animals can be considered “venison” (they are united by the presence of horns in males - only water deer do not have them). However, in modern cooking, the term venison (venaison), often found on the menu good restaurants, denotes the meat of roe deer, fallow deer and red deer.
Deer are vegans: they nibble grass, eat leaves and acorns, needles and nuts, mushrooms, lichens, blueberries, lingonberries and other berries), as well as chestnuts, if they can be found. Moose also love aquatic plants - capsules and water lilies, willingly eat sorrel and willow branches.
Venison is a favorite meat of chefs, mainly because of its more subtle taste than any, even the most thoroughbred, cow. In addition, properly cooked, it literally melts in your mouth - like a very young lamb, but without a specific flavor.
How to approach the venison depends on what part of the carcass you got. Without hesitation, send the leg to the oven, but the saddle can also be fried in a pan. It is better to stuff the lumbar part with fat - it is rather dry, then roll it up and send it to the oven again. The back - it's a square - is the best part of the carcass, it is left on the costal bones, pickled or stuffed, and then fried - in a pan or in the oven, pouring plenty of butter - with it the least fuss. The neck, shoulder blade and brisket are stewed, cut into small pieces (you can easily handle this, but don’t count on anything particularly refined - stew is stew, no matter what meat you cook it from). Deer liver - hmm, for an amateur, besides, before buying offal, it would be useful to look under his tail. The liver and kidneys of the male are completely inedible (don't even ask).
In the simplest way, a deer leg can be prepared as follows: rub with coarse salt and pepper, overlay with slices of fatty bacon, place on a stand of several laid on a baking sheet large bones, pour melted butter and put in an oven preheated to 220 degrees for twenty minutes. Then the fire must be reduced. Further cooking time depends on weight: for every 500 g it will take another 15 minutes (readiness will be shown by a thermometer - the internal temperature of the meat should be at least 65 degrees). Do not forget to water the meat with the secreted juices so that it does not dry out.
2. Beaver
Calories: 146 kcal, proteins 70%, fats 30%, carbohydrates 0%
essential vitamins and minerals: riboflavin 13%, niacin 10%, vitamin C 3%, iron 38%, phosphorus 24%, selenium 38%
Beavers are quite large, second only to capybaras, rodents that spend half their time underwater and half on land. In addition to the notorious beaver stream (product of secretion), which is attributed miraculous properties, you can try to get beaver meat - in America it is considered quite a delicacy. The best part is the tail. It is covered with fatty streaks, which melt during frying, soaking the meat, which makes it juicy and soft. Beavers eat only plant foods: birch and willow shoots and bark, irises, cattail, water lilies and other aquatic flora.
In French gastronomy, beaver dishes cannot be found; rather, you can learn about the methods of its preparation on all hunting forums. However, everything that you already know about game applies to this beast: pickling, wrapping it with lard or bacon and further baking in the oven with roots and butter. In general, if you manage to lure a girl to a fried beaver tail, do not hesitate: for your sake, she is ready for a lot.
3. Boar
Calories: 160 kcal, proteins 75%, fats 25%, carbohydrates 0%
essential vitamins and minerals: thiamine, niacin, vitamin B6 - all 21% each, vitamin B12 12%, zinc 20%, copper 3%, phosphorus 13%, potassium 11%
Few people imagine the size of a wild boar - it can weigh up to half a ton, besides, wild boars are excellent swimmers. Otherwise, the boar is the same pig, only wild and vicious in appearance, and since they live in almost all countries on all continents, they eat boars more often and more than other wild animals. A wild boar eats like a man, that is, about everything in a row: tubers, roots and vegetables that he steals in the fields and gardens; acorns, nuts, mushrooms and berries; shellfish, frogs, birds and eggs, fish, and even hares and other small animals that he can get.
If cooking venison is rather the prerogative of French chefs, then wild boar meat is best managed by Italians, especially in Tuscany, where they make an excellent pasta stew from it. A young, up to a year old animal has excellent, albeit with a strong aftertaste, tender meat. An adult pig is rather dry, moreover, a specific aroma turns over the years into a frankly bad smell. So the most valuable carcasses weigh no more than 15 kg.
To beat off the smell, it is better to pre-marinate the boar meat. For wild boar stew, the meat must be turned in a meat grinder and fried in olive oil with onions, carrots, garlic, celery and chopped tomatoes (or tomato paste), add rosemary, salt and pepper and splash red wine generously. The pasta itself should be wide - suitable, for example, for pappardelle.
4. Pheasant
calories: 254 kcal, proteins 74%, fats 26%, carbohydrates 0%
essential vitamins and minerals: niacin 69%, vitamin B6 39%, selenium 65%, phosphorus 33%, zinc 22%, potassium 16%
The pheasant family (including black grouse, capercaillie and partridge) is part of the chicken order, so, in fact, a pheasant is not much different from an ordinary chicken, if it lives in the wild. Like a rooster, a pheasant has strong legs - this bird loves to walk and dig in the ground more than fly, besides, males are quite pugnacious. Pheasants eat excellent healthy food - mostly protein: ants, beetles, worms and even small mice and lizards. Its meat is juicy and tender (legs, however, like all those who like to run, are slightly harsh), much more aromatic than chicken. Pheasants are best eaten in autumn and winter (hunting season for most birds runs roughly from September to February).
When in doubt, put the whole carcass in the oven or spread out like a grilled chicken, study French culinary encyclopedias. Any game birds can be fried in oil in the oven (this is called “poeling”), the main thing is not to forget to cover it with fragrant herbs before sending it to the oven: juniper, rosemary, fennel and sage. During cooking, the bird can be flavored with cream or sour cream or deglazed with red wine.
Black grouse is better to cook en cocott or en casserole, in other words, stew in a cast-iron duck or in an ordinary saucepan in butter with vegetables, and then serve in the same bowl. Escalopes can be made from capercaillie, and partridge can be grilled. From a pheasant, among other things, you can also build pozharsky cutlets (remember that you do not need to add onions to them - only white bread soaked in cream and butter).
5. Hare
Calories: 173 kcal, proteins 81%, fats 18%, carbohydrates 1%
essential vitamins and minerals: vitamin B12 108%, niacin 32%, vitamin B6 17%, iron 27%, zinc 16%, phosphorus 24%, copper 9%
A hare is a much more energetic animal than a rabbit, so its meat is denser. In addition to clover, buckwheat, dandelions, wormwood, quinoa and other greens, as well as vegetables and melons (hares are lovers of raids on fields and vegetable gardens), they eat bark and tree branches, generally adhering to a vegan diet.
