Wild meat dishes test. Characteristics of dishes made from meat of wild animals. Boiled meat dishes
If you are used to eating more or less right, then in your refrigerator there is probably a package of chicken fillet, turkey steak or some other healthy protein... In theory, chicken, rabbit, and turkey are fine dietary products, only this living creature grows (at least, individuals that get on the shelves of supermarkets) in far from heavenly factory conditions and eats compound feed, the composition of which you can only guess - just like 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 (some of them, if they are raised, it is not in industrial quantities and only 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 the suppliers of the ideal natural protein.
1. Deer
calorie content: 174 kcal, proteins 60%, fats 40%, carbohydrates 0%
Niacin 43% *, vitamin B12 36%, thiamine 31%, riboflavin 18%, zinc 32%, phosphorus 21%, iron 17%
Elk also belong to the deer family, so the meat of many different cloven-hoofed animals can be considered "venison" (they are united by the presence of horns in males - they are absent only in water deer). However, in modern cooking, the term venison (venaison), often found on the menu good restaurants, denotes the meat of roe, 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 - egg capsules and water lilies, willingly eat sorrel and willow branches.
Venison is a favorite meat of chefs, mainly because of its finer taste than any, even the most thoroughbred cow. Moreover, properly cooked, it literally melts in your mouth - like a very young lamb, but without a specific aroma.
How you approach venison depends on which part of the carcass you got. Send your leg to the oven without hesitation, but the saddle can also be fried in a pan. It is better to stuff the lumbar part with lard - it is dry, then roll it up and again send it to the oven. The back - aka the square - is the best part of the carcass, it is left on the rib bones, marinated or stuffed, and then fried - in a frying pan or in the oven, pouring abundantly with butter - with it the least fuss. The neck, shoulder blade and brisket are stewed, cut into small pieces (you can easily cope with this, but don't count on anything particularly refined - it is a stew, no matter what meat you make it from). Deer liver - hmm, for an amateur, besides, before buying offal, it will be useful to look under his tail. The male's liver and kidneys are completely inedible (don't even ask).
In the simplest way, a deer leg can be prepared as follows: grate with coarse salt and pepper, cover with slices of fatty bacon, place on a stand of several laid on a baking sheet large bones, pour with 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 the weight: for every 500 g, it will take another 15 minutes (the thermometer will show the readiness - the internal temperature of the meat must be at least 65 degrees). Do not forget to water the meat with the juices that stand out 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 rather large, in second place after capybaras are rodents, spending half of their time under water and half on land. In addition to the notorious beaver stream (secretion product), which is attributed to miraculous properties, you can try to get some beaver meat - in America it is considered quite a delicacy. The best part is the tail. It is all covered with fatty streaks, which melt during frying, soaking the meat, from which it turns out juicy and soft. Beavers eat only plant food: birch and willow shoots and bark, irises, cattail, water lilies and other aquatic flora.
In French gastronomy, you cannot find beaver dishes, rather, you can learn about the methods of its preparation on all kinds of hunting forums. However, everything that you already know about game is applicable to this beast: pickling, covering with bacon or bacon and then baking in the oven with roots and butter. In general, if you manage to lure a girl into a fried beaver tail, do not hesitate: she is ready for a lot for you.
3. Boar
Calories: 160 kcal, proteins 75%, fats 25%, carbohydrates 0%
essential vitamins and minerals: thiamine, niacin, vitamin B6 - all 21%, 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, and boars are excellent swimmers. The rest of the boar is the same pig, only a wild and vicious species, and since they live in almost all countries on all continents, they eat wild boars more often and more than other wild animals. The wild boar eats like a person, that is, about everything: tubers, roots and vegetables that he steals in the fields and gardens; acorns, nuts, mushrooms and berries; molluscs, frogs, birds and eggs, fish and even hares and other small animals that it can catch.
While venison is the prerogative of French chefs, wild boar is best served with Italians, especially in Tuscany, where they make an excellent stew for pasta. A young, up to one year old, animal has excellent, albeit with a strong taste, tender meat. An adult pig is rather dry, besides, a specific aroma turns over the years into frankly bad smell... So the most valuable carcasses weigh no more than 15 kg.
To fight off the smell, it is better to pre-marinate the boar meat. For wild boar stew, the meat must be cranked 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 generously sprinkle with red wine. The pasta itself should be wide - for example, papardelle is suitable.
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 order of chickens, so, in fact, a pheasant is not much different from an ordinary chicken, if it lives in the wild. Like the rooster, the pheasant has strong legs - this bird, more than flying, loves to walk and dig in the ground, besides, the males are rather pugnacious. Pheasants eat excellent, healthy foods - mostly protein ones: ants, beetles, worms, and even small mice and lizards. Its meat is juicy and tender (the legs, however, like those of all runners, are slightly harsh), much more aromatic than chicken. Pheasants are best eaten in autumn and winter (hunting season for most birds lasts from about September to February).
When in doubt, shove the whole carcass in the oven or spread it out like grilled chicken tobacco, explore the French culinary encyclopedias. Any fowl can be fried in oil in the oven (this is called "poeling"), the main thing is not to forget to overlay it with aromatic 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.
