The meat of wild boar requires specific cooking. There are many quirks to it. To eliminate the smell, especially in male pigs, the meat should be soaked in a solution of water and vinegar - 2 tablespoons vinegar to 1 quart of water, before cooking. The meat stays for 4 hours in this marinade.
The meat of young wild pigs does not need soaking in marinade. If hair is left on the meat, it must be removed by scalding with boiling water and then pulling and scraping with a sharp knife.
You may even need to burn the flesh clean of the remaining hairs. Meat with skin, that has been cleaned of the bristles, is most appropriate for cooking.
The most delicious parts of the boar are the hindquarters, the middle section and the shoulder. The clod and midsection are used for baking, as well as smoked meat. If the meat has a lot of fat, it is cut off, leaving a thickness of 0.4″ (1 centimeter). This improves the taste of the meat.
When making steaks of wild boar, tenderize them to become flat, then sprinkle with salt and fry in a pan. The meat may be smeared with a beaten egg and then - rolled in breadcrumbs, and becomes very tasty.
If preparing wild boar soup, keep in mind that the pieces that contain muscles with large pieces of connective tissue must be cooked for a long time.
For this purpose, the meat is placed in cold water, then allowed to boil. The longer heating of the meat in water dissolves the coarse collagen fibers of the connective tissue and the broth turns out delicious, while the meat becomes lean.
Stewed clod of wild boar is delicious and suitable as the main dish on the holiday table.
The meat is washed, dried and cut into portions. Tenderize with a hammer, salt it, sprinkle with black pepper, caraway and flour.
Fry in hot oil and remove to drain. In the same oil, fry the chopped onion, add the meat, add boiling water and stew until soft. Serve with potatoes.
The meat from a wild boar in wine sauce turns out wonderfully.
Ingredients: 17.5 oz of meat, 3 1/3 tbsp oil, 2 tsp sugar, 1 tablespoon tomato paste, 1 tablespoon flour, 2/5 cup red wine, salt to taste.
The meat is washed, dried, and fried in hot oil on all sides. Add sugar, tomato paste, salt, pour in a little boiling water, close with a lid and stew until soft.
The ready meat is taken out and cut into pieces. The sauce is thickened with the flour that has been fried in a pan, pour in the wine and, if necessary, add a little boiling water for dilution. Sift the sauce through a colander and place the meat in it. Serve with rice or pasta.