Bear recipes
From matured and pickled beef, almost all kinds of dishes that are given in the book can be prepared - from roe deer, deer, etc.
Stuffed bear shoulder
Products per serving: 200 g meat, 30 g / ½ onion, 20 g / tablespoon / lard or oil, 20 g dry bread, 20 g bacon, 20 g smoked or boiled bear tongue, black pepper, parsley, 1/10 bay leaf, 10 g / tbsp / flour, 20 ml / tbsp / red wine, carrot slice, salt.
Preparation Technique: Shoulder bones are removed and the resulting gap is filled with stuffing prepared as follows. In some of the fat is fried sliced onions. Add the bread in crumbs and the sliced bacon and tongue. The mixture was tried with salt. Put black pepper and sliced parsley. The stuffed shoulder is baked in the oven. Put grease, water, carrots, onions, peppercorns, and bay leaves in the pan. If the meat is not tender, add water or broth. When the meat is tender and baked, the flour is put. Once it is red, it is extinguished with the wine. Bake the dish for another 5-6 minutes until the sauce thickens. The loaf is served whole on a large plate, and hot ravioli can be served separately.
Schnitzel
Products per serving: 200 g sirlion or rump meat, 20 g / tablespoon / fat or olive oil, finely ground black pepper, salt.
Preparation Technique: The meat is left over for at least 24 hours in a marinate is cut into schnitzels. Well bashed, they are grilled or skewered. From time to time, grease with melted fat or grease. When baked, they are salted. More warm sprinkles with black pepper. Served with salads.
The marinated meat is cut into thin strips (julienne), can be left overnight in the marina of red wine, bay leaf, lemon, pepper and salt and then fried in olive oil. Serve warm with separately serviced garnishes.
Wild rabbit dishes
This is the game that most often falls on our table. From the meat of wild rabbits can be prepared a variety of sandwiches, salads, cold dishes, stews, roasted, jellied and stewed dishes.
The rabbit must be marinated before being cooked. The most commonly used recipe is the following:
Products: 1 liter red wine, 1 liter water, 250 ml. Vinegar,1/4 head tart, 1 carrot, 2 Onions, 5-6 cloves of garlic, 2 bay leaves, 15-20 grains of black pepper, 10 grains of pepper, 20 g of salt.
Preparation technique: Peeled and sliced vegetables are cooked with other products for 30 minutes. After the marinate has cooled, the cleaned and washed rabbit is put with it (its whole body should be covered with liquid). The rabbit is kept in the marinate for 24 hours in the cold, turning from time to time.
Stewed wild rabbit with blueberry sauce
Products per serving: 140 grams rump meat, 20 grams of bacon, 10 grams / partial spoon / flour, 15 grams / tablespoon / oil, 20 grams / spoon / sour cream, 50 grams. / coffee cup / yogurt, salt, for sauce: 25 g. Blueberry jam. ¼ teaspoon dissolved in water, mustard, 25 ml. / 2 tbsp / red wine, 25 grams / packed spoonful /sour cream, juice and peel of small orange.
Cooking technique: The meat is cut and served and stewed on low heat on all sides. Salting. It is removed from the fat, with flour and sliced bacon in it. When the flour turns golden, pour the sour cream and yoghurt. The portions of the meat are returned to the resulting sauce. If the sauce is small, which is often obtained, a little lukewarm water (broth) is added. The cooked meat is removed from the sauce, cut with a sharp knife and served with the paste sauce, which fill the fillets with fillets and put a stew of steamed rice around. Separately, serve blueberry sauce in a saucer, which is prepared as follows. The jam, mustard, wine, sour cream, and orange juice are gradually whisked together until the sauce is uniform. Boil the orange peel, cut it into thin strips and mix with the sauce.
Dishes of roe deer
Deer is a rare game. Meat is delicious when young (1 to 2 ½ years old). To become brittle, it must be aged for at least 3-4 days. Always marinate for 2 to 5 days before being cooked. The most delicious are the fillets and ribs of roe deer. A variety of delicious and savoury dishes, as well as sausages, can be made from its meat.
Deer soup
Production per serving: 40 g. Lean meat, 25 g / 1/2 small head / onion, 5 g. / 1/2 teaspoon / tomato paste, a pinch of pepper, 5 g / teaspoon / flour, 10 g. / 1/2 tbsp / butter, 20 g. Tbsp / sour cream, parsley, salt.