It is better to cook grouse an cocote or an casserole, in other words, stew in a cast-iron duck or in an ordinary stewpan in butter with vegetables, and then serve in the same dish. Capercaillie can be used to make escalopes, and partridge can be grilled. From pheasant, among other things, you can also make fire 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%
The hare is a much more energetic animal than the 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 forays into fields and vegetable gardens), they eat bark and tree branches, in general adhering to a vegan diet.
The saddle and fillet of a hare, following the example of a black grouse, can be prepared an cocotte or an casserol - 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 close the saucepan tightly with a lid: this way all the aromas will remain in place and, mixing, will saturate every ingredient in the dish.
The most reliable hare recipe looks like this: the carcass is chopped into portions and placed in a red wine marinade for a day, 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 the indispensable butter. Any mushrooms are suitable for a side dish with a hare - from truffles to ordinary champignons ( perfect option - seasonal mushrooms: chanterelles, porcini or morels).
6. Wild duck
Calories (breast without skin): 123 kcal, protein 69%, fat 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 wigeons have the best taste) feed on duckweed from the surface of rivers and small animals - frogs, crustaceans and tadpoles, occasionally making forays into 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 - this will make it softer.
Duck hunting season is from August to March, so now is the time to do it: for example, cook in port. 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 some breasts, without skin, and set aside. Fry the remaining parts - legs and bones, adding celery, carrots, onions and juniper berries to the pan, then pour in the port and boil the contents halfway. Pour in the broth, boil it again and strain through a sieve - the sauce is ready. It remains only to lay out the finished breasts on a plate - and you can eat, generously pouring them with sauce.
Keep in mind: frying any game, if you do not want to pick up something unpleasant, is better until fully cooked, whatever the eminent cooks advise (they, of course, advise serving the 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 only understand the difference and learn how to determine the degree of roast 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 as quickly as possible, otherwise it dries up and becomes tough. Therefore, venison steak is an ideal dish for a dinner for two: you can fry meat right in front of a friend, pouring wine into her glass or into the pan.
And one more thing: all pieces of game must necessarily be from young birds and animals. Chickens raised in poultry farms leave this world in early adolescence, only after gaining weight, but in the wild the animal can easily live to old years (and senile gout).
chef of Chandolin Boutique Hotel, apprentice of Joel Robuchon
Our village Chandolen is located at an altitude of 2000 meters in the Swiss Alps, surrounded by forests on all sides. Deer roam freely along the streets, right under the windows of the hotel, there are so many animals here. As soon as the hunting season begins, from September to November, the locals begin to bring us game. I cook a lot of things from it: from poultry - pie and terrine, from wild boar and venison - stew and roast. You don't need to marinate the bird - it already has tender white meat, and I often marinate venison in a mixture of red wine with spices.
Sweet vegetables such as carrots and chestnuts are best served with game. One of my favorites is lightly fried venison fillet with apples, grapefruit and oranges sauce, garnished with red cabbage with blueberries, orange zest and cinnamon. Have fresh meat no wild animals unpleasant odor no - this is a myth, there is a delicate aroma by which you can always distinguish venison 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, meat of roe deer, deer, elk and saiga is most suitable for cooking. In order to get the meat juicy, 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 never 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" from this mince. While they languish, take 1 carrot and 1 onion. Grate the carrots. Fry 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 fry, 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 bell pepper, 2 cloves of garlic, salt and pepper to taste.
Fried dishes.
Fried dishes are prepared in large and portioned pieces.
For roast, take the flesh of the hind leg or the dorsal part of a wild boar, bear, deer or elk. The pieces should be neither large nor small: large pieces remain red in the middle during frying, while small pieces burn faster.
Meat that is grilled on the grill should be sprinkled with salt and pepper either at the very end of the grill or immediately after removing it from the grill. When frying meat on a wire rack, it is turned over to the other side only when the first is fried.
For roasts, you can take one pulp or pulp along with the bone. Meat of wild animals to speed up frying, as well as to give it looseness and juiciness, 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, injecting it into the meat parallel to the muscle fibers.
Cool the finished roast a little. Then, with a sharp knife, cut across the muscle fibers into slices 1 cm thick.
The slices are placed on a preheated dish. Sprinkle with fat and gravy.
Roast is served for lunch with fried potatoes, varied vegetables, fruit salads.
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 greased with sour cream, and then fried from all sides in a highly heated brazier. 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.
In an oven that is too hot, the meat may burn on top, but will remain moist on the inside. Therefore, after the formation of crusts on it, they maintain a moderate fire, and put a cup of hot water in the oven.
To determine the readiness of the dish with a sharp torch, a puncture is made in the thickest part of the piece. In the finished meat, clear meat juice is released from the puncture without admixture of blood.
Roast hare
For one hare: 100 g bacon, 100 g butter, 1/2 cup sour cream, salt, grated bun. For the sauce: 1/2 tablespoon of butter, 1/2 tablespoon of flour, 1 glass of white wine, 2 tablespoons of broth.