The saddle and fillet of a hare can be cooked en cocott or en casserole, following the example of a black grouse - stew in a saucepan or, for example, in a cauldron, if you have one, in butter with all sorts of roots and a small amount of brandy or red wine. Do not forget to tightly close the saucepan with a lid: this way all the flavors will remain in place and, having mixed, will saturate each ingredient of the dish.
The most reliable hare recipe looks like this: the carcass is cut into portions and placed for a day in a red wine marinade, consisting of red wine itself, red wine vinegar, vegetable oil, vegetables (carrots, onions, celery and garlic) and spices (pepper, bay leaf, thyme, cloves and parsley), and then stew in a saucepan, adding essential butter. Any mushrooms are suitable for garnishing a hare - from truffles to ordinary champignons ( perfect option- seasonal mushrooms: chanterelles, porcini or morels).
6. Wild duck
Calories (breast without skin): 123 kcal, proteins 69%, fats 31%, carbohydrates 0%
essential vitamins and minerals: thiamine 28%, vitamin B6 31%, vitamin B12 13%, vitamin C 10%, phosphorus 19%, iron 25%, copper 17%, selenium 20%
wild ducks(teal and wigeon have the best taste) feed on duckweed from the surface of rivers and small animals - frogs, crustaceans and tadpoles, occasionally raiding grain fields. They differ from domesticated duck in a brighter taste, but before grilling, it is better to marinate the breast in the mixture for half an hour. lemon juice, vegetable oil, salt and pepper - so it will become more tender.
The duck hunting season is from August to March, so now is the time to do it: for example, cook it in port wine. To do this, the duck must be baked whole in the oven (in a frying pan under the lid), adding only butter, and then separate one breast, without skin, and set aside. The remaining parts - the legs and bones - fry, adding celery, carrots, onions and juniper berries to the pan, then pour in the port wine and boil the contents by half. Pour in the broth, boil again and strain through a sieve - the sauce is ready. It remains only to arrange the finished breasts on a plate - and you can eat, generously pouring sauce over them.
Keep in mind: frying any game, if you don’t want to pick up something unpleasant, is better until fully cooked, no matter what eminent cooks advise (they, of course, advise serving game with blood). But bringing to readiness does not mean overdrying, do not overdo it! There is a fine line between fried and overcooked meat, you can understand the difference and learn how to determine the degree of roasting only with experience (Youtube and books will help you), so cook more often.
And one more thing: game is a specific thing, you need to fry and serve it on the table as quickly as possible, otherwise it dries up and becomes tough. Therefore, reindeer steak is an ideal dish for dinner for two: you can fry the meat right in front of your friend, pouring wine into her glass, then into the pan.
And one more thing: all pieces of game must certainly be from young birds and animals. Chickens raised in poultry farms leave this world in early youth, only having gained weight, but in the wild the animal can easily live to advanced years (and senile gout).
chef at Chandolin Boutique Hotel, apprentice of Joel Robuchon
Our village of Chandolin is located at an altitude of 2000 meters in the Swiss Alps, surrounded by forests on all sides. Deer freely roam the streets, right under the windows of the hotel, there are so many animals here. As soon as the hunting season starts, from September to November, the locals start bringing game to us. I cook a lot of things from it: from poultry - pie and terrine, from wild boar and venison - stew and roast. Poultry does not need to be marinated - it already has tender white meat, and I often marinate venison in a mixture of red wine and spices.
Game is best served with sweet vegetables such as carrots and chestnuts. One of my favorite dishes is lightly fried venison fillet with apple, grapefruit and orange sauce, and garnished with red cabbage carcass with blueberries, orange zest and cinnamon. At fresh meat no wild animals bad smell no - this is a myth, there is a subtle aroma by which venison can always be distinguished from beef. When you cook it, the main thing is not to overcook it so that the meat remains pink and juicy.
Of wild animals, roe deer, deer, elk and saiga are most suitable for cooking. In order to get the meat juicy, the pieces of meat should be put in boiling water and cooked until tender for 1.2 - 2 hours. The meat will be softer and tastier if you add 1 tbsp to 1 liter of broth. a spoonful of lemon juice.
Broth for sauce, jellied dishes or meat juice is almost not salted.
The meat is not salted long before it is cooked, this causes the release of meat juice and impairs its taste.
Roe deer hedgehogs
Twist the meat, onions, potatoes, peppers, garlic. Add salt, ground pepper, rice and egg. Roll "hedgehogs" out of this stuffing. While they are languishing, take 1 carrot and 1 onion. Grate carrots. Make a roast by adding 1 tbsp. l sugar, 1 tbsp. l. tomato paste and 1.5 st. l flour. Then carefully dilute the broth from the "hedgehogs" so that there are no lumps. When the "hedgehogs" are ready, add the roast, chopped dill and let it boil.
1 egg, 1 kg of roe deer meat, 2 handfuls of long-grain rice, 1 potato, 1 onion, 1/3 red sweet pepper, 2 cloves of garlic, salt, pepper to taste.
Fried meals.
Fried dishes are prepared in large and portioned pieces.
For a roast, take the pulp of the hind leg or the back of a wild boar, bear, deer or elk. The pieces should be neither large nor small: large pieces remain red in the middle when fried, and small ones burn faster.
Grilled meat should be sprinkled with salt and pepper either at the very end of grilling or immediately after being removed from the grill. When frying meat on a grill, it is turned over to the other side only when the first one is fried.
For roast, you can take one pulp or pulp along with the bone. To speed up frying, as well as to make it friable and juicy, the meat of wild animals is marinated: it is kept for 12-48 hours in a marinade (decoction of vinegar and spices).
Lean meat of wild animals is stuffed with pieces of fresh or smoked bacon, introducing it into the meat parallel to the muscle fibers.
The finished roast is cooled down a bit. Then, with a sharp knife, cut across the muscle fibers into slices 1 cm thick.
Slices are placed on a heated dish. Drizzle with fat and gravy.
Roast is served for lunch with fried potatoes, a variety of cooked vegetables, fruit and berry salads.
The roast is also served cold for breakfast, dinner or as an appetizer, with fresh vegetable salads, horseradish or mustard.
In order to form an appetizing crust on the meat during frying, it is first smeared with sour cream, and then fried on all sides in a very hot roasting pan. Roasting time depends on the size of the carcass or piece of meat.
You need to salt the meat shortly before the end of cooking. In the process of frying, the meat is poured with melted juice.
If the oven is too hot, the meat may burn on the top but remain raw on the inside. Therefore, after the formation of a crust on it, they maintain a moderate fire, and put a cup with hot water.
To determine the readiness of the dish, a puncture is made with a sharp torch in the thickest part of the piece. In the finished meat, clear meat juice without blood admixture is released from the puncture.
Roast hare
For one hare: 100 g bacon, 100 g butter, 1/2 cup sour cream, salt, grated bun. For sauce: 1/2 tablespoon oil, 1/2 tablespoon flour, 1 shot white wine, 2 tablespoons stock.
