Rinse the meat, immerse it in a 2% solution of acetic acid and soak for 2-4 hours, depending on the size of the piece. If the pieces of wild boar contain large layers of fibrous connective tissue, then such meat should be dipped in cold water, brought to a boil and cooked for 2-2.5 hours. If there is little fat in the interlayers of the pieces, put the meat in boiling water and cook over low heat for 3-3.5 hours.

How to cook wild boar

Products
Young wild boar meat (boneless) - 1 kg
Carrots - 1 large
Bow - 2 large heads
Celery root - 50 grams
Parsley root - 50 grams
Lemon juice - from half a lemon
Black and allspice - 12 peas
Bay leaf - 1-2 leaves
Salt to taste

How to cook wild boar meat
1. Rinse 1 kg of boar meat, remove the films and place the piece in a saucepan.
2. Peel carrots, onions and roots, cut off 50 grams from each root vegetable and add to the meat. Pour hot water 2/3 of the way into a saucepan.
3. Add freshly squeezed lemon juice, six black and allspice peas each, lavrushka and salt.
4. Mix all ingredients well and put on fire.
5. Bring the contents of the saucepan to a boil and cook for about 2.5 hours under a closed lid. The degree of cooked boar meat can be determined with a knife. If the meat is ready, the knife freely enters the piece, and a colorless liquid flows out of the puncture site.
6. Cut the boiled boar into steaks and serve immediately, while hot, to the table.

How to cook boar leg

Products
Boar leg - 1 kilogram
Carrots - 1 piece
Onions - 1 piece
Vinegar 9% - 2 tablespoons
Thyme (thyme) - 2 branches
Black pepper - 7 peas
Bay leaf - 1 piece
Salt - 1 tablespoon

How to cook boar leg
1. Rinse a kilogram of ham, cut off the film with a sharp knife and rinse thoroughly again, then soak.
2. Separate the meat piece from the bones, add salt, roll into a tube and tie with a strong thread.
3. Pour water into a saucepan and dip the ham roll into it.
4. Peel medium-sized onion and carrots and place in a saucepan with wild boar. Add 7 black peppercorns, lavrushka, 2 thyme branches, 2 tablespoons of 9% vinegar and season with salt.
5. Put a saucepan over medium heat and cook for 2.5-3 hours.
6. Cut the ham into pieces and serve with stewed horseradish, rosehip sauce or a mixture of mayonnaise and mustard.

Fusofacts

- Meat old boars, especially during the rutting season (November-December), has an unpleasant odor. To remove it, it is recommended to soak the pieces in a weak vinegar solution (2%) for about 3 hours. The meat of young wild boars is not during the rutting period and the females do not need such processing.

- Bristles on the hide can be removed in several ways - by scalding, pulling and cleaning. You can also resort to the singe method, but after this procedure, the carcass must be rinsed well.

For cooking, it is preferable to choose hind legs... In cooking, they are considered the most valuable parts. For the preparation of the first courses, the neck and upper middle part of the forelimbs are also used.

Boar meat is considered dietary- 100 grams contains only 122 calories.

Boneless boar loin can be purchased at the price 1200 RUB Tenderloin will cost more - from 1,500 rubles, data for Moscow as of June 2017.

Boar meat is appreciated for its high content phosphorus and antioxidants. Phosphorus has a beneficial effect on bones and joints, and antioxidants are responsible for blood sugar levels and slow down the aging process.

How to cook wild boar with prunes

Products
Boar meat (from the shoulder blade) - 1.5 kilograms
Carrots (raw) - 1 piece
Tomatoes (medium size) - 3 pieces
Onions - 500 grams (4 large onions)
Prunes - 10 pieces
Tomato paste - 1 teaspoon
Curry paste (not too hot) - 1 tablespoon
Coriander - 1 pinch
Bay leaf - 1 piece
Peppercorns (a mixture of red, green, black and white) - 1/4 teaspoon
Rosemary - 1 pinch
Olive oil - 2 tablespoons
Salt to taste

Preparation of food
1. Before cooking, marinate the wild boar meat in the evening, for this rinse the meat and cut into pieces.
2. Peel three large onions and cut into large pieces.
3. Peel one carrot, cut into small pieces, combine with meat and onion in a deep container.
4. Add a quarter teaspoon of the pepper mixture, a pinch of rosemary and coriander to the marinade, and let it brew overnight.

