Helminths, because the meat of wild animals can be dangerous.

Golovna

Boar meat is considered the favorite meat of the Mysli people: they know how passionately they love wild boars, and with which their meat tastes wonderfully savory.

Boar meat has been eaten by people since ancient times - long before domestic pigs appeared.

Features of the processing

For the savory berries of wild boar, anistroche meat does not sacrifice pork and tastes more intensely savory. Since boar meat is prepared according to all the rules, it has a garish rye color and a fresh smell. There are a number of features when preparing wild boar meat.

Boar meat is better than other herbs.

It is very important to clean the skin of stubble.

The meat of males, especially old hogs, is tougher, with a characteristic

unpleasant smell

To prepare it, the meat must be soaked in 1-2% water for two or four years. It is best to harvest the meat of females and young males - such processing will not be required. The most valuable parts of a wild boar are the rear legs. They are used for salting, smoked meat and jam. From the top part - the loin - come wonderful cutlets, especially if you add a little fat to the minced meat.

You can also cook natural cauldrons by first dividing the meat into proportional pieces and mixing well.

Due to its low calorie content and low cholesterol content, boar meat and other game meat can be considered dietary products.

Boar meat contains antioxidants that regulate rhubarb in the blood.

Due to its high phosphorus content, wild boar meat is a brown product, which helps to overcome the problems of joints and brushes. Boar meat is red for the skin and mucous membranes, nervous and herbal systems. Tsikava facts

traditional medicine

Chronic bronchitis and chronic pneumonia can be successfully treated with boar fat. A piece of lard is roasted in cheesecloth and placed in a saucepan over a saucer where the rendered fat drips. Rub the back with the fat, crumbling down to the bottom, for 15-20 minutes, after which the back is sunbathed with soft cloth and a heater is applied.

Complete the procedure 1-2 days a day for 7-10 days. - Boar meat is treated effectively in cases of broken wrists.

Once you burn it, mix 3-5 g of popela with dried and trimmed babaka liver, rub it at the foot and drink it with water.

For the treatment of liver cirrhosis and chronic hepatitis, boar liver, which accumulates the necessary curative substances.

Calorie content

food value

boar meat

Calorie content of boar meat

142 kcal. Kharchova value of boar meat: proteins – 19.4 g, fats – 7.1 g, carbohydrates – 0 g The warehouse has a diet for people who want to lose weight or who are not guilty, through medical contraindications, of having fatty skin.

Proteins are necessary for the normal development of cells, and mainly their core – the essence of animal life.

Wild boars are rich in fruit, and even varied, so their meat is rich in proteins, vitamins and minerals, without which it is impossible to preserve health.

Vitamins for beauty and peace

What vitamins are in meat? Most representatives of the excellent article call these words not the main ones in their particular “hierarchy of vitamins”. Let’s talk about vitamin E (tocopherol) and vitamins of group B. Taking care of the skin and hair is a must for cosmetic benefits with added vitamin E. Beauty cream, tocopherol gives other “bonuses”: reduces the risk of developing hypertension and other cardiovascular diseases illness, respects the creation of the fluffy and early old age.

Vitamins of group B will talk about your

nervous system

, reducing neurosis, depression, insomnia, fatigue, and strengthening this vitamin E for the skin, hair, nails.

Boar meat - a source of antioxidants

As soon as substances enter the body that neutralize oxidation processes, the cells become vibrant, the youth and triviality of a person’s life are prolonged. The following compounds have been found in boar meat - antioxidants, which also regulate blood sugar levels, protecting against blood sugar diabetes. Mineral complex

Game pork has a wonderful red color.

This is explained by the significant frequency of pampering that the skin will require if you do not want to suffer from anemia. Also, boar meat contains calcium, magnesium, potassium, sodium, and copper. The main content of the product is zinc, selenium and phosphorus.

Straws from the boar's liver helped to cure the illness of the liver.

Today's folk healers continue to practice the treatment of colds, congestion, hepatitis, cirrhosis with fat and the liver of foxes.

Toughness and smell are not the reasons for the appearance of “wild” pork

Since wild boar meat has first arrived in your kitchen, first of all, what can cause improper preparation of this product is the harshness of the meat and the specific smell.

The meat of an old boar smells stronger than that of a young boar, making you more and more convinced that you can’t cook anything savory with boar.

It's not like that!