Cooking Technique: The meat, cut into small pieces, is cooked with the onion until tender. Salting. Then the meat is removed from the broth and strained. The flour is fried separately. When it turns golden, put on the tomato puree. Turn several times and add the red pepper. The mixture is diluted with a portion of the broth, then poured into the common broth. Return the meat. Boil the soup for ten minutes. Stir the sour cream quickly. Salt the soup. Served with finely chopped parsley and black pepper. The soup is ready to be served.
Roasted roe meat / ENGLAND /
Products per serving: 150 grams of meat, 15 grams of bacon, 15 grams / not full tablespoon / butter, 10 grams / small slice / celery, ½ teaspoon lemon juice, 1 teaspoon orange salt, 5 grams / teaspoon / potato starch, 50 ml. / 1/2 coffee cup / Madeira wine, lemon and orange peel, salt.
Preparation Technique: Meat is studded with bacon, salted and placed in a pan with butter along with the cut / as for soup / roots. It is baked for 35-40 minutes. The sauce is made from the leftover meat and bones, which are also baked, then poured into broth and cooked. Put the starch mixed with the wine in the paste sauce. When boiling, add less juice and grated lemon and orange peel.
Dishes of boar / wild boar /
Most of the dishes that are made from wild boar correspond to those of roe deer or domestic pig. The main difference is that the pieces of wild boar meat must be left in the marina 4-5 days before being cooked.
Aspic cake
Products: 500 ml. ASPIC, 100 g bacon, 1 tongue and 1 kg. wild boar meat, 500 g. pork sausages, parsley, finely ground pepper, salt.
Cooking Technique: The tongue and meat are cooked in vegetable broth and after they have cooled, cut into small cubes. Blend well with small sliced sausages, bacon and sautés. A little of the aspic liquid is added to bind the products. The mixture is poured into a cake form, in which is pre-poured the liquid aspic, various figures made from scraps of the above products, boiled carrots, eggs, cucumbers and more are layered on top of the aspic. Put the form in the refrigerator to freeze. For safer and better gelatinization, one tablespoon of melted gelatine can be added to the filling.
The cake is gently separated by a knife immersed in hot water. Or immersed in hot water for a moment and flip over. The large cake turned into a large plate can be decorated around with triangles with sausages, carrots and more. Serves on the table whole, and before consumption is cut into pieces with a sharp knife.
Note: Cake filling can also be prepared with deer tongue, other game fillets, etc.
A wild boar brawn
Products per serving: 300g. head or legs, 2-3 cloves of garlic, finely ground black pepper, 50g. onions, 20g. / slice / carrots, 20g. / piece / celery, salt.
Preparation technique. The washed head and legs are cooked with the carrots, the celery and the onions until the meat is tender, after which it is cut into small pieces. Strain the broth, mix with the meat, season with the garlic and leave to freeze. The carrots, celery and onions that were boiling in the broth can be added to the brawn. The patch can be frozen in a tray and then sliced. If the freezing is done in individual cups, after flipping, they are garnished with eggs, carrots and parsley. The cups or the tray that will be used the brawn to be frozen must be soaked in cold water in advance.
Warm brawn from wild boar
Products per serving: 300g. meat of head or leg, 20g. / tablespoon / milk, 1/10 egg, 2-3 cloves of garlic, 5g. / teaspoon / flour, vinegar, salt.
Preparation technique. The cooked meat is chopped up in small pieces. Strain the broth. Flour is fried till golden. The brawn is built with milk and egg, seasoned with vinegar, garlic and salt.
Note: If the head and legs are not fresh but bleeding, place 1 tablespoon of sea salt in a saucepan before boiling and discard the first broth after boiling. The meat loses some of its content, but it eliminates its bad smell.
Wild birds recipes
The technology for preparing wild bird food is significantly different from that for poultry.
When birds are delivered, they are immediately plucked without being battered with water. When dry plucking, care is taken not to tear the skin of the bird, as it will lose its attractive appearance when the dish is served. The plucked bird is carefully inspected, if necessary, some of the meat removed. As the dried blood changes the colour and taste of the dish, it is washed several times until the last water is clean.
The technology for purifying some species of wild birds is more special. For example, the skin of western capercaillie is usually torn because it is very firm. As well the amount of spices is higher - the capercaillie has a peculiar smell that is not liked by most eaters. The meat of wild birds is fat-free and dry, so it is advisable to grill with smoked bacon before cooking.
The wild bird prepared like this is pierced with alcohol, washed and kept for 1-2 hours in fresh milk or yoghurt, turning from time to time.
