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All the ingredients for stain put in a bowl and mix.
Wash the meat with cold water and put it in a bowl in this spice mixture.
Cover the bowl with a lid or foil until the next day.
The next day, we take the meat out of the bait (from the marinade), wash it with cold water and dry it with a paper kitchen towel.
We clean the vegetables, we wash them and we cut them into rounds, the fish onion and the peeled tomatoes, we cut them into small cubes.
Separately, in a 4-liter saucepan, heat the lard or oil and fry the meat on both sides.
Fry for about 4 minutes on each side.
Add to the frying: carrots, parsley and onions.
We fry them until they are a light brown color.
Finely chop the thyme, marjoram and rosemary and add them to the frying with the others.
Then add the tomatoes and let it boil until about three quarters of the liquid falls from the pan.
Add the wine and when it boils add 1-1.5 liters of water, salt to taste and let it boil for about an hour until the meat becomes tender.
We take out the meat on a plate, we strain the vegetables and we put the resulting juice in the pan again, we put the meat to boil again.
1/2 tablespoon of starch or white flour, dilute it with sour cream and pour it over the contents of the pan and mix quickly so that it does not become lumpy until it boils.
We turn off the heat under the pan and we can serve with: mashed potatoes, spätzle, boiled rice or any garnish according to preference and seasonal salad.
I served with: spätzle and mushroom garnish.
How do you choose the right wine based on meat?
When we serve a meal with which we want to impress our family and friends we need to know how to choose the right wines depending on the meat dishes we serve. However, such knowledge is useful not only when we prepare the meal ourselves, but also when we indulge in special dishes in a restaurant.
If you've always been curious about how master chefs match meats with wines, let's find out their secrets today!
- Poultry (chicken, turkey): dry or semi-dry white wines (Sauvingnon Blanc, Chardonnay, or Pinot Noir)
- Duck or goose meat: medium-bodied red wines (Pinot Noir)
- Baked poultry with sauces or vegetables: light red wines (Pinot Noir, Merlot, Fetească Neagră)
- Lean pork (grilled): light red wines (Fetească Neagră, Pinot Noir)
- Fatter pork cooked with sauces: medium-bodied dry or semi-dry red wines (Cabernet Franc, some Pinot Noir varieties)
- Low-fat beef: dry or semi-dry light or medium-bodied red wines with a slightly higher acid level (Merlot, Fetească Neagră, Cabernet)
- Lamb meat: light, fruity red wines (Pinot Noir)
- Meat and game preparations: medium or full-bodied red wines, tannic, robust, or aged red wines, with bouquet (Cabernet Sauvignon, Fetească Neagră, Bordeaux)
- Fish and seafood: dry or semi-dry, light, young white wines (Riesling, Sauvignon Blanc, Muscat Ottonel or a light Rose)
These would be in the sea general rules matching of meats with wines. But let's go into a little detail and see a few useful tips and tricks to use whenever you prepare a truly impressive meal.
Snack tray before meals
On such a plate you can serve raw-dried meat preparations, dairy products, puff pastry, stuffed vegetables, etc. For such a dish you can choose either a dry Rose that matches the combination of flavors and textures, or a dry or semi-dry white wine.
A spicy steak or spicy sauce dish goes great with a less alcoholic wine (a Riesling, for example).
Heavier or fatter meat dishes (sausages, sarmale, stews, sauce dishes, etc.)
For such dishes choose a dry or semi-dry tannin and astringent red wine (Cabernet Sauvignon, for example).
As a last piece of advice, experts recommend matching the wine with the most prominent element from a dish:
- The dominant aspect of a preparation is not necessarily the main ingredient (meat) but it can be its type of preparation (fried, baked, boiled, etc.), the spices you use, the sauce or garnish you choose.
- The wider, caramelized and penetrating aromas given by the pan, grill or oven and a richer sauce with potatoes or mushrooms in the garnish go for example with a light red and supple wine, while a chicken breast or a grilled fish with vegetables boiled or a fresh creamy sauce with lemon and fresh aromatic herbs requires a fresh cold white wine.
- A sauce-flavored game requires a heavy red wine, while raw-dried game dishes go well with a lighter red wine.
What matters is that the flavors of the food and wine contrast in a pleasant way and enrich each other.
How do you match meats with wines? Do you use other tricks that you would like to share with us?
What does game meat taste like?
The game meat does have a special taste. Deer taste more delicate, for example, sweeter, while venison tastes harsher. The wild boar tastes similar to pork, but is much more flavorful, while the ostrich or bison have a much more flavorful meat, although in texture it resembles beef. The game meat is lean, low in fat, so it has a special flavor.
What you need to know is that no one eats raw game meat, which is why any home-cooked or commercially purchased gourmet dish is prepared with natural spices.