How to cook wild boar meat in a saucepan
1. Peel one large onion and finely slice, then simmer for 3 minutes in a saucepan with 2 tablespoons of olive oil.
2. Put the marinated meat in a saucepan or deep saucepan, add the fried onions and simmer over low heat for 30 minutes.
3. Rinse three medium tomatoes, rinse with boiling water, remove the skin, grate with a grater and put in a saucepan with the meat.
4. Add a teaspoon of tomato paste, a tablespoon of curry paste to the cooking meat, add marinade and cook for another 1.5 hours.
5. Put bay leaf and washed prunes in a saucepan, simmer for about 20 minutes until the meat is tender. 6. Put the cooked boar meat on a plate and pour over the sauce remaining from the stewing.

How to cook wild boar meat in a slow cooker
1. Grease a bowl of a multicooker with olive oil, place one large-sized onion, finely chopped, and cook on the "fry" mode for 3 minutes.
2. Put the pickled meat on the onion, set the "stewing" mode for 30 minutes.
3. Add the grated pulp of three tomatoes, the paste (curry and tomato) and the meat marinade. Simmer for 90 minutes.
4. Place the washed prunes in a slow cooker to the meat, add lavrushka and cook for another 15 minutes.

Wild boar meat being an environmentally friendly product, it has a high nutritional value and exceptional taste. This is due to the fact that the wild boar lives only in ecologically clean places.

In general, boar meat 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 for by adding fat and cooking peculiarities, so cutlets, roasts, ham and kebabs are best cooked from wild boar.

Cleaver meat- harder and has a specific smell, especially if it is harvested during the rutting season. They save themselves from the smell by soaking the meat in a solution of vinegar or in milk whey, but this is not necessary for females and young boars.

Comfortable cook boar in a slow cooker, this is the easiest. I loaded the meat, which must be pre-cut and fried, and turned on the automation, smart technology will do everything by itself.

But this is not so interesting, we will select recipes for wild boar dishes, which are prepared in the usual ways, in addition to the multicooker. First - those that are simpler in terms of labor costs, and then move on to more complex ones.

Fried wild boar meat, recipe

1. Prepare meat for frying by cutting it into pieces.

2. Rub each piece, especially if they are large, with salt, garlic and pepper.

3. We fry, determining the cooking time, based on the thickness of the pieces. Do not overcook, because you, like a wolf, will have to tear tough boar meat with your teeth.

Wild boar shashlik

1. Cut the meat into pieces, not too large, and put in the marinade.

2. Marinade can be prepared according to any recipe, using wine, mayonnaise, or tomato juice, or without adding any other ingredients other than onions, salt and pepper. It is best to choose a marinade that tends to soften the meat. Wine, kefir, kiwi, vodka and beer are seen in such an action - a delight, what a set! Vinegar is not recommended.

Video recipe how to cook wild boar kebab

Oven baked wild boar

1. Cut the wild boar meat again, this time - not at all in large pieces, 100 g each, no more.

2. Grind the pieces, sprinkle them with salt, crushed garlic and ground pepper.

3. Wrap the pieces in foil, put them in the oven heated to 180-200 ° С.

4. It is difficult to determine the readiness, you will not torment the whole package of foil! Therefore, it is worth preparing the indicator by wrapping 1-3 pieces of meat in a piece of foil. It is placed next to the main roll.

