Many people know about the therapeutic properties of badger fat, but few people know anything about the meat of this animal. This product is present on our tables extremely rarely; therefore, only experienced hunters and their families often get to know the taste and aroma of a fried badger. To get the maximum benefit from a meat dish, you need to follow some nuances during its preparation. Read our article about how to cook badger.

Composition of badger meat

People can hear different opinions about the quality of badger meat. Some people refer to its pungent aroma and specific taste, but few of them know how to cook badger tasty (recipes will be given in the article). If you handle the product delicately, the dish will turn out very soft and pleasant to the taste. In most cases, it is a violation of the technology for processing and cooking meat that leads to a strong smell and similar troubles. As for the benefits of this product, it is not inferior in therapeutic properties to even the well-known badger fat.

This benefit is due to the huge amount of vitamins and microelements that badger meat is rich in:

vitamins E and A - strengthen the immune system at the cellular level, stimulate the production of collagen, which is especially necessary for maintaining beauty and youth;
B vitamins - are important catalysts for metabolic processes, normalize water balance in tissues and take part in blood circulation (without them, muscles will not function normally);
vitamin K - a deficiency of this element in the body can lead to poor blood clotting;
unsaturated fatty acids - have a positive effect on the cardiovascular system, preventing wear and tear on the partitions and walls of blood vessels.

It is worth noting that in badger meat the ratio of all of the above elements is well balanced, so you should not be afraid of hypervitaminosis or oversaturation of the body with microelements.

Factors influencing benefit

Before you start figuring out how to cook badger meat, you first need to learn about some factors that influence its therapeutic properties and gastronomic features. For example, the product will have maximum nutritional value in the autumn. At this time of year, the animal stores fat reserves for the winter, so the meat will be enriched with useful substances. If a hunter kills a badger in the spring, then its meat and fat will have virtually no therapeutic properties, since they contain practically nothing useful.

Factors affecting taste

Badger meat will have an unpleasant taste if traps or snares were used to catch the animal. The fact is that due to prolonged torment, the meat acquires unnecessary density, and a specific smell also appears. If you want to avoid this result, then use a gun loaded with small shot or a crossbow to hunt a badger.

If cops were used to catch the badger, the carcass may suffer considerably. Even if the quality of the skin does not matter much to you, the dog’s teeth can leave a lot of marks on the meat part. Damage to the urinary or gallbladder may result in unnecessary elements being found on the fibers. Most often, it is because of this that the taste characteristics of badger meat suffer, and its therapeutic usefulness also decreases.

Carcass transportation and cutting

If a hunter spends too much time transporting or storing badger meat, it will acquire a hard consistency even after heat treatment. To prevent this from happening, take this factor into account when hunting or when buying a carcass at the market. Unfortunately, establishing the freshness of a product without proper experience will be quite problematic.

If you decide to cut the carcass yourself, then you must perform all actions with great care. Particular attention should be paid to the groin area. This must be done as soon as possible after slaughtering the animal. If you delay this process, the meat will acquire a rather unpleasant taste.

How to cook badger: recipes

Most of all, the beneficial properties of the product and its taste are influenced by the cooking process. Experienced chefs agree that animal meat can be processed in three ways: baking, stewing and boiling (you can find various recipes in the following sections). How to cook badger according to recipes from experienced chefs? We'll be happy to tell you.

Roast badger

Once you are satisfied with the quality of the meat, you can begin the cooking process. The first recipe will involve frying a badger in a frying pan. You will also need the following equipment:

spoon;
boiler;
grater;
pot.

The list of required ingredients is as follows:

meat from the carcass of a young badger - one kilogram;
potatoes - five pieces;
shallots - two heads;
onions - two heads;
sunflower oil - used to lubricate the pan;
butter - 70 grams;
pumpkin oil - to taste;
carrots - one piece;
parsley and celery root - to taste;
parsnips, fennel, chicory - to taste;
Chinese cabbage - one fork;
Brussels sprouts - two hundred grams;
rutabaga - one piece;
water;
salt - to taste.

First, let's cut the meat and gut the carcass. During the process, it is necessary to remove most of the badger fat, as it can impart an unpleasant odor to the dish. It is worth noting that old badger meat can be quite tough, so it is recommended not to use it. Choose only carcasses of young and healthy badgers at the market.

After that, we move on to cutting the meat. The best option would be to divide it into small pieces, then fry in vegetable oil until golden brown. Add chopped onions, carrots and potatoes to the pan. The vegetables should be about two centimeters thick. To make badger meat tender, you can add Brussels sprouts or Chinese sprouts as one of the ingredients. Salt the meat, then mix everything thoroughly. All other ingredients (rutabaga, chicory, pumpkin seed oil, etc.) are added strictly at the request of the cook. A dish with vegetables should be stewed for at least 15 minutes. Serve with the addition of grated fennel sprig or parsnip.

Badger soup

Who would refuse a fatty autumn stew, especially one made from such exotic meat? Moreover, to prepare such a dish you will not need as many ingredients as in the previous recipe. Most of them can be purchased at any market at affordable prices.

So, we will need:

animal meat - about four hundred grams;
butter - one hundred grams;
carrots - one piece;
olive oil - one hundred grams;
potatoes - four pieces;
shallots - one piece;
parsley and celery (root) - to taste;
Chinese cabbage - half a fork;
chicory - half a teaspoon;
iodized salt - to taste.

