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Germany · Sachsen · Dresden| Common Animals Fish Mushrooms Flora |
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Sus scrofa |
http://en.wikipedia.org/wiki/Domestic_pig
http://en.wikipedia.org/wiki/Banded_pig
http://en.wikipedia.org/wiki/Indian_boar
http://en.wikipedia.org/wiki/Japanese_boar
http://en.wikipedia.org/wiki/Central_European_boar
http://en.wikipedia.org/wiki/Central_Asian_boar
July: The young become more independent but still stay close to mothers.
Safe for humans. May show aggression during rutting season. Traditional hunting game in Europe and Asia. Meat valued for rich flavor and nutrition. Used in festive dishes and traditional recipes.
Inhabits forests and mixed habitats. Active at dusk and night. Feeds on roots, berries, small animals.
Hunting with dogs Night hunting with flashlights Ambush hunting Carbine hunting
Active at dusk and night. Consider wind direction. Dangerous when wounded — be cautious.
Quick dressing to preserve meat. Removal of entrails and carcass washing. Careful skinning to preserve hide for crafts. Meat is safe when properly cooked. Possible parasites if eaten raw.
Shoulder: Braising, roasting
Ham: Smoking, boiling
Brisket: Frying, braising
Ham: Smoking, boiling
Brisket: Frying, braising
Braised wild boar with mushrooms (Slow braising)
Meat is tender, aromatic with forest mushrooms
Meat is tender, aromatic with forest mushrooms
1. Cut meat into large pieces.
2. Sauté onions and carrots, add meat.
3. Add mushrooms, tomatoes, spices, braise for 2-3 hours.
4. Serve with mashed potatoes or buckwheat.
2. Sauté onions and carrots, add meat.
3. Add mushrooms, tomatoes, spices, braise for 2-3 hours.
4. Serve with mashed potatoes or buckwheat.
Smoked wild boar (Cold smoking)
Rich flavor, long storage
Rich flavor, long storage
1. Cure meat with salt and spices for 2-3 days.
2. Rinse and hang for cold smoking for 5-7 days.
3. Slice thinly for serving.
2. Rinse and hang for cold smoking for 5-7 days.
3. Slice thinly for serving.
Wild boar roast (Oven roasting)
Meat becomes juicy and flavorful
Meat becomes juicy and flavorful
1. Marinate meat overnight with garlic, rosemary, and red wine.
2. Roast at 180°C for about 2 hours, basting regularly.
3. Serve with vegetables and berry sauce.
2. Roast at 180°C for about 2 hours, basting regularly.
3. Serve with vegetables and berry sauce.