5. After 30-40 minutes from the beginning of baking, you can disturb the small roll and taste a piece of meat.

6. When the readiness of the meat, as you think, will be achieved, you can serve it.

Boar meat stewed in sour cream

1. Cut the meat into pieces, stuff each piece with bacon.

2. Cut the onions and carrots into smaller pieces, the carrots can be grated on a coarse grater. Fry in the same bacon.

3. Having removed the vegetables, rub the pan with lard, heat it well and fry the meat, carefully laying it out and turning it over - for uniform crust formation.

4. Put the fried pieces of meat in the gosper, add the onions and carrots and fill with sour cream, best of all - homemade. Put in the oven for 40-50 minutes.

Boar ham baked with vegetables

1. Take the thigh of a young wild boar, or a ham, clean it, stuff it with garlic, rosemary, rub with salt and pepper. To neutralize the smell, sprinkle the meat with paprika.

2. Cut the potatoes and carrots into the same 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, pouring 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 it with thyme, pour oil on the meat, sprinkle everything with a little paprika.

4. Place the baking sheet in the oven at 200 ° C for pre-frying, after a while remove and add wine. We 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 steak

It is very wise to choose minced meat dishes for wild boar. It turns out tasty and soft, with the hardness of the original meat, this is a very good option.

1. Scroll boar meat 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. Form the steaks, no thicker than 2 - 2½ cm. After smearing them with vegetable oil, let sit for 15-20 minutes.

4. Fry steaks, roll 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. 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 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, prepare the mushrooms. We sort them out, clean, cut and fry. If the mushrooms are small, then we leave them intact, so it's more beautiful. While frying the mushrooms, add onions to them, however, the mushrooms should not be brought to full readiness.

5. Transfer the mushrooms and onions to a baking sheet with meat and potatoes and bring the dish to readiness in the oven.

Boar borsch

We cook borscht like a regular meat borsch, the only difference is that boar meat will have to be cooked much longer than pork or even beef - 2 times more. Thanks to this, the borscht will turn out to be very rich and tasty.

Wild boar aspic

Cooking jellied meat 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 him. An ear is especially welcome in jellied meat, and better - both, because they improve the ability of jellied meat to freeze.

1. Take the pan and load the minced meat. Fill with water so that it covers the meat by 4-5 cm.

2. When the water boils, carefully and thoroughly remove the foam. We set the minimum fire so that the water moves slightly.

3. Peel the carrots and onions, throw them whole into the pan. After about an hour, add garlic cloves, bay leaves and peppercorns. Jellied meat is cooked for a very long time, the main thing is that the boil is barely noticeable. It will take 3-5 hours, check: the meat must fall off the bones.

4. Turning off the heating, remove excess fat from the broth surface with a napkin.

5. Remove the meat and set it to cool, then strip it from the bones and tear it with our hands into small pieces. We lay out the meat on plates in which the jellied meat will freeze. Distribute so that there is room to add broth to the meat. However, this is a personal matter: who loves more meat in the plate, and who loves broth.

6. With broth, clean, slowly top up the plate so as not to knock down the pattern of the meat spread out on the bottom. The plates should rest until they begin to solidify. Then, trying not to disturb them, they are transferred to the refrigerator. Certainly not in the freezer!

Boar jellied meat, in which the legs with veins were cooked, and even the ears, perfectly freezes on their own, without any gelatin.

So, wild boar dishes. Try to cook them tastier, taking into account the peculiarities of the meat. Boar meat, so you know, is considered a rare delicacy, and it is worth trying.

Wild boar

Features of wild boar meat

You were lucky enough to kill a whole wild boar while hunting and in front of you are several tens of kilograms of this animal's meat? How to cook such meat properly? In order to answer this question, you need to know some of the features of wild boar meat. So, for example,

it is better to cook second courses from the meat of this animal and use for this the meat along with the skin, but previously cleaned of bristles. But, for the preparation of broths, boar meat is not suitable.

