Что можно приготовить из мяса кабана

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myaso_kabanaУдачная охота состоялась. Впрочем, даже если она оказалась не слишком удачной, домой вы все равно вернулись с добычей. Ваш трофей готов к тому, что из него будет приготовлен праздничный ужин. Вот только у хранительницы домашнего очага возникает резонный вопрос: «Что можно приготовить из мяса кабана?». Ведь добытая дичь совершенно не похожа на полуфабрикат из супермаркета, не требующий в приготовлении особых кулинарных навыков. Тем не менее, попробуем убедить хозяйку, что задача это вполне решаемая и из добычи вашего мужчины получится роскошный ужин.

Вопрос первый. С чем его едят?

Вопрос неверный. Для начала необходимо подготовить трофей к термической обработке. Этот процесс включает в себя несколько этапов: очистка шкуры, разделка туши, вымачивание для удаления запаха. Очистка шкуры заключается в опаливание или удаление остатков щетины выдергиванием. Затем мясо тщательно промывается под проточной водой  жесткой щеткой. Деление тушки производится по линии позвоночника на две части, затем при помощи разделочного инвентаря на более мелкие куски, удобные для хранения. Вымачивание дикого мяса процесс необходимый. В домашних условиях, для удаления неприятного запаха, кабан перед забоем кастрируется. Дикое мясо будет иметь непривлекательный запах при приготовлении и в блюде, если его не вымочить в слабом растворе уксусной эссенции не менее суток. Еще одна немаловажная деталь. Лесное мясо, какой бы молодой поросенок не был, скорее всего, окажется на вкус жёстким в любом виде. Поэтому, чтобы приготовить мясо дикого кабана,  применим маленькую хитрость – мы его замаринуем. Для этого смешиваем в глубокой посуде  1 стакан воды, 1 ст. сухого красного вина 0,5 стакана 4% уксуса. Добавляем специи и травы: пряные корни петрушки и сельдерея, репчатый лук, перец горошком и ягоды можжевельника(если таковые, конечно, в наличии имеются). Время маринования составит не менее двенадцати часов. Процесс достаточно трудоемкий, но результат того стоит.

kabanina

Пальчики оближешь. И не только.

Вполне вероятно, что подготовительный процесс вас несколько утомил, поэтому приступая к самому главному, поднимем себе настроение. Включаем какой-нибудь любимый мотивчик из вестерна, пусть наш творческий процесс вдохновляет Джанго. Похоже, что с настроением все в порядке – осень приветливо кивнула в окне желтой ковбойской шляпой и положила на подоконник горсть кленовых листьев цвета красного вина. Блюдо наше тоже будет немного осенним. Что можно приготовить из мяса кабана? Да практически все то же самое, что из обычной свинины. Но мы подойдем к этому творчески и сделаем отбивные с брусникой. Рецепт достаточно простой. Из подготовленной шейки нарезаем порционные куски, хорошенько их отбиваем, солим, перчим и обжариваем с двух сторон на сильном огне. Готовим соус: бруснику измельчаем в блендере, провариваем на медленном огне до загустения, добавляем чайную ложку меда и лимонный сок. Подаем все это великолепие горячим, с соусом и гарниром из овощей(квашеной капусты, маринованной брусники и обжаренного целиком картофеля). Вся хитрость состоит в том, что мы добавили в это блюдо женское обаяние и приготовили желанное блюдо всех мужчин – жареное дикое мясо. Уверена, что такой  ужин, будет оценен по достоинству вашим охотником.

Посмотрите видео приготовления кабана, запеченного с овощами!

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