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I bought two pieces of large crucian and made one in wine sauce. It turned out wonderful!
- 1 piece caras
- 200 ml. White wine
- 1/2 lemon
- a suitable tomato
- granulated garlic
- 1/2 teaspoon oregano
Preparation time: less than 60 minutes
RECIPE PREPARATION Caras baked in wine sauce:
I bought the crucian carp cleaned and gutted.
I washed the fish well, notched it on the back and put it in the tray
I seasoned it on both sides.
I poured the wine, a few pieces of lemon and a sliced tomato,
I put it in the oven heated to 170 degrees for 30-40 minutes.
Serve with the remaining sauce or mujdei.
The notch on the back crushes the small bones and melts in the oven.
HOW TO MAKE A PAT (BOY) OR A MARINADE FOR HUNTING?
In general, hard and harsh game meats require maturation in two stages: pheasanting and marinating. I told in pheasant steak recipe about fezandare - see here.
Marinating is done to further tenderize the meat and to flavor it. Our marinade is called pat or stain and has acidic (vinegar, lemon juice, wine) and aromatic components (bay leaves, peppercorns, etc.). Marinades can be cold or hot. The staining time depends on the age of the animal, the type of meat (piece) and its dimensions - whether it is a large piece or cut into slices, cubes, etc. The wild boar or deer need this marinating for 24-48 hours, but the young deer also needs 8-12 hours.
How to salt lean meat before cooking?
What annoys me about stains is that we all have "stas": with wine (often red), bay, pepper, onion. Then I don't want absolutely any game steak to have these tastes and flavors! That's how I decided to fry this venison pulp by keeping it in a simple brine (brine in lb. English) to help hydrate this lean meat without affecting its natural flavor. This brine is composed of 4 teaspoons of salt per liter of cold water. That's it!
I did just like the whole turkey steak (see here) dipping the venison or deer pulp in a large container with water and salt. It stayed in the fridge for 2 days. The meat must be well covered by the saline solution (possibly turn it over). The brine works wonders and the meat becomes extraordinarily tender. In addition, the meat will be salted moderately and deeply. I apply the same technique to the weak pork chop & # 8211 see here and here.
Other useful tips to get a tender and juicy venison steak it would be seasoning it 12 hours in advance and keeping it in the pantry (not in the fridge) as well as baking at low temperature (150 C) for 3-4 hours. You will see below how I proceeded and I assure you that this pulp was something of a dream! You could almost eat it with a fork.
A year ago I received another deer (male) which I prepared similarly (baked leg) and from the various pieces that fell into the shape I made a delicious paprika with cream served with steamed Slovak dumplings & # 8211 see here.
From the quantities below it results approx. 12 servings of roast deer with brandy sauce. It is delicious and cold the next day, cut into thin slices. Consider the following times: 48 hours in brine (in the fridge), 12 hours marinating with spices (in the pantry) and 3 1/2 hours baking in the oven.
In principle, game meat, has a different flavor, a different taste, a different flavor, than any kind of domestic meat (but you must know one essential thing in such cases: IT MUST BE FACED, MARINATED AND COOKED IN A WAY WITH EVERYTHING AND EVERYTHING DIFFERENT THAN A MEAT DOMESTIC NORMAL).
Ingredients for 4 people:
1 wild boar fillet muscle (approx. 1.5 kg - from the eye.)
8-10 cloves of garlic, cut in half, for breading
2 sprigs of fresh rosemary
4 tablespoons thyme (dried)
2 tablespoons paprika
4 tablespoons sunflower oil
200 ml of semi-sweet wine
salt and pepper to taste
1 teaspoon of starch dissolved in 2 tablespoons of water
2 sprigs of currants, berries, used in sauce
4 currant twigs, for decoration
In this case, I took out this beautiful wild boar muscle, fresh and I started to season it with salt and pepper. Do not indulge in these ingredients, but neither with the others, use them to your liking.
Separate the meat from the sauce that formed in that bag and put the sauce in a pot to further process it.
On a low heat, heat the sauce made of meat and wine that have been in the oven. We prepare the starch dissolved in water, so that we can thicken this sauce. While the sauce is heating, pour the starch mixture into the water.
From a bunch of currants, take the berries and put them in the sauce and crush them with a spoon. Leave it on low heat, stirring constantly, so as not to lose the sauce, until it thickens a little. Strain the sauce through a sieve and store it to "season the meat".
We slice the wild boar muscle into equal pieces of about 1.5 cm.
We mount on the plate, quite simple, we use 2-3 slices of muscle, sprinkled with the currant sauce with wine, which was formed and with a garnish that I leave at your discretion to decide (I made some baked potatoes) .
As an ornament I used another sprig of red currants, to add a little sour taste, compared to the already sweet-sour sauce resulting in the preparation of the wild boar muscle!
Mackerel in white sauce in the oven
The fish is cleaned and cut into 2 cm wide pieces. Sprinkle with salt and leave for 20 minutes.
Prepare a mixture of olive oil, peppercorns, coriander seeds, bay leaves, cinnamon stick broken into pieces and thyme.
Each piece of fish is passed through this mixture and then arranged in a heat-resistant tray. At the end, the flavored oil is poured over the fish pieces.
The dish thus prepared is put in the oven for 20 minutes.
Separately prepare the white sauce from yogurt, cream, white wine, lemon juice, parsley and tarragon.
After the pieces have browned a little, remove the bowl from the oven and pour the yogurt sauce.
