EntranceBoar meat dishes in a slow cooker. Wild boar: delicious recipes from an experienced hunter
Wild boar is a dietary meat, which is characterized by a low content of fats and cholesterol. Part this product included a large number of antioxidants that help break down blood sugar. Moreover, wild boar meat contains a lot of phosphorus, which is essential for our bones and joints. This meat is especially useful for the mucous membranes and the nervous, as well as the digestive system.
Boar meat resembles pork, but differs more rich taste. But it takes longer to cook boar meat so that the meat is tasty and tender. Wild boar hams are of particular value in cooking. From this meat you can cook a lot delicious meals- roast, cutlets, baked meat with vegetables and much more. And with the help of a conventional slow cooker, you can also quickly prepare a wild boar dish for the whole family. And how to cook a wild boar in a slow cooker? Here you can use any recipe.
How to cook a wild boar in a slow cooker with vegetables?
For delicious and hearty meal you will need:
- 0.5 kg of wild boar meat,
- 6 medium potatoes
- 2 heads of onions,
- 2 large carrots
- Spices and also salt.
How to cook a wild boar in a slow cooker with vegetables: a recipe.
If you do not know how to cook wild boar in a slow cooker, then here is one of the easiest recipes.
Boar fillet cut into small pieces, if necessary, cut out all the veins and excess fat. We send the meat to the slow cooker, pour a little water and, in the “Extinguishing” mode, simmer the dish until it is fully cooked. While the meat is stewing, prepare the vegetables. Peel potatoes, carrots and onions. We cut potatoes into cubes, carrots into rings, and onions into small cubes. When the meat is stewed, salt it, add spices and vegetables. We continue to stew the dish without turning off the "Extinguishing" mode. It is necessary to add a little water to vegetables with meat so that the dish does not burn. Let the dish simmer for about 1 hour. It is worth remembering that wild boar meat takes longer to cook, so it takes quite a lot of time to cook the dish.
The finished dish is independent, so before serving, you can simply decorate it with herbs or add a salad from fresh vegetables or sauerkraut.
Dishes using wild boar meat are quite satisfying, but at the same time they are very tasty, so all your household will definitely like it.
Game, and especially one as large as wild boar, is a rare delicacy for most families. However, if you are lucky enough to become the owner of a piece of wild boar or even a whole carcass, in this article you can find several practical advice for the preparation of such meat.
Boar meat is rich in B vitamins and protein, it is drier and leaner than pork, has a rich red color and a more pronounced taste. In general, wild boar meat dishes are similar in preparation to pork dishes, only they usually add pork or goose fat and lard to compensate for the leanness of the meat. A feature of wild boar is also a specific smell, which can be easily removed by soaking.
How to soak boar meat: It is customary for hunters to soak the shot big game in water throughout the day, periodically changing the water. At home, to get rid of an unpleasant odor, wild boar meat is soaked in a weak 2% solution of vinegar or lemon juice for several hours, or whey is used for the same purpose, in which the meat should be kept for a day. A very strong and unpleasant odor is especially pronounced in adult male billhooks during the rut. Experienced hunters avoid shooting such animals, as this smell is quite difficult to get rid of.
How to cook wild boar meat: Boar meat has exceptional palatability and nutritional value. Like other game, wild boar is an environmentally friendly meat, since wild boars live and feed only in clean areas. However, this meat is quite sinewy and lean, and therefore not all recipes are suitable for its preparation. It is best to use wild boar meat for cooking second courses: meatballs, shish kebabs, roasts, ham.
Boar meat processing: Before cooking wild boar meat, it must be carefully processed. If you will be cooking the meat with the skin on, which is preferable when roasting the whole piece, make sure that the bristles are completely removed. To remove it, the skin is first scalded, the bristles are pulled out, cleaned, singeed and washed thoroughly. If you got a very wiry piece, it must be lowered into cold water and after a slow boil, boil until cooked for about 2 hours.
How to cook wild boar meat: The choice of recipe for cooking wild boar depends on the part of the carcass that you have. The most valuable part of the wild boar is considered to be the hind legs, which can be used for smoking, salting or roasting as a whole piece. Loin or brisket will make excellent chops or ham. The shoulder blade can be stewed with a piece, and the neck can be selected for kebabs. In addition, sinewy meat can be ground into minced meat and cooked from it cutlets according to traditional recipe. The lower part of the legs, as well as pork hooves, is perfect for making rich jellied meat. If a wild boar is on your menu, the recipes below may come in handy.
