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Baked wild boar steak

Baked wild boar steak

Make the batter 3 days before as follows: clean and cut the vegetables into slices and put them to boil in water, add the cleaned and whole garlic and the rest of the spices. After boiling a few boils, add the wine, vinegar and salt and let it boil for a few more minutes. The vegetables should not be boiled. , in the fridge, returning from time to time.

After the marinating period, remove it from the bait, cut it into pieces, place it in a yena tray greased with a little oil, season it with ground thyme and pour the marinade with the vegetables over the meat and put it in the oven over medium heat. let it fry, sprinkling from time to time with the sauce from the pan. leave it for about 2 and a half hours.

1. Cut the onion and pepper into rounds, grate the celery and the carrot and grind the garlic.
2. Mix all this with wine, water and vinegar. Season with salt, pepper and thyme to taste. Put the piece of meat in this juice.
3. Cover the bowl and leave it to cool for at least 24 hours (ideally 3 days).
4. After the meat has been kept in the bait, put it in a tray with oil and bread with bacon. The juice in which it was placed is also placed in the tray.
5. Add the parsley and put it in the oven, taking care to pour the sauce all over the preparation. Leave on medium heat until the meat is browned (about an hour)

Hunting is and will always be a difficult meat to prepare, but with the right tips and recipes, anyone can cook it. wild boar steak as a chef!

Wild Boar Cutlet in the Oven

The wild boar cutlet is placed in a deeper bowl and we pour white wine over it so that it is well covered. Cover and leave to cool for at least 12 hours.

After soaking in wine for 12 hours, the cutlet, which is cut into thick slices about 2 fingers (slice), is breaded with pieces of smoked bacon and garlic.

The meat being thus prepared, we move on to the preparation of the other ingredients. Peel the onion and garlic. Peel a squash, grate it and slice it. We slice the garlic.

In the pan we put 2 tablespoons of melted lard over which we place the pieces of breaded chop. On top we sprinkle the Maggi cubes with vegetable soup, a few slices of smoked bacon, sliced ​​garlic, finely chopped onion, peeled and diced tomatoes. Sprinkle everything with ground pepper, add and the 2 bay leaves, sprinkle everything with 150 ml of semi-dry white wine and add another 500 ml of water. Cover the tray with a lid (or aluminum foil if we don't have a lid) and put it in the oven where we will let the steak sit until the meat penetrates easily with a fork (about an hour later we test with a fork and if the meat is not soft we add a little more water, cover again and leave in the oven), and brown on top (when the meat penetrates easily with a fork, remove the foil or lid and let the meat brown on top).

Serve with mashed potatoes or natural potatoes sprinkled with green parsley, all accompanied by a salad of tomatoes and cucumbers abundantly watered with a semi-dry white wine.

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Roast venison

Roast venison is one of my favorite methods of cooking venison. I highly recommend this recipe for the Christmas table, if you want to have a special dish with traditional Christmas recipes. It's not a hard recipe to make. We only need a nice piece of muscle or deer pulp (game meat can be found in specialty stores in Bucharest and other cities in the country). The price is not exactly low, but on the occasion of the winter holidays, it is worth trying this tasty venison steak. As a side dish, I chose to make some polenta croquettes with curry and a red cabbage with apples. The combination is very successful, I assure you.

Roasted Roe Deer & # 8211 Ingredients

Ingredient & # 8211 Marinated venison steak

  • 1.5 Kg deer pulp / muscles on the back
  • 100 ml dry red wine (I used Chianti)
  • cold water
  • March 1
  • 2 slices of celery
  • 2 large carrots
  • 2 medium onions
  • 1 thyme branch
  • 2-3 bay leaves
  • 50 ml olive oil
  • 50 ml apple cider vinegar
  • salt (I used coarse Himalayan salt)
  • 1 teaspoon peppercorns
  • 3-4 boils ienibahar
  • 1 short cinnamon stick (3-4 cm)

Ingredients & # 8211 Roast deer

  • 100 g smoked bacon
  • 100 ml dry red wine
  • 100 ml water
  • marinade vegetables
  • salt
  • pepper

Ingredient & # 8211 Polenta crochet hook

  • 100 g malai fin
  • 350 ml vegetable soup
  • 1 teaspoon curry
  • 25 g butter
  • salt
  • 50 g melted butter / olive oil (for greasing)

Ingredients & # 8211 Red cabbage with apples

  • 1 small red cabbage
  • 1 small onion
  • 1 tablespoon lard / 2 tablespoons peanut oil
  • 3 slices of smoked bacon
  • 75 ml of semi-dry white wine
  • 1 shallow green sea
  • salt
  • pepper

Ingredient & # 8211 Sos deer steak

  • the vegetables in the pan
  • 2 -3 Polish sauce from the pan
  • 20 g butter
  • cinnamon
  • salt (optional)
  • pepper (optional)

Preparation & # 8211 Marinated venison steak

  • We clean the vegetables and the apple and cut them into suitable pieces. Put them in a large saucepan (avoid plastic dishes for marinating meat), add spices (cinnamon, allspice, pepper, salt, thyme). Put the venison in the pan and pour the vinegar, red wine, oil and water on top to cover the meat completely.
  • Cover the pan with aluminum foil and put it in the fridge for 24 hours.