Before frying, wash, peel, rub 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, grease 100 g of oil on top, put in hot oven so that it is fried and browned all over. After that, reduce the heat, add 1/2 cup of sour cream and start pouring the juice from the hare every 10 minutes. To get more sauce, you can grate the cooked hare liver, put 1/2 tablespoon of oil, 1/2 tablespoon of flour in it, grind, boil, pour in a glass of white wine, 2 tablespoons of broth, salt, boil, pour all the sauce from - under a hare, strain, pour over the cut hare on a platter and serve black currant jelly with it.
Hare fried in sour cream.
Remove the skin from the hare, remove the insides and rinse it. Separate the hind legs, backrest and soak in cold water within 3-5 hours. Then drain the water and pour the marinade over the meat, in which to keep young hares for 12 hours, and old ones for 24 hours in a cold place. Remove the pieces of hare from the marinade, wipe dry with a towel, stuff with lard, salt, put on a baking sheet and lightly fry with fat in an oven. Then pour over sour cream and continue to fry, periodically pouring sour cream until the meat is cooked and the sour cream becomes thick like a sauce.
Cut the finished hare into portioned pieces, put in a saucepan and pour over strained sour cream, in which the meat was fried. You can also cook an unshelled hare. Serve with fried potatoes, boiled beans or stewed beets.
Hare 110, marinade 75, bacon 20, sour cream 50, garnish 150.
Fried bear meat.
The flesh of the ham, divided into layers into large pieces, marinate for 4 days. Then put in a bowl, add chopped sautéed carrots, parsley, celery and onion... Cook the broth from the meat bones, replacing half of the water with the marinade in which the meat was aged. Pour 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 2-3 per serving, breaded in flour, and then, moistened with a raw egg, in crushed wheat bread. Fry on both sides in a skillet with fat. Garnish (pickled vegetables, fruits, pickles or salad from cabbage, beets) serve 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, crackers 15, sauce 75, pickled vegetables 80, carrots, celery, parsley and onions 10 each.
Shish kebab made from elk, deer or wild goat meat.
Cut the meat (pulp) into pieces of 30-40 g, put in a non-oxidizing dish, pour over the 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 onions grated or minced through a meat grinder, garlic pounded with salt, sugar, coarsely crushed black pepper and a bay leaf broken into small pieces. 10 minutes before serving, skewer the marinated meat on a skewer and fry on a wire rack or skewer, periodically greasing the meat with olive (Provencal) or butter, or melted pork lard.
Serve with raw onions and green onions, tomatoes, cucumbers or with pickled cherries, plums, melons, grapes. Serve hot sauce "Yuzhny" or tkemali separately to the barbecue.
Meat 200, butter or olive oil for frying 5, onions and green onions 20 each, cucumbers, tomatoes or pickles 75; for the marinade: wine vinegar 10, black pepper 2-3 peas
Fallow deer and elk fried.
Fill the back and large parts of the ham or shoulder marinated 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, add the meat juice and store until serving on a bain-marie. 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 the preparation of dishes from meat of wild animals
Chapter 2. Mechanical and culinary processing of wild animal meat
Chapter 3. Characteristics of dishes
3.1. Classification of dishes
3.2. Boiled meat dishes
Roe deer hedgehogs
3.3. Fried dishes
Roast hare
Hare fried in sour cream
Fried bear meat
Barbecue from elk, deer, wild goat meat
Doe and elk fried
3.4. Stews
Stewed bear meat
Hare stewed in sour cream
Braised wild boar
Wild goat fillet stewed with wine and apples
Hare stew
Chapter 4. Registration and leave
Chapter 5. Requirements for the quality of dishes
Conclusion
Bibliography
Introduction
Bushmeat dishes are considered a delicacy. Despite the peculiar taste and smell, real gourmets appreciate them. Meat should be classified according to the types of animals from which it was obtained.
From wild animals the best meat is possessed by moose, wild goats, wild boars. Wild boars - since prehistoric times, the meat of these swift and ferocious animals has been considered a delicacy. They are hunted today in many regions of Europe and Asia.
Since ancient times, wild boars have been hunted for both meat and entertainment. In England of the 16th century, King Henry VIII and his daughter Elizabeth I loved hunting for wild boar. Dishes prepared from the meat of a slain animal became an adornment of the festive feast, which sometimes lasted for several days.
By the beginning of the 17th century, the greed of the hunters had brought wild boars to the brink of extinction.
They also eat meat of yaks and bears. In the latter, the meat tastes very specific, however, if you first marinate it properly (four days), and then generously season it with aromatic spices, then you can eat this exotic too. In general, the meat of all wild animals needs preliminary marinating.
Very high quality meat - venison. In terms of nutritional properties, it is many times superior the best varieties beef. Venison has a very noble taste, a little sweetish. 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 meat to a state of culinary readiness, which is characterized by certain structural, mechanical and organoleptic characteristics and harmlessness, various methods of thermal culinary processing are used: cooking, frying, stewing.
The purpose of this course work is to familiarize yourself with dishes from meat of wild animals.