Also, you should be aware that the meat of males (the older the boar, the harder it is), during the rutting period has a specific and not entirely pleasant smell. In order to get rid of this smell, the meat itself is recommended to be pre-soaked for 24 hours in a weak vinegar solution. And, here the meat of females or male pigs does not need such soaking, since it does not have such an unpleasant smell. But, if you still decide to cook a kebab from wild boar meat, it is imperative to soak the meat in order to make it softer and more tender.

We have already written above that the bristles must be removed - you can do this by scalding, pulling out, cleaning and singing, followed by thorough washing.

Varietal division of wild boar carcasses

The simplest and most classic type of varietal division of a wild boar carcass is the division of its carcass into half carcasses (across) and the separation of the back or leg part from the middle and front parts.

The most valuable parts in this division of the carcass are, of course, the backs of the ham - they can be used for salting, smoking or baking. While the middle part of the carcass can be further divided into 3 longitudinal parts, the uppermost part can be used for the loin, the middle part for the sternum and the low-value lower part can be used for. In the case when there is an excess of back fat on the meat, then it is recommended to cut off the excess, leaving the fat layer 1 centimeter thick, but not more.

It is noteworthy that the larger the boar carcass, the more options you have on how to use this meat. So, a zealous hunter will make sure that he does not lose anything and even uses boar legs to prepare jelly and jellied meat.

Cooking wild boar meat competently

The older the boar, the harder its meat.

We have already said that

the older the boar, the tougher its meat.

However, the situation can be corrected by prolonged soaking for a day either in vinegar solution or in milk whey. Due to the peculiarities of lactic and acetic acid, meat fibers soaked in such a solution become softer, and the dishes themselves become more delicious.

Also, you should be aware that those areas of the carcass that contain muscles and large connective tissue layers must be cooked until tender, and only then used to prepare main dishes. But it is also necessary to do this correctly.

The meat is immersed in cold water, put on fire, the water is brought to a boil and the meat is boiled in this water until cooked.

The same pieces, on which there is practically no fat layer, can be immediately immersed in boiling water and boiled until half cooked.

And, for frying, it is better to use the upper parts of the dorsal-lumbar part of the boar carcass. If you want to cook minced meat for cutlets, then first boil the boar's neck, abdominal wall and grind them in a meat grinder.

In the case when there is no time for preliminary boiling of meat, and there is no special desire either - the upper part of the hind limbs can be used for stewing. By the way,

if the meat contains a minimum of connective tissues, there are no bones, but there is a large fat layer (such meat is usually classified as the first grade) it is recommended to cook it in an open container, without a lid.

Boar Meat Dishes

Since, in front of you is a whole boar carcass and you need to process it so that nothing is lost, we decided not to limit ourselves to just one recipe for cooking wild boar meat, but to present to your attention a whole selection of such culinary tips.

Boiled boar liver

Take the liver of a wild boar, you can add the lungs and the heart, and boil it all in 3 liters of water with the addition of salt, carrots and onions. When the by-products are ready, drain the broth, and grind the liver, lungs and heart in a meat grinder. The resulting minced meat can be used for making pate, and as a filling for pancakes and pies.

Boiled boar meat

For 600 grams of wild boar meat, you need 40 grams of onions, 1 bay leaf, a few peas of allspice and black pepper, 100 milliliters of red wine, salt to taste and 1 teaspoon of lemon juice.

Rinse the meat thoroughly, put in a saucepan, add spices and cover with hot water so that the water covers the piece of meat. After - pour in wine and lemon juice. Cover the pot with a lid and cook the meat over low heat until cooked through.

This boiled piece of boar carcass can be cut into slices and served with horseradish sauce.

Baked brisket

For 600 grams of brisket, you need 5 cloves of garlic, salt to taste, and cumin.

Sprinkle the pre-washed meat with garlic, salt, sprinkle with caraway seeds and leave to soak overnight. Then - place in a baking dish and, gradually adding water (a small amount), bake the brisket in the oven.

This baked brisket will be delicious with potatoes or cabbage garnish.

