Wild boar meat: benefits and harms, cooking recipe. Boar meat Meat benefits and beneficial properties of various types of meat

BOAR: CALORIES,
BENEFITS AND NUTRITIONAL VALUE

TASTE OF BOAR is more intense than the taste of pork. Boar meat has excellent palatability. Features in the preparation of boar meat are simple: it is better to cook it as a second course. Be sure to clean the skin from the bristles. The meat of males, especially old billhooks, is tougher, with a characteristic unpleasant odor. In order to remove this smell, you need to soak the meat in a 1-2% vinegar solution for 2-4 hours. The ideal taste of wild boar is emphasized by black and red pepper, mustard, lemon juice. Wild boar goes well with forest berries and herbs: lingonberries, juniper, thyme. During the rutting period, the preputial gland is removed from the billhing boars immediately after shooting, otherwise the meat will acquire bad taste and an odor like that of a beaver that has not had its beaver plume removed immediately after prey.
COOKING BOAR. The usual way to get rid of bristles is to singe or scald the skin with boiling water, after which the hairs are easily removed. It is best to use the meat of females and young males - it does not need soaking and pickling. The most valuable parts of a wild boar are the hams (hind legs). They are used for salting, smoking and boiling. From the upper part - the loin - excellent cutlets are obtained, especially if a little fat is added to the minced meat. From the neck of a wild boar, an ideal barbecue is obtained. Attention! Do not fry or barbecue blood without a veterinarian examining the carcass from the meat of freshly harvested wild boar. For veto-certification, you should not throw away any giblets up to the eyes. We sell boar only after examination by veterinarians, a veterinary certificate in form No. 2 is attached. Want to buy wild boar in bulk from 1 carcass (80-120 kg) in Yekaterinburg - write or call. Traditionally, wild boar is served with fried potatoes or stewed cabbage.
BOAR CONTAINS phosphorus, which is able to have a beneficial effect on the condition of teeth, bones and joints. In addition, this microelement is a component of many enzymes that are so necessary for the human body, which helps to more fully assimilate vitamins. Vitamins: PP (Niacin equivalent) - 8.82 mg, B2 (riboflavin) - 0.11 mg, B1 (thiamine) - 0.39 mg. Minerals: Selenium (Se) - 9.8 mcg, Phosphorus (P) - 120 mg, Calcium (Ca) - 12 mg. Boar meat also contains choline, vitamins B5, B6, B9, B12, E, H, as well as potassium, copper, manganese, iron, molybdenum, sulfur, iodine, fluorine, chlorine, tin, magnesium, zinc, chromium, cobalt, nickel and sodium.
CALORIES AND NUTRITIONAL VALUE: boar meat contains 122-142 kcal, proteins - 19.4 g, fats - 7.1 g, no carbohydrates.

YOU CAN BUY BOAR MEAT FROM US:

HEALING PROPERTIES OF BOAR

BOAR MEAT: due to its low calorie content and low cholesterol content, wild boar meat, like other game, is correctly classified as a dietary product. The active lifestyle of the wild boar makes its meat leaner than that of domestic pork. Also compare the food base of a pig in a pigsty and the diet of a wild boar in the forest - wild boar meat is much healthier. Boar meat contains antioxidants that regulate blood sugar levels. Due to the high phosphorus content of wild boar - useful product, allowing to solve problems of joints and bones. Boar meat is good for the skin and mucous membranes, nervous and digestive systems.
BOAR tusk counts effective tool with bone fractures. The fang is burned, 3–5 g of ash is mixed with dried and crushed marmot liver, this mixture is ground in a mortar and drunk with water.
BOAR FAT: V traditional medicine chronic bronchitis and chronic pneumonia are successfully treated with boar fat. A piece of fat is wrapped in gauze and hung in a hot place over a container into which melted fat is dripping. The back is rubbed with this fat, moving from top to bottom, for 15-20 minutes, after which the back is wrapped with a soft cloth and a warm heating pad is applied. The procedure is done 1-2 times a day for 7-10 days.
BOAR BIL mixed with boar fat and herbs, it is used for colds, joint pain, back pain and bruises.
LIVER BOAR helps fight cirrhosis of the liver and chronic hepatitis. It accumulates substances useful for the human liver.

