Russian hunting with its centuries-old history may be regarded as an art. When did the hunting with hounds appear in Rus'? Why mustn't one run away from a bear and how to handle a falcon and at last what dishes can be prepared out of game ? The presenter Leonid Taranov learns how to prepare bear meat, hare and quail.
Recipe «Warm salad with quail»
Recipe «Bear meat hunting style with chanterelles»
Recipe «Hare roll with chanterelle sauce»Warm salad with quail recipe serves 2 persons; cooking time ~ 20 minutes Ingredients: 2 quails, different sorts of lettuce, Dijon mustard, olive oil, ground black pepper, cherry tomatoes, blackberry. Directions: Clean quails out of skin, put breast fillet off. Roast in frying pan and then salt and pepper. Slice ready fillet. Blend blackberries with mustard, add olive oil and pepper to make sauce. Tear lettuce and put into a salad boil. Cut cherry tomatoes and quail fillet in two. Blend thoroughly. Place salad into a bowl, pour with blackberry sauce. Bear meat hunting style with chanterelles recipe serves 1 person; cooking time ~ 30 minutes Ingredients: bear fillet, 2 onion, mustard, juniper-brewed gin, chanterelle, ham, 100 ml. red dry wine, 2000 ml. beef bouillon, asparagus. Directions: Salt and pepper the fillet. Oil with mustard, sprinkle with gin. Roll fillet into ham. Pin up with skewers to make a roll. Roast in a hot frying pan from all sides. Remove from fire, get it cool and bake in oven for 7-10 minutes at 75 degrees. Put onion and cut chanterelles into a deep stewing pan. Roast for a while, add red wine. When the wine steams for a half, add bouillon and simmer again for 7-8 minutes. For garnish cut chanterelles and roast with onion, add asparagus, pepper, salt and stew for 5 minutes. Serve bear meat with chanterelle garnish, decorate with forest berries. Hare roll with chanterelle sauce recipe serves 2 persons; cooking time ~ 20 minutes Ingredients: hare, 2 onions, 100 ml. cream, 100 g. ham, 200 g. chanterelle, mustard, lettuce. Directions: Prepare mousse. Firstly cut meat off legs. Then chop onion and roast in a frying pan. Grind meat with roasted onion in a blender until smooth. Add creams, salt and pepper to taste. Cut ham into dice and add to the ready mousse. Cut fillet off spine. Place mousse on fillet. Make a roll by fastening sides with tooth pins. Roll into foil and bake in oven for 10-15 minutes at 180 degrees. Prepare sauce. Cut chanterelles and roast with onion in a frying pan. Add cream and mustard. Bring to boil then turn off the fire, sprinkle with pepper. Place lettuce into a plate. Then put cut on the diagonal hare roll. Serve sauce in a sauceboat.