From the meat of wild birds can be prepared a variety of cold dishes, galantines, short orders, soups, stews, fried, roasted and other dishes.
Partridge recipes
The meat of the partridge is very tasty. However, before culinary treatment, the killed partridge must be aged in cold with the feathers for at least 24 hours. And if it lasts longer (up to 5 days), the meat becomes even more tender.
After being plucked, fried and cleaned from the inside, the partridges are washed with water. Then marinate. After marinating, they are not washed but wiped. The areas hit by the bullet are cut. The partridges are cooked as soon as they are removed from the marinade.
A variety of dishes can be made from the meat of the partridge. The forest one is served in portions of half and full portion partridge of the fields. Suitable garnishes for partridge dishes include fresh salad, sauerkraut, mashed potatoes and more.
Partridge dishes can also be prepared from buns and hazelnuts, which are found in our country along with partridges on fields, steep slopes and shrubs.
Hunters’ soup
Products per serving: 1/4 partridge, 10g. / 1/2 tablespoon / butter, 10g. / small piece / carrots. 10g. / small piece /celery, 20g. / 1/4 head / onion, 30g. ham, 1/2 yolk, several grains black pepper, 1/10 bay leaf, 5g. / teaspoon / flour, a pinch of black pepper, lemon juice to taste, salt.
Preparation technique. The clean, scrubbed, washed, and marinated partridges are salted and boiled for 1- 1 1 hours, then remove from broth. Slice the onion and cut the carrots, celery, ham and fry it together. Flour is browned and fried until golden. Black pepper and bay leaf are placed. With black pepper, the yarn is only stirred 2-3 times. Pour the resulting mixture into the broth in which the birds boiled. When vegetables are done, the broth is strained and the vegetables and ham are grazed. Meat is added to the broth. Add the broken yolk and lemon juice. Served with sliced parsley.
Wild duck recipes
Almost any dish that can be cooked by poultry can be cooked with wild duck meat. However, its meat is more durable, so it must be aged in the marina for at least 24 hours.
Stuffed
Products per serving: 1 duck, 500g. minced meat / lamb, veal or mixture of veal or pork /, 2-3 tablespoons fat, 100g. breadcrumbs, 500 ml. Fresh milk, 3-4 eggs, 100g. bacon, parsley, finely ground black pepper and salt.
Preparation technique. A burned and washed duck is cut through the back and the skin is removed with a sharp knife. Then it is turned and tossed away from the breast (skin is easier to remove). The meat is separated from the bones, ground and combined with the other mince. The sliced bacon, egg whites and parsley, black pepper and salt are added. The stuffing is kneaded and 1-2 raw eggs are placed in it. In a separate pan, prepare the second stuffing of the breadcrumbs, 3 eggs, pepper, salt and milk. The dough obtained is coated evenly on the inside of the bird's skin. The remaining gap in the skin is filled with the meat filling, the tights and wings are also filled and tied and the back is sutured. The stuffed duck is baked in a moderate oven.
Wild Goose Dishes
The meat of the wild goose is thicker than that of the partridge and the wild duck. The goose fat has a special aroma, so it makes unique delicacies such as foie gras, plain pate and more.
Galantine
Products: 1 goose, 500g. minced chicken, 5oh. Sour cream, 2 eggs, 1 carrot, 1/2 head celery , 1 tbsp flour, 1/2 tbsp melted butter, 50g. bacon, 100g. ham, 50g. butter, nutmeg, black pepper, parsley, salt.
Preparation technique. Boiled and roasted goose is kept in fresh milk for 1-2 hours. Wash without cleaning the insides. It is cut through the back and with the help of a sharp knife their skin is separated from the body and left in cold water (if the skin is torn somewhere, it is sewn with a needle and a thin thread). The meat is picked from the bones, passed twice through a meat grinder and mixed with the other minced meat. Divide the mixture into small portions in a mortar, adding some of the cream. To the resulting stuffing are added the sliced egg whites, ham, bacon and parsley, salt, nutmeg and finely ground white pepper. A thick sauce is obtained for the soldering, obtained from the oil-warmed flour, diluted with a little water. The bird's skin is dissolved and filled with the stuffing, the wings and legs are filled and tied and the back is sutured. The stuffed skin is given the shape of a goose. Wrap it with a towel, wrap it with a sturdy thread and place it in broth, in which the carrots, the kernels, the black peppercorns and salt are thrown. The boiling galantine is removed from the broth, the washcloth is washed, the skin is again wrapped with it and placed between two weighted wooden panels. So, the gallantry stays overnight. The next day, remove it from the towel and cut into thin circles. Each round can be served on a slice of bread, spread with butter (as a sandwich), or whole goose cut into circles, stacked on a large plate and served as a rich cold dish.