Before frying, wash, peel, grate with salt (1/2 teaspoon per 400 g of pulp), stuff with 50-100 grams of bacon, put parts of the carcass on a baking sheet, add 2-3 tablespoons of water, brush 100 g of oil on top, put in hot oven to roast and brown all around. After that, reduce the heat, add 1/2 cup of sour cream and start pouring every 10 minutes with the juice drained from the hare. To get more sauce, you can grate the boiled hare liver, put 1/2 tablespoons of oil, 1/2 tablespoons of flour into it, grind, boil, pour in a glass of white wine, 2 tablespoons of broth, salt, boil, pour in the whole sauce from under a hare, strain, pour over a cut hare on a dish and serve blackcurrant jelly to it.
Hare fried in sour cream.
Remove the skin from the hare, remove the insides and rinse it. Separate the hind legs, back and soak in cold water within 3-5 hours. Then drain the water and pour the marinade over the meat, in which the young hares are kept for 12 hours, and the old ones for 24 hours in a cold place. Remove the hare pieces from the marinade, wipe dry with a towel, stuff with lard, salt, put on a baking sheet and lightly fry with fat in the oven. Then pour over the sour cream and continue frying, periodically pouring over the sour cream, until the meat is ready and the sour cream becomes thick like a sauce.
Cut the finished hare into portions, put in a saucepan and pour strained sour cream, in which the meat was fried. You can also cook a uncooked hare. Serve with fried potatoes, boiled beans or stewed beets.
Hare 110, marinade 75, fat 20, sour cream 50, garnish 150.
Bear meat fried.
The pulp of the ham, divided into layers into large pieces, soak in the marinade for 4 days. Then put in a bowl, add chopped sautéed carrots, parsley, celery and onion. Boil the broth from the meat bones, replacing half the water with the marinade in which the meat was aged. Pour the meat with this broth and simmer for 5-6 hours. Cool the finished meat in the same broth.
Before serving, cut the meat into slices of 2-3 per serving, breaded in flour, and then, moistened with a raw egg, in crushed wheat breadcrumbs. Fry on both sides in a pan with fat. Garnish (pickled vegetables, fruits, pickles or cabbage salad, beets) served separately in a salad bowl, nut sauce (satsivi) - in a gravy boat.
Meat 150, marinade 75, flour 5, eggs 10, pork fat for frying 15, breadcrumbs 15, sauce 75, pickled vegetables 80, carrots, celery, parsley and onions 10 each.
Skewers of elk, deer or wild goat meat.
Meat (pulp) cut into pieces of 30-40 g, put in non-oxidizing dishes, pour marinade and keep in a cold place for 10-12 hours. To prepare the marinade, dilute grape vinegar with an equal amount of boiled cold water, add grated or minced onion, minced garlic with salt, sugar, coarsely crushed black pepper and broken into small pieces. Bay leaf. 10 minutes before serving, string the marinated meat on a skewer and fry on a grill or skewer, periodically greasing the meat with olive (Provencal) or butter, or lard.
Serve with raw onion and green onion, tomatoes, cucumbers or with pickled cherries, plums, melons, grapes. Separately, serve spicy Southern sauce or tkemali with the barbecue.
Meat 200, butter or olive oil for frying 5, onions and greens 20 each, cucumbers, tomatoes or pickles 75; for marinade: wine vinegar 10, black pepper 2-3 peas
Doe and elk fried.
The back and large parts of the ham or shoulder, aged in the marinade, stuff with lard and fry in the oven in the same way as lamb and pork. Cut the finished meat into wide slices, 1-2 per serving, pour over the meat juice and store until serving on a food warmer. Serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. Meat can also be served with pepper sauce with vinegar, sweet and sour with nuts, spicy with tarragon, or instead of sauce - lingonberry or blackcurrant jam.
Meat 150, marinade 75, bacon 20, pork fat for frying 5, garnish 150 or pickled fruits, berries 75, sauce 50 or jam 30, onion 10, garlic 0.5, sugar 1, salt 2, bay leaf.
Plan.
Introduction
Chapter 1. Characteristics of raw materials for cooking dishes from meat of wild animals
Chapter 2. Mechanical and culinary processing of meat of wild animals
Chapter 3. Characteristics of dishes
3.1. Classification of dishes
3.2. Boiled meat dishes
Roe deer hedgehogs
3.3. fried foods
Roast hare
Hare fried in sour cream
Grilled bear meat
· Barbecue from meat of elk, deer, wild goat
Roasted doe and elk
3.4. Stews
Stewed bear meat
Hare stewed in sour cream
Boar stew
Wild goat fillet stewed with wine and apples
Ragout of hare
Chapter 4
Chapter 5. Requirements for the quality of dishes
Conclusion
Bibliography
Introduction
Meat dishes of wild animals are considered a delicacy. Despite the peculiar taste and smell, they are appreciated by real gourmets. Meat should be classified according to the type of animal from which it was obtained.
Of wild animals, elks, wild goats, wild boars have the best meat. Wild boars - since prehistoric times, the meat of these swift and ferocious animals was considered a delicacy. They are still hunted today in many regions of Europe and Asia.
Wild boars have been hunted since ancient times both for meat and for entertainment. In England of the 16th century, King Henry VIII and his daughter Elizabeth I loved hunting for a wild boar. Dishes prepared from the meat of a killed beast became an ornament to a festive feast, sometimes lasting several days.
By the beginning of the 17th century, the greed of hunters had brought wild boars to the brink of extinction.
They also eat the meat of yaks and bears. The latter have a very specific taste of meat, however, if it is first marinated properly (four days), and then generously flavored with aromatic seasonings, then this exotic can be eaten. In general, the meat of all wild animals needs to be marinated beforehand.
Very high quality meat - venison. In terms of nutritional properties, it is many times superior to the best varieties beef. The taste of venison is very noble, slightly sweet. Unfortunately, it is very rare to find this meat on sale: wild deer are listed in the Red Book, and now there are practically no farms for breeding them in Russia.
Meat contains a large amount of water-soluble B vitamins: thiamine, pyridoxine, riboflavin, pantothenic acid, choline, as well as minerals (phosphorus, iron, sodium, etc.).
Fried, stewed and less often boiled dishes are prepared from the meat of wild animals.
To bring the meat to a state of culinary readiness, which is characterized by certain structural, mechanical and organoleptic characteristics and harmlessness, various methods of thermal culinary treatment are used: boiling, frying, stewing.
This term paper is familiarization with dishes from the meat of wild animals.
