Many people avoid wild boar meat because they are unsure of its safety and do not know how to prepare it. In fact, venison from a proven source is a healthier type of meat than pork, beef or poultry. In the kitchen, you can use it for aromatic stews, roulades and soups.
Wild boar meat comes from animals living in the wild, which contributes to its characteristic aroma and taste. Apparently the best game comes from animals hunted in late autumn or early winter. Then the animals’ diet is based on what they find in the forest – plants, herbs and acorns. Wild boar meat is free of chemicals and antibiotics present in farm animal feed.
The taste of game is more intense with a noticeable forest aroma. The lower fat content makes it naturally harder and dry. In addition, wild boar meat contains a minimal amount of adrenaline, which is secreted by animals in stressful situations related to breeding or slaughter.
However, many people are afraid of venison precisely because of it uncontrolled breeding conditions. Wild boar meat may be a source of trichinosis infections, especially when eaten raw, undercooked or poorly smoked. However, it is worth knowing that venison before being released for sale must be examined by veterinarianswhich is regulated by relevant legal acts. Wild boar meat is additionally tested for the presence of Trichinella.
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Therefore, it is worth choosing venison from reliable sources, e.g. specialized butcher shops or meat processing plants under the aegis of foresters and hunters. volIt has an appropriate certificate confirming that it is approved for sale and can be eaten without any worries.
Among game animals, wild boar meat provides the most energy. 100 g provides approximately 125 kcal. It contains little fat and a lot of high-quality protein. Compared to other species, meat provides up to three times more vitamin B1 and B2, as well as sodium and potassium. Moreover, it is a richer source of iron than beef, pork or poultry. Provides healthy unsaturated fatty acids as well vitamin B12 and B6 as well as zinc, selenium and phosphorus.
Wild boar meat is an excellent source of nutrients for athletes. It contains lysine, threonine and methionine – amino acids that support muscle regeneration after exercise. Due to its low fat content, it is a good choice for people who care about their figure. People who care about their heart will also benefit from eating wild boar meat. It contains a favorable ratio omega 3 and 6 fatty acids, which support the functioning of the circulatory system.
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Although wild boar meat is considered easily digestible due to its small amount of fat, the tightly packed muscle fibers can take longer to digest. People with a sensitive digestive system or intestinal diseases may feel discomfort after consuming it.
You can use wild boar meat in the kitchen in a similar way to other types of meat. It’s perfect for goulashes, roulades, soups and one-pot dishes. However, the key is proper preparation to extract its most valuable flavors.
You can eat wild boar meat fry, bake, stew or boil. To avoid the meat from drying out, cut it heat treated at a lower temperature. Remember that the inside temperature of the wild boar meat should be approximately 70-75 degrees Celsius.
An important stage in the preparation of game is marinating. It allows you to slightly soften the intense flavor and give it additional aromas. Marinating should last at least several hours, preferably overnight.
Let the meat rest a bit before serving. Thanks to this, the game will absorb juices and will be more aromatic and juicy. Smaller pieces should rest for about 5-10 minutes before cutting, and larger pieces for about 15 minutes.
Wild boar meat is seasoned primarily by marinating it in a mixture of aromatic herbs. The simplest and fastest marinade can be made by mixing olive oil, mustard and garlic. However, it is worth betting for richer spice mixtures to enrich the flavor of the meat.
How to season wild boar meat? The following will work best: juniper berries, garlic, dried plums, wine vinegar, rosemary, savory, marjoram or thyme. Herbs will emphasize the forest aroma of the meat. Some people recommend marinating wild boar meat in honey and alcohol.
Source: Terazgotuje.pl, dietetyki.org.pl, urolnika.pl