To achieve the goal, it is necessary to solve the following tasks:
Get acquainted with the assortment of wild meat dishes;
Study the technology of cooking;
Get acquainted with the rules of registration, release and storage;
Consider the quality requirements for bushmeat dishes.
I believe that the topic of my work is relevant, since it has practical significance in the preparation of dishes from this type of meat.
Chapter 1. Characteristics of raw materials for the preparation of dishes from meat of wild animals.
Meat is a food product obtained after the slaughter of livestock and post-slaughter processing: bleeding, slaughtering (removal of malfunction, viscera, skins, etc.), ripening, cooling and labeling. It consists of muscle, connective, bone and adipose tissue.
Wild meat is a product obtained from the following species 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 does not bleed and therefore is usually dark in color. It is rougher than the meat of slaughter animals, and has a specific smell and taste, so it is often pickled or stuffed.
The properties of raw materials determine the method of its culinary use, the scheme mechanical processing and the amount of waste. So, frozen meat requires preliminary defrosting.
Meat is supplied to catering establishments 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 foods. First of all, it contains a significant amount of proteins. Most of these proteins are complete. They contain all the essential amino acids, which, moreover, are in close to optimal proportions. The amount of fat varies widely depending on the type of meat and its fatness. Fat in a moderate amount improves the taste of dishes, and in large amounts degrades the quality of culinary products, and therefore its excess is removed when preparing semi-finished products.
Chapter 2. Mechanical and culinary processing of wild animal meat.
Carcasses of wild animals are divided into parts in the same way as carcasses of slaughter cattle: wild goat - like a lamb; wild boar and bear - like pigs; elk and deer - like beef. The resulting parts are rolled and veined.
Figure: 1. Culinary division of carcasses into cuts.
Half deer (elk):
1 - neck part;
2 - subscapular part;
3 - dorsal part of the longest back muscle, or thick edge;
4 - the lumbar part of the longest back muscle, or thin edge;
5 - clipping; 6-hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8-edge; 9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)
Wild goat carcass:
1 - neck part;
2 - blade part;
3 - loin
(costal and renal parts);
4 - the hip part;
5 - brisket.
Wild boar (bear) halves:
1 - neck part;
2 - blade part;
3 - loin
(costal and renal parts);
4 - clipping;
5 - ham;
6 - brisket.
To improve the taste, trimmed and peeled pieces of meat of wild animals are marinated for 1-4 days, depending on the size of the pieces, periodically turning over. For pickling, vinegar is diluted to a concentration of 1.5-2%, salt, sugar, bay leaves, pepper, chopped carrots, parsley are added and the marinade is boiled for 10-15 minutes, then it is cooled and poured with meat of wild animals.
Meat of wild animals
Meat and offal dishes ___________________________ 539
Minced meat dishes
Minced meat dishes are prepared natural without the addition of bread and with the addition of bread.
Cooked semi-finished products are fried just before the release. They are placed in a frying pan or baking sheet, with fat heated to 150 ... 160 ° C, fried for 3 ... 5 minutes on both sides until a crispy crust is formed, and then brought to readiness in an oven at 250 ... 280 ° C for 5 ... 7 minutes. Finished chopped products must be completely fried. Readiness indicators: release of colorless juice at the puncture site and grey colour on the cut.
Dishes from natural cut.Products from natural cuttings are mainly fried.
Chopped steak.The prepared semi-finished product is fried on both sides in a preheated pan and brought to readiness in an oven. When on leave, the steak is garnished and poured over with the juice released during frying. Side dishes - fried potatoes, boiled vegetables, a complex side dish.
Posted on ref.rf
Chopped beefsteak can be served like a natural beefsteak, with onions, eggs.
Chopped natural schnitzel.Semi-finished products are fried with fat and brought to readiness in an oven. When on vacation, a side dish is placed on a portioned dish or plate - fried or boiled potatoes, crumbly porridge, a complex side dish of 3 ... 4 types of vegetables, next to it - schnitzel, pour it with melted butter.
Natural chopped cutlets.Semi-finished products are fried in a frying pan preheated with fat, brought to readiness in an oven. On vacation, garnish and poured with meat juice. Side dishes - crumbly porridge, pasta boiled, steamed 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 on vacation, lavash (leafy bread) is placed on a portioned dish in the form of a long strip, sausages removed from a skewer are placed on it and covered with another strip of pita bread. Garnish is placed near or around: green or onions, tomatoes, greens, a slice of lemon. Separately in a gravy boat, they serve Yuzhny sauce or dry barberry on the outlet.
Dishesfrom cutlet masses. Products from the 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, and brought to readiness in an oven. Cutlets and schnitzels are poured over with butter or sauces - red, red with onions and gherkins, onions, tomato, sour cream, sour cream with onions. Garnish - mashed potatoes, vegetables in milk sauce, boiled or fried potatoes, complex garnish, etc.
The meatballs are poured over the top with sauce. Side dishes and sauces are the same as for cutlets and schnitzels.
540 __________________________
Zrazy.Prepared semi-finished products are placed on a frying pan or baking sheet preheated 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, next to zrazy (1 ... 2 pcs. Per serving), poured with oil or add 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 pieces. per serving, and meatballs (smaller) - 6 ... 10 pcs. per serving. Garnish - fried potatoes or rice.