To achieve the goal, it is necessary to solve the following tasks:
Familiarize yourself with the range of dishes from the meat of wild animals;
To study the technology of cooking;
Familiarize yourself with the rules of registration, release and storage;
Consider the requirements for the quality of dishes from meat of wild animals.
I believe that the topic of my work is relevant, as it has practical significance in the preparation of dishes from this type of meat.
Chapter 1. Characteristics of raw materials for cooking dishes from meat of wild animals.
Meat is a food product obtained after slaughter of cattle and undergone post-slaughter processing: bleeding, slaughterhouse cutting (removal of failure, entrails, skins, etc.), maturation, cooling and marking. It consists of muscle, connective, bone and adipose tissue.
The meat of wild animals is a product obtained from the following types of animals: wild goat, wild boar, bear, elk, deer, hare.
According to the thermal state, the meat can be chilled, frozen, cooled. With slaughterhouse processing, the meat yield ranges from 50 to 60% of live weight.
The meat of wild animals is not bled and is therefore usually dark in color. It is coarser than the meat of slaughtered animals, and has a specific smell and taste, so it is often marinated or stuffed.
The properties of raw materials determine the way of its culinary use, the scheme machining and the amount of waste. So, frozen meat requires prior defrosting.
For enterprises Catering meat comes in whole carcasses, half carcasses, smaller parts of carcasses or in the form of semi-finished products prepared for culinary use.
Meat is one of the most valuable food products. First of all, it contains a significant amount of proteins. Most of these proteins are complete. They contain all the essential amino acids, which are also in close to optimal ratios. The amount of fat varies depending on the type of meat and its fatness within a very wide range. Fat in a moderate amount improves the taste of dishes, and in a large amount it worsens the quality of culinary products and therefore its excess is removed during the preparation of semi-finished products.
Chapter 2. Mechanical and culinary processing of meat of wild animals.
The carcasses of wild animals are divided into parts in the same way as the carcasses of slaughtered cattle: a wild goat - like a mutton; wild boar and bear - like pigs; elk and deer - like beef. The resulting parts are rolled and lived.
Rice. 1. Culinary division of carcasses into cuts.
Deer (moose) half carcasses:
1 - neck part;
2 - subscapular part;
3 - dorsal part of the longest back muscle, or thick edge;
4 - lumbar part of the longest muscle of the back, or thin edge;
5 - tenderloin; 6-hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8-hem; 9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)
Wild goat carcass:
1 - neck part;
2 - scapular part;
3 - loin
(costal and renal parts);
4 - hip part;
5 - brisket.
Half carcasses of a wild boar (bear):
1 - neck part;
2 - scapular part;
3 - loin
(costal and renal parts);
4 - tenderloin;
5 - ham;
6 - brisket.
To improve the taste, trimmed and trimmed pieces of meat of wild animals are marinated for 1-4 days, depending on the size of the pieces, periodically turning over. For pickling, dilute vinegar to a concentration of 1.5-2%, put salt, sugar, bay leaf, pepper, chopped carrots, parsley and boil the marinade for 10-15 minutes, then cool it and fill it with wild animal meat.
Meat dishes from wild animals
Dishes from meat and offal ___________________________ 539
minced meat dishes
Dishes from minced meat are prepared naturally without the addition of bread and with the addition of bread.
Cooked semi-finished products are fried immediately before the holiday. They are placed on a pan or baking sheet, with fat heated to 150 ... 160 ° C, fried for 3 ... 5 minutes on both sides until a crispy crust forms, and then brought to readiness in an oven at 250 ... 280 ° C for 5 ... 7 min. Finished chopped products must be completely fried. Readiness indicators: the release of colorless juice at the puncture site and grey colour on the cut.
Dishes from natural felling. Products from natural felling are mainly fried.
Chopped beefsteak. The prepared semi-finished product is fried on both sides in a heated frying pan and brought to readiness in the oven. On vacation, the steak is garnished and poured over with the juice released during roasting. Side dishes - fried potatoes, boiled vegetables, complex side dish.
Hosted on ref.rf
Chopped steak can be served like natural steak, with onion, egg.
Schnitzel natural chopped. Semi-finished products are fried with fat and brought to readiness in an oven. When vacationing, a side dish is placed on a portioned dish or plate - fried or boiled potatoes, crumbly cereals, a complex side dish of 3 ... 4 types of vegetables, next to it - schnitzel, pour over it with melted butter.
Cutlets natural chopped. Semi-finished products are fried in a frying pan heated with fat, brought to readiness in an oven. On vacation, they are garnished and poured with meat juice. Side dishes - crumbly cereals, pasta boiled, poached vegetables, boiled or fried potatoes, etc.
Lula kebab. Prepared sausages are strung on skewers (2 ... 3 pieces per serving) and fried over hot coals or in an electric grill. When you leave a lavash (leaf bread) in the form of a long strip is placed on a portioned dish, sausages removed from a skewer are placed on it and covered with another strip of lavash. A side dish is placed next to or around: green or onions, tomatoes, greens, a slice of lemon. Separately, ʼʼSouthernʼʼ sauce is served in a gravy boat or dry barberry on a rosette.
Dishescutlet masses. Products from cutlet mass are fried, stewed or baked.
Cutlets, meatballs, schnitzels. Prepared semi-finished products are placed in a pan with heated (150 ... 160 ° C) fat, fried on both sides, brought to readiness in the oven. On vacation, cutlets and schnitzels are poured with oil or sauces are added - red, red with onions and gherkins, onion, tomato, sour cream, sour cream with onions. Garnish - mashed potatoes, vegetables in milk sauce, boiled or fried potatoes, a complex side dish, etc.
The meatballs on vacation are poured with sauce on top. Side dishes and sauces are the same as when selling cutlets and schnitzels.
540 __________________________
Zrazy. Prepared semi-finished products are placed on a frying pan or baking sheet heated with fat, fried until a crispy crust is formed, and brought to readiness in an oven.
When on vacation, a side dish is placed on a portioned dish or plate - crumbly porridge (buckwheat or rice), mashed potatoes, zrazy (1 ... 2 pieces per serving), poured with oil or poured with red or onion sauce.
Meatballs and meatballs. These products are breaded in flour, fried and stewed in tomato or red sauce for 7 ... 10 minutes. Meatballs are served in 3 ... 4 pcs. per serving, and meatballs (smaller) - 6 ... 10 pcs. per serving. Garnish - fried potatoes or rice.
Cutlets baked with milk sauce. Cut cutlets, without breading, are placed on greased pans or baking sheets, a recess is made along the cutlets And from a pastry bag, fill it with a thick milk sauce, sprinkle with grated cheese, sprinkle with butter and bake for 15 ... 20 minutes. let go With various side dishes, red sauce is poured on the side.
