How to cook swan: recipe with photos, ingredients, seasonings, tips and tricks

• September 21, 2018
• Cooking
• Insaf Galiev

In many fairy tales, songs and stories for children, such a wild bird as a swan is often found. Indeed, swans are very beautiful and graceful. They are also famous for their loyalty. It’s not for nothing that the love of swans is used as an example at weddings. Do you know that these birds are eaten?! It would seem, how can you eat a swan? However, in the Russian kingdom, this bird was often eaten at feasts. Our ancestors cooked swan for a reason; they had their own reasons. Consider a recipe for preparing a swan dish. You may have to cook it too.

Baked swan

To make the meat softer, it is marinated before baking in the oven.
Experienced hunters recommend “weighing” the carcass before plucking. For the marinade you will need:

• 1.5 liters of vinegar (3%);
• 2 teaspoons salt;
• pepper to taste;
• medium carrot;
• 2 cloves of garlic;
• small onion;
• cinnamon;
• nutmeg;
• Bay leaf;
• parsley root;
• celery.

All ingredients must be cooked until the vegetables are ready. Then pour the cooled solution over the swan pieces for 12 hours.

1. A baking sheet is lined with baking foil, and lard is placed on it first.
2. Then the pieces of poultry are stuffed with lard.
3. Coarsely chopped onions and carrots are added to the meat (vegetables from the marinade are not placed on the baking sheet).
4. You need to pour oil (butter and vegetable) on top.
5. The swan should be baked for at least an hour and a half at a temperature of 180⁰.

Minced swan

1. To prepare minced meat, the bird carcass must be thoroughly washed and dried.
2. Then the meat is divided into small pieces and, together with the skin, is scrolled through a meat grinder.
3. Vegetables are also passed through a meat grinder - one medium onion, one potato and one carrot.
4. Vegetables and meat are mixed, white bread (two pieces) pre-soaked in milk is added to them.
5. The minced meat must be salted and peppered.
6. Then one tablespoon of semolina and one egg are added to it.
7. After the composition is thoroughly mixed, it should be beaten and left for 10 minutes.

The minced meat is ready for heat treatment!

Cutlets with pumpkin

• onion - 1 pc.
• salt - 12 gr.
• minced pork and beef - 280 gr.
• pumpkin pulp - 475 gr.
• chicken egg - 2 pcs.
• flour or breadcrumbs - 80 gr.
• milk with fat content from 3.2% - 145 g.
• semolina - 60 gr.

1. Mix pumpkin pulp with onions and pass through a meat grinder. Add minced meat here and repeat the steps. Salt this mixture, add pepper (optional), break the eggs.
2. Stir the mixture until smooth, gradually add semolina. Heat the milk in the microwave, do not bring to a boil. Pour the mixture into the minced meat.
3. Pass the mixture through your fingers, wrap in cling film, and leave in the refrigerator for 1.5 hours. This move will allow the meat to thicken and prevent it from cracking during the frying process.
4. After the specified time has passed, form the minced meat into flat cakes, roll in flour or breadcrumbs. Fry the cutlets in vegetable oil; readiness is determined by pressing: if clear juice comes out, turn off the burner.
5. Some housewives prefer to bake minced meat cutlets in the oven. To do this, preheat the appliance to 180 degrees, place the flatbreads on a greased baking sheet, and cook for a third of an hour.

Cooking recipes

Swan "royally"

Before cooking, the swan carcass is processed:

• plucked;
• singed;
• the neck, wings and paws are removed;
• gutted;
• the meat is separated from the bones.

Cooking begins with the marinade:

• dry white wine;
• salt;
• black pepper;
• lemon (finely grated);
• onion;
• garlic.

The marinade is boiled and left to cool, in the meantime the game must be cut into pieces.

Then the meat is marinated for 24 hours and placed in a colander. After all the marinade has drained, the pieces are fried for 5 minutes in olive oil.

The swan must be stewed in a thick-walled vessel (a duck pot will do) for an hour and a half. Place the meat in the pan and add the rest of the ingredients:

• a tablespoon of honey;
• small carrots chopped into slices;
• pepper to taste;
• greens are added at the end.

Roasted swan

To roast a swan you will need:

• swan carcass;
• salt;
• a glass of hot water;
• a glass of meat broth.

