Cooking Game Meat in an Autoclave
One of the best ways to prepare game meat is by canning it as stew using an autoclave. This device ensures high-quality sterilization and cooking (stewing) of products, significantly saving time and simplifying many processes. To ensure that game meat stew in an autoclave at home turns out delicious and high-quality in every respect, a few nuances should be considered:
- For game meat stew, additional fat should be added to create a layer between the top of the meat and the lid of the jar. If the meat is fatty, this step is not necessary;
- In most cases, for preparing stewed meat from game in an autoclave, the meat and other ingredients are placed in jars raw—they will reach readiness during the sterilization process at 115 degrees Celsius;
- True stew can only be prepared in an autoclave. There are no alternative sterilization methods. To destroy all microorganisms that could affect meat quality, processing in an airtight jar at temperatures of 115 degrees Celsius for 2 hours and under increased atmospheric pressure is required.
To prepare stewed meat, bones, membranes, tendons, and contaminated areas need to be removed from the meat. Recommended storage conditions for finished stew from the autoclave are in a dark place at a temperature not exceeding +15 degrees Celsius.
BESTSELLERS
Recipe for Wild Boar Stew in an Autoclave
How to prepare wild boar stew in an autoclave? You need the following ingredients:
- wild boar meat;
- whole pepper;
- bay leaf;
- salt.
This is one of the simplest recipes. Wild boar stew in an autoclave is prepared in half-liter jars: place 5 peppercorns and 1 bay leaf in each jar, then add large chunks of meat, filling the jars up to about the "shoulders" (3 cm from the lid). Add 1 teaspoon of salt (without heaping) to each jar. Then, seal the jars, place them in the autoclave, add water to the lids, and close. Heat and sterilize the product for 1 hour at 4 atm pressure.
Recipe for Goat Meat Stew in an Autoclave
This dish requires the following ingredients (for 1 half-liter jar):
- goat meat - 200-300 g;
- black pepper - 8 peppercorns;
- bay leaf - 2 pieces;
- salt to taste.
Goat meat canned in an autoclave is also very easy to prepare: thoroughly wash the meat, dry it (using paper towels), and cut it into medium-sized pieces. Place pepper and bay leaves at the bottom of the jars, then add the meat pieces and sprinkle with salt on top. Leave 2-3 cm from the lid, seal the jars, and place them in the autoclave to sterilize for 1 hour at 115°C.
Recipe for Wild Duck Stew in an Autoclave
To make wild duck stew, you will need the following ingredients:
- duck meat;
- ground black pepper;
- salt;
- spices to taste (e.g., curry).
To achieve a perfect wild duck stew in an autoclave, follow all the recipe recommendations. The bird should be plucked and singed over a flame. When cutting the bird into pieces, remove the skin and bones. Separately, render the subcutaneous fat by cutting it into pieces and simmering it in a saucepan. Boil the bones to make a rich broth.
Add spices to the jars, place the meat pieces, pour in the broth, and add fat pieces on top. Do not fill the jars to the brim—leave about 2 cm of space to the lid. Seal the jars and place them in the autoclave. Sterilize for 45 minutes at a temperature no lower than 110°C.
Recipe for Roe Deer Stew with Forest Mushrooms
This delicious roe deer stew recipe in an autoclave includes the following ingredients:
- roe deer meat - 1 kg;
- fresh forest mushrooms - 200 g;
- sunflower oil - 100 g;
- onions - 3 pcs.;
- pork fat - 100 g;
- spices, salt - to taste.
To prepare roe deer stew in an autoclave, first wash the meat, cut it into medium-sized pieces, rub with oil mixed with a 9% vinegar solution, and let it marinate for 48 hours. You can add the meat to the jars raw, but it’s better to lightly fry it in oil beforehand. In a separate pan, sauté the chopped onions with mushrooms. Then mix the contents of both pans, add salt and spices.
Place the meat with mushrooms and onions in the jars. Add pork fat in a 1 cm layer on top. Ensure that there is about 2 cm of free space to the lid and seal the jars. Proceed with sterilization in the autoclave—at 110°C, this will take 1 hour.
Recipe for Rabbit Stew in an Autoclave
For this canned stew, you will need:
- wild rabbit - 1 carcass;
- pork fat - 100 g;
- butter - 50 g;
- broth - 500 g;
- 6% vinegar solution - 250 g;
- carrots - 2 pcs.;
- parsley root, pepper, bay leaf, salt - to taste.
Here is how to prepare rabbit in an autoclave: clean the rabbit carcass from tendons and membranes, separate the back and legs, cover with cold water, and leave in the refrigerator for 5 hours. Prepare the marinade: dissolve vinegar in 1 liter of water, add chopped carrots, pepper, salt, and bay leaf. Remove the meat, add it to the marinade, and leave it in the refrigerator for another 24 hours. If the rabbit is young, you can skip marinating.
Then cut the pieces into even parts. Place them in jars, add salt and spices (pepper, bay leaf), pour in the broth, and add pork fat in a 1 cm layer on top. You can also lightly fry the meat in a flour coating beforehand. Do not fill the jars to the top—leave 2 cm of empty space. Seal the jars and place them in the autoclave. Sterilize at 110°C for 1 hour.
If you're a hunter and often face the challenge of properly preserving game meat, don't want your meat to spoil quickly? Prepare delicious stew at home with an autoclave. Our company creates safe and functional models for industrial use. All you need to do is master the simplest recipes. With an autoclave, you'll spend minimal time on preservation and get a lot of ready products.
Also, check out:
- Stew with Buckwheat in an Autoclave
- Canned Chicken and Duck
- Canned Pork
- Porridge with Meat in an Autoclave
- Stew in an Autoclave