Cutlets baked with milk sauce.Chopped cutlets, without breading, are placed on greased pans or baking sheets, a depression is made along the cutlets andfrom a pastry bag, fill it with thick milk sauce, sprinkle with grated cheese, sprinkle with butter and bake for 15 ... 20 minutes. Let go fromvarious side dishes, red sauce is poured on the side.
Meatballs baked under sour cream sauce (in Cossack way).Loose rice porridge is seasoned with sauteed tomato puree, put two meatballs on it, pour sour cream sauce, sprinkle with grated cheese, sprinkle with butter and bake.
The meat of wild animals is not bled and therefore it usually has a dark color. It is rougher than the meat of slaughter animals, and has a specific smell and taste; therefore, it is often pickled or stuffed.
Fried venison or elk.The back or ham is stuffed with bacon and garlic, sprinkled with salt, pepper and fried on the stove on all sides until golden brown, then a baking sheet with meat is placed in an oven and fried until cooked, occasionally pouring meat juice or fat. The finished meat is cut across the fibers, 1 ... 2 pieces per serving, poured with meat juice and heated. Served with fried potatoes, boiled beans. Additional garnish - mari
6.6. Meat and offal dishes
fresh plums, pickled red cabbage, soaked lingonberries. Separately served sweet and sour sauce, lingonberry or blackcurrant jam.
Braised bear meat.The prepared large pieces are sprinkled with mint, crushed juniper berries, caraway seeds and kept in the cold for about a day. Then the spices are washed off, the meat is cut into portions, beaten off, sprinkled with salt and pepper, and fried in a pan. Put the fried meat 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 into 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, greased with sour cream on top and fried in an oven until half cooked. Next, 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, a flour sauteed (previously diluted with a part of the broth) is introduced into it, 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 placed on a platter or plate: fried potatoes, boiled beans or stewed beets, next to a stewed hare, sprinkle with sauce, sprinkle with herbs.
Boar stew.The pulp of the ham, the loins are stuffed with carrots, parsley or celery, put in a non-oxidizing dish, poured with marinuzhny and kept for 3 days.
Marinated meat is fried, put in a saucepan, poured with hot water or broth, red dry wine, onions are added and stewed until tender. The finished meat is removed and placed in the oven. Sauce is prepared on broth from stewing.
Boar meat is served with fried potatoes, stewed cabbage, boiled beans or pasta. A side dish is placed on a dish or plate, meat is next to it, ĸᴏᴛᴏᴩᴏᴇ is poured with sauce.
6. Manufacturing of finished products
Meat of wild animals - concept and types. Classification and features of the category "Meat of wild animals" 2017, 2018.
Plan.
Introduction
Chapter 1. Characteristics of raw materials for the preparation of dishes from meat of wild animals
Chapter 2. Mechanical and culinary processing of wild animal meat
Chapter 3. Characteristics of dishes
3.1. Classification of dishes
3.2. Boiled meat dishes
Roe deer hedgehogs
3.3. Fried dishes
Roast hare
Hare fried in sour cream
Fried bear meat
Barbecue from elk, deer, wild goat meat
Doe and elk fried
3.4. Stews
Stewed bear meat
Hare stewed in sour cream
Braised wild boar
Wild goat fillet stewed with wine and apples
Hare stew
Chapter 4. Registration and leave
Chapter 5. Requirements for the quality of dishes
Conclusion
Bibliography
Introduction
Bushmeat dishes are considered a delicacy. Despite the peculiar taste and smell, real gourmets appreciate them. Meat should be classified according to the types of animals from which it was obtained.
From wild animals the best meat is possessed by moose, wild goats, wild boars. Wild boars - since prehistoric times, the meat of these swift and ferocious animals has been considered a delicacy. They are hunted today in many regions of Europe and Asia.
Since ancient times, wild boars have been hunted for both meat and entertainment. In England of the 16th century, King Henry VIII and his daughter Elizabeth I loved hunting for wild boar. Dishes prepared from the meat of a slain animal became an adornment of the festive feast, which sometimes lasted for several days.
By the beginning of the 17th century, the greed of the hunters had brought wild boars to the brink of extinction.
They also eat meat of yaks and bears. In the latter, the meat tastes very specific, however, if you first marinate it properly (four days), and then generously season it with aromatic spices, then you can eat this exotic too. In general, the meat of all wild animals needs preliminary marinating.
Very high quality meat - venison. In terms of nutritional properties, it is many times superior to the best varieties of beef. Venison has a very noble, slightly sweet taste. 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 meat to a state of culinary readiness, which is characterized by certain structural, mechanical and organoleptic characteristics and harmlessness, various methods of thermal culinary processing are used: cooking, frying, stewing.
The purpose of this course work is to familiarize yourself with dishes from meat of wild animals.
To achieve the goal, it is necessary to solve the following tasks:
Get acquainted with the assortment of wild meat dishes;
Study the technology of cooking;
Get acquainted with the rules of registration, release and storage;
Consider the quality requirements for bushmeat dishes.