Recipes from wild boar meat
Boar boiled
Ingredients for cooking boiled boar:
- wild boar meat - 600 g,
- root crops (carrots, parsley roots, parsnips, celery) - 100 g,
- onion - 1 pc.,
- red wine - 100 ml,
- lemon juice- 1 tsp,
- bay leaf - 1 pc.,
- black and allspice- 5 peas,
- salt - to taste.
Preparation: Rinse the meat thoroughly and place in a whole piece in a saucepan. Add vegetables, laurel and spices there. Pour hot water over the meat so that it is covered on top by a few centimeters. Add wine, lemon juice and salt. Simmer over low heat for about two hours until done. Serve the meat warm, cut into portioned slices with your favorite sauce.
Boar meat stewed in red wine
Ingredients for cooking wild boar meat stewed in red wine:
- wild boar meat (shoulder, neck) - 500 g,
- pork fat- 2 tablespoons,
- red onion - 1 pc.,
- carrots - 2 pcs.,
- celery root - 1 pc.,
- parsnip root - 1 pc.,
- parsley root - 1 pc.,
- celery stalks - 4 pcs.,
- dry red wine - 1 tbsp.,
- meat or vegetable broth - 1 l,
- black pepper and allspice - 10 peas each,
- juniper - 10 peas, salt to taste.
Preparation: Rinse the meat, remove large tendons and cut into medium-sized cubes. Onion cut into quarters of rings and fry until transparent in pork fat. In the same fat in small portions fry the meat until golden brown (if you throw everything at once, the meat will release the juice and the crust will not work). Add fried onions, root vegetables cut into small cubes and slices of stalk celery to the meat (it’s not scary if you don’t find all the root vegetables indicated in the recipe). Pour meat and vegetables with wine, which must be of good quality. Always use in cooking only wine that you would be happy to drink. The meat must be simmered over low heat for two hours, periodically adding broth. Approximately 30 minutes before the end of cooking, you need to add spices and salt ground in a mortar. This recipe cooking wild boar meat can be enriched with mushrooms, which are first fried in small portions until golden, and then stewed with meat and vegetables. Mushrooms or portobello are ideal.
Azu from the boar
Ingredients for making azu from a wild boar:
- Boar meat (shoulder or other pulp) - 500 g,
- melted butter - 50 g,
- vegetable oil - 100 ml,
- potatoes - 6 pcs.,
- onion - 1 pc.,
- fresh tomatoes or own juice- 2-3 pcs.,
- pickled cucumbers - 2-3 pcs.,
- garlic - 3 cloves,
- flour - 1 tbsp.,
- ground black pepper, salt - to taste.
Preparation: Cut the meat into thin plates, beat off and cut across the fibers into small slices. In a frying pan in ghee, fry the onion until soft, add the meat to the onion and brown it (this is best done in batches). Cut the peeled tomatoes into cubes and stew together with the meat for about 10 minutes, add the peeled and diced pickles and continue to simmer. At this time, peel the potatoes, cut into large slices and fry in vegetable oil until half cooked, season with chopped garlic. Combine potatoes and meat in a heat-resistant thick-walled bowl, add flour and mix thoroughly so that there are no lumps. Pour three cups of boiling water and simmer everything together for another 10-15 minutes. At the end of cooking, salt and pepper to taste, and add finely chopped greens.
Tocana with wild boar meat (Romanian dish)
Ingredients for cooking tokana with wild boar meat:
- wild boar meat - 1 kg,
- pork fat - 100 g,
- onion - 700 g,
- garlic - 1 head,
- red dry wine- 200 ml,
- tomato paste - 3 tablespoons,
- dry thyme - 2 tsp,
- ground pepper,
- salt - to taste.
Preparation: Boar meat must be marinated in a two percent solution table vinegar for 3-4 hours (until softened). Remove the meat from the marinade, pat dry with a paper towel, cut into small pieces, season with salt and pepper and fry in a deep thick-walled bowl until golden brown. Remove the meat from the pan and fry the coarsely chopped onion and chopped garlic in the same fat until soft. Add to vegetables tomato paste and 2 cups of water, mix well. Return the meat to the pan, add the thyme and simmer for 1 hour over low heat, covered. At the end of cooking, add wine, bring the dish to a boil and serve immediately.