  • After resting, take the meat out of the marinade, bread it with smoked bacon cut into sticks and tie it with kitchen twine.
  • Heat 2 tablespoons of peanut oil in a non-stick pan and add the pieces of meat. Fry them for about 3-4 minutes on each side, then take them out of the pan and place them in the pan.
  • Add the vegetables, well drained of the marinade, around the steak, red wine, water and a little more salt and freshly ground pepper.

  • Cover the tray with aluminum foil and place it in the preheated oven at 200 ° C for 60 minutes. After 30 minutes, turn the steak on the other side, cover it again with aluminum foil and put it in the oven.
  • After 60 minutes, remove the aluminum foil and leave the steak in the pan for another 10 minutes maximum.
  • Remove the meat from the pan and wrap it in aluminum foil. We leave it wrapped for about 30 minutes.
  • Deer meat is very lean, so it must be breaded and not overcooked. The interior should retain a pink color.

Preparation & # 8211 Polenta croquettes

  • Put the vegetable soup on low heat. When it starts to boil, add the cornstarch in the rain and mix with a fork so that no lumps form.
  • After about 2-3 minutes, add the curry and mix.
  • When the polenta is ready, turn off the heat, add the butter and, if necessary, a little salt and mix.
  • Let the polenta cool for about 6-7 minutes or until it is slightly warm. Form, with your hands lightly greased with cold melted butter or olive oil, the croquettes and place them in the oven tray lined with baking paper.
  • Grease them with the remaining melted butter and bake them for about 10 -15 minutes, in the preheated oven at 180 ° C. The croquettes must be golden and crispy after baking.

Preparation & # 8211 Red cabbage with apples

  • Chop the cabbage not very finely (I wanted it to look more rustic). Melt the lard in a non-stick pan (you can replace the lard with oil, but I advise you to use lard for a much better taste), add the diced bacon and chopped onion properly.
  • After the onion has softened, add the white wine and immediately the chopped red cabbage.
  • Mix well, and when the wine has evaporated, add the cleaned and grated apple on the grater with large holes, salt and freshly ground pepper.
  • Leave the cabbage on low heat until it becomes thick al dente (It must be slightly crunchy when we chew it), then turn off the heat and serve.

Preparation & # 8211 Roe deer sauce

  • Put the vegetables in the pan in a deep and narrow bowl, add 2-3 tablespoons of sauce from the pan and pass them until you get a homogeneous sauce.
  • We strain it through a strainer with small holes and put it in a saucepan.
  • Add butter, a little cinnamon (I put 1/2 teaspoon grated), salt and pepper to taste.
  • Boil it over medium heat, about 6-7 minutes or until it reaches a slightly creamy consistency.

We serve venison steak with sauce, sauerkraut and crispy polenta croquettes. And as a steak with such a special taste is served with a dry red wine of very good quality, I opened a Merlot Emeritus from Rotenberg Wineries, an unfiltered wine, barricaded in old oak barrels, simply spectacular. I recommend opening the bottle 2 hours before serving.

Wild boar steak

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How to choose meat for roasting in the oven. Chefs' secrets

A very strong fire does not mean a successful steak. At first, you can set the oven to a maximum of a few minutes so that the steak has a suitable crust. Then the best temperature is 180 degrees. If you want everything to be ready faster, but also for the steak to taste delicious, then cover it with aluminum foil.
If you choose too lean meat then it is good to bread it with a little bacon. Also, a little wine or butter, before the steak is ready, you can fry it. If you cut the meat into slices before placing it on the tray, make sure that it is more than 1 centimeter thick so that it does not dry out.

Method of preparation

First, wash the meat, add a little salt and leave it to cool. Meanwhile, mix: soy sauce, olive oil, finely chopped dried parsley, dried rosemary, paprika, crushed garlic, pepper and mix well until you get a spice sauce. Take the meat from the cold, sprinkle with salt water and grease with spice sauce. Put in a covered bowl and leave to soak (cold) for 24 hours. Remove the meat and place in the pan, pour over the spice sauce left in the bowl, put a cup of water, cover with foil and put the tray in the oven. From time to time, take the foil and spoon the sauce from the pan over the meat. After about 1 hour you can put in the tray and whole potatoes cleaned leaving the tray still covered with foil. Wait a little longer, take the foil and sprinkle the meat with red wine, cover and leave a little more with foil. After about another hour, when the meat is already tender (try it with a fork) take the foil from the tray and let the meat brown. When you see that the meat and potatoes have browned well, turn off the heat and invite the family to the table… Don't forget to serve this steak with pickles… we prefer pickled tomatoes and cucumbers.

The wild boar meat thus cooked will be tender and will have an intense taste. I can only say good appetite… and thanks to the hunter :)

About the wild boar meat, the doctor in biochemistry Eugen Giurgiu says that: “This assortment has a much lower fat content than in the case of domestic pork. However, consumers are advised to remove the fat layer when cooking in any way: smoked, boiled or grilled. This type of meat also has a low calorie percentage, compared to pork raised in households, a large amount of essential amino acids, vitamins B12, D and salts such as iron, zinc and selenium.

Baked wild boar steak for the cosmopolitan conqueror in you!

Wild boar and game are generally pretentious steaks for cooking but also for garnishing, but their consistent flavor and taste will amaze you without appeal! A wild boar steak in the oven will make you feel like a cosmopolitan Viking, in the conquest of new refined culinary realms!

Video: Baked WILD BOAR. PORK Shoulder recipe - SIMPLE, QUICK, DELICIOUS! (January 2022).