Bread Fill with milk and spray slightly. Leek Clean the husks and cut into several parts. Flashing meat along with a bow scroll in a meat grinder with a large grille. Add spices. Press the bread and add to the mince. Mix thoroughly.

At the flat plate, pour breadcrumbs. In the pan strongly warm the vegetable oil. Wet hands form from the minced meal slightly flameled cutlets of oval shape, cut break in breadcrumbs and lay out in the pan.

Fry cutlets to light brown, or 4-5 minutes on each side. Finished cutlets lay out on double paper napkins to absorb excess oil.

Print pour boiling water and insist for 20 minutes. Then drain the liquid and finely cut prunes. White onion clean and cut into rings. In the skeleton or deep pan heat the vegetable oil. Add onions and prunes, stew 7-10 minutes.

Pour into the bow with prunes of flour, carefully wash. Then add honey and vinegar. As soon as the mass become brown, add meat. Stir and on medium fire fry for 8 minutes. Add tomatoes, salt, spices, cover with a lid and stew on low heat for 45 minutes.

Puffs beat 5 minutes as follows: take the whole mince in hand and with power to throw it into a bowl or on the board. It is necessary for filling the minced air bubbles and obtaining a delicate structure after cooking. Wet hands form about 6-7 cm in length and 2.5-3 cm with a wet hands in a length and 2.5-3 cm with a diameter.

Put stuff on wooden spanks. Heat the frying pan with a non-stick coating, fry kebabs on medium heat under the lid to light brown. The frying pan does not need to be lubricated with oil, because in the process of frying a large amount of fat is distinguished. Finished lula-kebabs immediately serve to the table.

Add to mince spices: cumin, coriander, white pepper, zira and missed through press garlic. Salt. To carefully wash the stuffing hands to a homogeneous state. Three eggs to boil to a solid state, quench the water and clean. Cut eggs with small pieces.

Petrushka and green onions wash and finely chop the knife. Cut off a small piece of food film or foil, spread it on the table, sprinkle with breadcrumbs and put meat minced meat. Roll out minced thin layer. Top lay parsley, green onions and eggs. Salt and pepper.

Gently roll mince to a dense roll. Remove the food film. Put the roll on the baking sheet and bake in the oven 50 minutes at a temperature of 190 degrees. Periodically turn over. The finished roll is cool and cut into portion slices.

Without covering meat, put it in the refrigerator for 4 days. Turn over meat every day. From the real clipping, wash the salt and pour the meat with clean water for two hours. Dry water, dry meat with a towel. Clean the clipping into several layers of gauze and put under a heavy blowing in a cool place.

Four days later, prepare spices for the coating of the Basturma. In a large mortar, the Cumin seeds, Coriander, Cayenne and Black Pepper. In the scenery boil 400 ml of water, add bay leaf and fragrant pepper. Turn off the fire, cover with a lid and insist 1 hour.
Sign of finished Basturma - hardened spices to remove the bay leaf and pepper. Add to the resulting broth gripped spices. Pour cognac and mix thoroughly. There should be fragrant thick paste. Tightly cover the spices with a lid and put in the refrigerator for one day.

Get the goat and richly deceive its paste from spices. Stay on the grille to filure overnight. In the resulting cracks dose with spices. C wind the meat with two layers of gauze, to bandage the rope along the entire length.

Hang the Basturm ride in a well-ventilated place for 10 days. After the specified time, remove the Basturma, remove the gauze. If the spices are thoroughly hardening, then Basturma is completely ready.

Leek clean from husk and cut into four parts. Potatoes wash, clean and cut into thick plates or large cubes. Petrushka rinse with water and crumble a knife large. Tomatoes wash under running water. One tomato cut into a sharp knife into small pieces.

The remaining two tomatoes should be boiling water, remove the skin and grind to the state of the puree in a blender bowl. Add tomato paste, salt, spices and thoroughly mix. To the high ceramic form for the baking, laying the meat and vegetables layers, alternating them among themselves and adding salt and spices to each layer.

The meat contains nutritious and useful elements, but we love it for first-class taste and aroma. Who will refuse a fatty piece of meat with a crispy crust? To enjoy this product, it must be prepared correctly. And if with most of the "grades" of meat, everything is extremely clear, then cook the goat on the shoulder is not every cook.

As many people could guess, the whole thing lies in the unpleasant smell of "freschatin" of goats, often, will get rid of which neither onions or strong spices do not help.

The note! You have no such problems with such problems. The meat of the goat has a pleasant aroma and a sweet taste, which is not in any other "grade" of meat.

