How to bake game in the oven with potatoes

Game dishes are rare guests on our table. More often they can be found in the menu of theme restaurants and cafes. But if you have a husband-earner, then several recipes for making hunting trophies at home should be in your arsenal.

Nutritionists consider the game valuable and healthy. The meat of wild animals contains neither antibiotics, nor growth hormones and other “useful” chemistry, which is fed with animals during industrial breeding.

How to bake a rabbit or a hare with potatoes

According to dietary properties, Zaychatina occupies the first step of the podium among the rest of the game. Protein is absorbed by the body by 90%, in beef - only by 63%. Cooking it is no more difficult than chicken, beef or pork. The main difference is soaking before cooking. For a festive table, you can soak it in white or dry red wine with spices and spices.

• Chop the prepared carcass into small pieces.
• Prepare a mixture of garlic, crushed by a press, spices, salt, pour oil on it, mix well.
• Coat each piece of hare with the mixture, let stand in the marinade for an hour and a half or two. 15 minutes before the end of the process, grease the meat on all sides with mayonnaise.
• Grate carrots coarsely, chop small onions with rings, large ones with half rings, cut potatoes into thin circles, you can chop with cubes (as you like).
• Stir the remaining mayonnaise with a fork with salted eggs into a homogeneous mass.
• Prepare a deep form or a baking sheet with sides, grease with oil, arrange the pieces of meat, alternating with potatoes, onions, carrots.
• Pour evenly with a mixture of mayonnaise and eggs, place in an oven preheated to 160 degrees, cook for about 2 hours. Serve hot.

Best Pheasant Recipe

Do not think that it’s very difficult to cook delicious pheasant meat. The easiest way is to bake with mushrooms and potatoes. Guests will be delighted!

• Pheasant - 1 carcass;
• Potato - 6-7 medium tubers;
• Butter - ½ pack;
• Mushrooms (ceps or champignons) - 300 g;
• Mayonnaise - a small pack;
• Onion - 1 medium head;
• Carrots - 1 pc.;
• Greens - a bunch;
• Broth - 300 ml;
• Sour cream - 3 tbsp. l .;
• Oil - for frying;
• Pepper - to taste;
• Bay leaf - 2-3 pcs.

1. Chop the carcass into pieces, add salted mayonnaise and pepper, let stand for 3-4 hours, fry in hot oil.
2. Peel the potato tubers, cut into large pieces, quickly fry until brownish.
3. Wash mushrooms, dry, cut into slices, fry.
4. Chop the onion rings, chop the carrots finely.
5. Put the meat in a mold, cover with a layer of onions and carrots, then lay a layer of mushrooms and potatoes, put a few bay leaves on top.
6. Dissolve the butter in a frying pan, stir in the salted flour, add sour cream, fry for 5 minutes, add the broth (water can be), stir, let it boil and boil for a couple of minutes. The resulting sauce pour meat with potatoes and mushrooms.
7. Place the mold in a preheated oven to 180 degrees for about 45 minutes. Sprinkle with parsley before serving.

How to cook a duck with potatoes in the oven

You can cook a wild duck in the same way as its domestic tribesmen: fry, cook soup, stew, bake, stuff. One minus - she does not “love” bay leaf and various spicy herbs.

It is better to stay only on salt and pepper, and then cook to taste: with cabbage, potatoes or other vegetables. Most often they like to bake it - it's fast, simple and tasty. The simplest recipe is given below.

• Duck (wild) - 1 carcass;
• Potato - 4 tubers (medium size);
• Onion - 2 heads;
• Olive oil - 5 tbsp. l .;
• Black pepper - 0.5 tsp;
• Red pepper - 0.5 tsp;
• Salt to taste.

1. Make a mixture of red and black pepper, add salt. Grate the prepared carcass from all sides (inside too) with the resulting mixture. Allow the meat to drink for about half an hour. Turn on the oven to warm up to 220 degrees.
2. Pour oil into a large cast-iron pan, put the game (the belly can be filled with apple slices if desired), place in a preheated oven, hold for 25 minutes. Cut the onions into quarters, potatoes into slices.
3. Reduce the temperature to 180 degrees, spread the vegetables into empty places in the pan, bake for a third of an hour. Carefully push the pan out, pour duck over the frying juice.
4. Return the duck to the oven, and after 20 minutes, check the readiness of the meat with a knife: if the juice comes out without color, then the game is ready. Until ready to hold in the oven for another 10-15 minutes.
5. Transfer the carcass to a large dish, put potatoes and apples around, pour juice from the pan. You can serve whole or cut into pieces.

Tasty Turkey Recipe

An attractive simplicity of homemade turkey recipe. Another advantage is that it does not require a permanent presence in the kitchen. The dish is excellent, regardless of the culinary experience of the hostess.

• Turkey - 0.5 kg;
• Bulbs - 2 pcs.;
• Potato - 1.5 kg;
• Hard cheese - 100 g;
• Oil - for frying;
• Mayonnaise - 100 g;
• Salt, pepper, seasoning for potatoes - to taste.

1. Finished filet cut into pieces. Heat oil in a pan, put the turkey. Cook over medium heat.
2. Finely chop the onion, pour into a pan, stir in oil. Add half a glass of water, simmer, a quarter of an hour, covered with a lid. Then, season with spices, stir, cook for another 10 minutes.
3. Cut potatoes a little less than 0.5 cm thick. Grease a baking sheet with high sides or cover it with foil. Spread a couple of layers of potatoes, each sprinkled with seasoning or salt. On top, place the fried pieces of turkey with stewed onions, and cover with the remaining potatoes.
4. Mix mayonnaise with salted water, pepper, add seasoning for potatoes, mix well.
5. The resulting "sauce" pour evenly tubers, place in an oven preheated to 200 degrees for about 40 minutes.
6. Gently push the pan out, sprinkle with cheese shavings, return to the oven for 5 minutes. Taking out, let cool and serve.

Useful Tips

• To eliminate the specific smell of a waterfowl, the game is placed in boiling water for 10 minutes. Then the carcass is well washed, the glands on the tailbone are removed and prepared according to the selected recipe.
• The smell will go away if you use tomato paste or fresh tomatoes, while cutting off the skin and removing fat. It is not recommended to cook freshly caught game — it must be gutted and allowed to “ripen” in the refrigerator for a couple of days, then the pungent smell will disappear.
• If the game has got in its original form, i.e. in feathers, to facilitate plucking, dip the carcass in boiling water. Then, after removing all the feathers, singe over the gas.
• The final touch to a dish from any game is wild berry sauces: lingonberries, cranberries with the addition of aromatic herbs and juniper.

Now you will not be at a loss when a man, obeying the primitive instinct of the hunter, will bring and lay his trophies at the feet of the beloved lady in appreciation. Cook and enjoy the unique taste and aroma of game!

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