Many people have never tried wild boar meat, and even more so they do not know what can be prepared from it. If you managed to get a piece of carcass somewhere, then you have a great opportunity to prepare a delicious restaurant dish that will please even demanding gourmets.

Features of cooking wild boar dishes

If we compare boar with pork, then it is considered lean and dry, but at the same time it has a brighter taste and color. In general, the dishes and cooking methods are similar, but slightly different. The most important feature is that you need to get rid of the unpleasant smell.

This can be done by soaking. To do this, you can use a mild vinegar solution or lemon juice. Milk whey will also help get rid of the smell, in which you need to leave the boar for a day.

If the meat is going to be cooked with the skin, then you should definitely remove the bristles. To do this, everything is first scalded, the hair is pulled out, singed, and then everything is thoroughly washed. Keep in mind that if a sinewy piece is used, then it must be boiled over low heat for 2 hours.

How to cook a wild boar dish in the oven?

Thanks to this heat treatment, the meat is quite tender and juicy. The dish is easy to prepare as few products are used. For this recipe, you need to take the following ingredients: wild boar fillet, potatoes, onions, hard cheese, spices, mayonnaise, vegetable oil and salt.

The amount of food depends on the container where you will be cooking, for example, in a form or on a baking sheet. If you are using the meat of a young animal, then you do not need to soak it.

The cooking process can be divided into several stages:

• The first thing to do is cut the fillet into slices of medium thickness and beat it off on both sides. Grease the selected shape with oil and lay it out so that the pieces fit snugly together. Then add salt and pepper to taste;
• The next layer is to put onions, previously cut into rings. Peel the potatoes, wash them, cut them into thin slices and place them in a dish so that the meat does not show through underneath. Season the top with salt again and add some chopped onion. The last layer is cheese and mayonnaise grated on a coarse grater. It is recommended to pour a little water into the mold;
• Cook the dish in the preheated oven for 45 minutes. at a temperature of 200 degrees, and then, reduce the gas to 150 and leave for another half hour. If you want to have a ruddy crust on top, then after the time has elapsed, you need to turn off the heat and leave it still in the oven for 15 minutes.

How to cook wild boar with mushrooms?

The prepared dish will perfectly complement the taste of various side dishes, for example, stewed vegetables or pasta. For the recipe, you need to take the following ingredients: 2 kg of brisket, 160 g of lard, 1 kg of mushrooms, pepper and salt. To begin with, the brisket should be cut into pieces and fried in fat, which will add juiciness.

Don't forget to add salt and pepper. In a deep frying pan on the bottom, you need to put pieces of bacon, then meat, and then mushrooms cut into pieces. Pour 4 tbsp. warm water and add spices. Simmer covered over low heat for 60 minutes.

Stewed Boar in Wine Recipe

A delicious and original wild boar dish is included in the menu of many restaurants, but everyone has the opportunity to cook it at home. It can be served with various side dishes or eaten separately.

For cooking, you need to take the following ingredients: 0.5 kg of a scapula or neck, 2 tbsp. tablespoons of fat, sweet onion, 2 carrots, celery root, parsnips and parsley, 4 celery stalks, 250 ml of dry red wine, 1 liter of broth, about 10 peppercorns and the same amount of juniper.

We divide the cooking process into several stages:

• Wash the soaked boar meat thoroughly, cut out the tendons and cut into pieces. Cut the onion into quarters and rings, and then fry in fat until translucent. After that, put it out of the pan;
• The meat should also be fried there. After that, put onions, chopped vegetables to it. Then pour in the wine and simmer for a couple of hours over low heat. As the liquid evaporates, add the broth in portions;
• Half an hour before the end of cooking, put the spices and salt previously mashed in a mortar into the pan. Leave covered for a while.

How to cook barbecue from wild boar?

Meat cooked over a fire turns out to be very tasty and juicy. If there is an opportunity to try such a kebab, then you should not deny yourself such a pleasure.