What do you think in this case? It is necessary to choose the right recipe and the preparation method used and the majority of the mountain peoples of the world, whose goat has become an integral attribute of food life.

It is worth starting from the simplest, of soups. Such a dish will not force for a long time to stand at the stove, and the result will delight your friends and loved ones.

Shurpa

All dishes from Kozdyatina are very simple, but at the same time they are able to give an unforgettable sensation from the meal.

We need: we need:

1. Kozdyatina (the best flew) - 450
2. Carrots - 100-150 g.
3. Lukovitsa - 100-150 g.
4. Potatoes - 400 g
5. Tomato paste - 2 tbsp. l.
6. Salt, spices, sunflower oil.

Such products are almost every mistress at hand.

1. You need to weld the broth from goat meat. The product's readiness is checked with wooden toothpick: the meat should be started.
2. Give a kid and cut it into small cubes, for further processing.
3. Grind carrots and onions for cooking roasted.
4. Heat the frying pan, pour oil into it and start to fry the godlyatin to a golden crust.
5. When the meat acquires the necessary color, add tomato paste and crushed vegetables to taste.
6. Pierced boils. It is poured into the broth and the potatoes also crumble.
7. While the potatoes are brewed in the shurpa. It is necessary to add salt and pepper to taste.

After half an hour, a delicious soup will be ready. It can be decorated with parsley whether dill. After double heat treatment, pepper and tomato paste dish, the dish is carried out gentle, tasty and absolutely odorless inherent in these animals.

Outdoor fire

It does not matter whether you grow goats at home or the wild goat came to your table, the meat of these animals has a specific smell with which only open fire can cope with. Of course, no one will give up a tasty kebab.

The note! For dishes take meat of young animals, but if you got a goat meat or an old goat, it is for starters, it is necessary to interform in the cheese, in order to soften meat.

What will take:

1. Kozdyatina - 1 kg (best young).
2. Onion - 2 pcs.
3. Dried crushed basil - 1 tbsp. l.
4. Red, black pepper and salt - to taste, but the main thing is not to overdo it.

Step-by-step recipe for marinovka meat:

1. First, rinse the grooves under running water.
2. Eliminate excess fat, films and grind it to the rather slices.
3. Rubem onions on small cubes: For kids, this is the best option than rings.
4. We smash the pepper to the powder-shaped state.

Important! Do not take ground ready pepper from the store, it is better to take in a peas and smolden yourself. In this case, the spice will not lose its fragrance and fragrance.

1. We shift the crushed meat, bow, basil in a bowl and add pepper and salt to taste.
2. Mix the goat while it and onions will not give juice, in which the kebab will be marinated.
3. We put on a day in the refrigerator and everything is ready, it is time to break the mangal and fry the kebab until full readiness.

There are other recipes, how deliciously prepare kebabs from this animal, but this simplest and most popular among many goats and hunters.

From simple recipes it is worth moving to dishes more complicated. This is a roast goat. It is preparing in the oven in the culinary sleeve.

What will you need?

1. Kozdyatin - 2 kg (absolutely anyone will suit, but ideally - it should be flew).
2. 3 bulbs - 250-300 g.
3. 1 head garlic.
4. 2 Carrots - 200-250
5. Lavrushka.
6. Salt, black pepper.

And, in fact, the sleeve itself for baking. Now you need to properly prepare our meat before shipping in the oven.

1. Slezhatyn is cut into the rather slices, in each piece there is a hole and marinate every piece of garlic teeth.
2. Onions and carrots shining on small rings.
3. We now turn to the preparation of "marine injection":

• we prepare the marinade itself, 100 g of a pomegranate juice mix with soy sauce to taste;
• we recruit the marinade into the syringe and gently introduces the substance into each piece of the groove.

1. We lay out the meat into the sleeve moves with vegetables, so that the kid is more in contact with them than with other pieces of the goat.
2. Top places some laurel sheets and basil (optional).
3. The pinch of salt, pepper and dish can be sent to the oven.

Stewed dish is necessary for three hours, with low temperature indicators: 160-180 degrees. The taste of such a dish is difficult to convey words, each stewed piece, and melts in the mouth.

Important! Do not cook in a slow cooker. Due to the hermetic cover, the meat suffers, which will give him not very pleasant fragrance. The best goat is cooking on a fire, a frying pan or in the oven.

We are talking about smoking. This is the most versatile method to get rid of the unpleasant smell, not only the grooves, but also any other animal.