Wild pigeon dishes
The wild pigeon is prepared uniquely before being cooked. It is cleaned of feathers, it is washed. Cut the neck lengthwise to pull out the esophagus and the gizzard. The skin covering the head is removed, the eyes are removed. Cut off the end of the cloaca and press on the abdomen to exit the insides. The washed heart and the liver are placed inside. The tips of the legs are cut. The pigeon is divided into two or four in length and width.
Wild pigeon is most delicious when it is 3-4 months old. He is fat enough. With an average weight of 300-350, bake for up to 30 minutes and serve one pigeon in two portions. Young pigeons are stewed or baked, and older ones can be prepared as a soup.
Baked on a skewer or grill
The cleaned pigeons are rubbed inside with salt or finely ground black pepper, smeared with oil. Bake on a moderate grill or skewer on a roasted, oil continuously.
Pigeons can also be grilled, occasionally smeared with butter or with a mixture of fresh milk and wine. A tray is always placed under the bird in order to drip the juice extracted during the roasting. With it the bird is smeared again. Almost all species of young wild birds are roasted this way.
Quail dishes
With peppers
Products for one serving: 1 quail, 20g. / 1 tbsp / olive oil, 1 red pepper, 20g. sausages, 40g. peas, 20g. / tablespoon / butter, 25g. / 1/2 small head / onion, 25g. /overflowing tablespoon / rice, salt.
Preparation technique. The cleaned and washed quails are cut into pieces that are stewed in olive oil. Add the onion cut into small pieces. When the meat turns pink, it is covered with broth in which the quails are boiled. The dish is cooked until the meat is tender. Taste if the seasoning is ok. The peppers are baked on high heat. Peeled and cut into rings the papers are fried, taking care not to be torn. The sausages are peeled and cut into thick circles, are stewed in some of the butter. In a separate container, the cleaned rice is half-ashes in the remaining oil. When dry, cover with 3-part broth. Once the broth has been swallowed, the rice is stirred lightly with the sausages and peppers and placed on a long plate. Above are the pieces of meat. Salads - fresh or pickles - can be served separately, depending on the season.
Snail dishes
Choose snail with membrane. Use brush to remove the sand and other sticky impurities. The snails are kept in cold water for 3-4 hours to remove the mucus. Then washed with running water and placed in boiling water, keeping the container slightly warm. They come out of the shells themselves. While still warm, they are pulled out of the shells. If this cannot be done by hand, we use the tip of a sharp knife or a needle for studding. The back soft end of the snail is cut with a knife while pulling the intestine out. The cleaned snails are salted and their mucous membranes are removed. They are rinsed with water in which a little vinegar is added - this removes the slime mucus completely.
In Germany, snails are marketed as ready to cook or canned. In the first case, they are only heated in an oven or in a container of sea salt; in the second case, the snails are served with the canned sauce.
Snail omelette
Products per serving: 12 snails, 2 eggs, 2g. / tablespoon / butter, parsley, salt.
Preparation technique. The cleaned and cooked snails are stewed in half of the oil. They are salted. Separately, steer the eggs and fry in the remaining oil adding a pinch of salt. The egg pancake is fried on one side only, the edges lifting so it does not burn. The omelette is placed in an elliptical porcelain dish and the snails are poured into the middle sprinkled with retail parsley. Fold half of the omelette. Eat till it’s warm.
With Spicy stuffing
Products per serving: 300g. snail with shells, 10g. / small piece / carrots, 10g. / small piece / celery, 10g. / 1/2 pieces / parsley roots, salt; for stuffing: 20g. / tablespoon / butter, 2-3 cloves of garlic, parsley, finely ground black pepper, salt.
Preparation technique. The snails are marinated in 1/2 litre of vinegar with 1 tablespoon of sea salt for 1 ½ - 2 hours. Boil the vegetables. The well washed snails are added and cook for about 1 1 hours. Removed them from the shells and add a little of the spicy then place the whole boiled and cleaned snail on it. The shell is filled with the filling and pressed / glued / firmly. The snails are placed in a pan next to each other and baked in the oven for about 10 minutes. The stuffing is prepared as follows. The parsley and garlic are grounded in a mortar. Mix with butter and season with salt and pepper. The mixture is stirred until smooth.