For cooking, you need to take the following ingredients: 1 kg of wild boar, 400 g of tomatoes, 200 g of green onions, 4 onions, lemon, 2 tbsp. tablespoons of vinegar and vegetable oil, pepper and salt, and also bay leaves.

The meat must be cut into cubes, as for a regular kebab. Add lemon juice, vinegar, salt, pepper and onion, cut into rings to it. Everything must be left to marinate under the lid for 5 hours.

It is recommended to string meat together with onions and small pieces of bacon to make it juicy. Fry everything for 15 minutes. By the way, you can cook everything in a frying pan at home. It is recommended to serve shish kebab with tomatoes and green onions.

Wild boar roast recipe

This dish can not only be prepared for a regular dinner, but also served on a festive table. For this recipe for wild boar, you need to take the following products: 1 kg of meat, 60 g of lard, 40 g of marjoram, 25 g of fat, 250 ml of red wine, a bunch of green onions, a couple of onions, 0.5 tbsp. vinegar, tomato paste, pepper and salt.

We start by boiling the onion cut into several parts, chopped greens, and also put peppercorns there. When the onion is soft, strain the liquid, pour the vinegar into it and leave to cool. After that, fill the meat with the cooled marinade and leave in the refrigerator for 2 days, periodically turning it over.

After that, take out the boar, stuff it with bacon and sprinkle with marjoram. Heat the fat in a skillet and fry the piece on all sides. Take a deep pot, transfer the meat into it, add water, spices and vegetables left over from the marinade. Simmer everything over low heat for 2.5 hours.

After that, drain the remaining liquid, and cut the meat into slices no more than 1 cm thick. Put the pieces in the pot again. Rub the meat juice through a sieve, add pasta, wine, black pepper and bring to a boil. Pour the resulting sauce over the meat.

How to make wild boar pate?

For sandwiches, you can make a pate, which turns out to be not only tasty, but also very tender. For this recipe, you need to take the following ingredients: 1 kg of meat, 260 g of mushrooms, chicken liver, bacon, 200 g of onions, a bunch of parsley, 65 g of oil, 0.5 teaspoon of salt and pepper, and another 1 teaspoon dry rosemary, 3.5 tbsp. spoons of Madeira and lingonberry confiture.

Game, especially game 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 some practical tips for cooking 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 dishes are similar in preparation to pork dishes, except that they usually add pork or goose fat and lard to compensate for the lean meat. A feature of boar meat is also a specific smell, which can be easily removed by soaking.

How to steep wild boar meat: It is customary for hunters to soak shot large game in water throughout the day, periodically changing the water. At home, to get rid of the unpleasant odor, wild boar meat is soaked in a weak 2% solution of vinegar or lemon juice for several hours, or for the same purposes, milk whey is used, in which the meat should be kept for 24 hours. A very strong and unpleasant odor is especially pronounced in adult male cleavers during the rutting season. 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 taste and nutritional value. Like other game, wild boar is organic meat, as wild boars only live and feed in clean areas. However, this meat is quite stringy and lean and therefore not all recipes are suitable for its preparation. It is best to use wild boar meat for the preparation of second courses: cutlets, kebabs, roast, ham.

Wild boar meat processing: Before cooking wild boar meat, it must be carefully processed. If you will be cooking meat with the skin, which is preferable when roasting whole, make sure that the bristles are completely removed. To remove it, the skin is first scalded, pulled out the bristles, cleaned, singed and washed thoroughly. If you got a very sinewy piece, it must be immersed in cold water and, after slowly boiling, boil until tender for about 2 hours.

How to cook boar meat properly: Choosing a recipe for boar meat depends on the portion of the carcass 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 in a whole piece. Loin or brisket makes great chops or ham. The scapula can be extinguished in a piece, and the neck can be selected for kebabs. In addition, stringy meat can be ground into minced meat and made into cutlets according to the traditional recipe. The lower part of the legs, as well as pork hooves, is perfect for making rich jellied meat. If there is a wild boar in your menu, the recipes below may be useful to you.