Chop the above ingredients and fry the badger meat with the addition of vegetable oil. It is recommended to add a pinch of chicory to give the dish a piquant taste. Vegetables should be cut into rings. As soon as the meat is fried, throw all the ingredients into boiling water. You can additionally melt a small piece of natural butter and add it to the soup for a more delicate taste. The broth is cooked for about 17 minutes, after which it can be served.

Stew with badger

One of the most delicious and nutritious dishes, which has a pleasant aroma thanks to the unusual ingredients in its composition. This treat is ideal for a holiday feast or family dinner. Treat your loved ones to something truly exotic and unique!

To prepare the stew we will need the following ingredients:

young badger meat - one kilogram;
shallots - two heads;
sunflower oil - for frying;
potatoes - five pieces;
pineapple - half of the fruit;
carrots - one piece;
rutabaga - one piece;
honey - one hundred grams;
salt, sugar - to taste;
water.

Before cooking, be sure to soak the badger meat in cold water for ten hours. After this, you need to cut the carcass into small pieces and throw it into a pot of boiling water. After cooking, be sure to lightly fry the product over low heat until golden brown.

After cooking the meat, add the remaining ingredients to the pan: potatoes, rutabaga, carrots. To give the dish a festive look, you need to additionally add pineapple pulp. However, in this case there is no need to salt the meat. Better sprinkle it with sugar or sweet honey. For this purpose, it is best to use mustard honey. This will give the badger meat a more piquant and slightly tart taste.

Badger in the oven

Many people are interested in the question: “How to cook a badger in the oven?” And for good reason! After all, this way the meat will turn out very aromatic and tasty. Before cooking a badger in the oven, the cut and sliced meat must be soaked in dry wine for several hours. After this, the pieces are rubbed with various seasonings and spices and wrapped in foil. We heat the oven to 230 degrees and bake our badger in it for four hours.

Badger cutlets

If you want to cook badger cutlets in the oven, then the meat must be soaked not in wine, but in vinegar. This procedure is carried out for twelve hours with periodic changes of vinegar essence. This is very important to do so that the badger meat becomes soft and tender. It is best to prepare chopped minced meat, so it is recommended to use an electric processor rather than a meat grinder. This way the cutlets won’t lose a lot of juice during the baking process. After this, the cooking process is no different from cooking regular pork cutlets. Add the egg, lard, and a piece of loaf soaked in milk for a few seconds to the minced meat. The baking sheet is greased with sunflower oil. Preheat the oven to 250 degrees and bake the cutlets in it for an hour.

Conclusion

We hope our article helped you better understand how to cook badger meat at home. Remember that to prepare a tasty dish, it is best to use the meat of a young animal and do everything strictly according to the above recipes. The hardest part will be skinning and gutting the badger. If you are not confident in your abilities, then buy ready-made fillets on the market, but checking the quality of such a product will be problematic. In this regard, it is recommended to purchase badger carcasses or their meat only from trusted sellers, or even better, to obtain the animal yourself. Happy hunting and bon appetit!

From meat badger You can cook many delicious dishes. In addition, badger meat is considered one of the healthiest. However the meat badger First you need to check for trichinosis. If everything is in order with the meat, then you can bravely cook with it. When cooked well, the meat badger difficult to distinguish from beef.

You will need

knife;
pot;
pan;
boiler;
grater;
spoon;
young badger meat;
sunflower oil;
onion;
carrot;
potato;
Brussels sprouts;
salt;
parsnip;
fennel;
olive/pumpkin oil;
parsley root;
celery root;
chicory;
Chinese cabbage;
shallot;
butter;
swede;
a pineapple;
sugar;
water.

Instructions

1. To prepare any dish, you first need to cut the meat - gut the carcass. During evisceration of the carcass badger Every fat should be carefully removed, as it has an unpleasant odor. Remember that the meat of an old animal is too hard, so as not to spoil the dish, use the meat of a young and healthy one. badger .

2. If you want to pamper your family with stewed badger meat, then start by cutting it into small slices. After you have cut the meat, you need to fry it until golden brown in sunflower oil and add chopped onions, carrots and potatoes, cut into slices 1.5-2 cm thick. You can add a little Brussels sprouts, then your dish will turn out much more tender. Add salt and mix everything thoroughly. It is necessary to simmer meat and vegetables for 10-15 minutes. Serve with a little grated parsnip and a few sprigs of fennel.

3. It's even easier to make soup from badger. It will require the following products: badger meat, pumpkin or olive oil, butter, iodized salt, potatoes, carrots, parsley root, celery root, a small amount of chicory, Chinese cabbage, shallots. All ingredients must be chopped, meat fried in vegetable oil with chicory, onions, and salt. Throw the remaining chopped vegetables into boiling water and add the meat and chicory. Melt the butter and pour it into the broth. Cook the soup for 15-17 minutes.