Cooking process:

1. The plucked bird must be rubbed with flour and singed. Remove the entrails and wash the carcass.
2. Excess fat is cut off.
3. Then the game is rubbed with salt on all sides and placed in a frying pan, paws up.
4. A glass of hot water is poured onto the bird, after which the dish is baked in the oven at 180⁰ for 3 hours. During cooking, the carcass must be turned over and watered with the released juice.
5. After baking, the swan is placed in a frying pan with fat and meat broth and boiled.

Correct minced meat for cutlets

One of the main secrets of delicious minced meat and dishes made from it is the high quality of the original meat. Modern kitchen appliances will grind even a hard third-rate product with an excess of veins, films and connective tissue into a homogeneous mass, but one cannot count on high taste qualities of cutlets from this minced meat.

According to experienced chefs, for minced cutlets it is better to take equal parts beef and pork with a small amount of fat. For those who like fatter cutlets, you can add twisted pork lard to the meat ingredients. And for dietary nutrition, dishes made from ground or finely chopped white poultry meat - chicken or turkey - are ideal.

To prepare classic minced cutlets, add two medium-sized onions, 3-4 cloves of garlic and about 2-3 pieces of white bread soaked in milk or water per kilogram of meat. Pieces of meat, bread and onions are passed through a meat grinder once or twice. Add 1-2 teaspoons of salt and freshly ground black pepper to the resulting mass, beat in the egg and mix until smooth. For easier grinding, it is advisable to place the meat pieces in the freezer for 20-30 minutes.

Experienced chefs advise to thoroughly beat the minced meat before frying and keep it in the refrigerator for half an hour, then the cutlets will retain their shape well and will not fall apart.

If possible, prepare the minced meat in excess - separate some of it into cutlets, and pack the rest into bags and put it in the freezer. Frozen minced meat does not lose its taste - just take out the package in the morning before leaving for work or put it in the microwave to defrost and delight your loved ones with another culinary masterpiece.

You can vary the taste of the finished cutlets by adding various components to the minced meat. Try making mixed minced veal, pork with a layer of fat and chicken fillet. White bread in minced cutlets can be replaced with semolina, oatmeal, soaked breadcrumbs or finely grated potatoes. Vegetables - finely grated carrots or finely chopped bell peppers - will give the cutlets a unique taste.

If you use purchased minced meat to prepare the cutlets and the mass turns out to be too liquid, add 1-2 tablespoons of semolina or crackers, mix well and keep in the refrigerator before starting to fry.

How to properly fry cutlets in a frying pan

To fry the cutlets, heat a frying pan, pour in vegetable oil or melt cooking fat. Before frying, the formed cutlets can be breaded in flour or ground breadcrumbs and the cutlets can be given an oval shape.

The cutlets are carefully placed in a frying pan with heated fat and fried for 1-2 minutes over high heat on both sides so that a crust forms on the surface, which will retain all the juices inside and our cutlets will turn out tasty and juicy. Then reduce the heat and continue cooking the dish for 25-30 minutes over medium heat, adding water or meat broth, covering with a lid. After frying the cutlets, you can bake them in the oven for 20-25 minutes.

To check the readiness of the cutlet, you need to pierce it with a knife - if clear juice comes out of it, the dish is ready for serving. Most often, cutlets are served as a main dish with various side dishes - boiled pasta, crumbly porridge or rice, mashed potatoes, stewed, boiled or fresh vegetables...

Ready cutlets are stored in the refrigerator for no longer than 3-4 days, for long-term storage they are placed in the freezer, and before use they are heated in a frying pan or in the oven.

BON APPETIT!

Dessert for today - carving - beet rose

2016, Antonina. All rights reserved.

Swans cookies

This recipe is for those who are against eating swans. To surprise your guests, you can make homemade swan cookies.

To prepare the dish you will need:

• butter - 200 gr.;
• flour - 300 gr.;
• sugar - 200 gr.;
• egg - 1 pc.;
• vanillin.

1. Melt the butter and cool.
2. Add sugar, egg, flour and mix.
3. Leave in the refrigerator for 30 minutes.
4. Roll out the dough and cut out circles with a diameter of 6 cm.
5. To make a swan, you need to fold the circles in half, make three cuts along the edge, and bend the top cut strip in the shape of a swan neck.
6. All that remains is to form the head and make eyes from the seeds.
7. The resulting cookies are placed on a baking sheet covered with parchment and baked for 15 minutes at a temperature of 180⁰.