RECIPES FOR COOKING BOAR

BOAR LIVER WITH WINE. For one liver: 60 g smoked bacon, 50 g fat, ground black pepper, 100 ml red wine, 1 onion, Bay leaf, sugar, vinegar, salt. Clean the liver from veins and films, wash, stuff with pieces of smoked bacon and fry in fat on all sides. Add chopped onion, bay leaf, ground black pepper, add hot water, close the bowl and simmer. Shortly before readiness, salt, add red wine, add vinegar and sugar, cut and serve with rice.
BOAR HUNTING. For 1 kg of boar: fat - 70-100 grams, grape wine- half a cup, marinade, salt, pepper. The meat of a young boar without a bone should be cleaned of films, washed, then put in a marinade for 3-4 days. Before cooking, you need to finely chop the bacon and fry it in a pan. Then place large pieces of marinated boar meat in the pan and fry until golden brown. Pour grape wine and 0.5 cups of marinade into the resulting broth. Then you need to season the dish with salt and pepper and simmer under the lid for a little over an hour or an hour. When the meat is ready, it is better to strain the sauce, pour into a gravy boat and serve separately from the meat.
BOAR stewed in sour cream. For 500 g of wild boar meat: 40 g of smoked bacon, 40 g of fat, half an onion, 250 g of sour cream, 80 g of carrots, parsley and celery, one teaspoon of ordinary vinegar, 10 g of soft flour, one bay leaf, a few peas of black allspice , one teaspoon of mustard, salt, sugar, lemon juice. Remove films and veins from the boar, stuff with smoked lard. Fry finely chopped onions, vegetables in fat, add vinegar and hot water. Put the boar into the mixture, add bay leaves, black and allspice, salt, cover and simmer in the oven, adding hot water and pouring meat with its own juice. Brown the stewed boar and cut into slices. Add sour cream mixed with flour, mustard, sugar and lemon juice to taste. Rub the sauce and pour over the chopped meat. Serve with any side dish, vegetable salads, cranberries.

Recently, four people living in the same apartment turned to one of the Minsk polyclinics with complaints of muscle pain, fever up to 37.5, swelling of the eyelids, faces, and a rash on the skin. It turned out that all of them, about three weeks before the disease, had eaten boiled wild boar meat brought by a relative. Boar meat was not subjected to veterinary examination. All four were diagnosed with trichinosis.

In order for the picture of the study to be complete, it is necessary that the whole carcass of the killed animal be delivered to the laboratory. And what is important - with all internal organs (some infectious diseases can only be identified by the affected internal organs). But, as a rule, only small pieces of animal meat, particles of the diaphragm, intercostal muscle are brought to the laboratory (the infection is most often localized in these places), but this cannot give a 100% guarantee that the entire carcass is not infected. The reason is that if you check the whole carcass, then you will have to pay a lot for the examination, plus provide the necessary certificates (permission to shoot, a copy of the license ...).

So it turns out that hunters go for examination for payment only if the hunter himself is from another area and when transporting the carcass without a corresponding certificate from the veterinary sanitary examination laboratory, questions may arise, or when studies have shown that the meat is not suitable for human consumption. In the latter case, the infected carcass of the killed animal is destroyed or sent for disposal.

The hunters themselves, who bring meat to the laboratory for testing, admitted that they do not like to advertise their activities, and that it is much easier to bring parts of the carcass for testing. After all, often hunters from different cities, even from different regions, participate in an ambush on a wild boar, and the carcass of the killed animal is immediately divided into parts and taken away by the hunters to their homes.

Also, cases of detection in the meat of wild animals of such diseases as sarcocystosis (affects muscle tissue), ascadidosis, metastrangellosis, echinococcosis, finnosis (in which the quality of meat products decreases), as well as damage to the skin of animals by septic processes (purulent wounds, abscesses, phlegmon ), in the presence of which it is impossible to eat meat.

However, this is only a small part of the diseases that can be contracted through the meat of wild animals, and therefore laboratory tests are indispensable if you want to eat the meat of a freshly shot bear or wild boar and not be afraid for your health.

In order to check the meat for the content of cesium 137 radionuclides, it must be at least half a kilogram and it is better if the pieces of meat are from different parts of the carcass (chest and pelvic parts). The consumption of wild meat with a high content of cesium radionuclides is dangerous for human health. It is especially not recommended to cook dishes from the bones of such animals.

Despite the fact that the wild boar is the ancestor of the domestic pig, the taste characteristics of the meat of these animals differ significantly.

At the same time, there are many recipes for cooking wild boar, one of which you will learn from this article. But before you start cooking, consider the main nutritional properties of this product.

On private farms, farmed animals are often fed with chemical additives that accelerate their growth. Of course, the quality of meat suffers significantly from this, and its effect on human health is not the best. Did you know? In Italy and France, wild and domestic boars are trained in an interesting and important craft for people - the search for truffles. This is the most expensive mushroom in the world, for 1 kg of which they can pay about 4000-8000 euros.

