Marinated wild boar bacon
The male wild boar is called a boar, the female a sow, and the young pig (called up to 2 years old). The boar can weigh over 200 kg, while the female weighs up to 150 kg. The wild boar has a brown fur color, while the young ones have longitudinal stripes. It is rich in meat, which is very tasty, but quite crunchy. The best quality is the meat of a young wild boar that has not reached the age of six months or at most one year of age. Wild boar meat 100 g has 10 g of protein and 2 g of fat. The best parts from the young pig are: thighs, fillets, cutlets and pechenitsa, and from the older ones, thighs, back, curry and bacon are most often used, although there is no other meat left behind for cooking. Prosciutto is most often prepared from hams, and very tasty and fragrant dried pieces from bacon belts. Cut the cleaned wild boar into pieces because the meat requires a very long softening and pickling. It is recommended to keep pieces of meat deep-frozen, because freezing contributes to the
Preparation steps
- Prepared ingredients for marinade ...
- Add all the above ingredients to the cold soup (cut the garlic into slices and the red onion into ribs), then pour it all over the meat and leave it in the fridge overnight.
- The meat is slowly simmering and it will be almost done. I baked it (it was cooked first until the liquid evaporated) in the same pan where I marinated the meat.
- When the liquid evaporated and the meat was slightly browned, I took it out on a tray, then separated it from the bones.
- In the marinade left over after roasting the meat, I added mushrooms from a jar, a bit of red pepper and 1 dcl of cooking cream.
- Noodles for side dish ...
- Green salad...
Serving
I served it with noodles and lettuce, and you can with mashed potatoes, mash / porridge or something else, as well as the salad you want ...