Meatballs baked under sour cream sauce(in Cossack). Friable rice porridge is seasoned with sautéed tomato puree, two meatballs are placed on it, poured with sour cream sauce, sprinkled with grated cheese, sprinkled with butter and baked.
The meat of wild animals is not bled and therefore usually has a dark color. It is coarser than the meat of slaughtered animals, and has a specific smell and taste, in this regard, it is often marinated or stuffed.
Venison or elk fried. The back part or ham is stuffed with bacon and garlic, sprinkled with salt, pepper and fried on the stove from all sides until golden brown, then the pan with meat is placed in the oven and fried until cooked, periodically pouring meat juice or fat. The finished meat is cut across the fibers in 1 ... 2 pieces per serving, poured with meat juice and heated. Served with fried potatoes, boiled beans. Additional garnish - mari-
6.6. Dishes from meat and offal
pickled plums, pickled red cabbage, soaked lingonberries. Sweet and sour sauce, lingonberry or blackcurrant jam are served separately.
Stewed bear meat. Prepared large pieces are sprinkled with mint, crushed juniper berries, cumin and kept in the cold for about a day. Next, the spices are washed off, the meat is cut into portions, beaten off, sprinkled with salt and pepper, fried in a pan. The fried meat is put in a saucepan, put carrots, onions, turnips, parsley, pour bread kvass and stew until tender. The broth is drained, browned flour, lingonberries, sugar, salt are added, boiled for 25 ... 30 minutes and filtered. The resulting sauce is poured over meat with vegetables and brought to a boil.
A side dish is placed on a plate or dish - fried potatoes, boiled noodles or boiled beans and meat with vegetables and sauce.
Hare stewed in sour cream. The processed carcasses are soaked in cold water for 3 ... 5 hours, then marinated, stuffed with fresh bacon, rubbed with salt and pepper, put on a baking sheet heated with fat, smeared with sour cream on top and fried in an oven until half cooked. Then cut into portions, put in a deep bowl, pour a little broth, add sour cream, meat juice and stew until tender. After that, the broth is drained, flour sauteing is introduced into it (previously diluted with a part of the broth), boiled for 25 ... 30 minutes and filtered. The meat is poured with the resulting sauce, brought to a boil.
When on vacation, a side dish is put on a portioned dish or plate: fried potatoes, boiled beans or stewed beets, next to it is a stewed hare, poured with sauce, sprinkled with herbs.
Boar stew. The pulp of the ham, loin stuffed with carrots, parsley or celery, put in a non-oxidizing dish, pour marinated and kept for 3 days.
Marinated meat is fried, put in a saucepan, poured with hot water or broth, dry red wine, onions are added and stewed until tender. The finished meat is taken out and placed in the oven. Sauce is prepared on the stew broth.
Boar meat is served with fried potatoes, stewed cabbage, boiled beans or pasta. A side dish is placed on a dish or plate, next to it is meat, ĸᴏᴛᴏᴩᴏᴇ is poured with sauce.
6. Production of finished products
Dishes from meat of wild animals - concept and types. Classification and features of the category "Dishes from meat of wild animals" 2017, 2018.
Plan.
Introduction
Chapter 1. Characteristics of raw materials for cooking dishes from meat of wild animals
Chapter 2. Mechanical and culinary processing of meat of wild animals
Chapter 3. Characteristics of dishes
3.1. Classification of dishes
3.2. Boiled meat dishes
Roe deer hedgehogs
3.3. fried foods
Roast hare
Hare fried in sour cream
Grilled bear meat
· Barbecue from meat of elk, deer, wild goat
Roasted doe and elk
3.4. Stews
Stewed bear meat
Hare stewed in sour cream
Boar stew
Wild goat fillet stewed with wine and apples
Ragout of hare
Chapter 4
Chapter 5. Requirements for the quality of dishes
Conclusion
Bibliography
Introduction
Meat dishes of wild animals are considered a delicacy. Despite the peculiar taste and smell, they are appreciated by real gourmets. Meat should be classified according to the type of animal from which it was obtained.
Of wild animals, elks, wild goats, wild boars have the best meat. wild boars - Since prehistoric times, the meat of these swift and ferocious animals has been considered a delicacy. They are still hunted today in many regions of Europe and Asia.
Wild boars have been hunted since ancient times both for meat and for entertainment. In England of the 16th century, King Henry VIII and his daughter Elizabeth I loved hunting for a wild boar. Dishes prepared from the meat of a killed beast became an ornament to a festive feast, sometimes lasting several days.
By the beginning of the 17th century, the greed of hunters had brought wild boars to the brink of extinction.
They also eat the meat of yaks and bears. The latter have a very specific taste of meat, however, if it is first marinated properly (four days), and then generously flavored with aromatic seasonings, then this exotic can be eaten. In general, the meat of all wild animals needs to be marinated beforehand.
Very high quality meat - venison. In terms of nutritional properties, it is many times superior to the best varieties of beef. The taste of venison is very noble, slightly sweet. Unfortunately, it is very rare to find this meat on sale: wild deer are listed in the Red Book, and now there are practically no farms for breeding them in Russia.
Meat contains a large amount of water-soluble B vitamins: thiamine, pyridoxine, riboflavin, pantothenic acid, choline, as well as minerals (phosphorus, iron, sodium, etc.).
To bring the meat to a state of culinary readiness, which is characterized by certain structural, mechanical and organoleptic characteristics and harmlessness, various methods of thermal culinary treatment are used: boiling, frying, stewing.
The purpose of this course work is to familiarize with dishes from the meat of wild animals.
To achieve the goal, it is necessary to solve the following tasks:
Familiarize yourself with the range of dishes from the meat of wild animals;
To study the technology of cooking;
Familiarize yourself with the rules of registration, release and storage;
Consider the requirements for the quality of dishes from meat of wild animals.
I believe that the topic of my work is relevant, as it has practical significance in the preparation of dishes from this type of meat.
Chapter 1. Characteristics of raw materials for cooking dishes from meat of wild animals.
Meat is a food product obtained after slaughter of cattle and undergone post-slaughter processing: bleeding, slaughterhouse cutting (removal of failure, entrails, skins, etc.), maturation, cooling and marking. It consists of muscle, connective, bone and adipose tissue.
The meat of wild animals is a product obtained from the following types of animals: wild goat, wild boar, bear, elk, deer, hare.
According to the thermal state, the meat can be chilled, frozen, cooled. With slaughterhouse processing, the meat yield ranges from 50 to 60% of live weight.
The meat of wild animals is not bled and is therefore usually dark in color. It is coarser than the meat of slaughtered animals, and has a specific smell and taste, so it is often marinated or stuffed.
The properties of raw materials determine the method of its culinary use, the scheme of mechanical processing and the amount of waste. So, frozen meat requires prior defrosting.