I believe that the topic of my work is relevant, since it has practical significance in the preparation of dishes from this type of meat.
Chapter 1. Characteristics of raw materials for the preparation of dishes from meat of wild animals.
Meat is a food product obtained after the slaughter of livestock and post-slaughter processing: bleeding, slaughtering (removal of malfunction, viscera, skins, etc.), ripening, cooling and labeling. It consists of muscle, connective, bone and adipose tissue.
Wild meat is a product obtained from the following species 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 does not bleed and therefore is usually dark in color. It is rougher than the meat of slaughter animals, and has a specific smell and taste, so it is often pickled 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 preliminary defrosting.
Meat is supplied to catering establishments 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 foods. First of all, it contains a significant amount of proteins. Most of these proteins are complete. They contain all the essential amino acids, which, moreover, are in close to optimal proportions. The amount of fat varies widely depending on the type of meat and its fatness. Fat in a moderate amount improves the taste of dishes, and in large amounts degrades the quality of culinary products, and therefore its excess is removed when preparing semi-finished products.
Chapter 2. Mechanical and culinary processing of wild animal meat.
Carcasses of wild animals are divided into parts in the same way as carcasses of slaughter cattle: wild goat - like a lamb; wild boar and bear - like pigs; elk and deer - like beef. The resulting parts are rolled and veined.
Figure: 1. Culinary division of carcasses into cuts.
Half deer (elk):
1 - neck part;
2 - subscapular part;
3 - dorsal part of the longest back muscle, or thick edge;
4 - the lumbar part of the longest back muscle, or thin edge;
5 - clipping; 6-hip part (a - inner piece; b - outer piece; c - side piece; d - upper piece); 7 - flank; 8-edge; 9 - brisket; 10 - scapular part (d - shoulder; e - shoulder)
Wild goat carcass:
1 - neck part;
2 - blade part;
3 - loin
(costal and renal parts);
4 - the hip part;
5 - brisket.
Wild boar (bear) halves:
1 - neck part;
2 - blade part;
3 - loin
(costal and renal parts);
4 - clipping;
5 - ham;
6 - brisket.
To improve the taste, trimmed and peeled pieces of meat of wild animals are marinated for 1-4 days, depending on the size of the pieces, periodically turning over. For pickling, vinegar is diluted to a concentration of 1.5-2%, salt, sugar, bay leaves, pepper, chopped carrots, parsley are added and the marinade is boiled for 10-15 minutes, then it is cooled and poured with meat of wild animals.
Elk, goat and deer meat is stuffed with chilled lard.
Hares are treated like a rabbit. Hares come in 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.
Before cooking, hare meat should be soaked in cold water with vinegar, this will give it additional softness.
The most delicious meat is from hares up to a year. The young hare has thick legs, a short thick neck and soft ears. Old hares are long and thin.
Chapter 3. Characteristics of dishes from meat of wild animals
3.1. Classification of dishes from meat of wild animals.
When preparing bushmeat dishes, the most common cooking methods are boiling, frying and braising.
Depending on the method of heat treatment, meat dishes are divided into boiled, fried, stewed.
Figure: 2. Classification of dishes.
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For cooking, meat (raw, boiled, fried) is always cut across the grain. For cooking, it is advisable 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 put in hot water, allowed to boil, foam is removed, and then roots are added. Salt is added at the end of cooking.
To keep the pieces of boiled meat juicy, they should be kept in a decoction with a lid on the dishes.
When stewing meat, do not allow the liquid to boil violently, causing a loss of aroma and strong boiling. Only when stewing slowly can you get a dish with its characteristic features.
If the stew is cooked with vegetables, then they are laid when the meat becomes softer or in an already prepared sauce, and stewed for a short time.
The meat is stewed with roots, onions, pepper, bay leaves, parsley, and dill. You can use other spices - cinnamon, cloves, cumin, marjoram, as well as dry grape wine, kvass, vegetable and fruit pickles.
When stewing meat, try to raise the lid less often so as not to cool the dish. By adding at the end of stewing during evaporation of the liquid not water, but a denser acidic liquid - sour cream, juice, vinegar, grape wine in a small amount, the taste and texture of the dish improves.
It is not recommended to completely remove fat from meat when cooking or frying, as its thin layer does not allow moisture to be released, and the meat turns out to be more juicy.
If you dry the meat on a napkin before frying, it will brown well.
3.2 Dishes from boiled meat
Of wild animals, meat of roe deer, deer, elk and saiga is most suitable for cooking. In order to get the meat juicy, 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 never 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" from this minced meat.
And put them in boiled chicken broth (over low heat).
While they languish, take 1 carrot and 1 onion. Grate the carrots. Fry 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 fry, 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 bell pepper, 2 cloves of garlic, salt and pepper to taste.
3.3. Fried dishes.
Fried dishes are prepared in large and portioned pieces.
For roast, take the flesh of the hind leg or the dorsal part of a wild boar, bear, deer or elk. The pieces should be neither large nor small: large pieces remain red in the middle during frying, while small pieces burn faster.
