Roasted game is absolutely scrumptious and a favorite among fans of hunter's cuisine and gourmet specialties. One famous hunter's specialty in Italian cuisine is the assortment of various types of wild game.
Get 17.5 oz meat from wild boar, roe deer, deer, rabbit, sprinkle them with a little salt and chopped parsley, pour vinegar thoroughly over them. Peel 2 onion heads and 10 potatoes.
Put everything into a tray, put 2/5 cup of butter, sliced thinly, on top, pour in 4/5 cup water and 4 tablespoons of soya sauce. Roast for an hour and a half at 460°F (240 C°).
Roasted meat from wild boar is phenomenal and loved by game aficionados. Roasted boar meat with wine is a genuine temptation. You need 2 lbs of wild boar, 2 oz bacon, 2 2/3 tbsp oil, 2 tbsp tomato paste, 1 cup red wine, salt to taste, 2 onion heads, 4 black pepper peppercorns, 2 cups water, 1/2 cup vinegar.
Cut the onions coarsely and put them in salted water to boil. Once the onions soften, add the black pepper and vinegar. Once this marinade cools, pour it over the meat, which has been cleaned of membranes, and leave it for 2 days. Flip the meat over several times to season it well. Remove from the marinade, make cuts in it and stuff them with small pieces of bacon.
Fry the meat evenly on both sides and then put it in a tray. Add a little water and roast for about 2 hours on medium heat. Once the meat softens, cut it coarsely, put the pieces back in the tray. Take out the onions from the marinade, combine the marinade with the tomato paste, fry, add in the wine and blend the sauce. Pour this sauce over the roasted meat.
Quails in baking paper make a tender, tasty meal. You will need 4 quails, clean and fry them on high heat in butter for about 10 min.
Next, let them cool, rub them with salt, black pepper and garlic, sprinkle them with orange juice and wrap each quail in a long strip of bacon, and then - in a sheet of buttered baking paper. Put the well wrapped quails on top of a cooking grid and roast in a preheated 390°F (200 °C) oven for 15 min.