4. For a festive table, you can prepare stew with badger meat. To do this, it should be soaked in cold water for about 10 hours in advance. After soaking, cut the meat into small slices and cook in a cauldron. Only after this is the product allowed to be fried. Fry the meat badger with the addition of various vegetables: carrots, potatoes, celery, rutabaga. In order to make the dish even more solemn and the taste luxurious, replace the vegetables with pineapple pulp. But keep in mind that if you replace vegetables with pineapple, there is no need to add salt to the dish. It’s better to easily sprinkle with sugar or pour liquid honey on top. Please note that it is better to use buckwheat honey, because it will give the dish a piquant, tart taste and a wonderful smell.

Chicory lettuce is a small head of succulent leaves. We have been producing this variety of lettuce since 1870. Chicory has a slightly bitter taste, because... it contains intibin and inulin, in addition it is enriched with carotene, ascorbic acid, protein and other minerals suitable for our body. There are quite a lot of recipes for cooking chicory dishes, so try to amaze your loved ones with an unusual dish.

You will need

Chicory salad:
100 g chicory;
1 tablespoon vegetable oil;
50 g ham;
30 g cheese (hard varieties);
30 g pasta;
1 onion (onion);
1 egg;
spices to taste;
100 g milk.
Stewed chicory:
1 kg chicory;
50 g butter;
1 teaspoon sugar;
1 tablespoon butter;
black pepper to taste.
Pizza:
500 g yeast dough;
200 g chicory;
1 pear (hard variety);
200 g cheese (hard variety);
50 g walnuts;
spices to taste.

Instructions

1. Chicory salad. Chicory cut into small cubes and simmer in vegetable oil for 10-15 minutes. Fry the ham. Boil the pasta in salted water in advance. Place in layers in a heat-resistant dish: ham, grated cheese, pasta, finely chopped onion, chicory. Sprinkle grated cheese on top. Whisk the milk with the egg and pour in all the ingredients. You can add a little coriander to the salad - it will add an extraordinary flavor. Place the finished dish in an oven preheated to 200-230 degrees for 15-20 minutes. It is recommended to serve the hot salad in portions, garnishing it with fresh herbs and a slice of lemon.

2. Chicory stewed. Chicory wash and dry. Cut it into small slices and mix with butter. Place all ingredients in a large frying pan and season with spices. You need to simmer the chicory for 40-60 minutes over low heat. Before serving, sprinkle the finished dish with grated cheese and garnish with fresh herbs.

3. Pizza. Roll out the dough with a diameter of 30-40 cm on special baking paper. Wash all the vegetables thoroughly and dry them. Cut the chicory leaves into small slices. Peel the pear and cut into 8 slices. Cut some of the cheese into small cubes. Spread chicory, pears, chopped nuts, and cheese evenly onto the dough. Grate the remaining cheese on top, seasoning with spices. Bake the pizza for 20-30 minutes in a preheated oven. Before serving, the dish can be decorated with lemon balm leaves. Bon appetit!

Ostrich meat has an authentic taste, one that delights many gourmets. The meat of this exotic bird contains few calories and virtually no harmful cholesterol. Ostrich meat is prepared quite quickly, deliciously absorbs the aromas of spices and invariably turns out juicy and tender. It can be prepared in different ways: boiled and stewed, grilled and fried over coals. It makes very tender cutlets and soups that taste authentic. Rice, corn, legumes or vegetable salad are perfect as a side dish.

You will need

For ostrich steak in red wine:
4 ostrich steaks;
20 g vegetable oil;
50 g cream;
100 g dry red wine;
2 cloves of garlic;
60 g butter;
a bunch of parsley;
favorite spices and salt.
For roast ostrich with potatoes:
500 g potatoes;
400 g ostrich meat;
bulb;
100 g vegetable oil;
glass of water;
Bay leaf
black pepper and salt.

Instructions

1. Pound the steaks with a meat mallet and sprinkle with salt and spices. It is best to take steaks no more than 1.5 centimeters thick, without bones.

2. Heat vegetable oil in a frying pan and fry the ostrich meat in it over high heat until chestnut brown on both sides. The meat should be medium cooked. To do this, cook it for no more than 2 minutes on each side. Transfer the cooked steaks to a platter and cover with foil.

3. Chop the garlic and fry it over medium heat for 30 seconds until golden brown. Pour wine into the pan and bring to a boil. Cook the garlic wine sauce for about 2 minutes. After this, pour in a little water and add cream. Mix everything and continue cooking the sauce for another 3 minutes.

4. Chop the parsley, add it to the sauce, stir well and pour over the steaks. Serve them to the table, sprinkled with chopped herbs. This dish takes 10 minutes each to prepare.

5. Try making roast ostrich meat. To do this, cut the ostrich meat into pieces no more than a centimeter thick and about 4 centimeters long. Chop the onions into half rings, and cut the potatoes into bars or circles.

6. Heat vegetable oil in a saucepan and saute the chopped onion over medium heat. Stir it continuously until it turns a light golden color. This usually takes no more than 3 minutes. Transfer the onions to a plate and set aside.

7. Heat oil in a frying pan, place slices of ostrich meat on it and fry, stirring, for no more than 2 minutes. Place half of the fried onion on the pieces of meat, place chopped potatoes on it, pepper and salt. After this, place the rest of the onion and a couple of bay leaves on the potatoes.

8. Pour water into the resulting “pie,” cover the pan with a lid and bring the roast to a boil. After this, simmer it over low heat until cooked for 45 minutes. If the liquid boils away during cooking, add more hot water.