In the case of wild boar, you don’t have to worry about this aspect, since game has always been considered more environmentally friendly and this is relatively low in calories.

There are about 122 kcal per 100 g of boar meat, and the BJU ratio is represented by the following values:

proteins - 21.5 g;
fats - 3.3 g;
carbohydrates - 0 g.

The taste of such a product is much leaner and drier than the usual pork, and its color is different: usually boar meat is dark pink or deep red (this depends on the age of the animal).

There are even more useful components here than in the meat of domestic animals, and first of all it is:

vitamins: groups B (B1, B2, B5, B9, B12), E, H, PP;
trace elements: iron, manganese, iodine, fluorine, tin, molybdenum, nickel, cobalt;
macronutrients: calcium, phosphorus, potassium, sodium, magnesium, sulfur.

Important!So that the boar meat is not too lean, when cooking it, you need to add pork or goose fat to it.

Is it possible to eat wild boar meat without checking

Buying meat products in shops and supermarkets, the buyer can ask the seller for a certificate confirming the quality of the meat and its safety for health.
When buying game from private hunters, no one will give you such a guarantee, therefore, before preparing and using such a product, you need to carefully consider the positive and negative sides such food.

What is dangerous

When eating game, the likelihood of infection with the same trichinosis is very high, therefore, in order to exclude undesirable consequences, it is better to spend money on laboratory examination and assessment of the quality of wild boar.

In addition, such a study will help to exclude the presence of other serious illnesses, the worst of which is rabies.

Is it useful

Given the low calorie content of boar meat, it will be very useful for people who follow their figure, or those who are forced to adhere to special diets due to their health. Familiarize yourself with the beneficial and harmful properties of beef, elk and horse meat, as well as bear meat.

However, this is not the only advantage of this game variant, and its additional “opportunities” include:

improvement of the condition of teeth, nails and hair due to great content phosphorus;
increased metabolism;
treatment of pneumonia, bronchitis, hepatitis and cirrhosis of the liver (however, the use of wild boar fat and liver can be of great benefit for these purposes);
normalization of the digestive and nervous systems;
improvement of the condition of the mucous membranes of the respiratory, digestive and genitourinary systems;
fight against diabetes(antioxidants present in the composition can reduce the concentration of sugar in the blood and neutralize the action of free radicals).

In general, wild boar - good decision for those who want to maintain their good health for many years.

What can be cooked

Boar meat can be used for the same culinary purposes as regular pork. It is best suited for baking in the oven, frying or cooking barbecue. When used for second courses, it is desirable to add aromatic spices and herbs to it. Find out more about the primary processing of meat.

Among the popular dishes based on wild boar, the following can be distinguished:

tocana with meat (Romanian dish);
boar meat with garnish;
azu from a wild boar;
wild boar stewed in red wine;
boiled meat;
honey ribs.

Each of them has its own specific features, but absolutely all such snacks will be distinguished by high taste and excellent aroma - of course, if you can cook this game correctly.

How to eliminate the smell

Unlike domestic pig meat, wild boar meat has its own specific smell that can spoil the impression of the finished dish. To eliminate it, hunters resort to soaking the carcass in water. The procedure lasts for a day and involves regular fluid replacement. Important! A particularly strong and very unpleasant smell, which is difficult to get rid of, comes from adult boars during the mating season. Therefore, experienced hunters prefer to avoid such animals. At home, with a small amount of meat, it can be soaked in a 2% vinegar solution with the addition of a small amount of lemon juice. In this case, only a few hours are enough to remove the unpleasant odor.

How to cook in the oven: recipe

Boar in the oven - one of the most delicious and at the same time simple options cooking this meat. There are many ways to bake it, and now we offer a recipe for cooking with vegetables, thanks to which the dish will turn out juicy and satisfying.

Ingredients:

For marinade:

2 glasses of water;
¼ cup vinegar 9%;
8-10 cloves of minced garlic;
2 grated bay leaves;
black pepper (peas) - 1 tablespoon.

For the dish itself:

wild boar meat - 1.5 kg;
bell pepper - 1 piece;
potatoes - 8 medium pieces;
onions - 4 pieces;
carrots - 1 piece;
garlic - 8 cloves;
ground black pepper - 1 teaspoon;
ground coriander - 1 teaspoon;
salt - 1 teaspoon;
vegetable oil - 50 ml.

Cooking process:

Video: cooking boar meat with vegetables Cooking wild boar meat is no more difficult than processing other types, but there will be much more benefits from it. Therefore, at the slightest opportunity, you should not deny yourself the creation of a delicious and fragrant meat dish.