Boar meat in a slow cooker
honey ribs
Ingredients for making honey ribs:
- wild boar ribs - 2 kg,
- liquid honey - 5 tablespoons,
- a mixture of peppers and salt - to taste.
Preparation: Rinse and chop the ribs so that they enter the multicooker bowl. Grate the meat with salt and spices and coat well with honey. Place the ribs tightly in the slow cooker and cook for 4 hours on the “Extinguishing” mode. The finished meat is very juicy and tender, with a pleasant sweetish aftertaste.
Boar meat with garnish
Ingredients for cooking wild boar meat with a side dish:
- wild boar meat - 500 g,
- onion - 1 pc.,
- greens - 1 bunch of dill and parsley,
- ground black pepper,
- salt - to taste;
- garnish to choose from:
- buckwheat - 1 tbsp.,
- potatoes - 5-6 pcs.,
- cabbage - 500 g.
Preparation: Rinse the meat, cut into portions not very small and put in a slow cooker, add onion in half rings, chopped herbs and salt. Put on the "extinguishing" mode for 3 hours. Pull out the meat, put a side dish in the resulting broth (washed buckwheat, chopped white cabbage or peeled and cut into arbitrary pieces of potatoes), add salt, if necessary, add a little liquid, put the meat on top and leave for another 1 hour in the same mode.
Boar baked with vegetables - video
Wild boar, cooking recipes which are presented above, is a real trophy for any hunter and, of course, every experienced hunter will cook wild boar meat like no other chef in the world. Well, let your boar come out a little more at home than a barbecue at a hunting fire. Having tried this wonderful meat once, you will forever remember its unique taste and want to get another piece for further culinary experiments.
wild boar meat, being environmentally friendly pure product, has a high nutritional value and exceptional taste. This is because the wild boar lives only in clean, from the point of view of ecology, places.
In general, wild boar is similar to domestic pork, only the meat is more red in color and, at the same time, much leaner, sinewy and drier. Leanness of meat can be compensated by the addition of fat and features cooking, therefore, it is best to cook cutlets, roasts, ham and kebabs from wild boar.
Meat of a billhook- more rigid and has a specific smell, especially if it is mined during the rut. They escape from the smell by soaking the meat in a solution of vinegar or whey, but for females and young boars this is not necessary.
Comfortable cook boar in a slow cooker, that's the easiest. I loaded the meat, which must first be cut and fried, and turned on the automation, smart technology will do everything by itself.
But this is not so interesting, let's pick up recipes for wild boar dishes that are cooked in the usual way, in addition to the multicooker. First - those that are simpler, in terms of labor costs, and then move on to more complex ones.
Roasted wild boar meat, recipe
1. Prepare the meat for frying by cutting it into pieces.
2. Rub each piece, especially if they are large, with salt, garlic and pepper.
3. Fry, determining the cooking time based on the thickness of the pieces. It’s not worth overcooking, because you, like a wolf, will have to tear hard boar meat with your teeth.
Wild boar meat skewers
1. Cut the meat into pieces, not too large, and lay in the marinade.
2. Marinade can be prepared according to any recipe using wine, mayonnaise, or tomato juice, or without the addition of other ingredients, except for onions, salt and pepper. It is best to choose a type of marinade that helps soften the meat. In a similar action, wine, kefir, kiwi, vodka and beer were noticed - lovely, what a set! Vinegar is not recommended.
Video recipe on how to cook wild boar skewers
Wild boar meat baked in the oven
1. Cut the boar meat again, this time - not at all in large pieces, 100 g each, no more.
2. Grind the pieces, sprinkling them with salt, crushed garlic and ground pepper.
3. Wrap the pieces in foil, put in the oven, heated to 180-200 ° C.
4. It’s difficult to determine readiness, because you won’t torment the entire bundle of foil! Therefore, it is worth preparing an indicator by wrapping 1-3 pieces of meat in a piece of foil. It is placed next to the main bundle.