Meat is delivered to public catering enterprises in whole carcasses, half carcasses, smaller parts of carcasses or in the form of semi-finished products prepared for culinary use.
Meat is one of the most valuable food products. First of all, it contains a significant amount of proteins. Most of these proteins are complete. They contain all the essential amino acids, which are also in close to optimal ratios. The amount of fat varies depending on the type of meat and its fatness within a very wide range. Fat in a moderate amount improves the taste of dishes, and in a large amount it worsens the quality of culinary products and therefore its excess is removed during the preparation of semi-finished products.
Chapter 2. Mechanical and culinary processing of meat of wild animals.
The carcasses of wild animals are divided into parts in the same way as the carcasses of slaughtered cattle: a wild goat - like a mutton; wild boar and bear - like pigs; elk and deer - like beef. The resulting parts are rolled and lived.
Rice. 1. Culinary division of carcasses into cuts.
Deer (moose) half carcasses:
1 - neck part;
2 - subscapular part;
3 - dorsal part of the longest back muscle, or thick edge;
4 - lumbar part of the longest muscle of the back, or thin edge;
5 - tenderloin; 6-hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8-hem; 9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)
Wild goat carcass:
1 - neck part;
2 - scapular part;
3 - loin
(costal and renal parts);
4 - hip part;
5 - brisket.
Half carcasses of a wild boar (bear):
1 - neck part;
2 - scapular part;
3 - loin
(costal and renal parts);
4 - tenderloin;
5 - ham;
6 - brisket.
To improve the taste, trimmed and trimmed pieces of meat of wild animals are marinated for 1-4 days, depending on the size of the pieces, periodically turning over. For pickling, dilute vinegar to a concentration of 1.5-2%, put salt, sugar, bay leaf, pepper, chopped carrots, parsley and boil the marinade for 10-15 minutes, then cool it and fill it with wild animal meat.
The meat of elk, goat and deer is stuffed with chilled lard.
Hares are treated like rabbits. Hares arrive as bloodless and gutted carcasses. In this case, the kidneys are left, the head is separated along the 1st vertebra, the front legs - along the wrist, and the hind legs - along the hock joint.
Hare meat before cooking, it is better to soak in cold water with vinegar, this will give it extra softness.
The most delicious meat is from hares up to a year old. A young hare has thick shins, a short thick neck and soft ears. Old hares are long and thin.
Chapter 3
3.1. Classification of dishes from meat of wild animals.
When preparing dishes from meat of wild animals, such methods of heat treatment as boiling, frying and stewing are most common.
Depending on the method of heat treatment, meat dishes are divided into boiled, fried, stewed.
Rice. 2. Classification of dishes.
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For cooking, meat (raw, boiled, fried) is always cut across the grain. For cooking, it is desirable to use the meat of old animals, for frying - young ones.
Meat for main courses is boiled in a small amount of water (1.5 liters per 1 kg of meat) with roots and onions. It is laid in hot water, let it boil, remove the foam, and then add the roots. Salt is added at the end of cooking.
In order for pieces of boiled meat to remain juicy, they should be stored in broth, covering the dishes with a lid.
When stewing meat, do not allow the liquid to boil violently, causing loss of flavor and strong boiling. Only with slow stewing can you get a dish with its own characteristics.
If the stew is cooked with vegetables, then they are laid when the meat becomes softer or in a ready-made sauce, and stew for a short time.
The meat is stewed with roots, onions, peppers, bay leaves, parsley, dill. You can use other spices - cinnamon, cloves, cumin, marjoram, as well as dry grape wine, kvass, vegetable and fruit marinades.
When stewing meat, try to lift the lid less often so as not to cool the dish. By adding at the end of the quenching, when the liquid evaporates, not water, but a denser acidic liquid - sour cream, juice, vinegar, grape wine in a small amount, improves the taste and consistency of the dish.
When cooking or frying, it is not recommended to completely remove fat from meat, since its thin layer does not allow moisture to be released, and the meat turns out to be more juicy.
If the meat is dried on a napkin before frying, then it will brown well.
3.2. Dishes from boiled meat
Of wild animals, roe deer, deer, elk and saiga are most suitable for cooking. In order to get the meat juicy, the pieces of meat must be put in boiling water and cooked until cooked for 1.2 - 2 hours. The meat will be softer and tastier if you add 1 tbsp to 1 liter of broth. a spoonful of lemon juice.
Broth for sauce, jellied dishes or meat juice is almost not salted.
The meat is not salted long before it is cooked, this causes the release of meat juice and impairs its taste.
Roe deer hedgehogs
Twist the meat, onions, potatoes, peppers, garlic. Add salt, ground pepper, rice and egg. Roll "hedgehogs" out of this stuffing.
And lower them into the boiled chicken broth (on a slow fire).
While they are languishing, take 1 carrot and 1 onion. Grate carrots. Make a roast by adding 1 tbsp. l sugar, 1 tbsp. l. tomato paste and 1.5 tbsp. l flour. Then carefully dilute the broth from the "hedgehogs" so that there are no lumps. When the "hedgehogs" are ready, add the roast, chopped dill and let it boil.
1 egg, 1 kg of roe deer meat, 2 handfuls of long-grain rice, 1 potato, 1 onion, 1/3 red sweet pepper, 2 cloves of garlic, salt, pepper to taste.
3.3. Fried meals.
Fried dishes are prepared in large and portioned pieces.
For a roast, take the pulp of the hind leg or the back of a wild boar, bear, deer or elk. The pieces should be neither large nor small: large pieces remain red in the middle when fried, and small ones burn faster.
Grilled meat should be sprinkled with salt and pepper either at the very end of grilling or immediately after being removed from the grill. When frying meat on a grill, it is turned over to the other side only when the first one is fried.
For roast, you can take one pulp or pulp along with the bone. To speed up frying, as well as to make it friable and juicy, the meat of wild animals is marinated: it is kept for 12-48 hours in a marinade (decoction of vinegar and spices).
Lean meat of wild animals is stuffed with pieces of fresh or smoked bacon, introducing it into the meat parallel to the muscle fibers.
The finished roast is cooled down a bit. Then, with a sharp knife, cut across the muscle fibers into slices 1 cm thick.
Slices are placed on a heated dish. Drizzle with fat and gravy.
Roast is served for lunch with fried potatoes, a variety of cooked vegetables, fruit and berry salads.
The roast is also served cold for breakfast, dinner or as an appetizer, with fresh vegetable salads, horseradish or mustard.
In order to form an appetizing crust on the meat during frying, it is first smeared with sour cream, and then fried on all sides in a very hot roasting pan. Roasting time depends on the size of the carcass or piece of meat.
You need to salt the meat shortly before the end of cooking. In the process of frying, the meat is poured with melted juice.