• September 21, 2018
• Cooking
• Insaf Galiev

In many fairy tales, songs and stories for children, such a wild bird as a swan is often found. Indeed, swans are very beautiful and graceful. They are also famous for their loyalty. It’s not for nothing that the love of swans is used as an example at weddings. Do you know that these birds are eaten?! It would seem, how can you eat a swan? However, in the Russian kingdom, this bird was often eaten at feasts. Our ancestors cooked swan for a reason; they had their own reasons. Consider a recipe for preparing a swan dish. You may have to cook it too.

Quinoa dishes with photos. Recipes from wild herbs.

Ingredients: quinoa (young leaves) - 100 g, sorrel - 30 g, green onions - 20 g, carrots - 40 g, potatoes - 2 pcs., mushrooms - 3 pcs., dill, cilantro, oregano, thyme, basil, rosemary , coriander, chili, sour cream - 20 g, water - 300 ml, salt. Add diced mushrooms, potatoes and carrots to boiling salted water. If the mushrooms are dried, then they must first be soaked in clean cold water for several hours. When the potatoes are cooked, add chopped greens, quinoa and sorrel and cook for a few more minutes. Before serving, season with spices, herbs and sour cream. Served with aromatic mustard.

Chop the whole quinoa plant together with the stem, put it in a jar and fill it with brine made from non-iodized salt in the same proportions as for sauerkraut. If you use hot brine, you get a ready-made snack in two days. If you pour cold brine over the quinoa, the appetizer will be ready in 2-3 weeks. When making sourdough, you can also add cranberries, chopped Antonovka, onions, garlic, pepper, bay, anise or cumin, dill, carrots, beets, horseradish, cinnamon, cloves. Everything is put to taste, the snack turns out tasty and very healthy. You can add marinade instead of brine: For 250 ml. water - Apple cider vinegar 9% 70 ml., Sugar 50 gr. (3 level tablespoons), Salt 0.5 tablespoon. Mix: water, sugar, salt, bring to a boil and then add vinegar, as soon as it starts to boil, pour the marinade over the crushed quinoa with spicy additives and close the jar with a lid.

Ingredients: red cabbage - 65g, quinoa - 30g, sour cream - 10g, salt. The quinoa is thoroughly washed and finely chopped, shredded red cabbage is added, seasoned with sour cream, and salted to taste.

Rinse the quinoa seeds in cold water, then place the quinoa in boiling water and cook for 10 to 12 minutes. Drain the seeds into a sieve and cool. Cut the cucumber, add tomato, green onions, quinoa seeds and dill, basil, cilantro. Add ground pepper and coriander, chopped ginger and garlic, fried sesame seeds. Stir and season with olive oil, apple cider vinegar or lemon juice and soy sauce.

Ingredients: quinoa leaves - a bunch, beets (boiled) - 2 pcs., red onions - 1 pc., walnuts - 1/2 cup, vegetable oil, herbs.

Peeled boiled beets are grated on a coarse grater, mixed with finely chopped dill and quinoa, red onions and chopped walnuts. Beet salad is seasoned with 1-2 tbsp vegetable oil. spoons, mix everything again.

Finely chop the young tender quinoa, collected before flowering along with the stem, and place it in a clean glass jar. Prepare the brine: at the rate of 2 teaspoons of non-iodized salt per 0.5 liter of water. Pour the prepared salt brine over the quinoa placed in the jar. Add a crust of black bread and 1 tablespoon of sauerkraut. The quinoa should be crushed so that the brine covers it completely. Leave the quinoa in a warm place for 2 days to ferment. Store the finished pickled quinoa in the refrigerator. If desired, you can add cranberries, ginger, sour apple, horseradish, hot or black peppercorns, and any spices and seasonings.

Whether it is any edible wild herb, garden weed, or the same quinoa, recipes for preparing dishes, various salads and drinks based on them are not limited in any way. I wish you creative imagination and success in mastering new vitamin dishes!

Potato gratin with quinoa, mushrooms and ginger. Cooking quinoa dishes with cheese

Lasagna with quinoa and chanterelles.

www.omolody.ru

Do they eat swans?