5. After 30-40 minutes from the start of baking, you can disturb a small bundle and try a piece of meat.
6. When the readiness of the meat, as you think, is reached, you can serve it.
Boar meat stewed in sour cream
1. Cut the meat into pieces, stuff each piece with lard.
2. Onions and carrots are cut smaller, carrots can be rubbed on a coarse grater. Fry in the same fat.
3. After removing the vegetables, rub the pan with bacon, heat it well and fry the meat, carefully laying it out and turning it over - for uniform crust formation.
4. We spread the fried pieces of meat in the goose, add onions and carrots and pour sour cream, best of all - homemade. We put in the oven for 40-50 minutes.
Boar ham baked with vegetables
1. We take the thigh of a young boar, or a ham, clean it, stuff it with garlic, rosemary, rub it with salt and pepper. To neutralize the smell, sprinkle the meat with paprika.
2. We cut potatoes and carrots into identical pieces, rather large. We take a little carrots, but more onions. We cut it into the same pieces, and put all the vegetables on a baking sheet, pour over with oil, salt and pepper, and mix.
3. Place the prepared ham in the middle of the baking sheet and surround it with vegetables. We crush with thyme, pour meat with oil, sprinkle everything with a little paprika.
4. We put the baking sheet in the oven at 200 ° C for pre-roasting, after a while we take out and add the wine. Wrap the baking sheet on top with aluminum foil and return to the oven for 1 hour.
Video recipe how to cook boar ham
Chopped beefsteak
Chopped meat dishes are very wise to choose for wild boar. It turns out tasty and soft, with the rigidity of the original meat, this is a very good option.
1. We scroll the boar in a meat grinder, along with onions.
2. Add a couple of yolks, pepper and salt to the minced meat, mix thoroughly and beat the resulting mass well.
3. We form steaks, no thicker than 2 - 2½ cm. Spread them vegetable oil let it rest for 15-20 minutes.
4. Fry the steaks, rolling them in flour.
Boar meat baked with mushrooms and potatoes
1. Cut the boar meat into pieces, peel the potatoes and also cut into slices, salt and pepper.
2. We lay out the potatoes on a baking sheet, distribute the pieces of meat on top. Salt, add garlic and pepper.
3. The baking sheet can also be put in the oven, the meat and potatoes will dry out and become harsh. If you cover the baking sheet with foil, then everything will turn out much softer.
4. Putting the baking sheet in the oven, we are preparing the mushrooms. We sort them, clean, cut and fry. If the mushrooms are small, then leave them whole, it's more beautiful. While frying the mushrooms, add onions to them, but you should not bring the mushrooms to full readiness.
5. Transfer the mushrooms with onions to a baking sheet with meat and potatoes and bring the dish to readiness in the oven.
Boar borscht
We cook borscht like ordinary meat borscht, the only difference is that boar meat will have to be cooked much longer than pork or even beef - 2 times. Thanks to this, borscht will turn out to be very rich and tasty.
Jellied wild boar
Cooking jelly is not so much difficult as it takes a long time. Parts of the leg, shoulder blade and other meat, with bones and veins, are suitable for it. The ear is especially welcome in jelly, and both are better, because they improve the ability of jelly to harden.
1. We take a pan and load the chopped meat. Fill with water so that it covers the meat by 4-5 cm.
2. When the water boils, carefully and carefully remove the foam. We set the fire to a minimum so that the water moves a little.
3. We clean the carrots and onions, throw them whole into the pan. After about an hour, add garlic cloves, bay leaf and peppercorns. The jelly is cooked for a very long time, the main thing is that the boil is barely noticeable. This will take 3-5 hours, check: the meat must fall off the bones.
4. Turning off the heat, remove excess fat from the surface of the broth with a napkin.
5. Remove the meat and set to cool, then pick off the bones and tear with your hands into small pieces. We lay out the meat on plates in which the jelly will solidify. Distribute so that there is room for adding broth to the meat. However, this is a personal matter: who likes more meat in a plate, and who - broth.
6. With clean broth, slowly add the plate so as not to knock down the pattern of the meat laid out at the bottom. The plates should stand still until they begin to set. Then they, trying not to disturb, are transferred to the refrigerator. Certainly not in the freezer!
Boar aspic, in which legs with veins were cooked, and even ears, freezes perfectly on its own, without any gelatin.
So, wild boar dishes. Try to cook them tastier, taking into account the characteristics of the meat. The wild boar, so you know, is considered a rare delicacy, and it is worth trying.