Don’t rush to make up your mind, even if the mistress has at his fingertips some of his favorite spices.

Mix the yogurt lightly, add a little seasoning, and simmer the meat further in the marinade.

If for any reason you cannot make the marinade, simply soak the product in water and milk syrup - this will also reduce the ambiguous aroma. To make the fillet as soft as possible, you need to boil it well - as a result, you will get a broth with a spicy flavor and brown flesh. What else can you earn from a boar?

It is best to bake this kind of game in the oven, simmer it in sour cream, and make it into pâtés and pâtés.

The boar goes wonderfully with bay leaf, black or red pepper, cinnamon, cloves, cooked nutmeg, thyme, lingonberry, rare mustard, lemon juice.

Regardless of the fact that the wild boar is the ancestor of the domestic pig, the savory characteristics of the meat of these animals vary greatly.
At the same time, there are a lot of recipes for preparing boar meat, one of which you will learn about in this article.
Before starting the preparation, let’s look at the main life cycles of this product.

To taste, such a product is richly sweet and dry, the lower origin is pork, and the color of it varies: call dark brown boar or minced red meat (which should be stored for the rest of the life of the animal).

There are more brown warehouses here than in the meat of our own creatures, and first of all:

vitamins: groups B (B1, B2, B5, B9, B12), E, H, PP;
microelements: saliso, manganese, iodine, fluorine, tin, molybdenum, nickel, cobalt;
macroelements: calcium, phosphorus, potassium, sodium, magnesium, sirka.

Important!To ensure that the boar meat is not too dry, it is necessary to add pork or goose fat when cooking it.

Can you eat wild boar meat without checking it?

Buying meat products In stores and supermarkets, the buyer can ask the seller for a certificate confirming the tenderness of the meat and its safety for health.
When purchasing game from private sellers, no one will give you such a guarantee, so first of all, before preparing and using such a product, you need to take a good look at the positive and negative sides of such a product.

Chim is not safe

With live game, the likelihood of infection with this very trichinosis is very high, so in order to exclude unnecessary sources, it is better to spend pennies on laboratory testing and evaluation of boar meat.

In addition, such investigation will help to exclude the presence of other serious illnesses in the animal, worst of all.

Chi korisno

Considering the low calorie content of boar meat, it will be even more beneficial for people who want to take care of their figure, or for those who are worried about special diets due to the peculiarities of their health.

Become aware of the brown and fragile power of yalovitchin, elk and horse meat, as well as bear meat.

However, there is not a single advantage of this variant of game, and there are additional “possibilities”:
the teeth will become fuller, the nails will become thicker, and the hair will become thicker instead of phosphorus;
improvement of metabolism; treatment of pneumonia, bronchitis, hepatitis and liver cirrhosis (however, where great value
This is the way to bring live fat and liver from a wild boar);
normalization of the functioning of the herbal and nervous systems;
swelling of the mucous membranes of the respiratory organs, poisoning of the sechostatic system; fight for blood diabetes

(antioxidants present in the warehouse can reduce the concentration of sugar in the blood and neutralize the action of free radicals).

Zahalom boar meat is a side dish for those who want to preserve their health for a long time.

Boar meat can be cooked in the same culinary way as regular pork.

It is best suited for baking in the oven, greasing or cooking kebabs.

When choosing other herbs, it is important to add additional aromatic spices and herbs.
Find out more about the first cut of meat.
Among the popular boar-based herbs you can see the following:
tokan with meat (Rumunska strava);
wild boar meat with garnish;
basics from boar;

wild boar, stewed in red wine; boiled meat; honey ribs.

The skin of them hurts

specific features Important! And absolutely all such snacks will be flavored with high savory fruits and a wonderful aroma - naturally, as you know how to properly prepare this game. Yak smell When mixed with domestic pig meat, wild boar has its own specific smell, which is characteristic of the prepared herb. To put it in, the mystics go to the water to wash the carcass.

The procedure involves the extraction and transfer of regular replacement of the material.

Particularly strong and longer

unpleasant smell

, which is difficult to try, to walk like mature boars during the loving period.

Therefore, the well-known myslists respect the best way to avoid such creatures.
At home, for a small amount of meat, it can be soaked in a 2-hundred-hundred-ounce portion with the addition of a small amount of lemon juice.
In this case, it only takes a few years to remove the unpleasant odor.
How to cook in the oven: recipe
Boar meat in the oven is one of the most delicious and at the same time simplest options for preparing meat.

