Тушенка из кабана в духовке. Простой рецепт тушенки из дикого мяса! Из секача приготовил тушенку.

OVEN-BAKED WILD BOAR I've been wanting to show you how I make this dish for a while. I tried to keep the video as short as possible, but I'll tell you right away that it's very simple to prepare, and the end result is excellent. You don't need to use a pressure canner or a stovetop; cooking in the oven is much easier. Ingredients: 1. Wild boar meat (any kind – pork, beef, even chicken) – 5 kg 2. Wild boar fat – 1 kg (grinded) 3. Peppercorns – 3-5 per jar 4. Salt to taste (I recommend salting each jar separately) 5. Bay leaf – 1 per jar Recipe: No need to sterilize the jars, lids, etc., just wash with water and that's it. 0.5 liter jars with screw-on lids – screw them on by hand. Cut the meat into 5-7 cm pieces. Place 1 bay leaf and 5 peppercorns in the bottom of the jar. Place the meat in the center of the jar, then add more meat and a little more fat on top (or you can skip it altogether). It's best to leave 2-3 cm of space from the edge of the jar. Add salt on top – I use a teaspoon per jar. Add 30-40 grams of water. Next, simply cover the jars with a lid and place them in the oven (cold). Place a tray of water underneath. I managed to fit all 10 jars at once. Set the oven temperature to 160-170 degrees Celsius and set the timer for 4 hours. The stew will boil in about an hour, barely bubbling. If you notice it's boiling too much, reduce the heat. After 4 hours of simmering, turn off the oven and let the stew cool in it for about 4 hours. Then, carefully (the jars are still hot), screw on the lids and set the jars aside to cool at room temperature. Once cool, place them in the refrigerator, and in a few hours, the stew is ready to store and eat. I store the stew in the refrigerator; it can last for several months without losing quality, I've tested it. #boar #hunting #hunter #hunters #stew #recipe #recipes #recipesbear25