Весенняя дичь от биолога-охотоведа

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Дичь 16.05.2020 Вебмастер 273

Просмотров: 1 180   НЫРКИ, ЗАПЕЧЕННЫЕ НА ВЕРТЕЛЕ С нырков снять кожу с перьями, очистить от подкожного жира и залить на сутки чистой холодной водой,... Весенняя дичь от биолога-охотоведа

Весенняя дичь от биолога-охотоведа



С нырков снять кожу с перьями, очистить от подкожного жира и залить на сутки чистой холодной водой, периодически ее меняя.

За 10 часов до выемки добавить винный или яблочный уксус (для размягчения мяса). Тушки закрепить на вертеле, внутреннюю полость начинить маринованными грибами, если их нет, то яблоками или черносливом.

Положить туда же ложку сливочного масла.

Тушки обернуть ломтиками свиного сала и обмотать шпагатом.

Запечь над углями костра сначала на сильном огне до образования румяной корочки, затем на медленном около часа.


Селезня разделить на порционные части, промыть в воде и замочить на 4 часа, после чего дать воде стечь и замочить еще на 4 часа в молоке.

Отжать, посолить, обвалять в муке, добавить к дичи мелко нарезанный лук, чеснок, немного моркови и поставить на медленный огонь для обжаривания в смеси сливочного и подсолнечного масла.


Весенняя дичь от биолога-охотоведа


Новости:  Блюда из осеннего вальдшнепа

После 25 минут тушения добавить сметану, накрыть крышкой и продолжать тушить около 30 минут. Кипящую воду подливать в случае выкипания жидкости. Подавать с отварным картофелем или рисом.


Ощипанного, выпотрошенного и промытого селезня нашпиговать шпиком, посолить, залить белым вином и оставить на ночь. Затем внутрь тушки вложить черный перец горошком, луковицу, обжарить на масле и шпике, поливая вином, в котором селезень мариновался.


Весенняя дичь от биолога-охотоведа

Готовую дичь нарезать на порционные куски, сок заправить мукой, проварить и залить им мясо. Подавать с рисом или жареным картофелем.


Селезня разделить на порционные части, промыть в воде и замочить на 4 часа. Отжать, посолить, покрыть сверху крупно нарезанными кружками помидоров — именно их сок способствует размягчению мяса жесткого весеннего селезня.


Весенняя дичь от биолога-охотоведа

Далее добавить мелко нарезанный лук, чеснок, немного моркови и поставить на медленный огонь для обжаривания в смеси сливочного и подсолнечного масла. Тушить на медленном огне около часа.

Источник: ohotniki.ru
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