9. Serve the finished roast with herbs. Pickled cucumbers go well with it.

Badger fat can be considered one of the most ancient healing agents that people used to cure a number of ailments. For example, it has been used for a long time and successfully in the treatment of colds, tuberculosis, bronchitis, gastric ulcers, rickets, dystrophy, thrombophlebitis and many others.

You will need

– badger fat;
- milk;
– honey;
– chocolate;
– rosemary and lavender essential oils, jojoba oil, peppermint oil.

Instructions

1. To prepare badger fat, melt it through two or more layers of gauze, pour it into bottles or glass jars and seal tightly with plastic or cork stoppers. Place the fat in the cellar or refrigerator. Under appropriate conditions, it retains all its expensive properties for about 2 years.

2. Prepare badger fat in the following way: pass pieces of fat through a meat grinder and put it in a saucepan, which you place in any convenient container with water (small basin or bowl). Place the container on the fire so that the fat is heated in a water bath. You can heat it without a water bath, but in this case the fat traditionally burns a little and turns brownish. After heating, the fat must be placed in a cold place; on the contrary, all its valuable properties will be gradually lost.

3. Prepare badger fat according to the recipe, the one recommended for smokers and people with pulmonary problems. To do this, take 100 g of liquid honey, badger fat, grated lemon, including zest. If you don't have honey, melted chocolate will do. Mix everything thoroughly, refrigerate and consume a tablespoon three times a day after meals. It is recommended to drink the healing mixture with warm milk.

4. Add cow's milk to the melted badger fat in equal proportions with the fat. Bring this mixture to a boil, and when it cools a little, add natural honey. This recipe is used to treat the intestines and stomach.

5. Prepare homemade ointment with badger fat, which is excellent in treating rheumatism, radiculitis and arthritis. Add rosemary and lavender essential oils (10 drops each), jojoba oil (30 g) and peppermint oil (5 drops) to melted fat (100 g). Mix all the ingredients well and refrigerate. Lubricate the areas of pain with this ointment and bandage them before going to bed.

Note!
Badger fat is obtained from the glands of both male and female badgers. One average badger can produce up to 2 kg of fat, depending on the living conditions of the animal. In cellular conditions, you can get twice as much fat from a badger as from a wild animal.

The badger is a large animal of the mustelid family, reaching twenty-five kilograms in weight. It is also a cute animal with a comical face and wide stripes along it. It is primitive to draw, tea is easily recognizable.

You will need

- paper;
- colour pencils;
– light pencil;
– eraser.

Instructions

1. Think about how you want to portray badger, in what pose and what he will do in your drawing. To do this, remember what he is like, how slowly and difficult he walks, with his head down to the ground. Badgers are good swimmers, but drawing it during this activity will be more difficult. Drawing an animal while hunting is also not the most primitive option. Instead, choose peaceful static poses.

2. Make small, barely visible marks with a simple pencil. Designate for yourself where your head will be badger, and where the tail is, make a mark where its body and paws will be. Make sure that the proportions are maintained.

3. Start drawing badger from the head. This animal has a small, elongated body. Draw rounded ears on the head. Draw the nose, eyes and mouth. Draw with light strokes at first, then draw the successfully drawn lines a little thicker. Remove bad marks with the help of an eraser. Work with a simple pencil for now. Paint badger you will when you draw it completely.

4. Move to the torso badger. Draw the neck and torso of a huge wedge-shaped animal extending from the head. The badger is a fairly well-fed animal because it hunts, makes reserves and accumulates fat for the winter.

5. Draw the short bulky paws with long claws that the badger needs to dig the ground and hunt beetles, mice and lizards. Draw a short tail in the picture.

6. Draw in the details, say long, sassy fur. Don't forget to draw stripes on the face.

7. Color the animal. For the back and sides, choose a clear gray color, the one closer to the belly should fade. Head badger white, with a characteristic wide black stripe on each side.

8. Add a background to the picture. Let it be a forest landscape, let badgers be forest dwellers. You can draw an animal near its hole; this animal is very attached to its home, never leaves it for a long time, hunts nearby and can live all 15 years of its life in the same hole.

Beaver meat is not as famous as other game, however, it is an appetizing and useful product. In cooking, meat from 2-3 year old animals is used. When cutting, the main thing is not to touch the gland that produces an irreducible odor, the so-called beaver stream.

You will need

400 g beaver meat (ribs);
1 lemon;
1 onion;
2 carrots;
1 apple;
3 tbsp. butter;
1 head of garlic;
5-7 sprigs of thyme;
100 ml sour cream;
ground black pepper.

Instructions

1. Cut up the carcass beaver, scrape off the membranes from the meat and rinse thoroughly. Dry and cut the carcass into small slices 4 centimeters in length, cut the ribs in half and divide into slices of several ribs. Peel the garlic, finely chop half of the cloves with a knife, you will need the second one later.

2. Wash the lemon, cut it in half, squeeze the juice out of each half, you should get about 1 glass. Take a large enamel or glass bowl, place the meat there, add garlic, pour in lemon juice and mix thoroughly to distribute the garlic and juice evenly.

3. Add salt, sprinkle with freshly ground black pepper (or other spices to taste) and stir again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.

4. Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash the onions and cut into quarters and each quarter into two halves. Heat 3 tablespoons of butter in a frying pan and fry the onion pieces on all sides until golden brown, place in a separate bowl and sprinkle with salt and pepper to taste.

5. Take a large cast iron cauldron or frying pan with high sides and pour about 0.5-1 centimeter of vegetable oil on the bottom, heat it over the fire and quickly fry the slices of meat beaver from all sides until it is covered with a golden crust. If all the meat does not fit into the cauldron at once in one layer, then fry it in portions.

6. Add chopped carrots to the meat, mix and fry with carrots for 10 minutes, add onions, stir and simmer for another 15 minutes. Wash and peel the apple, chop the remaining garlic and chop the apple large.

7. Add 1-1.5 cups of boiling water to the cauldron and stir, simmer for another 10 minutes. Peel the thyme from the stems, chop into slices 0.5-1 centimeters long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 milliliters of sour cream, reduce heat to low and simmer for another 20 minutes. Serve with fried potatoes.

Fish stew with vegetables is perfect for a diet table, because this dish is not only low-calorie, but also easily digestible. You can cook it with summer vegetables and potatoes. And for those who love Japanese cuisine, the recipe for fish stew with chicken will be fascinating.

You will need

For the fish stew with summer vegetables:
500 g white fish fillet;
3 tomatoes;
1 sweet pepper;
1 onion;
1 zucchini;
3 cloves of garlic;
0.5 tsp caraway;
1 tbsp. l. olive oil;
parsley
pepper - to taste.
For the fish and potato stew:
1 kg of potatoes;
500 g fish fillet;
juice of half a lemon;
2 onions;
4 pickled cucumbers;
4 tbsp. tomato paste;
half a glass of sour cream;
a bunch of fresh herbs;
2 tsp flour;
ground red pepper - to taste;
spices for fish.
For fish stew with chicken (Japanese cuisine):
225 g salmon;
225 g white fish (cod
haddock, flounder);
300 g chicken thighs;
4 hakusai leaves;
115 g spinach;
1 huge carrot;
8 caps (150 g) shiitake mushrooms or oyster mushrooms;
2 thin leek stems;
295 g tofu;
a pinch of salt.
For the broth:
1 slice dashi konbu;
1.2 liters of water;
1/2 cup sake.
For seasonings:
90 g daikon;
1 PC. dried chili pepper;
1 lemon;
4 things. onions;
10 g kezuri-bushi;
1 bottle of soy sauce.

Instructions

1. Cut the onion and bell pepper into half rings. Heat a frying pan with olive oil, add onions and peppers, sprinkle them with cumin and fry for five minutes. Finely chop the tomatoes and zucchini, add them to the onion and pepper mixture, wait until the mixture boils, reduce the heat and simmer everything under the lid for another five minutes.

2. Fillet the fish, cut it into small slices and place in a frying pan with vegetables, cover and simmer for another 15 minutes. After this, add finely chopped herbs and chopped garlic, stir and remove from heat. Serve the finished dish sprinkled with caraway seeds.

3. Cut the fish fillets into medium-sized pieces to prepare fish stew with potatoes. Pour lemon juice, vegetable oil over them and stir. You can add spices for fish. Leave the fillet to marinate for 30 minutes.

4. While the fillet is marinating, cut the onion into half rings and fry it in oil until golden brown. Peel the potatoes and cut them into cubes. Place it in a saucepan with a thick bottom, cover with water, add fried onions, peppers and cook over low heat until tender.

5. Add salt, sliced cucumbers, fish fillets and herbs to the potatoes. Dissolve tomato paste in water and pour it into the pan. Place it on a slow fire. After twenty minutes, pour sour cream mixed with flour into the fish stew and cook for another five minutes. When the dish has cooled a little, place it on a plate.

6. Prepare a Japanese dish - fish stew with chicken. Cut the salmon into pieces with bones five centimeters thick, and the white fish into quarters. Chop the chicken thighs and bones. Place everything in a large container.

7. Place a pan of water on the fire, put the hakusai in it, bring the water to a boil and boil the hakusai for 3 minutes, then drain in a colander and let cool. Boil the spinach in salted water for one minute, place in a colander and rinse with cold water.

8. Cut the carrots into slices and the leek stems into slices. Cut the tofu into cubes. Roll the spinach into a log. Remove the bottom part of the hakusai leaves. Place them on top of each other and top with a spinach roll.

9. Roll the hakusai leaves into rolls, leave them for about five minutes and cut them into slices five centimeters long. Place them on a platter with chicken and fish.

10. Make two holes in the daikon roots and insert the chili slices into them. Grate the daikon on a fine grater and squeeze out the juice. Shape the resulting mixture into a ball.

11. Place dashi konbu slices in the bottom of the bowl. Fill it 2/3 with water and sake and bring to a boil, then reduce the heat. Place dashi konbu slices in the bottom of the bowl. Fill it 2/3 with water and sake and bring to a boil, then reduce the heat.

12. Place the salmon, mushrooms, chicken and carrots in a saucepan with water and sake and place it on the heat. When the meat and fish are approximately ready, add the remaining ingredients and cook the dish until done.

13. Serve this dish with soy sauce. Pour it into bowls, squeeze a few drops of lemon juice into it and add seasonings.

In order to pamper yourself and your guests with a traditional African dish, you can cook the most tender beef with couscous and vegetables. This hearty and delicious dish will decorate any table.