As mentioned above, swan was often eaten in Tsarist Rus'. Moreover, it was available only to kings and boyars. There was even a special tradition, a certain ritual of serving a swan. In general, swan meat itself is tough, but in those days they prepared it according to such recipes that the meat turned out very tender and tasty. Unfortunately, these recipes have not reached our times; they were lost. With what it can be connected?

There may be several reasons. Just take the fact that the swan is now in the Red Book, and killing it is prohibited. And, of course, the conscience of the hunters themselves. After all, it is believed that killing a swan is bad luck.

You also need to take into account the taste of the meat. It is quite specific and may not appeal to everyone. And besides, the meat is tough. Therefore, over time, hunters simply stopped killing these wonderful birds and, naturally, they also stopped cooking them. But despite all the disadvantages, this meat is a good source of vitamins.

So how then can you get swan meat, if it is now so rare, and besides, it is forbidden to hunt them? The fact is that there are farms that breed swans. You can, of course, do this yourself, but this process requires a lot of time and money. It is much easier to find a person who does this and buy meat from him.

Do they eat swans?

The largest species of swan found in Russia is the mute swan, so named because of the hissing sound it makes when in danger.
Its weight can reach 15 kg, these birds live up to 28 years, and their wingspan reaches 2.5 meters. There have been cases of these swans attacking people, as a result of which the swan broke bones with its huge wings. Recently my old friend from Astrakhan visited me. An avid hunter and, of course, fisherman. And so I had an argument with him about whether it was appropriate to hunt a swan. He stood his ground and argued that for any waterfowl, be it a goose or a duck, there is no worse enemy than a swan. We have few swans in the Urals, and therefore no one ever hunts them, unless they take a photograph.

In the Astrakhan region, swan hunting is practiced and you can legally get a “royal” trophy. A friend told how a swan couple kills any waterfowl several kilometers around its nest. He himself witnessed how an adult swan caught and literally turned into “minced meat” about 8 small mallard ducklings, and then also their mother. Moreover, he did not eat them, but simply strangled them and calmly swam away, probably defending his territory.

I recently learned interesting information that only one subspecies of swan is listed in the Red Book - the little swan. We have few swans in the Urals, so hunters treat this bird with respect. They admire its majestic beauty and, of course, respect it for the fact that it is the only anseriforme bird that mates for life.

For example, in Pakistan, on the border with India, where the majority of swans nesting in Russia winter, swans are usually stored for future use for the winter. Just like here in the Urals, in rural areas it is customary to slaughter domestic geese for the winter. In Pakistan, they shoot a huge number of swans and then salt them in barrels for the winter, and then eat this meat all winter.

In tsarist times and in Rus', it was customary to serve swans at the table, and this was not considered something supernatural. At any dinner party, with the presence of especially respected guests, a swan, beautifully decorated, was always served.

According to fellow hunters from the southern regions of Russia, swan meat tastes no different from goose. The only thing that everyone notes is the toughness of swan skin compared to other aquatic game. But be that as it may, my personal opinion: You should not shoot this unusually beautiful bird for the sake of a few kilograms of meat.

Thank you for reading!
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Swan meat

Is it possible to eat swan meat

There is plenty of evidence that our ancestors ate swans. It was believed that only representatives of the upper classes could eat this dish. In Rus', fried swans were a decoration for grand ducal and boyar feasts. At feasts in the royal palace, a special ritual was invented for serving swans. The game was solemnly brought into the hall on gold and silver trays, the birds were decorated with feathers, their beaks were covered with gold.

Kolomenskoye, Palace of Tsar Alexei Mikhailovich. Press preview of the new exhibition The Tsar's Feast in the Dining Chamber.

Over time, the ancient recipe for cooking swan was lost. Russian cuisine, under the influence of European cuisine, has undergone many changes.

Today, hunting swans is considered blasphemy.

There are several different reasons why the royal dish fell out of favor:

1. Prohibited - the swan is listed in the Red Book.
2. It is a bad omen that if a hunter kills the “symbol of fidelity”, both he and his karma will suffer.
3. Not tasty The specific taste and toughness of wild bird meat is not to everyone's taste.
4. Not aesthetically pleasing - most people cannot imagine how one can eat such a beautiful bird, glorified in fairy tales, films and songs.
5. Expensive and impractical - we are talking about breeding swans.

