2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When cooking game, some subtleties must be observed. When cooking a wild rabbit, it is preferable for one who has lived in mountainous areas to one who has lived in lowland areas.
The most delicious is the wild rabbit, which is not more than a year old. The age of wild rabbits is determined as follows: the legs of young rabbits have thick knees, the body has a short and thick neck. Old rabbits are long and thin.
Before cooking, the rabbit should be soaked for 24 to 48 hours in vinegar water to remove the characteristic odor. Before cooking, wash well with vinegar.
Wild birds are covered with pieces of thinly sliced bacon, as most of them do not have much fat. For this purpose, bacon is used, which is fresh, not smoked.
The large bird is covered with pieces of bacon around the chest and thighs and tied with a special thread. Small birds like quails are covered on both sides with large thin pieces of bacon and tied with string.
When cooking wild boar meat, you must remove the odor. The piece of meat is soaked for about six hours in a 2% solution of vinegar in water.
Roe deer meat is very tasty and tender, it is absorbed very quickly and easily by the body. The flesh of older deer is soaked for about eight hours in a solution of vinegar and water.
Game dishes are much tastier if they are flavored with appropriate sauces. Suitable for all types of meat is the vegetable sauce.
It is prepared from 1 tablespoon oil, 1 tablespoon finely chopped pickles, 1 tablespoon finely chopped cabbage, half a finely chopped carrot, 1 teaspoon vinegar, 2 teaspoons powdered sugar, half a teaspoon black pepper, teaspoon red pepper, 1 teaspoon tomato paste, 2 teaspoons starch, 1 teaspoon cognac, 1 teaspoon broth.
Fry the vegetables in the oil for about five minutes. Prepare a mixture of starch, powdered sugar, tomato paste, vinegar, cognac and broth. Add the stewed vegetables and leave for another five minutes on the stove until thickened. The sauce is stirred so as not to burn. The pieces of meat are dipped in the sauce, which is served to everyone in individual porcelain bowls.
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