We need:

1. Cold smokehouse.
2. Salt, red and black pepper.
3. Cinnamon, carnation and coriander.

Meat cut into thin portion pieces and pickled garlic. We mix crushed spices and herbs and rub it all into the goat. We leave to pick up about 2 days, then immerse in the smokehouse. The cooking process will take about 3-4 weeks. After cooking, such meat is capable of long months and delight their aroma and taste of your friends and loved ones.

4 weeks - long period? Then it is necessary to turn to the recipe for hot smoking. This method is considerably more consulted, but it is capable of raising you with a delicious product after 6 hours. To begin with, you need to pickle a goat.

We need:

1. Water is 1 liter.
2. Salt - 30 g
3. Sugar - 10-15 g.
4. 9% -Procerant vinegar - 3-4 tbsp. l.
5. Lavrushka - 3-4 pcs.
6. Ginger - 0.5 teaspoon.
7. Garlic - 5-7 teeth.
8. Cinnamon - 0.5 kg.
9. Juniper - 5-10 berries.
10. Black pepper - 10-15 peas.

The resulting brine should be covered with the whole mass of meat, if it is not enough, you can prepare more brine, in proportion to the above ingredients.

1. Boil water and cool it up to 4 degrees (this will allow you to kill all microorganisms and bacteria in water).
2. Add all the above ingredients to it and mix well.
3. Meat in the brine is withstanding 4-7 days, time-from-time turning it out.
4. Kozdyatnaya gets from the brine and it is stupid with garlic.
5. The meat is placed between two wooden boards and fell into a hammer, crushing the bones and cartilage (otherwise liquid, which will evaporate from these fabrics will not give the meat to the bones).
6. Now Kozdyatina is suspended and immersed in smokehouse.

The product will be ready after 6-7 hours. For half an hour before the product is ready, 5-6 twigs of juniper are thrown into heat. The smoke of this plant has strong antiseptic properties, smoking will be stored for a long time in any conditions.

Now you know what to prepare from the kid and how to get rid of the unpleasant, specific smell of these animals.

If you do not have a game now - use meat of pets with success.
And the result will exceed all the expectations!
Dish from small and large game - Wild goat
Wild goat dishes

Hunting Cutlets

Cooking method:
Skip the flesh through the meat grinder, combine with bread, pre-closed in milk, salt, pepper and grind over.
Mass to wash with softened oil and separated on cakes with a thickness of 1 cm (2 for a portion).

Prepare a filling: boil mushrooms in salted water, squeeze, finely cut and fry. Pour sour cream, boil to thickening and fill with salt, pepper. Starting to wrap in meat pellets.
Cutlers are scattered in breadcrumbs, fry and bring to readiness in the roast cabinet.

When applying to the table, polished with melted oil and meat juice prepared from the roasted bones of the game.
Next to lay potatoes or a complex vegetable side dish.

Kozdyatina on Sunday

Cooking method:
Weighed meat, calculate the baking time at the rate of 20 minutes for every 450 g plus 20 minutes to the entire piece. Heat the oil and pour them lamb, put it in the oven to the grid or grill, withstand at 180 ° half of the estimated time.
Then warm the wine with broth, ketchup and spices.
Give fat drain from meat and pour it with sauce and own juice and put it in the oven until the end of the estimated time. From time to time water meat with juice.

Serve with roasted potatoes.

Chuck from Kozdyatina

For ginger sauce to chop from Kozdyatina: 2 tbsp. Spoons of caramel sugar, 2 tbsp. Spoons of wine vinegar, 1 tbsp. Spoon of lemon juice, 1 h. A spoon of ground ginger, a little corn flour.

Cooking method:
Place chops on a baking sheet and put on each dessert spoon of marmalade, mix all the ingredients for the sauce, except corn flour, and to cure chops. Make soak meat with sauce within an hour. Then cover the foil and bake in the oven for an hour at 180 ° C. Before serving, thickened with flour gravy.

NOTE. This is the recipe for the Scottish Bichwood Country Hotel in Moffat. The town is located in the valley r. Annan south of the waterfall of the tails of gray mares and a huge natural depression - Lohan Damn Beef, where the Scots in the Starin was hidden during border incidents in the cattle from the British.

Cancer meatballs in sauce

Cooking method:
Prepare from katilet with a cutlet mass just like from beef, but with a smaller content of bread, add chopped parserous ones or green onions and mix well.

Prepare and apply as well as beef meatballs.

Kozdyatna meatballs baked under sauce

Cooking method:
The pulp of oily grooves and wet in milk or water wheat bread skip through the meat grinder, salt, add raw finely chopped green or onions, ground pepper, water (10% for meat weight) and mix well.

