Medvezhatina is very useful for weakened people with reduced immunity who have had a long illness, as well as those who suffer from cardiovascular diseases, digestive disorders and other difficult to treat ailments. Bear cub has a peculiar taste, which directly depends on what the animal was eating, and how fat the meat is. Because it is the fat that gives the bear meat an unpleasant odor. But, if the meat is properly processed beforehand, then very tasty dishes are obtained. For example, braised beef with mushrooms.
Pick your recipe
You will need
-
- 2 kg of bear meat;
- caraway
- peppermint grass
- garlic
- crushed juniper berries - to taste;
- 1-2 carrots;
- 1 small turnip;
- 1 parsley root;
- 2 medium onions;
- 0.5 kg of fresh white mushrooms;
- 1 liter of bread kvass;
- 100 g lingonberries;
- tbsp flour;
- vegetable oil for frying meat and flour flour;
- parsley and dill;
- sugar
- pepper
- salt to taste.
Instruction manual
1
To cook the stew of the bear, you must first remove the specific smell. For this, the meat is washed under cold water, lightly dried with a napkin, and then rubbed with caraway seeds, garlic, sprinkled with dry mint grass and crushed juniper berries. Then they are kept in a cold place for a day.
2
Rinse the meat prepared in this way to remove the remaining herbs, salt, grate with black pepper and put in a frying pan in a small amount of vegetable oil.
3
During this time, peel carrots, turnips, onions and parsley root. Chop the carrots and parsley root into strips, turnips into cubes, onions into rings. Wash porcini mushrooms, cut the legs into circles, and hats into small pieces.
4
When a light crust appears on the fried meat, it is put in a saucepan, poured with bread kvass, vegetables, mushrooms are added and put to stew. After some time, check the contents of the stewpan for salt and add as needed.
5
When the meat becomes soft, put it on a plate, and in the remaining broth put lingonberries, pre-sasserirovanny flour, pour a little sugar and cook for half an hour.
6
Pour the stewed beef with the finished sauce and bring to a boil. Put in a portioned plate, sprinkle with chopped parsley, dill and serve.
note
Important! Bear cubs must undergo sanitary control, as it is often infected with Trichinella.
Useful advice
In order for the bear’s meat to lose an unpleasant odor, you can soak it in a marinade, for example, in wine, with the addition of herbs and spices.
Before cooking meat, it is desirable to cut out layers of fat from it, in which case there will be less odor.
It is better to take a young bear’s meat, as the old individuals have tough meat with a persistent unpleasant odor that is difficult to cook.