Description
This meat is for real men, hunters and miners - sharp, juicy and very very tasty! I think that in every home there is so, so, come and visit us, to share with you the recipe!
Ingredients
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Pork
2 kg
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Olive oil
50 ml
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Adjika
4 Tbsp
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Black pepper
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Peppers red hot chilli
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Salt
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Mustard
4 Tbsp
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Soy sauce
5 Tbsp
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Mushrooms
100 g
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Carrots
150 g
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Onion
200 g
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Pepper
300 g
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Celery root
3 Tbsp
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Parsley
3 Tbsp
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Dry red wine
150 ml
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Water
900 ml
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Garlic
7 tooth
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Bay leaf
3 piece
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Black pepper
12 piece
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Salt
Cooking
The washed and dried meat of wild boar chop large portions. RUB with salt and black pepper, spread with mustard mixed with hot sauce and soy sauce, sprinkled with burning red pepper (I have a jalapeno) and placing the container with a lid, put it in the refrigerator for a day.
A couple of hours before cooking, soak the mushrooms in warm water.
Heat oil in a large frying pan and fry the meat on both sides until Golden brown.
Place fried meat in a pan with a thick bottom.
In oil, where roasted meat, 2-3 minutes to simmer the chopped onion, then add carrots cut into strips, crushed with a knife in garlic cloves and sauté for 2-3 minutes.
Add the pepper sliced in large ribbons and grated on a coarse grater celery, stir and simmer for 3-4 minutes.
Place the steamed vegetables into the pot with the meat. Return the pot to the heat and pour the wine. Simmer 5-7 minutes until evaporation of the odor of alcohol.
Add the squeezed mushrooms and a set of colored peppers and peas, pour water, add salt to taste. Bring to a boil, remove heat, and simmer on a slow fire until tender. Five minutes before readiness add Bay leaf and parsley.
Serve with your favourite side dish of your hunter. Don't forget to drink a cold one!
Mmmm... delicious!
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