You will need

tomatoes – 3 pcs.; tomato juice – 1 glass; hot pepper – 1 pc.; turnips, carrots, onions, sweet peppers - 2 pcs.; beef pulp – 1 kg; 2 glasses of water; 2 cups couscous; ear of corn; Art. spoon of butter; spicy seasoning for meat (to your taste) - 1 tbsp. spoon; vegetable oil - a few tablespoons; zucchini – 1 pc.; salt, black pepper

Instructions

1. The beef is washed, dried and cut into small pieces. Oil is poured into the frying pan and the beef is fried until it has a beautiful golden brown crust. The fried meat is transferred to another bowl.

2. The onion is peeled and finely chopped. The tomatoes are peeled and cut into cubes. The hot pepper is cut in half, cleared of seeds and chopped very finely.

3. Place the onion in a frying pan with the oil remaining from the meat and fry for 10 minutes. The meat is returned to the pan, tomatoes, 1 teaspoon of salt, tomato juice, a pinch of black pepper, and hot seasoning for meat are added. The contents of the pan are thoroughly mixed, covered with a lid and simmered for about 30 minutes over low heat.

4. Turnips, carrots, zucchini, sweet peppers are washed, peeled and cut into cubes. The corn is boiled and the grains are cut off.

5. Add carrots, peppers, turnips to the pan, mix and cook covered for about 20 minutes. After this, corn and zucchini are added, and the contents of the pan are simmered for another 15 minutes.

6. Add butter and salt to taste to boiling water (the amount according to the instructions on the couscous package) and add couscous. Remove the pan from the heat and let the couscous sit for about 5 minutes.

7. Ready couscous can be mixed with meat and vegetables, or it can be served on a dish, with meat and vegetables placed on top. The finished dish can be served immediately. If desired, the dish can be decorated with a small amount of any greenery.

Tip 9: How to make a seafood cocktail with fried vegetables

Sea cocktail is a mixture of octopus, squid, mussels, shrimp and many other delicious sea creatures. We present to you a recipe for a delicious sea cocktail with fried vegetables.

You will need

– 400 g of sea cocktail (frozen); – 350 g of various vegetables (beans, tomatoes, carrots, celery root, zucchini, etc.); – 1-2 cloves of garlic; – vegetable oil, preferably olive; – greens and soy sauce.

Instructions

1. Take a frying pan with the thickest bottom, heat the vegetable oil in it, fry the chopped garlic and remove it using a slotted spoon.

2. Place our seafood cocktail in a frying pan with oil and garlic juice, turn on high heat and fry it for about a minute, then reduce the heat and add the vegetables. Fry until the beans become soft. If the mixture seems a little dry, you can add a little water. As usual, frying takes from 7 to 10 minutes.

3. When the seafood appetizer is completely ready, you can add soy sauce and salt to it. All that remains is to mix well and place on plates. It is recommended to sprinkle finely chopped herbs on top. Bon appetit!

Raw food or raw food soup is an icy or warm soup made from fresh raw products given to us by nature. Raw food soup is enjoyed not only by raw foodists; it can be eaten in hot weather, during the period of cleansing the body of toxins and excess weight, on diet days, to normalize intestinal function, and also when you easily want light food.

You will need

– raw vegetables – cabbage – greens – water – citrus fruits – avocado – salt – spices – sunflower seeds or almonds – sesame seeds – blender – grater

Instructions

1. Preparing vegetables: Take 2-3 types of fresh vegetables from the list: carrots, beets, radishes, zucchini/zucchini, cucumbers, bell peppers, tomatoes. Grate hard vegetables on a medium grater. Cut the bell pepper into thin strips (not for gazpacho). Grind the tomatoes (and peppers for gazpacho) in a blender until pureed. Place in a saucepan. Note: for a thick soup, you need to fill a little less than half the pan with grated vegetables, the proportions are as desired.

2. Preparing cabbage: Take cabbage: white, red, Chinese, to choose from. You can also use broccoli and cauliflower in raw food soup. Number for a two-liter pan: a quarter of a tiny head. Finely shred/cut the cabbage, put it in a bowl and carefully knead it with your hands to release the juice. Transfer it to the pan with vegetables. Note: we do not add cabbage to okroshka and gazpacho. Half the pan will be filled with cabbage and vegetables.

3. Processing citrus fruits: In a two-liter saucepan, take the following set of citrus fruits to taste: - one/two oranges - one orange + one/two tangerines - juice of one lemon (for hash) Peel and remove seeds. If you want the soup to be more acidic, do the same with half a lemon. Grind the peeled citrus fruits in a blender until pureed. Pour into a saucepan. Note: instead of citrus fruits, avocado puree with garlic is added to gazpacho.

4. Clean fresh herbs of your choice: dill, parsley, celery, basil – finely chop and place in a saucepan. Fill everything with drinking cold or warm water, add salt and pepper to taste. Mix thoroughly and carefully. Let the soup steep for a couple of hours. Note: spicy lovers can add a little grated horseradish, ginger or mustard to the soup.

