You will need
- the boiler;
- the meat of a young badger;
- sunflower oil;
- Brussels sprouts;
- olive/pumpkin oil;
- parsley root;
- Chinese cabbage;
For cooking any dish you first need to cut the meat is to gut the carcass. During the evisceration of a carcass of a badger , you should carefully remove all the fat because it has an unpleasant smell. Remember that the meat of old animal is too hard, so as not to spoil the dish, use meat of a young healthy badger.
If you want to treat the family badger stew meat, start cooking with it cutting into small pieces. After you've cut the meat, it is necessary to fry until Golden brown in sunflower oil and add the chopped onions, carrots and potatoes, cut into slices 1,5-2 cm thick. Can put some Brussels sprouts, then your dish will turn out much softer. Add salt and mix everything carefully. Stew meat with vegetables it is necessary for 10-15 min For the table feed, adding a bit of grated parsnip and a few sprigs of fennel.
Even easier to cook the soup from badger. It will need the following products: badger meat, pumpkin or olive oil, butter, salt, potatoes, carrots, parsley root, celery root, a small amount of chicory, Chinese cabbage, shallots. All the ingredients you need to slice meat fry in vegetable oil, endive, onions, salt. The remaining sliced vegetables, throw in boiling water and add the meat with the chicory. Melt the butter and pour it into the broth. The soup should simmer for 15-17 minutes.
The festive table, you can cook the stew with badger meat. To do this, it should be soaked about 10 hours in cold water. After soaking the meat cut into small pieces and will cook in the pot. Only then the product can be fried. Cook the meat of a badger with the addition of different vegetables: carrots, potatoes, celery, Swede. To make the dish even more festive, and the taste refined, the vegetables, replace the pineapple. But note that in the case of replacement vegetables, pineapple, pickle dish is not necessary. Better to just sprinkle sugar or pour liquid honey. Please note that honey is better to use buckwheat, as it will give the dish a spicy, tart flavor and wonderful aroma.
Advice 2: How to cook ostrich meat
Ostrich meat has a unique taste that will delight many gourmets. The meat of this exotic bird low in calories with virtually no harmful cholesterol. Strautina quite quickly prepared, perfectly absorbs the flavors of spices and it always comes out juicy and tender. It can be cooked in different ways: boiled and broiled, grilled and fried on coals. Produced from very soft meatballs and the original taste of the soups. As a side dish perfect rice, corn, bean or vegetable salad.
You will need
- Steak of ostrich meat in red wine:
- 4 ostrich steaks;
- 20 g of vegetable oil;
- 50 g cream;
- 100 g of dry red wine;
- 2 cloves of garlic;
- 60 g of butter;
- a bunch of parsley;
- favorite spices and salt.
- Strautini for roast with potatoes:
- 500 g potatoes;
- 400 g ostrich meat;
- 100 g of vegetable oil;
- a glass of water;
- Bay leaf
- black pepper and salt.
Drop the steaks with a meat mallet, sprinkle with salt and spices. It is best to take the steaks with a thickness of not more than 1.5 centimeters, without bones.
Will rascality in a frying pan with vegetable oil and fry in it the ostrich over high heat until brown on both sides. The meat should be medium-deep-fried For this cook it not more than 2 minutes on each side. Put the finished steaks on a platter and cover with foil.
Chop the garlic and sauté it on medium heat for 30 seconds until Golden brown. Pour into the pan the wine and bring to a boil. Cook garlic-wine sauce for about 2 minutes. Then pour a little water and add cream. Stir and continue to cook the sauce for another 3 minutes.
Chop the parsley, add it to the sauce, stir well and pour on the steaks. Serve them to the table, sprinkled with chopped greens. The preparation of this dish takes only 10 minutes.
Try to cook from ostrich meat roast. To do this, slice the ostrich into pieces with a maximum thickness of cm and a length of about 4 inches. Slice the onion half rings, a potato cut into sticks or circles.
In a saucepan, heat the vegetable oil and saute the chopped onion over medium heat. Constantly stir it until it will acquire a light Golden color. It usually takes no more than 3 minutes. Put the onions on a plate and set aside.
Will rascality in a frying pan butter, put her pieces strautini and cook, stirring, 2 minutes. Put on the pieces of meat half the fried onions, it put the sliced potatoes, pepper and salt. Then the potatoes should be spread the remaining onions and a few Bay leaves.