Meat that is grilled on the grill should be sprinkled with salt and pepper either at the very end of the grill or immediately after removing it from the grill. When frying meat on a wire rack, it is turned over to the other side only when the first is fried.
For roasts, you can take one pulp or pulp along with the bone. Meat of wild animals to speed up frying, as well as to give it looseness and juiciness, 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, injecting it into the meat parallel to the muscle fibers.
Cool the finished roast a little. Then, with a sharp knife, cut across the muscle fibers into slices 1 cm thick.
The slices are placed on a preheated dish. Sprinkle with fat and gravy.
Roast is served for lunch with fried potatoes, varied vegetables, fruit salads.
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 greased with sour cream, and then fried from all sides in a highly heated brazier. 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.
In an oven that is too hot, the meat may burn on top, but will remain moist on the inside. Therefore, after the formation of crusts on it, they maintain a moderate fire, and put a cup of hot water in the oven.
To determine the readiness of the dish with a sharp torch, a puncture is made in the thickest part of the piece. In the finished meat, clear meat juice is released from the puncture without admixture of blood.
Roast hare
For one hare: 100 g bacon, 100 g butter, 1/2 cup sour cream, salt, grated bun. For the sauce: 1/2 tablespoon of butter, 1/2 tablespoon of flour, 1 glass of white wine, 2 tablespoons of broth.
Before frying, wash, peel, rub 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, grease 100 g of oil on top, put in hot oven so that it is fried and browned all over. After that, reduce the heat, add 1/2 cup of sour cream and start pouring the juice from the hare every 10 minutes. To get more sauce, you can grate the cooked hare liver, put 1/2 tablespoon of oil, 1/2 tablespoon of flour in it, grind, boil, pour in a glass of white wine, 2 tablespoons of broth, salt, boil, pour all the sauce from - under a hare, strain, pour over the cut hare on a platter and serve black currant jelly with it.
Hare fried in sour cream.
Remove the skin from the hare, remove the insides and rinse it. Separate the hind legs, backrest and soak in cold water for 3-5 hours. Then drain the water and pour the marinade on the meat, in which to keep young hares for 12 hours, and old ones for 24 hours in a cold place. Remove the pieces of hare from the marinade, wipe dry with a towel, stuff with lard, salt, put on a baking sheet and lightly fry with fat in an oven. Then pour over sour cream and continue to fry, periodically pouring sour cream until the meat is cooked and the sour cream becomes thick like a sauce.
Cut the finished hare into portioned pieces, put in a saucepan and pour over strained sour cream, in which the meat was fried. You can also cook an unshelled hare. Serve with fried potatoes, boiled beans or stewed beets.
Hare 110, marinade 75, bacon 20, sour cream 50, garnish 150.
Fried bear meat.
The flesh of the ham, divided into layers into large pieces, marinate for 4 days. Then put in a bowl, add chopped sautéed carrots, parsley, celery and onions. Cook the broth from the meat bones, replacing half of the water with the marinade in which the meat was aged. Pour 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 bread crumbs. Fry on both sides in a skillet with fat. Garnish (pickled vegetables, fruits, pickles or salad from cabbage, beets) serve 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, crackers 15, sauce 75, pickled vegetables 80, carrots, celery, parsley and onions 10 each.
Shish kebab made from elk, deer or wild goat meat.
Cut the meat (pulp) into pieces of 30-40 g each, put in a non-oxidizing dish, pour over the 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 onions grated or minced through a meat grinder, garlic pounded with salt, sugar, coarsely crushed black pepper and a bay leaf broken into small pieces. 10 minutes before serving, skewer the marinated meat on a skewer and fry on a wire rack or skewer, periodically greasing the meat with olive (Provencal) or butter, or melted pork lard.
Serve with raw onions and green onions, tomatoes, cucumbers or pickled cherries, plums, melons, grapes. Serve hot sauce "Yuzhny" or tkemali separately to the barbecue.
Meat 200, butter or olive oil for frying 5, onions and green onions 20 each, cucumbers, tomatoes or pickles 75; for the marinade: wine vinegar 10, black pepper 2-3 mountains oshka
Fallow deer and elk fried.
Fill the back and large pieces of ham or shoulder marinated 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, add meat juice and store until serving on a bain-marie. 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 sauce with nuts, spicy with tarragon or instead of sauce - lingonberry or blackcurrant jam.
Meat 150, marinade 75, bacon 20, pork lard 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. Stews.
In those cases when they want to soften pieces of meat with a denser and coarser connective tissue, stewing is used. When stewing, they use sour sauces, tomato puree, dry wines, pickled berries and fruits along with juice, kvass.
The shoulder and brisket are cooked stewed.
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, the loins are stuffed with carrots, parsley or celery, put in a non-oxidizing dish, poured with marinade and kept for 1 to 3 days.
The marinated meat is fried, put in a saucepan, poured with hot water or broth, red dry wine is poured in, onions are added and stewed until tender. The finished meat is removed and placed in the oven. Sauce is prepared in broth from stewing.
The prepared meat is sprinkled with salt, pepper, placed in a pan or baking sheet and fried on the stove or in an 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 has slightly browned.
