Дикое меню: вкусные и проверенные блюда

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Дичь 24.01.2020 Вебмастер 232

Просмотров: 1 841 ФОТО PIXABAY ПТИЦА, ТУШЕННАЯ С ОВОЩАМИ Для этого простого в приготовлении блюда вам понадобится любая добытая на охоте пернатая дичь (утка, рябчик, глухарь, тетерев). На... Дикое меню: вкусные и проверенные блюда

Дикое меню: вкусные и проверенные блюда

ФОТО PIXABAY

ПТИЦА, ТУШЕННАЯ С ОВОЩАМИ

Для этого простого в приготовлении блюда вам понадобится любая добытая на охоте пернатая дичь (утка, рябчик, глухарь, тетерев).

На компанию из четырех-пяти человек берем:

  • 2–3 птицы;
  • 4 луковицы;
  • головку чеснока;
  • 5 помидоров (350 г томатной пасты или соуса);
  • соль и перец по вкусу.

Если у вас есть кабачок, будет совсем не лишним, нарезав его кубиками 1х1 см, добавить в блюдо.

Ощипанные и опаленные тушки нарезаем кусками и обжариваем на растительном масле в разогретой на огне утятнице.

Нашинкованный полукольцами лук добавляем к птице и перемешиваем.

Теперь нужно положить в жаркое помидоры (т.к. зимой трудно найти хорошие помидоры, лучше использовать томатный соус для спагетти или консервированные помидоры в собственном соку).

Накрываем утятницу крышкой и тушим на медленном огне 2,5–3 часа. За десять минут до готовности добавляем соль, перец и зелень по вкусу.

Головку очищенного чеснока окунаем в блюдо в последнюю очередь. Еще немного — и ароматная дичь готова!

ПРАЗДНИЧНОЕ ЖАРКОЕ

Вам понадобятся:

  • тушка зайца;
  • 3 луковицы;
  • 2 моркови;
  • головка чеснока;
  • 200 г сметаны;
  • 1 ст. л. соли, лавровый лист, перец горошком, 1 ст. л. паприки.

 

Дикое меню: вкусные и проверенные блюда

ФОТО PIXABAY

Выпотрошенную тушку зайца разрезаем по суставам на крупные куски. Это нужно для того, чтобы в мясе не было острых трубчатых костей.

Складываем зайчатину в таз и ставим промываться под тонкую струю холодной проточной воды на несколько часов.

Вымоченное мясо протираем сухой салфеткой, избавляясь от влаги. На дно казана или утятницы наливаем растительное масло и, раскалив его, обжариваем куски с каждой стороны до образования румяной корочки.

Нарезаем лук полукольцами, а морковь соломкой. Выкладываем мясо и на оставшемся масле обжариваем лук и морковь. Добавляем зайчатину и заливаем все сметаной, разбавленной молоком 1:2. Доводим до кипения.

Убавив огонь и накрыв крышкой, тушим жаркое три часа. За 30 минут до готовности солим, перчим, добавляем лавровый лист, паприку и очищенную головку чеснока. Терпим еще полчаса и вкуснейшее, праздничное блюдо из зайчатины готово.

МАНТЫ ПО-ОХОТНИЧЬИ

Вам понадобятся:

700 г вырезки лося и 300 г кабаньего сала;

  • 1 кг репчатого лука;
  • соль и перец по вкусу;
  • зелень (петрушка, укроп и кинза) — свежая, сушеная или мороженая;
  • 2 яйца, стакан воды;
  • мука пшеничная.
Новости:  Способ просто и вкусно покушать на охоте

 

Дикое меню: вкусные и проверенные блюда

ФОТО АНТОНА ЖУРАВКОВА

Разбиваем в миске яйца, выливаем стакан воды и размешиваем до однородной массы. Добавляем стакан муки, просеянной через сито. Вымешиваем все венчиком, добавляя по мере надобности муку, пока не получим тесто, которое можно месить руками.

Муки может уйти до 4 стаканов, но не волнуйтесь, «лишние» манты всегда можно заморозить. Тесто, накрыв полотенцем, отставляем в сторону — пусть доходит. Мясо очищаем от жил, пленок, нарезаем на кусочки и проворачиваем в мясорубке.

Мелко режем лук и зелень, смешиваем с фаршем, перчим и солим по вкусу и отставляем мариноваться. Разделяем тесто на три части. На обсыпанном мукой столе раскатываем скалкой каждую часть теста в блин толщиной 1 миллиметр.

Берем чайное блюдце и нарезаем кружки для мантов. Десертной ложкой набираем фарш и выкладываем на приготовленные кружки. Защипываем тесто по типу пельменей или конвертиком. Манты укладываем в пароварку и готовим 30 минут.

ЕЖИКИ ИЗ ЛОСЯТИНЫ

Вам понадобятся:

  • 1 кг вырезки лося;
  • 3–4 средние луковицы;
  • 3 средние моркови;
  • 350 г томатной пасты или лечо;
  • стакан риса (не пропаренный, а для плова);
  • соль, перец, специи и чеснок по вкусу.

 

Дикое меню: вкусные и проверенные блюда

ФОТО UNSPLASH

Первым делом промываем и замачиваем рис. Очищаем мясо от пленок и жил, режем на куски, проворачиваем в мясорубке. Лук мелко шинкуем, а морковь трем на крупной терке. Кладем в фарш лук и морковь, тщательно перемешиваем Сливаем воду с риса и добавляем в фарш.

Перемешиваем, солим, добавляем специи по вкусу. Лепим из фарша шарики размером с куриное яйцо и укладываем в кастрюлю на небольшом расстоянии друг от друга, учитывая, что при варке они будут увеличиваться в размере.

Добавляем томатную пасту или лечо и по стенке кастрюли заливаем ежики кипятком так, чтобы они покрылись водой на два пальца. Ставим кастрюлю на плиту, а когда вода закипит, уменьшаем огонь до минимума и оставляем блюдо тушиться один час. Затем кладем лавровый лист и чеснок.

Если кто-то любит соус погуще, то можно добавить муки, тщательно размешивая ее до получения нужной консистенции.

Источник: ohotniki.ru
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