Pour the resulting "cake" of water, cover the pan with a lid and bring to a boil hot. Then simmer it on low heat until cooked for 45 minutes. If the liquid in the cooking process boils away, add more hot water.
Ready serve hot with greens. With it successfully combines pickles.
Advice 3: How to cook badger fat
Badger fat can be attributed to the most ancient healing tools used by people to cure a variety of ailments. For example, it has long and successfully used during the treatment of colds, tuberculosis, bronchitis, gastric ulcers, rickets, dystrophy, thrombophlebitis, and many others.
You will need
- - badger fat;
- - milk;
- - med;
- - chocolate;
- - essential oil of rosemary and lavender, jojoba oil, peppermint oil.
To prepare badger fat, witopia it through two or more layers of gauze, pour it in bottles or banks from glass and tightly cap or plastic corks. Put the fat in a cellar or refrigerator. Under appropriate conditions it retains all the valuable properties about two years.
Prepare badger fat as follows: fat than meat mince and put it in a pan, which place it in any convenient container with water (small basin or bowl). Place the container on the fire so that the fat was heated in a water bath. Can I use it without the water bath, but in this case fat is usually a little undercooked, and becomes brownish. After heating the fat, definitely put in a cold place, otherwise, all his valuable properties will be progressively lost.
Prepare badger fat in the recipe, which is recommended for smokers and people with lung problems. To do this, take 100 g of liquid honey, badger fat, grated lemon, including the zest. If there is no honey, suitable melted chocolate. Mix everything thoroughly, put in refrigerator and eat three times a day after eating a tablespoon. It is recommended to drink a medicinal mixture of warm milk.
Add in the melted badger fat cow's milk in equal fat proportion. Bring this mixture to a boil, and when it has cooled slightly, add the natural honey. This recipe is used to treat bowel and stomach.
Prepare a homemade ointment with badger fat, which greatly helps in the treatment of rheumatism, radiculitis and arthritis. In melted fat (100g), add the rosemary essential oil and lavender (10 drops each), jojoba oil (30 g) and mint oil (5 drops). Mix all ingredients and put in the cold. Lubricate the ointment sites localization of pain and sabantuya before you sleep.
Badger fat is produced from glands of the badger, as males and females. One average badger can produce up to 2 kg of fat, depending on the living conditions of the animal. In cellular conditions, with badger you can get twice as much fat than a wild animal.
Advice 4: How to cook beaver meat
Beaver meat is not as popular as other game, however, is a delicious and healthy product. In cooking is used for meat two to three years animals. When cutting the main thing - not to touch the iron, emit a fatal odor, the so-called beaver jet.
You will need
- 400 g of beaver meat (ribs);
- 1 lemon;
- 1 onions;
- 2 carrots;
- 1 Apple;
- 3 tbsp. butter;
- 1 head of garlic;
- 5-7 sprigs of thyme;
- 100 ml sour cream;
- ground black pepper.
Have the carcass of a beaver, scrape the meat of the film and rinse thoroughly. Drain and chop the carcass in small pieces 4 cm long, ribs cut in half and divide into pieces of several ribs. Clean the garlic from the skins, half the cloves and finely chop with a knife, the second you need it later.
Wash the lemon, cut it in half, squeeze each half juice, there should be about 1 Cup. Take a deep enamel or glass bowl, put the meat, add the garlic, pour lemon juice and mix thoroughly to evenly distribute the garlic and juice.
Add salt, sprinkle freshly ground black pepper (or other spices to taste) and mix again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.
Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash onion and cut into quarters and each quarter into two halves. Heat in a skillet 3 tablespoons of butter and fry the pieces of onions on all sides until Golden color, put in separate bowl and sprinkle with salt and pepper to taste.
Take a large cast iron cauldron or pan with high sides and pour on the bottom layer of vegetable oil is approximately 0.5-1 cm, rascality it on fire, and quickly fry the pieces of meat the beaver on all sides until browned. If all the meat at the same time is not placed into the cauldron in one layer, fry it a little.
Add to the meat chopped carrots, stir and sauté with carrots for 10 minutes, add onions, stir and simmer for another 15 minutes. Wash and peel the Apple, slice the rest of the garlic and coarsely chop the Apple.
Add into the cauldron 1-1. 5 cups of boiling water and stir, simmer for another 10 minutes. Clean the thyme from the stems, chop them into pieces of 0.5-1 cm long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 ml of sour cream, reduce heat to low and simmer for another 20 minutes. Serve with fried potatoes.