5. Preparing the “mayonnaise” dressing: Take a glass of raw peeled sunflower seeds or raw almonds. For bitterness, you can add a handful of sesame seeds. With a couple of cloves of garlic and a pinch of salt, grind everything to a puree-like mass with a blender, gradually adding water until the consistency of thick sour cream. The dressing is ready. It can be used like sour cream, adding it to a plate or directly to the pan. Note: no dressing is required for gazpacho.

Note!
– For the “mayonnaise” dressing, you need to soak the seeds/almonds in water for several hours in advance: seeds for an hour, almonds for the night. – Raw food soup can be stored in the refrigerator for no more than 2 days.

Helpful advice
The following vegetables harmonize perfectly: – carrots + beets (basis for raw beet soup) – carrots + beets + tomatoes (basis for raw borscht) – radishes + cucumbers + bell peppers (basis for raw okroshka) – carrots + zucchini/zucchini + tomatoes – green bell peppers + tomatoes (base for raw gazpacho)

Many people will like quiche with vegetables due to its crispy dough and delicate filling. The cooking process does not require any time or difficult ingredients.

You will need

– shortbread dough;
– milk – 300 ml;
– leeks, scarlet peppers, carrots – 1 pc. each;
– zucchini;
– broccoli – 150 grams;
– 5 eggs;
- olive oil;
– a pinch of pepper, salt, nutmeg.

Instructions

1. Preheat the oven to 180C. Place the dough in the mold and sprinkle the beans on top. Place the mold in the oven for 10 minutes.

2. Cut all vegetables into slices of any shape, but not very large. Boil broccoli and carrots in boiling salted water for 2-3 minutes. Heat a tablespoon of oil in a frying pan and fry all the vegetables for a couple of minutes until half cooked.

3. Beat the eggs well, pour in the milk, add nutmeg and pepper, and add salt to taste. Mix the resulting mass with vegetables. Remove the beans from the dough pan and pour in the mixture of vegetables, eggs and milk.

4. Bake the quiche at 180C. Baking time is from 20 to 25 minutes.

Asian dishes can now be enjoyed not only in restaurants, but also at home, since many of the ingredients for them are easy to find on sale. One of the authentic dishes that can amaze relatives is spicy beef.

You will need

Ingredients for 2 persons:
For the marinade:
– 2 tablespoons of dry red wine;
– 2 tablespoons of soy sauce;
– half a spoon of rice vinegar;
- a pinch of salt;
– 2 tablespoons of water;
– a teaspoon of corn starch.
For meat:
– 250 gr. Fillet of beef;
– 2 medium peppers: scarlet and green;
- leek stem;
– 1 hot pepper;
– a slice of ginger root;
– a clove of garlic;
– shallots – 2 onions (optional);
– 2 teaspoons of ground cumin;
– dried and crushed cayenne pepper to taste;
- sunflower oil;
– a teaspoon of sesame oil;
- salt.

Instructions

1. All ingredients for the marinade must be mixed in a bowl with a fork so that there are no starch slices.

2. Cut the beef fillet into small bite-sized strips and mix with the marinade. Leave for 30 minutes.

3. Cut the scarlet and green peppers into slices the same size as the meat. Chop leek, garlic, ginger and hot pepper. The hot pepper seeds must be removed in advance, otherwise the dish will turn out to be very spicy.

4. Heat a little sunflower oil in a frying pan. Fry the meat on all sides for literally 5 minutes, transfer to a plate. Fry garlic and ginger in the same oil, add leeks and all types of peppers, simmer for several minutes.

5. Return the meat to the pan. Salt, pepper, season with cumin and cayenne pepper. Fry for 5-7 minutes. Literally a minute before cooking, sprinkle with sesame oil and sprinkle with chopped shallots.

6. The dish will turn out very appetizing and fragrant. It is best served with steamed rice.

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Ministerial meat is a portioned dish for a festive table. It takes quite a long time to prepare, but the end result is worth it; tender, spicy and juicy meat with lingonberry sauce will not leave your guests indifferent.

You will need

– pork pulp – 2 kg;
– dry red wine – 250 ml;
– honey – 2 tablespoons;
– grated ginger – 1 tablespoon;
– ground cinnamon – 0.5 teaspoon;
– seasoning for meat – 1 tablespoon;
- salt.
For the sauce:
– dry red wine – 0.5 cups;
– lingonberries – 500 g;
– sugar – 0.5 cups.

Instructions

1. Prepare the marinade. To do this, mix wine with honey, add grated ginger, cinnamon and meat seasoning. Add salt to the mixture and mix thoroughly until the honey is completely dissolved.

2. Wash the pork pulp, pour in the marinade and leave for an hour at room temperature. Preheat the oven to 220 degrees.

3. Place the meat on a wire rack and place in a hot oven. Place a tray under it, into one that will drain the juice released during the baking process.

4. Cook the meat at maximum temperature for approximately 10 minutes, and then reduce the heat to 160 degrees. Cover the pork with foil and bake for another 2 hours. To ensure that the finished meat is golden brown, remove the foil 30 minutes before the end of baking. Turn off the oven, but do not remove the pork, leave it for another 15 minutes.

5. Prepare the sauce. Combine the juice from the pan, the one that was released when cooking the meat, with wine. Place the mixture on the fire and heat over medium heat until 2/3 of the liquid has evaporated.