If the oven is too hot, the meat may burn on the top but remain raw on the inside. Therefore, after the formation of a crust on it, a moderate fire is maintained, and a cup of hot water is placed in the oven.
To determine the readiness of the dish, a puncture is made with a sharp torch in the thickest part of the piece. In the finished meat, clear meat juice without blood admixture is released from the puncture.
Roast hare
For one hare: 100 g bacon, 100 g butter, 1/2 cup sour cream, salt, grated bun. For sauce: 1/2 tablespoon oil, 1/2 tablespoon flour, 1 shot white wine, 2 tablespoons stock.
Before frying, wash, peel, grate with salt (1/2 teaspoon per 400 g of pulp), stuff with 50-100 grams of bacon, put parts of the carcass on a baking sheet, add 2-3 tablespoons of water, brush 100 g of oil on top, put in hot oven to roast and brown all around. After that, reduce the heat, add 1/2 cup of sour cream and start pouring every 10 minutes with the juice drained from the hare. To get more sauce, you can grate the boiled hare liver, put 1/2 tablespoons of oil, 1/2 tablespoons of flour into it, grind, boil, pour in a glass of white wine, 2 tablespoons of broth, salt, boil, pour in the whole sauce from under a hare, strain, pour over a cut hare on a dish and serve blackcurrant jelly to it.
Hare fried in sour cream.
Remove the skin from the hare, remove the insides and rinse it. Separate the hind legs, back and soak in cold water for 3-5 hours. Then drain the water and pour the marinade over the meat, in which the young hares are kept for 12 hours, and the old ones for 24 hours in a cold place. Remove the hare pieces from the marinade, wipe dry with a towel, stuff with lard, salt, put on a baking sheet and lightly fry with fat in the oven. Then pour over the sour cream and continue frying, periodically pouring over the sour cream, until the meat is ready and the sour cream becomes thick like a sauce.
Cut the finished hare into portions, put in a saucepan and pour strained sour cream, in which the meat was fried. You can also cook a uncooked hare. Serve with fried potatoes, boiled beans or stewed beets.
Hare 110, marinade 75, fat 20, sour cream 50, garnish 150.
Bear meat fried.
The pulp of the ham, divided into layers into large pieces, soak in the marinade for 4 days. Then put in a bowl, add chopped sautéed carrots, parsley, celery and onions. Boil the broth from the meat bones, replacing half the water with the marinade in which the meat was aged. Pour the meat with this broth and simmer for 5-6 hours. Cool the finished meat in the same broth.
Before serving, cut the meat into slices of 2-3 per serving, breaded in flour, and then, moistened with a raw egg, in crushed wheat breadcrumbs. Fry on both sides in a pan with fat. Garnish (pickled vegetables, fruits, pickles or coleslaw, beets) served separately in a salad bowl, walnut sauce (satsivi) - in a gravy boat.
Meat 150, marinade 75, flour 5, eggs 10, pork fat for frying 15, breadcrumbs 15, sauce 75, pickled vegetables 80, carrots, celery, parsley and onions 10 each.
Skewers of elk, deer or wild goat meat.
Meat (pulp) cut into pieces of 30-40 g, put in non-oxidizing dishes, pour marinade and keep in a cold place for 10-12 hours. To prepare the marinade, dilute grape vinegar with an equal amount of boiled cold water, add grated or minced onion, minced garlic with salt, sugar, coarsely crushed black pepper and bay leaf broken into small pieces. 10 minutes before serving, string the marinated meat on a skewer and fry on a grill or skewer, periodically greasing the meat with olive (Provencal) or butter, or lard.
Serve with raw onions and green onions, tomatoes, cucumbers or pickled cherries, plums, melons, grapes. Separately, serve spicy Southern sauce or tkemali with the barbecue.
Meat 200, butter or olive oil for frying 5, onions and greens 20 each, cucumbers, tomatoes or pickles 75; for marinade: wine vinegar 10, black pepper 2-3 mountains oshka
Doe and elk fried.
The back and large parts of the ham or shoulder, aged in the marinade, stuff with lard and fry in the oven in the same way as lamb and pork. Cut the finished meat into wide slices, 1-2 per serving, pour over the meat juice and store until serving on a food warmer. Serve with fried potatoes, boiled beans, pickled grapes, plums or red cabbage salad. You can also serve meat with pepper sauce with vinegar, sweet and sour sauce with nuts, spicy with tarragon, or instead of sauce - lingonberry or blackcurrant jam.
Meat 150, marinade 75, bacon 20, pork fat for frying 5, garnish 150 or pickled fruits, berries 75, sauce 50 or jam 30, onion 10, garlic 0.5, sugar 1, salt 2, bay leaf.
3.4. Stewed dishes.
In cases where they want to soften pieces of meat with denser and coarser connective tissue, stewing is used. When stewing, sour sauces, tomato puree, dry wines, pickled berries and fruits along with juice, kvass are used.
In a stew, the shoulder part and the brisket are prepared.
The meat is stewed in large, portioned and small pieces. Large pieces for some dishes are stuffed with roots, garlic and bacon before stewing.
The pulp of the ham, loin stuffed with carrots, parsley or celery, put in non-oxidizing dishes, pour marinade and incubated for 1-3 days.
Marinated meat is fried, put in a saucepan, poured with hot water or broth, poured in dry red wine, add onions and stew until tender. The finished meat is taken out and placed in the oven. Sauce is prepared on the stew broth.
The prepared meat is sprinkled with salt, pepper, placed on a frying pan or baking sheet and fried on the stove or in the oven until a crispy crust forms on the surface. The vegetables included in the sauce (carrots, onions, white roots) are fried separately or together with meat. In the latter case, they are added to the meat after it is lightly fried.
Fried meat and vegetables are poured with water or broth so that portioned and small pieces are completely covered, and large ones are half. To improve the taste and aroma, peppercorns, bay leaf, sometimes cloves, coriander, cumin, etc. are introduced. Spices, parsley and celery, tied in bunches, are added 15-20 minutes before the end of the stew, bay leaf - 5 minutes. Often, in the process of stewing meat, passivated tomato puree is introduced.
Stew the meat at a low boil in a bowl with a closed lid. Large pieces of meat are turned over several times during the stewing process.
The broth with vegetables remaining after stewing is used to make the sauce.
The finished meat is cut across the fibers in 1-2 pieces per serving, poured with sauce, brought to a boil. Then sliced and heated in sauce.
Stewed bear meat.
Prepared large pieces are sprinkled with mint, crushed juniper berries, cumin and kept in the cold for about a day. Then the spices are washed off, the meat is cut into portions, beaten, sprinkled with salt and pepper, fried in a pan. The fried meat is put in a saucepan, put champignons, carrots, onions, parsley, pour bread kvass and stew until tender.