There are a lot of ways to bake it, and we are also going to present a recipe for cooking it using vegetables, which are like juice and sieve.

Ingredients:
For the marinade: 2 bottles of water;
¼ bottle of otstu 9%;
8-10 cloves of fine chasnik;
2 grated bay leaves;
black pepper (peas) – 1 tablespoon.
For self-indulgence:
boar meat – 1.5 kg;
bell pepper
- 1 piece;

potatoes - 8 medium pieces;

tsibulya - 4 pieces; carrots - 1 piece;

chasnik – 8 cloves;
black pepper – 1 teaspoon;

Melenium coriander - 1 teaspoon; The lower taste of pork is more intense.
Boar meat has a distinctly savory taste. The special features when preparing boar meat are simple: it is easier to prepare than other herbs. It is absolutely necessary to clean the skin of the bristles. The meat of males, especially old cows, is tougher, with a characteristic unpleasant odor. In order to remove this smell, it is necessary to soak the meat in 1-2% water for 2-4 years. Ideally, the taste of wild boar is enhanced by black and red peppers, mustard, and lemon juice.
Boar goes well with forest berries and herbs: lingonberry, yalevets, thyme. In wild boars during the rut, immediately after shooting, the preputal vine is visible, otherwise the meat has an unpleasant taste and smell, like a beaver, which has not seen beaver string immediately after shooting. COOKED BOAR. The primary way to get rid of stubble is to scorch or scald the skin with dill, after which the hairs come out easily.
It is best to pickle the meat of females and young males - no soaking or pickling is required. The most valuable parts of a wild boar are the stegentsia (hind legs).

They are used for salting, smoked meat and jam.

THE CELEBRATIONAL AUTHORITY OF BOAR

BOAR MEAT: Due to its low calorie content and low cholesterol content, boar meat, like other game, is properly added to dietary products.
An active way of living a wild boar is to harvest its meat from domestic pork mixed with meat. Also equalize the feed supply of the pig in the pigsty and the diet of the boar in the forest - the boar meat is much browner.
Boar meat contains antioxidants that regulate rhubarb in the blood. Due to its high phosphorus content, wild boar meat is a brown product, which helps to overcome the problems of joints and brushes.
Boar meat is red for the skin and mucous membranes, nervous and herbal systems. BOAR IKLO
It is used effectively in case of cyst fractures. Once burned, mix 3-5 g of popela with dried and trimmed babaka liver, which is then rubbed at the foot and drank from water.

BOAR FAT:

In traditional medicine, chronic bronchitis and chronic pneumonia can be successfully treated with boar fat. A piece of lard is sunbathed in cheesecloth and placed in a saucepan over the container, into which the melted lard is dripping.
Rub the back with the fat, crumbling down to the bottom, for 15-20 minutes, after which the back is sunbathed with soft cloth and a heater is applied. For 1 kg of boar: lard – 70-100 grams, grape wine – pivsklyanka, marinade, salt, pepper.
Clean the young boar meat without a brush, drain it, wash it, then put it in the marinade for 3-4 minutes. Before cooking, you need to finely chop the bacon and coat it in a frying pan. Then place large pieces of marinated boar meat in a frying pan and fry until golden brown. Once the broth is done, pour in grape wine and 0.5 glass of marinade. Then you need to season the herbs with herbs and pepper and simmer for less than a year or a year. When the meat is ready, strain the sauce, pour into a gravy boat and serve with the meat on the table.

BOAR GAKHANA IN SOUR CREAM.
For 500 g of wild boar: 40 g of smoked lard, 40 g of fat, half of cibulini, 250 g of sour cream, 80 g of carrots, parsley and celery, one teaspoon of succulent otstu, 10 g of boron pulp, one bay leaf, one sprat a teaspoon of mustard, salt, zukor, lemon juice Remove the boar spilt and fill it with smoked lard.
-Riba! ABOUT! Let's take some sea fish. Cod, sea bass (even good), tilapia, barracuda, križana, hake and pollock and other floating life with lean meat. I, of course, really love fatty varieties of sea fish, but this is not the case.(cool), sesame and other exotics (for show).
The taste is very bright and expensive, but the taste of the fish is even stronger.