Cooking Game in an Autoclave
One of the best ways to prepare game is to preserve the meat as stew using an autoclave. This device provides high-quality sterilization and cooking (braising) of products, significantly saving time, and easing many processes. To ensure that game stew in an autoclave at home turns out tasty and high-quality in every respect, you need to consider several nuances:
- for stew made from wild animal meat, you need to additionally add fat—creating a layer between the top of the meat and the jar lid. If the meat is fatty, this point is not relevant;
- in most cases, to cook stewed game meat in an autoclave, the meat and other ingredients are placed raw into jars—they reach doneness during sterilization at a temperature of 110 degrees Celsius (if the thermometer is located in the upper part of the autoclave) and at a temperature of 120 degrees Celsius (if the thermometer is located in the lower part of the autoclave) ;
- true stew can only be prepared in an autoclave. There are no alternative sterilization methods. To destroy all microorganisms that may affect the quality of the meat, processing in a hermetically sealed jar is required within temperature ranges of 110 degrees Celsius (if the thermometer is located in the upper part of the autoclave) and at a temperature of 120 degrees Celsius (if the thermometer is located in the lower part of the autoclave). For 40–60 minutes and under increased atmospheric pressure.
To prepare stewed meat, bones, membranes, tendons, as well as contaminated areas should first be removed from the meat. Recommended storage conditions for ready-made stew from the autoclave are in a place protected from light at a temperature not exceeding +15 degrees Celsius.
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Recipe for Wild Boar Stew in an Autoclave
How to prepare wild boar stew in an autoclave? You need to provide for the following ingredients:
- wild boar meat;
- black peppercorns;
- bay leaf;
- salt.
This is one of the simplest recipes. Wild boar preserves in an autoclave are prepared in half-liter jars: place 5 peppercorns and 1 bay leaf in them, and then put large pieces of meat, filling the containers approximately up to the “shoulders” (3 cm to the lid). Sprinkle 1 tsp of salt (without a heap) on top of each jar. After that, the jars can be sealed, placed in the autoclave, filled with water up to the lids, and closed. Bringing the pressure to 1 atm, start heating and sterilize the product for 1 hour at a pressure of 4 atm.
Recipe for Goat Meat Stew in an Autoclave
For this dish, you need the following ingredients (per 1 half-liter jar):
- goat meat – 200–300 g;
- black pepper – 8 peppercorns;
- bay leaf – 2 pcs.;
- salt to taste.
Goat meat preserves in an autoclave are also very simple to prepare: wash the meat thoroughly, dry it (paper towels can be used), and cut into medium-sized pieces. Place pepper and bay leaf on the bottom of the jars, then add the pieces of meat and sprinkle salt on top. Leaving 2–3 cm to the lid, seal the jars and send them to the autoclave for sterilization
- If the thermometer is in the upper part of the vessel—cook for 1 hour at 110 degrees.
- If the thermometer is in the lower part of the vessel—cook for 1 hour at 120 degrees.
Recipe for Wild Duck Stew in an Autoclave
Stew from wild poultry should be prepared with the following ingredients:
- duck meat;
- ground black pepper;
- salt;
- spices to taste (for example, curry).
For wild duck stew in an autoclave to turn out perfect, you must follow all the recipe recommendations. The bird carcass should be plucked and singed over gas. When cutting the bird into pieces, you should remove the skin and bones. Separately, render the subcutaneous fat: to do this, cut the fat into pieces and simmer it in a saucepan. The previously removed bones should be boiled in a pot until a rich broth is obtained.
Add spices to the jars, place the pieces of meat, pour in the broth, and place pieces of fat on top. Do not fill the containers to the top—leave about 2 cm to the lid. After that, the containers can be sealed and placed in the autoclave.
- If the thermometer is in the upper part of the vessel—cook for 45 minutes at 110 degrees.
- If the thermometer is in the lower part of the vessel—cook for 45 minutes at 120 degrees.
Recipe for Roe Deer Stew with Forest Mushrooms
A very tasty recipe for roe deer stew in an autoclave includes the following ingredients:
- roe deer meat – 1 kg;
- fresh forest mushrooms – 200 g;
- sunflower oil – 100 g;
- onion – 3 pcs.;
- lard – 100 g;
- spices, salt – to taste.
Roe deer preserves in an autoclave are prepared as follows: first wash the meat, cut it into medium-sized pieces, rub with oil with the addition of a 9% vinegar solution, and leave to marinate for 48 hours. You can add the meat to the jars raw, but it is better to slightly fry it in oil first. In a separate pan, fry the chopped onion with mushrooms. Then mix the contents of the two pans and add salt and spices.
Place the meat with mushrooms and onions into the jars. Put lard on top in a layer of about 1 cm. Ensure there is about 2 cm of free space to the lid and seal the jars. Proceed to sterilization in the autoclave —
- If the thermometer is in the upper part of the vessel—cook for 1 hour at 110 degrees.
- If the thermometer is in the lower part of the vessel—cook for 1 hour at 120 degrees.
Recipe for Hare Stew in an Autoclave
For this preserve you need:
- wild hare – 1 carcass;
- pork fat (salo) – 100 g;
- butter – 50 g;
- broth – 500 g;
- 6% vinegar solution – 250 g;
- carrot – 2 pcs.;
- parsley root, pepper, bay leaf, salt – to taste.
Consider the following preparation of hare in an autoclave: clean the hare carcass from tendons and membranes, separate the loin and legs, pour with cold water, and leave in the refrigerator for 5 hours. Make a marinade: dissolve vinegar in 1 L of water, add chopped carrot, pepper, salt, and bay leaf. Take out the meat, add it to the marinade, and leave for another 24 hours in the refrigerator. You can skip the marinade if the hare is young.
Then the pieces can be chopped into even parts. Put them in jars, add salt and spices (pepper, bay leaf), pour in the broth, and place pork fat on top in a layer of about 1 cm. You can first lightly fry the meat in a flour breading. Do not fill the jars to the top—leave 2 cm of empty space to the lid. Seal the containers and place them in the autoclave.
- If the thermometer is in the upper part of the vessel—cook for 1 hour at 110 degrees.
- If the thermometer is in the lower part of the vessel—cook for 1 hour at 120 degrees.
Are you a hunter and often face the question of properly preparing game? Don’t want a large amount of meat to spoil quickly? Cook delicious stew at home, for which you will definitely need an autoclave. Our company creates safe and functional models under industrial conditions. All you need is to master the simplest recipes. With the help of an autoclave, you will spend a minimum of time on canning while getting a lot of finished product.
Read also:
- Stew with Buckwheat in an Autoclave
- Chicken and Duck Preserves
- Pork Preserves
- Porridge with Meat in an Autoclave
- Stew in an Autoclave