Wild Boar Meat Recipes

Boiled boiled meat

Ingredients for cooking boiled boar meat:

• wild boar meat - 600 g,
• root vegetables (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 each,
• 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 by a few centimeters on top. Add wine, lemon juice and salt. Simmer over low heat for about two hours until tender. Serve the meat warm, cut into portions with your favorite sauce.

Wild boar stewed in red wine

Ingredients for cooking wild boar meat stewed in red wine:

• wild boar meat (shoulder blade, 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 and allspice pepper - 10 peas each,
• juniper - 10 peas, salt to taste.

Preparation: Rinse the meat, remove the large tendons and cut into small cubes. Cut the onion into quarters and fry in pork fat until transparent. In the same fat, fry the meat in small portions until golden brown (if you drop everything at once, the meat will let out 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 okay if you don't find all the root vegetables indicated in the recipe). Pour the meat and vegetables with wine, which must be of good quality. Always use only wine that you would be happy to drink in your food preparation. The meat must be simmered over low heat for two hours, periodically adding broth. About 30 minutes before the end of cooking, add the spices and salt crushed in a mortar. This recipe for 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.

Boar Azu

Ingredients for making wild boar azu:

• Boar meat (shoulder or other pulp) - 500 g,
• ghee butter - 50 g,
• vegetable oil - 100 ml,
• potatoes - 6 pcs.,
• onion - 1 pc.,
• fresh tomatoes or in their own juice - 2-3 pcs.,
• pickled cucumbers - 2-3 pcs.,
• garlic - 3 cloves,
• flour - 1 tablespoon,
• ground black pepper, salt to taste.

Preparation: Cut the meat into thin slices, 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 (it is better to do this in portions). Cut the peeled tomatoes into cubes and simmer with the meat for about 10 minutes, add the peeled and diced pickles and continue simmering. 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 dish, add flour and mix thoroughly so that there are no lumps. Pour in three cups of boiling water and simmer everything together for another 10-15 minutes. At the end of cooking season, season with salt and pepper to taste, and add finely chopped herbs.

Tokana with wild boar (Romanian dish)

Ingredients for making tokans with wild boar meat:

• wild boar meat - 1 kg,
• pork fat - 100 g,
• onions - 700 g,
• garlic - 1 head,
• dry red wine - 200 ml,
• tomato paste - 3 tablespoons,
• dry thyme - 2 tsp,
• ground pepper
• salt to taste.

Preparation: Boar meat must be marinated in a 2% solution of table vinegar for 3-4 hours (until softened). Remove the meat from the marinade, dry with a paper towel, cut into small pieces, season with salt and pepper and fry in a deep thick-walled dish 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 tomato paste and 2 cups of water to vegetables, 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.

Wild 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. Rub the meat with salt and spices and brush well with honey. Place the ribs tightly in a slow cooker and cook for 4 hours on the "Stew" mode. The finished meat turns out to be very juicy and tender, with a pleasant sweetish aftertaste.

Boar meat with garnish

Ingredients for preparing wild boar meat with a side dish:

• wild boar meat - 500 g,
• onion - 1 pc.,
• greens - 1 bunch of dill and parsley each,
• ground black pepper
• salt to taste;
• side dish of your choice:
• buckwheat - 1 tbsp.,
• potatoes - 5-6 pcs.,
• cabbage - 500 g.

Preparation: Rinse the meat, cut into small portions and put in a slow cooker, add the 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 potatoes peeled and cut into random pieces), add salt, add a little liquid if necessary, put the meat on top and leave for another 1 hour in the same mode.

Baked wild boar with vegetables - video

Wild boar, cooking recipes which are presented above is a real trophy for any hunter and, of course, every seasoned hunter will cook wild boar meat like no other chef in the world. Well, let your wild boar come out a little more home-like than a kebab by a hunting fire. Having tasted this wonderful meat once, you will forever remember its unique taste and want to get another piece for further culinary experiments.