The high density of game meat calls for softening through the pre-marinating.
The basis of the marinade - the usual solution or grape vinegar. For 1 liter of water usually take 1-2 glasses of a 3% vinegar. In the solution add sugar, salt, and for flavor - chopped carrots, parsley root, onion, garlic and various spices. In addition to the vinegar for marinating the meat of game you can use a dry wine, cucumber pickle, sauerkraut juice, milk whey. Meat pour marinade so that it was completely covered. For the marinade can not use dishes with chipped enamel, aluminum and copper utensils.
Time marinating meat depends on the type and age of game. Game birds is recommended to marinate up to 24 h, rabbit meat - up to 2 days, the meat of wild hoofed animals - to 4 - 5 days. The most robust marinade used for the meat of the old wild ungulates and increase the marinating time. Meat, which was long kept in a frozen form, it is desirable to maintain a harder marinade.
In addition to softening the marinade gives the meat flavor and can eliminate or reduce undesirable odor, which is achieved by adding different spices and seasonings. For example, during the rut the meat of wild boars, bulls gives an unpleasant smell, and it must withstand in a strong marinade with the addition of spicy seasonings. Of the game birds in a strong and spicy marinade encouraged to adhere to carcass ducks and coots, the meat of which may have an odor. It is desirable to marinate and other waterfowl. Game of chicken breeds should marinate with a minimum of spices, and vinegar instead of adding a dry wine. Do not marinate grouse, woodcock, snipe, snipe. Pickled should be used cautiously, not carried away by the number and range of spices that are not inherent to the meat of game to score a specific taste and natural flavor
After marinating meat obsushivayut tissue and bacon lard. Fat Slice the cubes of length 3 - 5 cm acute wooden stick in the meat along the grain to make holes in them putting fat. Shpyg meat of wild ungulates, a large piece of food prepared, meaty pieces of rabbit and a big feathery game. When small and medium game fowl and cook the whole carcass, it should be wrapped with thin slices of pork fat.
Can lard the meat of wild ungulates and waterfowl cloves of garlic. Fat and Garlic give game dishes juiciness and flavor.
Examples of pickles:
Hot pickle. At 2 liters of water put 2 teaspoons of salt, 1-2 bay leaves, 2 - 3 cloves, crushed half a nutmeg, 2 - 3 root parsley and boiled for 3 - 5 min. Add 2 - 3 rings, sliced onions, 2 - 3 Shredded carrots, 5 - 6 peeled cloves of garlic, pour in half a cup of vinegar (preferably grape), give a little bit more boil, cool slightly and pour hot marinade meat. Dishes close the lid and cover with a towel to keep the fragrant smell.
Marinade French cuisine. Take 0,75 l red or white dry wine, half a cup of wine vinegar, 2 - 3 carrots, 2 - 3 chopped onions, 1-2 cloves, 1-2 bay li.sta, 1-2 cloves of garlic, half teaspoon of cumin and half a teaspoon of allspice. Marinade kept on a low flame until its volume is not reduced by one third. Then cooled, filtered and poured them meat.