Shrimp dishes
The shrimp are small marine molluscs, light pink, with whitish circles. Their taste is very spicy, so the shrimp are a sought-after appetizer for beer, served with muffins sprinkled with chopped sea salt and caraway. Shrimp are delicious in the summer. They can be used as a rich ingredient in various hors d'oeuvres (appetizers) and other dishes.
Sandwiches
Products. 250g. cleaned shrimp, 100g. 200g mayonnaise. oil and 2 eggs, olives, lemon, parsley, bread, salt.
Preparation technique. The bread is cut into slices. The slices are smeared with fresh butter and topped with mayonnaise mixed with shrimps. The sandwiches are served with olives and branches of fresh parsley.
Smoked catfish salad
The smoked catfish meat is cut into thin pieces and mixed with the shrimps. The mixture is seasoned with vinegar or mayonnaise. This salad is cooked 1-2 hours before serving.
Oyster dishes
Oysters, both in type and taste, resemble mussels, so they can be interchangeable in most dishes. The most delicious are in salad, served alive with a slice of lemon (or vinegar), crushed garlic and salt. To find out if they are alive, lemon is squeezed onto the oysters, and the live oysters are moved.
Oyster soup
Products per serving: 100g. oysters with shells, 10g. / small piece / carrots, 10g. / small piece / celery. 2oh. / 1/2 small head / onion, 7 ml. / 1/2 tbsp / white wine, 1/10 bay leaf, 1/10 lemon, parsley, salt.
Preparation technique. The oysters, which must be closed, are scraped with a knife and washed with a brush. They are cooked in vegetable broth for about 20 minutes - this time is enough to dissolve / if they are cooked more, the taste of the meat changes /. Remove the meat, cut it and put it in the strained broth. The finished soup is seasoned with salt, acidified and served with parsley.
Large oysters with rice
After checking that they are alive, the oysters are cooked in vegetable broth and cooled, removed from the shells and stewed. Heat the rice separately, pour in 3 portions of the broth in which the oysters were boiled, and stir with the meat. Taste for seasoning. The finished dish is served on oyster shells.
Squid dishes
Squids are a delicacy with special technology preparation. Squids are cleaned from the inside and washed well. It is necessary to remove the cap under the tentacles. If it is not cleaned, the squid loses its pleasant taste. They make delicious delicacies.
Boiled squid
Products: 500g. squid, 50g. / coffee cup / oil or olive oil, lemon juice to taste, salt.
Preparation technique. The washed and cleaned squids are salted and cooked for about 10 minutes, covered with a little water, oil and salt. Serve sprinkled with lemon juice.
Fried calamari
The washed and cleaned squids are salted, fried in flour and fried in hot fat. Served with lemon.
Note: Breading can also be more complex - in flour, egg, or breadcrumbs egg and flour, egg and in a mixture of breadcrumbs, in black pepper and grated cheese.
Tortoise dishes
Sea turtles are bigger than terrestrial ones. The turtle meat is well preserved in the shell. Well-cleaned and washed turtles are cooked in vegetable broth and after they have cooled, their meat is removed from the shells. It can be used to prepare the same dishes as cooked chicken.
With mayonnaise
Products for one serving: 1/2 turtle, 1 egg, 60g. mayonnaise, 60g. / 1 piece / red tomatoes, 20g. / slice / carrots, 20g. / piece / celery, 20g. / 1 piece / parsley roots, a little green parsley, salt.
Preparation technique: Brushed and washed turtles are cooked for about 25 minutes with the broth freeze. Remove from the shells, which are washed again to decorate the dish. The meat is cut into bites, hard-boiled eggs are cut into circles. They are mixed with mayonnaise and the mixture is poured into the middle of a circular dish. A turtle shell is placed on top. The dish is garnished with mayonnaise and the tomatoеs cut in circles, sprinkle with parsley.
Soup
Products: 1 turtle, 1 carrot, 1 tablespoon potato starch, butter, a pinch of sugar, lemon, salt.
Preparation Technique: The turtle is washed with a brush and boiled in water with a pinch of salt for about 30 minutes. The meat is then removed and cut into small pieces. Separately cook the carrots with salt, sugar and butter. The ready carrot broth is combined with the turtle meat and the strained broth in which it is boiled. Thicken the soup with the potato starch constantly stirring while bringing it to boil. Taste for seasoning. If desired, season with lemon juice.
