How to cook boar meat: two recipes for a festive table and a daily diet

Meat is a real meal for men. And although in everyday ration we often use pork, beef or mutton, game can become a pleasant variety of a casual table or a decent main dish for a holiday. How to cook the meat of a boar is tasty, beautiful and simple enough, we will tell in our article. Also, we will talk about the specifics of preparing this delicacy, as the meat of the wild boar is quite tough compared with, say, pork, and often has a rather unusual, specific smell. So, the choice of two recipes.

How to cook wild boar meat? Roast with sour cream sauce

If you serve this dish to a festive table, your guests are guaranteed to be delighted. Be sure, they hardly tried anything like that. For cooking, you will need the following products:

• 2 kg of meat (best to take fillets) wild boar;
• 150-160 g of smoked bacon and the same amount of pork fat;
• A kilogram of sour cream;
• 300 g of a mixture of fresh vegetables - take the root of parsley, celery and carrots;
• 2 large heads of onions;
• 4 teaspoons of vinegar, which must be diluted in 12 tablespoons of hot water;
• 4 tsp. Ordinary mustard;
• 8 tsp. Sifted wheat flour;
• Spices and seasonings - lemon juice, salt, pepper, bay leaves, etc.

So, the preparation of the meat of a wild boar must begin with cleaning the hide from the bristles. If you have the opportunity, you just need to scorch it. And you can pass a piece of steep boiling water, after which the bristles will be easily pulled out. Often the meat has already mentioned a specific smell and sufficient rigidity, especially if the animal was an adult. To eliminate these drawbacks, you need to soak fillets in a solution of vinegar (1.5%), can be added with salt, for 2-3 hours. If you feel that this is not enough, the concentration of vinegar can be increased to 4% or instead take milk whey and leave the fillet to soak for 24 hours. Pieces with thick veins are recommended to boil for several hours before cooking.

Cooking a dish

And now directly on how to cook the meat of wild boar: cut the prepared fillet into large portions and pile them with bacon, then put into a saucepan. Pass the vegetables and finely chopped onions on the lard, then send to the meat. The resulting blank is filled with the indicated amount of water and vinegar (4 parts of vinegar for 12 tablespoons water) and send it to the oven at 200 degrees until it is ready. As a result, the meat should be very soft. Do not forget to add water from time to time, and also to water your dish with the formed juice.

During this time, you can prepare the sauce: put sour cream in a separate bowl, add flour, lemon juice (a couple of spoons), sugar and mustard to taste. You can also add a little meat juice from the pan, where the fillets are stewed. The resulting sour cream mass, stirring, bring to readiness on medium heat. The sauce should be dense, without lumps, of a uniform color. The recipe for boar meat is coming to an end. All you have to do is pull the fillet out of the oven, cut it into small pieces and lightly fry it with lard, and then put it in a dish and pour it with the prepared sour cream sauce. If desired, this unusual delicacy can be decorated with greens before serving (the coriander is perfect).

Pate for breakfast

How to cook meat boar tasty, fast and so that the whole family liked it? It's very simple - make a pate from it, which is perfect for breakfast. For him, take:

• Kilogram of wild boar meat;
• Packing (250 grams) of fresh champignons;
• 2 small onions;
• A bunch of parsley;
• 250 g of fat;
• 250 g fresh poultry liver;
• 50 g of butter (cream);
• Spices - rosemary, black pepper and salt;
• If desired, 4 tablespoons of Madera can be added to the pate.

Detailed description of the process of creating a dish

How to cook the boar meat, so that the dish does not have a specific taste and smell, described above (it should be soaked in a solution of vinegar). After that, it must be dried with a towel, cut into small cubes, removing veins and skin. As for the remaining ingredients, the mushrooms need to be cleaned and cut into slices, the bulbs also cleaned and divided into 8 parts. Parsley finely chopped, bacon chopped cubes. Liver's liver is washed, peeled off, cut into pieces and fried in butter for about 5 minutes. Then the meat of the wild boar must be passed twice through the meat grinder along with the onions and bacon. The liver is cut very finely (you can also twist it), add to the meat, put parsley there, as well as seasonings (rosemary, black pepper, salt) and, if desired, wine. Now you need to take a heat resistant form, put half of the prepared mass into it, top with mushrooms on top of it, and after the remainder of the stuffing. All bake in the oven, heated to 200 degrees - you may need an hour and a half. Done! The pate should be cooled, and then served with fresh bread, greens or a vegetable salad. Now you know how to cook boar meat for a festive table, and for a daily diet. These unusual, but still delicious dishes will be appreciated by guests and members of your family.