Our gourmet dishes are different and special not only because we use natural spices, but also because we combine them with exotic fruits or other ingredients (cranberries, raisins, fried onion flakes, smoked pieces, etc.) that give flavor to any dish.
Don't forget to match the wines carefully! We have already discussed this topic and you can consider it as well our wine selection guide depending on the game meat you serve at the table.
Have you tried game meat so far? How did you like it? Which of the gourmet game dishes catches your eye the most?
Baked wild boar steak
Game meat is a myth or a controversy. Game meat comes from animals that live free in the wild: because they grew up in the wild, their meat does not contain growth hormones, antibiotics or steroids. makes it much more nutritionally safe. It does not contain a lot of fat, because the animals move a lot in nature, and the existing fats are healthy. "
In terms of taste, it is more intense and flavorful than any other meat. Also according to nutritionists, game meat is superior even to fish, due to its high phosphorus content. It contains even more iron than spinach. This meat contains less fat even than a chicken breast. It has the highest amount of protein and the least cholesterol than any meat on the market. It is not for nothing that some nutritionists have called it "the perfect meat”.
Wild boar is not at all like the pork we all know. I read somewhere that in countries like Germany, Italy or France it is a delicacy, and in China and Laos it is considered an aphrodisiac. It has almost no fat and is incredibly flavorful, making it perfect for a special dinner. It is versatile, so it can be cooked in many ways.
A special steak, for a special meal & # 8230and not only. As I just had this special meal recently, I want to share with you my culinary adventure with this game steak, more precisely, wild boar. It's been a good few years since I've prepared something like this. Many years ago, when my father-in-law was still "hunting", from time to time, on the Muscelean lands, some game was still being cooked. But now Iâ & # x20AC; & # x2122; t got dusty when I got this wild boar meat, because, looking through my culinary memories in the game, I really donâ & # x20AC; & # x2122; t find much else. So, I searched with interest on the internet, but what I found was not really to my taste, of the family & # 8230 Therefore, I finally adapted a recipe that seemed more suitable to me & # 8230and & # 8230if you happen to be an amateur of game meat, & # 8230or, maybe at some point you fall into the hands of a piece of such meat, I try to give you a small suggestion, at least you know where to start. But you have to be very patient & # 8230It must be kept in the stove from 24 hours to three days & # 8230With this recipe comes a very tender, fragrant, juicy steak that melts in your mouth & # 8230
- ½ celery
- 2 carrots
- 2 parsley roots
- 1 bell pepper
- 2 onions
- 8 - 10 cloves of garlic
- 1 teaspoon peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon coriander seeds
- 2-3 bay leaves
- 1 tablespoon thyme
- 1/2 bunch parsley
- 500 ml white wine
- 50 ml of vinegar
- 50 ml of water
- 4 tablespoons oil
- 2 & # 8211 3 teaspoons salt
- 2 carrots
- 10-12 cloves of garlic in shell
- 2 onions
- 8 cloves
- 2-3 cups come
- ½ cup of oil
- 1 cup water
- salt, pepper (if necessary and to taste)
Method of preparation
& # 8211 First clean and wash the meat very well.
& # 8211 Clean and wash all vegetables needed for the stain.
& # 8211 Cut the onion and pepper into slices, and grate the roots (celery, carrot and parsley).
& # 8211 Wash and finely chop the greens.
& # 8211 Crush the garlic and grind all the spices, then mix them all together with the oil, salt and bay leaves and make a paste.
& # 8211 In a large bowl, add all the above ingredients, respectively, grated vegetables (roots), onion, chopped pepper and the mixture of spices that mix well until smooth.
& # 8211 Pour the wine, vinegar, water over the prepared mixture and mix everything again.
& # 8211 Place the pieces of meat nicely in the bowl with the stain, cover with cling film and let it rest, take out all the flavors and fry for three days in the fridge in the fridge. (The meat must be covered with vegetables and stew liquid).
& # 8211 After three days, remove the meat from the stain mixture (the stain is no longer used, it is thrown away), clean well of all vegetables and leave to simmer for a while at room temperature.
& # 8211 Meanwhile, prepare the vegetables, respectively, clean the onion and carrots, wash them, cut the carrots into rounds, and the onion in half. 2 cloves are stuck in each half of the onion.
& # 8211 After the meat has wilted, it is lightly fried on all sides, in a bowl in which a little oil has been heated.
& # 8211 Slightly browned meat is seasoned with salt and pepper (if necessary) and together with the carrots and onions place in the roasting pan, pour a cup of wine, half a cup of oil and half a cup of water, cover the tray with aluminum foil and put in the oven heated to 220 ° C, for about 1 hour.