Swan cutting

Of course, the first thing you need to do is pluck the bird. After which the carcass must be singed. You can use a gas torch or a blowtorch. And it’s better to do this on the balcony, as the smell will not be pleasant. However, if you do not have these tools, you can use a regular gas stove. Open all windows in advance, or better yet, use a hood.

After this, using a sharp knife, the wings and paws, as well as the neck, are removed. By the way, these parts of the swan should not be thrown away. They can be prepared separately. Well, or add it when preparing broth, it will turn out incredibly tasty. All the contents of the swan must be removed, that is, offal, stomach, etc. You also need to get rid of the bones; separate the meat from them. As a result, we only get clean meat, which needs to be cut into medium pieces.

Swans from choux pastry - step-by-step recipe with photos on Povar.ru

Description of preparation:

Cakes can be decorated with fresh berries or jam before serving.
It turns out incredibly tasty and beautiful. If you don't like too sweet desserts, don't put a lot of chocolate filling in the balls. Pour water into a saucepan and place on medium heat. Add a pinch of salt and add butter. Bring to a boil.

As soon as it boils, remove from heat and add flour. Mix thoroughly until smooth.

Add sugar, stir again and leave to cool slightly (10 minutes).

Break the first egg and add it to the bowl. Mix the egg thoroughly into the dough.

As soon as the first egg is mixed into the dough, add the second. Also mix it into the bulk of the dough.

Line a baking sheet with parchment. If you have a cooking syringe, then use it; if not, then use a regular plastic bag. Use it to squeeze out small lumps the size of a walnut. You should get 8-10 balls.

Place the baking sheet in an oven preheated to 230 degrees for 20 minutes. On the second baking sheet we squeeze out the blanks in the form of a neck.

We take out the balls. They should look something like this.

Place the “necks” of the swans in the oven for 10 minutes. It will turn out something like this.

Let all the preparations cool a little. Next, cut off the top of the balls. This must be done carefully and with a sharp knife.

Cut the top into two equal parts. These will be the “wings”.

It's time to make the filling. Break the chocolate into pieces, place it in a bowl and pour hot cream over it. Mix quickly and thoroughly until smooth.

You need to stir for a long time so that there are no glimpses of cream in the chocolate.

Pour the chocolate filling into the balls. You can use a spoon or a pastry bag for this.

In a separate bowl, beat the cream with vanilla and sugar. Fill the remaining space in the “bodies” of the swans with them.

Insert “wings” and “necks”.

You can sprinkle the finished “swans” with powdered sugar and put them in the refrigerator for 2 hours. After this, the cakes are ready to serve. Bon appetit!

povar.ru

Diet of swans in the wild. What to feed domesticated birds?

Swans are waterfowl of the duck family of the order Anseriformes. They cannot dive, so they get their food in shallow water. Their diet is dominated by aquatic plants, worms, crustaceans and molluscs.

What swans eat depends on their habitat and time of year. An adult bird eats 3-4.5 kg of food per day.

What do swans eat in the wild?

Swans are strong and hardy. The structure of the body and developed muscles allow them to swim well.

To get food, the bird lowers its neck into the water to a depth of one meter and grabs with its beak everything that comes across in the water, in the mud at the bottom of shallow water or near the shore.

Having grabbed the food, allow the water to drain and separate the edible substances with a sensitive tongue. This is how the trumpeter swan gets most of its food.

In the wild, swans eat the following types of food:

• aquatic vegetation (duckweed, algae);
• insects and their larvae;
• shells;
• small fish and amphibians.

Swans pluck leaves from willow branches lowered to the water and coastal grass. They love to eat grain crops in the fields: millet, corn, cereals.

The feeding habits of some types of swans are reflected in the table.

The trumpeter swan feeds its young with vegetation, insects, small fish, snails, caviar and crustaceans.

What do they eat in winter?

Swans can easily tolerate cold weather. In cold weather, they practically do not move, tucking their paws under their body, or move very slowly so as not to waste energy.

When water bodies in the northwest become covered with ice, the birds move to ice-free southern lakes and sea coasts, where they feed until next spring.

In winter, in search of food, whooper swans, trumpeter swans, and other species fly around the fields, eating the remains of grass and cereal crops from them.