Fried meat and vegetables are poured with water or broth so that portions and small pieces are completely covered, and large pieces are half covered. To improve the taste and aroma, peppercorns, bay leaves, and sometimes cloves, coriander, cumin, etc. are introduced. Spices, parsley and celery, tied in bunches, are added 15-20 minutes before the end of stewing, bay leaves - 5 minutes. Often in the process of stewing meat, sautéed tomato puree is introduced.
Stew meat at low boil in a container with a closed lid. Turn large pieces of meat 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, 1-2 pieces per serving, pour over the sauce, and bring to a boil. Then it is cut and heated in sauce.
Braised bear meat.
Prepared large pieces are sprinkled with mint, crushed juniper berries, caraway seeds 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. Put the fried meat in a saucepan, put mushrooms, carrots, onions, parsley, pour bread kvass and stew until tender.
The broth is drained, sautéed flour, lingonberries, sugar, salt are added, boiled for 25-30 minutes and filtered. The resulting sauce is poured into meat with vegetables and brought to a boil.
Hare, stewed in sour cream.
The processed carcasses are soaked in cold water for 3-5 hours, then marinated, stuffed with fresh lard, rubbed with salt and pepper, put on a baking sheet heated with fat, greased 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 passivation (previously diluted with part of the broth) is introduced into it, boiled for 25-30 minutes and filtered. The meat is poured with the resulting sauce, brought to a boil.
Stewed wild boar.
Separate the meat from the bones in 1-1.5 kg pieces, peel off the tendons and stuff with carrot, parsley and celery sticks. Put the meat in a non-oxidizing dish, pour it over with cold marinade and keep in a cold room for 2.5-3 days. Fry the marinated meat in pork fat, then put in a basket or deep saucepan, pour the broth boiled from meat bones half the height of the pieces, pour in red dry wine, add onion slices and simmer until tender. When the meat is tender, 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, season with salt and strain. Cut the meat into wide slices across the fibers, 1-2 pieces per serving and pour over the sauce. Serve with fried potatoes, stewed cabbage, beans or pasta.
Meat 150, marinade 100, melted pork lard 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 the apples cut into wedges (without seeds), sliced \u200b\u200boranges (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.
Take out the finished meat, and add as much strong meat broth to the bowl with the roots and apples as needed to prepare the gravy for the meat, boil, strain and rub through a sieve along with vegetables and apples. When serving, place the fillets on a dish and pour over with oil. Garnish - green pea, bean pods, colored or brussels sprouts or another vegetable side dish. Serve the sauce separately in a gravy boat.
Meat 200, marinade 100, bacon 20, pork lard 10, butter 5, roots and onions 15, Antonov apples 30, oranges 30, wine 15, meat broth 75, garnish 150.
Chapter 4. Registration and vacation.
Ready fried venison or elk meat is cut across the fibers, 1-2 pieces per serving, poured with meat juice and heated.
Served with fried potatoes, boiled beans. Additional garnish - pickled plums, pickled red cabbage, soaked lingonberries. Separately served sweet and sour sauce, lingonberry or blackcurrant jam.
The hare is served with white cabbage salad and baked potatoes, lightly salted cucumber and fresh tomato. White table wine is served with the fried hare and rabbit, it is better if it is diluted with carbonated 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 are great lovers fried meat - absolutely did not use pure wine. An overload of extractives causes fatigue and discomfort in the stomach area.
The braised bear 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 side dish is placed on a portioned dish or plate: fried potatoes, boiled beans or stewed beets, next to a stewed hare, sprinkled with sauce, sprinkled with herbs.
Wild 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 over with sauce.
Chapter 5. Requirements for the quality of dishes.
The following quality indicators are common to all bushmeat dishes. The meat should be soft, juicy, moderately salty, characteristic this kind taste and smell; products - without breaking the shape. Foreign taste and smell of stale meat, shape disturbance, pink color on the cut, 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 meat is from gray to dark gray. Dark, windy color is not allowed.
The surface of meat, fried in portions and in large pieces, should be covered with an evenly fried crust. Dark brown color 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 - of fried meat, products from cutlet mass - without the taste of bread. Color from dark brown to black (burnt), buttery consistency, sour taste, smell and taste of rancid fat are not allowed.
Offal dishes should have fresh aromas and pleasant taste typical of the type.
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 chilled and kept in the refrigerator for up to 24 hours.
Natural portions and small pieces of meat are cooked before being released.
It is better to fry dishes made from natural chopped and cutlet mass before leaving; they are allowed to be stored for no more than 30 minutes. Stews 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 species 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 meat to a state of culinary readiness, various methods of thermal culinary processing are used: cooking, frying, stewing.
The best meat is possessed by moose, wild goats, wild boars.
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. Venison has a very noble taste, a little sweetish.
Wild meat dishes are served with fried potatoes, baked potatoes, boiled beans, boiled noodles and pasta, and stewed cabbage. Additional garnish - fresh and pickled cucumbers and tomatoes, pickled plums, pickled red cabbage, soaked lingonberries.
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