Fresh wild pig meat should be consumed within five days after the animal is slaughtered. If you do not plan to eat the boar during this time, freeze the carcass pieces. When butchering a wild boar, it is imperative to wear protective thick gloves, since a wild animal can be infected with various parasites, which will die later during heat treatment. Fat should be cut off from meat, it is different from the fat of pigs and is not edible.
Juniper Boar Meat Recipe
Juniper berries are a traditional addition to game. Boar meat also goes well with them. Take: – boar ham with a total weight of about 1,5 kg; – 1 tablespoon of juniper berries; – 1 clove of garlic; – 100 g lard; – ½ head of onion; – 1 small carrot; – 1 stalk of celery; – 50 g of parsley; – Bay leaf; – 3 liters of dry red wine; – 50 g melted butter; – 80 ml of meat broth; – salt and freshly ground black pepper.
If you don’t have juvenile meat, marinate the boar in red wine for 12 to 48 hours. Cut pieces of bacon into “matches”. Preheat oven to 200 degrees. Chop the garlic along with the juniper berries, salt and pepper, rub the mixture into the meat and place in the broiler. Drizzle with melted butter, rub bay leaf between your fingers and sprinkle with ham. Bake in the oven for about 20 minutes.
Meanwhile, grind the peeled carrots and celery root with parsley into a homogeneous paste, fry in butter, then add the broth and simmer for 5-7 minutes. Reduce the heat in the oven to 180 degrees, turn the ham over, add the vegetable paste and bake the meat for another 2,5–3 hours, periodically turning the meat and pouring the juice over it. Allow ready meat to rest before cutting, serve with potatoes or other vegetables.
باب اینکه وقتی خانواده عروس نفراتشون بالاست چهارتا گراز بزنی بدی بخورن گوشت کیلو ۵۰۰تومن بدی ملت بخورن بعدم پنجاه تومن بزارن تو پاکت برات