The broth is drained, browned flour, lingonberries, sugar, salt are added, boiled for 25-30 minutes and filtered. The resulting sauce is poured over meat with vegetables and brought to a boil.
Hare, stewed V sour cream.
The processed carcasses are soaked in cold water for 3-5 hours, then marinated, stuffed with fresh bacon, rubbed with salt and pepper, put on a baking sheet heated with fat, smeared with sour cream on top and fried in an oven until half cooked.
Then cut into portions, put in a deep bowl, pour a little broth, add sour cream, meat juice and stew until done. After that, the broth is drained, a flour passage is introduced into it (previously diluted with a part of the broth), boiled for 25-30 minutes and filtered. The meat is poured with the resulting sauce, brought to a boil.
Boar stew.
Separate the meat from the bones in pieces of 1-1.5 kg, clean from the tendons and stuff with carrot, parsley and celery sticks. Put the meat in a non-oxidizing dish, pour cold marinade over it and keep in a cold room for 2.5-3 days. Fry the marinated meat in pork fat, then put it in a box or a deep saucepan, pour half the height of the pieces with broth cooked from meat bones, pour in dry red wine, add chopped onion and simmer until tender. When the meat is soft, transfer it from the broth to a baking sheet, pour over the red sauce and place in the oven. Pour the same sauce every 3-5 minutes until a crust forms on the meat. In the broth in which the meat was stewed, add the dried wheat flour, boil for 15-20 minutes, salt and strain. Cut the meat into wide slices across the grain, 1-2 pieces per serving, and pour over the sauce. Serve with fried potatoes stewed cabbage, beans or pasta.
Meat 150, marinade 100, baked pork fat 5, wine 30, carrots 20, parsley and celery 15 each, onion 20, flour 4, garnish 150.
Wild goat fillet stewed with wine and apples
Prepare wild goat fillets as described here, marinate, stuff with lard and fry with melted lard, adding finely chopped carrots, parsley, celery and onions. When a crust forms on the surface of the fillet, drain the fat, add apples cut into slices (without seeds), sliced oranges (without skin and seeds), pour in Madeira or sherry and simmer for 30 minutes. To prevent the sauce from burning, you can pour in a little meat broth.
Remove the cooked meat, and add as much strong meat broth to the bowl with roots and apples as you need to prepare the meat gravy, boil, strain and rub through a sieve along with vegetables and apples. When serving, put the fillet on a dish and drizzle with oil. Garnish - green pea, bean pods, colored or Brussels sprouts or other vegetable side dish. Serve the sauce separately in a gravy boat.
Meat 200, marinade 100, bacon 20, pork fat 10, butter 5, roots and onions 15, Antonov apples 30, oranges 30, wine 15, meat broth 75, garnish 150.
Chapter 4
Ready-made fried venison or elk meat is cut across the fibers in 1-2 pieces per serving, poured with meat juice and heated.
Served with fried potatoes, boiled beans. Additional garnish - pickled plums, pickled red cabbage, pickled lingonberries. Sweet and sour sauce, lingonberry or blackcurrant jam are served separately.
The hare is served with white cabbage salad and baked potatoes, lightly salted cucumber and fresh tomato. Roasted hare and rabbit are served with white table wine, it is better if it is diluted with sparkling water so as not to overload the stomach extractives, which are abundant in fried meat, pickles and wine. For this reason alone, the ancient Romans were great lovers of fried meat- did not drink pure wine at all. Overloading with extractive substances causes fatigue and discomfort in the stomach area.
Stewed bear meat is placed on a plate or dish with vegetables and sauce. For garnish - fried potatoes, boiled noodles or boiled beans.
The stewed hare is released as follows: a garnish is placed on a portioned dish or plate: fried potatoes, boiled beans or stewed beets, next to it is a stewed hare, poured with sauce, sprinkled with herbs.
Boar stew is served with fried potatoes, stewed cabbage, boiled beans or pasta. A side dish is placed on a dish or plate, next to it is meat, which is poured with sauce.
Chapter 5. Requirements for the quality of dishes.
Common to all dishes from meat of wild animals are the following quality indicators. The meat should be soft, juicy, moderately salty, characteristic this species taste and smell; products - without breaking the shape. Extraneous taste and smell of stale meat, shape violation, pink color in section, tendons and coarse connective tissue.
Portions of boiled, stewed and fried large pieces of meat should be cut into slices across the fibers. The color of boiled pork meat is from light gray to gray, beef and lamb - from gray to dark gray. Dark, weathered color is not allowed.
The surface of meat fried in portions and large pieces should be covered with an evenly fried crust. Dark brown is not allowed.
The color of meat stewed in small pieces should be from light brown to brown; in the finished stew, the bones are easily separated. Burnt meat, sour taste from the sauce are not allowed.
The surface of minced meat products should be brown, evenly fried, without cracks. Consistency - juicy, soft, homogeneous; taste - fried meat, products from cutlet mass - without the taste of bread. Color from dark brown to black (burned), ointment-like consistency, sour taste, smell and taste of rancid fat are not allowed.
Offal dishes should have fresh smells and pleasant taste typical for this species.
Boiled meat products store with a small amount of broth in a container with a closed lid, at a temperature of 50-60 ° C, no more than 3 hours. For longer storage, the meat is cooled and stored in the refrigerator for no more than 12 hours.
Meat dishes fried in large pieces are kept hot for about 3 hours. For longer storage, they are refrigerated and stored in the refrigerator for up to 24 hours.
Natural portioned and small pieces of meat are subjected to heat treatment before being released.
It is better to fry dishes from natural chopped and cutlet mass before vacation, it is allowed to store them for no more than 30 minutes. Stewed and baked dishes are stored for no more than 2 hours.
Conclusion
Thus, the meat of wild animals is a product obtained from the following types of animals: wild goat, wild boar, bear, elk, deer, hare.
Fried, stewed and less often boiled dishes are prepared from the meat of wild animals.
The meat of all wild animals needs to be marinated beforehand.
To bring the meat to a state of culinary readiness, various methods of thermal cooking are used: boiling, frying, stewing.
The best meat moose, wild goats, wild boars have.
Bear meat tastes very specific, so it is pre-marinated for up to four days and generously flavored with aromatic spices.
Venison is a very high-quality meat and in terms of nutritional properties it is many times superior to the best varieties of beef. The taste of venison is very noble, slightly sweet.
Wild meat dishes are served with fried potatoes, baked potatoes, boiled beans, boiled noodles and pasta, stewed cabbage. Additional garnish - fresh and pickled cucumbers and tomatoes, pickled plums, pickled red cabbage, pickled lingonberries.
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