Ornithologists say that in winter, healthy swans need to be fed only when the temperature drops to minus 15°.

What can you feed swans?

In their natural habitat, it is better not to feed swans at all. They get used to the “grain places” and do not want to get their own food.

With the onset of cold weather, birds suffer, cannot orient themselves and fly away in search of unfrozen bodies of water. As a result, they begin to get sick and may die.

The person feeding the birds must know what the swan eats and follow the following rules:

1. You should not give them black bread, it is poorly digestible and can lead to gastrointestinal diseases.
2. White bread can be fed to birds in small quantities.
3. You should not feed your birds spoiled food - it is deadly!
4. In cold weather, it is useful to give the swan chopped raw or boiled vegetables, steamed rice and millet.
5. In cold weather, the ideal complementary food would be a mixture of grains or compound feed without salt.

The digestive organs of these birds are designed in such a way that they must wash down their food with water, so the food must be thrown into the water or on the edge of the shore.

Features of bird nutrition at home

Swans feed both during the day and at night. Whooper, mute, trumpeter, and tundra species can eat food weighing up to 25% of their own weight per day.

In captivity, swans get used to a varied diet, mainly food of plant origin. They quickly get used to people, trust them and eat everything they present.

Feeders with food are placed on the shore or directly on water or ice. They are filled with poultry feed and other dry food.

Swans breeders need to know what they eat. The standard menu of domesticated birds includes:

• cereals: oats, millet, barley, wheat;
• bread;
• finely chopped vegetables: carrots, cabbage, boiled potatoes;
• chopped greens.

The food is placed in a basin with clean water, around which a place to lie is equipped. To do this, lay bedding 30-40 cm high, which also serves as additional food for the swans.

In case of sudden changes in temperature, illness, or death of a life partner, swans need to be fed with special attention. It is necessary to add vitamins and mineral supplements to your regular diet.

Birds are not picky, they happily drink milk instead of water, and eggs and meat production waste can completely replace animal food that a swan could independently find in nature.

During the cold season, from October to May, 0.5% yeast is included in the diet of swans in zoos.

In captivity, young swans are given millet porridge, hard-boiled eggs, minced fish and meat.

Conclusion

The swans' diet consists of plant and animal foods. In their natural habitat, swans feed mainly on what they can get themselves: aquatic and coastal vegetation, insects, and fish.

In the fields they feast on cultivated plants: corn, cereals, and some species eat raw potatoes.

People add variety to the diet of poultry - vegetables, bread, grains.

Species recovery

Species restoration efforts are underway around the world. Bird nesting areas are often declared protected areas and are under constant surveillance by ornithologists. Zoos make a great contribution to preserving the population and gene pool. Swans are fairly unpretentious birds and breed well in captivity if they have enough food and constant access to water. Zoos are developing special programs for the exchange of breeding material, as well as for the return of young animals to natural habitats.

Artificial rearing of chicks also helps to restore numbers. To do this, ornithologists take part of the eggs from the nest, hatch the chicks using an incubator, and return the young animals to nature, which have already fledged. This makes it possible to reduce natural mortality, as well as to disperse birds over large areas.

Another effective method is to create feeding areas. This is especially true in northern regions, where summers are quite cold. Very often, a long winter and the lack of a sufficient amount of natural food cause a refusal to reproduce or lead to the fact that there are only a few eggs in the clutch. If the snow melts late, ornithologists and volunteers set up special feeding areas in places where there are especially many nesting sites. Hay and mixed feed, boiled vegetables, fish and meat flour, and dry seaweed are used as complementary foods.

In Europe, in nature reserves and ecological parks, special houses and nesting places for birds are built, and they also make sure that there is a constant and ice-free descent to the water near the house. There is also a feeding area nearby.

Such measures are aimed at ensuring that birds remain over the winter. This not only attracts visitors, but also saves young animals from possible death during flights.

Similar work has been recognized as successful in relation to the little swan, whooper and trumpeter. The most difficult situation is observed with the mute mute and the black-necked swan. Both of these species are quite secretive and prefer to settle in hard-to-reach areas. Very often, a disturbed pair may abandon its nest and choose another area for the next nesting.