Baked crucian with lemon sauce and parsley
Peel a squash, grate it and squeeze the juice. Wash well with cold water.
Season with salt and leave for a few minutes.
Grease a heat-resistant dish with a little oil. Add the whole fish.
Sprinkle with a little more olive oil.
And put in the preheated oven at 200-220 degrees Celsius.
Keep in the oven for about 30 minutes.
During this time prepare a mixture of the juice of 1 lemon, water, olive oil, chopped parsley, salt and pepper.
After removing the fish from the oven, sprinkle with the sauce prepared above.
Stewed beef steak with wine sauce, tomatoes and baked vegetables
Stewed beef steak with wine sauce, tomatoes and baked vegetables. Beef steak recipe stewed with wine and vegetables served with potatoes and sauteed mushrooms. Baked beef steak. How to marinate meat to make tender beef or veal steak? Baked beef or veal meat marinated with tomato sauce and slowly cooked with aromatic wine and vegetable sauce. How to make steak sauce?
There are always problems with beef or veal steak due to the quality of our meat. This stewed beef steak recipe is a solution. Thus the meat cooks for a long time and becomes tender, easy to chew. In addition, beef marinated with tomato juice becomes even softer and juicier.
For this kind of stewed beef or veal steak, we do not need to choose matured meat (much more expensive). Baked beef steak can be made from beef or veal pulp, white brine or bone broth (motsching) or even beef breast with or without ribs (the breast has those fine streaks of fat between the layers of meat).
With the steaks in the oven it's very little hassle. You work a little at first and then the oven solves everything.
See here a plate with this stewed beef steak with sauce and two garnishes: new potatoes with dill and butter (recipe here) and pan-fried garlic mushrooms (recipe here).
I chose a 1.5 kg piece of beef that I marinated for 24 hours in tomato juice. I experimented this thing a few months ago with marinating in tomato juice (canned or cardboard) with a delicious pork steak & # 8211 recipe here. The result is amazing! The meat becomes extremely tender and you can eat the steak only with a fork. You can also marinate beef in classic drinks based on wine (red or white), oil, vinegar and spices, but I invite you to try this simple tomato marinade now.
The vegetables chosen for this stewed beef steak were both rooted (carrot, parsnip, parsley, celery) and onion or leek and garlic. I also used 300 ml of dry red wine. You will see that the steak sauce is made right from these vegetables that are cooked together with the steak.
If you have a piece of beef or veal breast with ribs at hand then I recommend this recipe.
From the quantities below it results approx. 6 -8 servings of stewed beef steak with wine sauce, tomatoes and vegetables.
Sos de Vin Rosu - Oporto
I made a comment on an old recipe and I keep my word. This sauce is great with any meat, red or white, mostly chicken, pork and lean beef, roasted on the embers or on the plate. It can also be used for baked chicken or pork rolls, which have no sauce produced by the soup or the ingredients used.
So, for this sauce we need 1 large onion or 2 smaller ones, a carrot, 2 tablespoons brown sugar (you can also use white), a tablespoon of oil, 2 lg margarine, 500 ml red wine, a cube of meat soup base, pepper powder, nutmeg powder (do not use if you are allergic!)
Cut the onion into smaller pieces and place over the hot fat. Saute a little and when it is almost translucent, add the sugar, stirring so that it does not burn, until the sugar and onion are caramelized.
Add the carrot cut into larger pieces, mix a little and pour the red wine at the same time. Bring to a simmer until the carrot is penetrated. It can still be left, but it can be removed. Bring the whole composition to a boil until it is reduced by half. Steak.
You can mix the onion and the carrot as long as you have a fine strainer that does not let all the impurities pass. I do not recommend this! The sauce is ready when it has the consistency of honey. Serve warm with food.
I make industrial quantities at home, about 2 or 3 liters of wine, and after it is strained, I put it in ice forms and put it in the freezer or in small saucepans that I know are for 4 people. It thaws lightly and to reheat it, I recommend bain-marie, mixing with a small whisk. Good luck with that!
Accompanying racks on the fire, electric grill, rolls in the oven without sauce, chicken, pork, lean beef
Wash the duck breast, dry it with a paper towel and cut it with a knife. Put the meat in a cold pan and cook over medium heat until the fat is left and the bottom is nicely browned. Then turn and cook briefly on the other side as well. Remove the duck breast from the pan and place it in the preheated oven at 160 degrees for 10 minutes.
Meanwhile, prepare the sauce. In the same pan in which the duck breast was prepared, pour the orange liqueur, Porto wine and orange juice. Add the cardamom, star anise, Ceylon cinnamon stick, ginger and cloves.
To enrich the orange flavor, cut the julienne peel of an orange, squeeze its juice and put them all in the sauce. Add the orange jam and mix. When it is ready and thick enough, strain the sauce and let it boil for a while.
For the mashed potatoes, peel the potatoes and cut them into cubes. Put cold water in a bowl, add the potatoes and cook until soft.
After they have boiled, take the potatoes out of the water, strain them, let the steam come out and crush them hot so that you get an airy puree.
In a bowl, put an egg, milk and season with salt and freshly ground pepper to taste. Mix everything and pour over the mashed potatoes. Add the butter and freshly grated nutmeg to taste. Mix everything well with a spatula to obtain a creamy puree.
Remove the duck breast from the oven, let it relax for 10 minutes and then slice it. Put the sauce on a plate, place the meat on top of the sauce, season with salt and freshly grated nutmeg and serve with the puree. Good appetite!