& # 8211 After an hour, take it out of the oven, add the rest of the water and wine and leave it without foil in the oven, sprinkling from time to time with the sauce from the pan, until it browns nicely on top and the meat is well done inside.
& # 8211 Once the steak is ready, take it out of the oven, place it nicely on a plate, slice and serve immediately, with your favorite garnish, or plain with salad or pickles. (I "matched" it with a few mushrooms made separately in the oven, just seasoned with salt, pepper and sprinkled with a little olive oil and white wine, as well as pickles and a red wine, to anoint our souls.).
-Before preparing the wild boar, remove as much as possible, if any, of the fat layer.
– For this recipe I made a whole documentary: Experts say that this type of meat has a low calorie percentage, compared to pork raised in households, large amounts of essential amino acids, vitamins B12, D and salts such as iron, zinc and selenium. Because young wild boar meat is more difficult to digest, mature wild boar meat preparations are recommended.
– However, any type of red meat (for game) should be eaten in moderation. In excess, it can trigger the appearance of severe diseases - digestive cancers etand guta. Those who often eat game meat should not rush the stage of careful pheasantization.
Baked Wild Boar Pulp
The meat is washed and wiped. In a bowl mix 3 tablespoons mustard with 2 tablespoons honey and 2 tablespoons horseradish with mayonnaise (you can also use horseradish with sour cream or whipped cream). With this composition we grease an aluminum foil that we place in a bowl and put over the piece of salted pulp. Grease well and sprinkle the meat with the mixture on top and grind with ground pepper. Cut the garlic into slices, the onion as well and the carrots into slices.
Put one part of the vegetables under the meat, the other is sprinkled over. the rest of the mixture with which I greased the meat is poured on top. Wrap tightly in aluminum foil and leave to cool for 12 hours.
The next day we open the foil, pour over the meat the 50 ml tuica (it can be a brandy, or a fine vodka) and cover the meat with foil again and put it in the oven.
After about an hour of baking, take out and put a few pieces (about 50 gr frame) of the frame on top of the meat, and put it back in the oven. Leave for about 30 minutes to fry uncovered until golden brown on top. (if you want it to be a little sour you can add 100 ml of dry white wine).
It is served with mashed potatoes and baked garlic paste from Ioana.
Wild boar steak - Recipes
5 recipe ideas. Because it's not long until the Easter holiday, we thought we'd recommend some delicious lamb recipes that can't be missed on anyone's table. After the longest fast of the year, you want to taste juicy food, don't you? Well, here are some lamb recipe ideas.
5 lamb recipe ideas
Easter, the holiday that marks the Resurrection of the Lord, is one of the days of the year that brings us together as a family, around rich meals. In addition to the classic recipes for Easter, cake and red eggs, there is never a lack of lamb dishes. Here are some tasty recipes.
5 lamb recipe ideas. Lamb tripe
2 bunches of green onions
-a bunch of green parsley
For the beginning, the lamb organs are boiled in cold water together with a few peppercorns, a bay leaf. Keep the pot on the stove for about 40 minutes. Meanwhile, in a bowl boil the carrots in salted water, and in another saucepan boil the quail eggs.
After boiling, the organs are allowed to cool, then passed through the robot and finely chopped. Put the minced meat in a bowl, and then add green onions, carrots and donuts on top. All finely chopped. The composition mixes well and on top we put the well beaten eggs, the chopped allspice, oregano, salt, the ground peppercorns and we mix everything well.
In a tray lined with baking paper we put the obtained composition, and on top it is given with beaten egg, then it is decorated with sliced green olives, donuts, green parsley and put in the preheated oven at a temperature of 180 degrees Celsius, time for an hour now. Good appetite!
5 lamb recipe ideas. Baked lamb steak
-6 fresh mint leaves
The lamb pulp is washed very well and wiped off with water with a kitchen towel. Then, peel the garlic cloves and cut them into slices. The lamb's flesh is pricked from place to place on both sides. Insert the garlic into the formed holes and grease the pulp with oil, then sprinkle with salt and pepper.
Put a little oil in a pan and grease it, then place the pulp, pour the wine, water and put a little rosemary. Cover the pan with aluminum foil and place in the preheated oven at a temperature of 200 degrees Celsius for one hour and 30 minutes.
After half an hour, remove the tray and turn the pulp on the other side. Cover with foil and leave for another 30 minutes. Then turn the pulp and add the boiled potatoes and peeled. They are passed through the meat sauce and we put a little salt and rosemary on top of them, then we cover the tray and leave it for another half an hour.
After this time has elapsed, remove the tray, set the foil aside and place it for another 30 minutes in the oven for browning. The plate is garnished with potatoes and some fresh mint leaves. Good appetite!