Let's fry

In general, we will stew the swan, but before that we need to fry it. All the same, we will end up with a fried swan, it’s just that after stewing the meat will be much more tender and softer. Take a frying pan and pour olive oil into it. You can also use sunflower. And someone even melts the butter. It's a matter of taste preferences, so everyone decides for themselves what oil to fry in.

Our meat is most likely already marinated. We take it out, pass it through a colander to get rid of all the marinade, and then put it in the frying pan. You need to fry on each side for 6-7 minutes. Although, of course, it depends on the age of the swan. Sometimes it may take even 3 minutes, check the meat with a fork. It needs to be covered with a soft crust.

step-by-step recipes with photos on Foodily.ru

foodily.ru

Extinguishing

Well, the last step is to cook the swan. As already mentioned, this is a stew. The fact is that this particular method of cooking meat ensures that the dish remains juicy and tender. This is a good way to get rid of the toughness of the carcass.

Place the fried pieces of meat into a pan, then pour water into it. The liquid level should be 5 centimeters above the meat. Then you can add more, since the water still evaporates, and the meat may not be cooked. By the way, it’s better to add hot water. Let it simmer on low heat. How much time will it take? Always different. It all depends on how young the bird was. It could be an hour, or it could be 5 hours. The readiness of the meat must be checked with a fork every hour. Once you understand that it is about to cook (it will become soft), you can add various spices.

After stewing, naturally, the swan is ready and can be served along with green onions. However, it will be much tastier if you prepare a sauce for the meat. If you carefully study the information on how to cook swan, you will notice that this dish is tasty on its own and you don’t need to use sauce. However, in order to fully experience the unique taste of meat, it is necessary.

Among the many, I would like to highlight tsakhton. This is a spicy sauce that is prepared on the basis of some fermented milk product. For example, kefir. Let's look at the ingredients for making this wonderful sauce.

Marinade

There are many recipes for cooking swan. Whatever they cook - minced meat, pates, simply fried and much more! Before you cook swan, you need to find out which marinade is ideal for it. This is the basis of all recipes. You need to do the marinade correctly to make the meat softer. Let's look at the recipe.

Properties

The main property of swan meat that hunters note is its toughness. Our ancestors apparently knew some secret of cooking poultry, thanks to which its meat became tasty and was considered a royal dish. Swan meat has similar properties to goose meat and contains many useful substances:

• vitamins A, B1, B2, B3, PP, B5, B6, B9, B12,
• micro- and macroelements - phosphorus, copper, calcium, potassium, manganese, iron, sodium, selenium, zinc,
• amino acids.

Preparing the sauce

This sauce is actually very easy to prepare. First, finely chop all the greens - parsley, cilantro, dill. You don't have to use exactly this one, you can add what you like. But greenery must be present. To make the sauce aromatic, garlic is added. We also chop it and send it to the greens.

Pepper is used for spiciness. Chili pepper would be ideal. But if you are not a fan of spicy food or you can’t eat it at all, then you don’t have to add it. Pour kefir over everything and salt to taste. Then add adjika. The sauce is ready. By the way, you can simply eat it, spreading it on bread! If you would like to use a different sauce, that can be done as well. It all depends on your preferences.

So, the meat is ready, and the sauce too. It's time to serve. For added spice, you can also sprinkle green onions on top. This article discussed the simplest recipe. You now know how to cook a swan and can do it without difficulty. Of course, getting this game is quite difficult, and it takes a long time to cook. The recipes of Tsarist Rus' were lost and have not survived to our time. But believe me, the taste you feel will stay with you forever. The dish turns out very tasty and memorable. Prepare it for your guests, and be sure that they have definitely never tried this before. Bon appetit!

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How to cook and eat

Various recipes for preparing wild poultry have survived to this day: baking, marinade, minced swan meat and others.

In the old days, swans were mainly fried. The game was seasoned with salt and pepper, vinegar and sour milk. To give good taste, pickles and plums could be used. The dish was always served with kalach, cut into pieces and dipped in melted butter. Swan offal was also eaten, stuffed into pies or served with boiled meat.

Potatoes or rice are suitable as a side dish. Swan goes perfectly with soaked lingonberries.

There are two important rules to consider:

1. It is not recommended to store game for a long time; the meat may acquire an unpleasant aftertaste.
2. Before cooking, the swan must be marinated.