When and Which Meat Should be Soaked?

Some types of meat need to be soaked in advance before you move on to the actual cooking.

One of the meats that must be soaked is game meat. Wild boar meat is always sent for trichinosis tests first and recently for plague tests ad well.

Wild rabbit meat is also soaked in advance, as well as deer meat.

Game meat has a more pungent and strange odor, it is assumed that if it is soaked in a suitable marinade, this odor disappears and the excess blood is removed from it, which it is contained in it.

The wild boar meat, after being examined and found fit for consumption, is placed in a suitable deep container, it is then filled with water to cover it well, then vinegar is added, (for example for 5 liters of water 500 ml of vinegar is added) onions, cut into quarters are added, peppercorns, bay leaf and the meat is left to soak for about 24 hours in a cool place.

Then the meat is taken out and washed well, it is then left to drain well and then it can be cooked.

The same is done with the wild rabbit as well as with the deer, but unlike the wild boar, their meat is not examined and after it is cut, the meat is soaked in the marinade, which is described above.