5 lamb recipe ideas. Moroccan honey
-2 tablespoons olive oil
-500 gr of lean lamb meat
-grated peel and lime juice
-a tablespoon of chopped mint
-25 gr of finely chopped almonds
Put the oil in a saucepan and fry the lamb on both sides, then place on a plate. In the same saucepan add the green onions and garlic and cook for five minutes. Then add the browned lamb, chicken broth, grated rind and lime juice, cinnamon stick and honey.
Let it all boil well for an hour and 20 minutes. After this time has elapsed, add the dried apricots, mint and ground almonds. Leave it on the fire for another 30 minutes. Good appetite!
5 lamb recipe ideas. Baked lamb steak with beer
Put the oil and the lamb rib in a pan. Make a stain from the cut rosemary leaves, sliced garlic, salt, pepper, beer and bay leaves. The composition is put over the meat, and the tray is put in the fridge and kept overnight. The next day, put the tray in the preheated oven at a temperature of 210 degrees Celsius. During cooking, take the juice and pour over the meat. At the end it must be browned. Good appetite!
5 lamb recipe ideas. Greek-style garlic-stuffed lamb steak
Prepare the lamb ribs and make holes in which the garlic slices are inserted. The ribs are served with salt, pepper, oregano, rosemary, basil and mint.
Put a little oil in a pan and add the lamb ribs, pour the white wine on top and cover everything with aluminum foil. Place the tray in the preheated oven at 180 degrees Celsius for 40 minutes.
Then remove the foil and grease the lamb steak with a brush with the sauce from the pan for at least another hour. Eventually, a crust will form. The steak can be served with yogurt sauce, cucumber and garlic. Good appetite!
500 g of minced beef, 1 onion, 2 cloves garlic, 1 egg, 2 tablespoons tomato sauce, 1 tablespoon sweet mustard, 1 teaspoon cumin, paprika, rosemary, basil, 1/2 teaspoon salt, 1 tablespoon chopped green parsley
Peel the onion and finely chop, grind the garlic. Add the onion, garlic, tomato sauce, egg mustard, and remaining spices to the minced meat and mix everything well until smooth. If you find the meat too soft, you can add a little breadcrumbs. Form kebabs on skewer sticks along the stick and cook them on the grill for 10-15 minutes, turning them every few minutes. Serve with gusto!
Method of preparation
First, wash the meat, add a little salt and leave 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.
How to get rid of the smell of mutton. Tips from a chef
Lamb dishes are in great demand for the holidays, but there are many who refuse the steak of mutton or sheep, primarily because of the specific smell of tallow, sometimes kept until after cooking. However, skilled chefs are of the opinion that people who do not like this meat have not had the opportunity to consume a dish made to order.
If cooked properly, mutton or lamb loses that specific smell and becomes very tender.
Chef Cristi Dobre, a Romanian chef who works at restaurants in the Scandinavian peninsula, advises us to be careful when choosing the meat we want to cook. The younger she is, the less annoying she smells. There are several procedures in the elderly to remove the heavy smell of tallow, sheep taken out of the grass.
,, First of all, that heavy sheep smell will disappear if we rub the meat made of meatballs, like steak, with halves of lemon. We will rub each piece vigorously. Another method would be to scald the mutton with freshly boiled milk and leave it on the meat for about two hours ", says the chef.
Tips for removing the strong smell of sheep:
1. Because most of the odor is borne by animal fat, it must be removed with a knife before cooking as much of the excess fat as possible.
2. The meat should be left in a liter of water for three to four hours. For tenderizing, a marinade can be prepared in which the meat is kept overnight. The composition should be based on wine, vinegar, lemon juice, herbs or spices and a little oil.
3. It is recommended that dishes based on sheep, lamb, have many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.
A sheep pastry recipe
The chef also offers a recipe for mutton pastry, taken from the producers of traditional sausages from the Buzău area, used for the preparation of hams and smoked meats.
"Rub with sea salt, coarse, all the meat made into pieces only good to put on the grill and will be refrigerated for 5-7 days. After this time we prepare the stain. Boil 7 liters of water, a tablespoon of mustard seeds, a tablespoon of allspice berries, a tablespoon of peppercorns, a tablespoon of coriander berries, 5-6 bay leaves, a head of unclean crushed garlic, a hot pepper chopped dry, with seeds. We take the composition off the heat after it boils.
After the stain has started to cool, add a liter of white wine vinegar and mix well. We take a deep tray in which we put this bait, after which we add the sheep meatballs. Leave to soak for 24 hours. We add in the bait 2-3 tablespoons of baking soda that will soften the meat and thyme, about a big connection. My recommendation is that sheep's meat should not always be fried in a pan, in fat. Just a grill or an oven! ”Says the cook.