To low-fat knzdyatin add 10-12% of raw roasted salary or pork spick.

The resulting mass to be separated by balls of 10-12 g, which is put in one layer on a greased baking tray, and put in a hot hot wardrobe for 5-6 minutes.

On the portion frying pan, lubricated with fat, put in the form of a slide ready puree from beans, peas or chickpeas, and put the finished meatballs on it, pour them with thick red sauce with chopped mushrooms and onions, sprinkle with grated cheese, mixed with breadcrumbs, sprinkle with oil and bake In the roast cabinet.

Save meatballs on the same frying pan, on which they were backed, to pour them with oil and sprinkle with greens.

Meatballs can also be prepared with potato mashed potatoes, boiled beans, rice, wheat or bias crumbling porridge, horns, vermicellus or other pasta under milk or sour cream sauce.

Wild goat fried

Cooking method:
The spinal and renal part of the carcass, as well as large slices of the rear legs to clean up from films and tendons, put in the marinade and withstand within 2-3 days in the cold room. In Marinade, vinegar can be replaced by white or red dry grape wine.
Meat instead of marinization can be suspended and to withstand in a dry cold room for 3-4 days, after which it is cleared of tendons.
The meat prepared in this way is polished with pork lard. Fry on a spit or on a man with a fat in a frying cabinet.

The finished meat is cut into suthers across the fibers (2-3 pieces for a portion) and pour with meat juice.
Serve with fried potatoes in the form of slices or storage.

Separately in the sauce to sue a hunting or red pepper sauce.

Wild Goat Cutlets

Cooking method:
Natural and chop cutlets (in breadcrumbs) prepare just like calf cutlets.

To fry on a swine fat, and when it is filled with a creamy butter or meat juice.

Serve with chestnuts, potatoes, fried straw, storage, chips.
Separately in a sauce to sue red sauce with tarragon or tomato.

Kabab from Kozdyatina

Cooking method:
With meat, remove fat, cut into small pieces and boil in 1/2 cup of water with 1 ion head and 1 pinch of salt. To put it on the cold so that excess fat froze on the surface and easily separated.
Prepare marinade from mustard, vegetable oil, garlic, vinegar, wine, black pepper, laurel sheet and salt, in which to put sliced \u200b\u200bon large pieces of meat and crushed vegetables. To withstand within a few hours in a cool place, give a flight and stew in prepared fat at periodic stirring. Bring meat to light brown and add marinade and broth formed when cooking fat. Bring on low heat until soft meat.

The sauce can be fed with flour, divorced in broth obtained during cooking fat. Add to the dish a few minutes before removal from the fire.

Serve with boiled rice garnish.

Orman Kebab (Forest Kebab) from Kozdyatina

Cooking method:
Separate from meat fat, finely cut and reset together with vegetable oil. In hot fat consistently put meat, sliced \u200b\u200bon small pieces and salted, crushed bow, mushrooms and berries. Bring to softness, pour wine and coat sliced \u200b\u200bon slices of tomatoes. Sprinkle with ground red pepper and finely chopped leaves of celery, parsley and mint greens.
On top of all put a pine paw in the marage. Tightly cover with a lid and stew on low heat in a continuation of 1 hour.

Serve with Mamalyg.

The meat that went to you during the hunt (such a hunt is most often a collective, so the game is divided on all) it is necessary to soak in water for several hours, changing water to rinse from blood. For cooking we take a piece of about 800 g.

Abundant squeezed with garlic, extruded through the garbber. In the meat we will do shorts, in which we will also try to put garlic. Slice of meat to put off, squeeze spices, pepper, sprinkle with vegetable oil and leave for marinency. Well, if there is an opportunity to interform the product for 8-10 hours, but if there is no such possibility, then at least 2-3 hours.

Thin plates apply fat. As already mentioned, the goat meat is rigid and dry, so fat will provide some fat.

Part of the sludge, sliced \u200b\u200bby cubes, can be placed in cutters on meat. The main part is to lay a piece of meat from all sides.

Today we will go goat meat in the oven in a thick-walled saucepan of refractory glass. If there is no such pan, then you can bake in aluminum molds that are sold in the store, turning on top of such a form of foil. I will lay out a little sala on the bottom of the pans, the meat, we will put a laurel leaf.

Purify some potatoes and add to the pan. Thus, we will have meat and delicious, soaked with flavors of spices and garlic, a garnish to it.

Cover the shape for baking with a lid and put in the oven for 1.5-2 hours. During this time, Salo turn into cracker, and meat, having soaked in content, will become soft and juicy.