6. Divide the lingonberries (fresh or frozen) in half. Crush one half into a puree, add sugar and stir until it dissolves. Place the resulting puree and whole berries into the sauce, stir and simmer for a few minutes.

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Tip 14: How to make lean cauliflower pancakes

Appetizing and tender cauliflower pancakes will add variety to the Lenten menu.

You will need

– cauliflower – 1 kg;
– carrots – 2 pieces;
– onion – 2 heads;
– flour – 5-6 tablespoons;
- greenery;
- salt.

Instructions

1. Cauliflower plugs need to be disassembled into inflorescences and rinsed under running water. Boil in salted water until half cooked, drain the water. After this, grind in a blender.

2. Grate the carrots, finely chop the greens, cut the onion into cubes. Place all ingredients in a bowl, add salt, add flour and mix thoroughly.

3. Place pancakes by the tablespoon in a heated frying pan and fry on both sides. Use vegetable oil for frying.

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Helpful advice
To preserve the beneficial properties of cauliflower, chop it raw.

Fennel and celery salad is a very appetizing and fragrant dish, and also suitable. Fennel improves digestion by preventing the accumulation of gases. It promotes weight loss and speeds up the metabolic process. In addition, celery has a rejuvenating effect and fills the body with energy.

You will need

– 1 fennel tuber;
– 3 stalks of celery;
– half a lemon;
– 2 tbsp. spoons of olive oil;
– 1 tbsp. spoon of apple cider vinegar;
– 1 teaspoon of honey;
– ground pepper, salt.

Instructions

1. Peel the celery stalks and fennel, rinse thoroughly and chop finely. Cut half a lemon into four parts and squeeze each juice into a salad bowl. Place lemon quarters there, add a small amount of water, and add a few ice cubes.

2. Place the prepared fennel and celery into acidified water and leave to steep for 10 minutes.

3. Prepare a light salad dressing separately. To do this, mix apple cider vinegar with olive oil, honey, ground pepper and salt.

4. Drain the lemon water from the fennel and celery, pull out the lemon quarters - we no longer need them. Pour the vinegar dressing over the fennel and cover with cling film. Refrigerate the fennel salad for at least one hour.

5. Serve the finished salad on portioned plates; you can add fresh parsley to it.

Many delicious dishes can be prepared from badger meat. In addition, badger meat is considered one of the healthiest. If you want to pamper your family with stewed badger meat, then start cooking by cutting it into small pieces. Fry badger meat with the addition of various vegetables: carrots, potatoes, celery, rutabaga. To do this, take 100 g of liquid honey, badger fat, grated lemon, including zest. If you don't have honey, melted chocolate will do. You can add fish spices. Leave the fillet to marinate for half an hour. Cut the salmon into pieces with bones five centimeters thick, and the white fish into quarters. Chop the chicken thighs with bones. Sea cocktail is a mixture of octopus, squid, mussels, shrimp and many other tasty sea creatures. We present to you a recipe for a delicious sea cocktail with fried vegetables. Many people will like quiche with vegetables due to its crispy dough and delicate filling.

Badger meat: beneficial properties

If the wrong methods of harvesting, killing the badger and processing the carcass are used, the meat actually has a terrible taste. A product such as badger liver deserves special mention. This method of cooking allows you to preserve the beneficial properties of badger meat as much as possible. Steaming is also considered safe from this point of view, but such recipes are not popular, since the badger meat turns out dry and tough. But you shouldn’t fry the meat of this animal. Not only is it not tasty, but most of the beneficial substances are simply destroyed under the influence of high temperature.

The most exotic of his dishes was the great horseshoe bat (a type of bat), which he said tasted like gray squirrel meat—if that tells you anything. Boyt, a 66-year-old pensioner from Cornwall, insists there is no health risk to eating such animals as long as they are properly butchered and cooked. There was nothing on him to indicate his owner, although he was very well fed, so I took him home and ate him. It tasted exactly like good lamb."

I want to tell you about my experience of eating badgers - the meat of which I don’t like very much - it’s very fatty. However, there are exceptions - I’m not talking about the extra fat of badgers. The first badger I ate was just like that - I didn’t have to render the fat from it. Well, I was devoid of such prejudices - I turn off the road, shake the badger out of its skin - and nibble on potatoes. It was most unpleasant when the men brought a meat dish to the hunt, we ate it with vodka, and then declared - it’s a badger!

Place the badger meat separated from the fat in a vat of salted water for four to five hours in nature, for eight to twelve hours at home. If you already have a butchered badger. Marinade: boil water, add vinegar or vinegar essence. You can cook it differently, but this is the most acceptable recipe.

Cabbage and meat are ingredients that are often found in recipes for preparing traditional dishes of many nations. And for good reason. After all, cabbage is a very healthy vegetable, rich in vitamins and minerals. What a familiar product is cabbage, but we are used to making borscht from it, and that’s all. This aromatic, tasty, beautiful dish is found in the cuisines of many nations and enjoys well-deserved popularity. Meat is a product from which you can make a huge variety of delicious dishes. Among them there are those that are not widespread, but are very interesting and easy to prepare.

Factors influencing the benefits and taste of the product

They must be clean and healthy; otherwise, neither the meat nor the fat from the badger can be used for food or for medicinal purposes. Everyone has their own diet. You probably haven't tried any kind of game? You have a huge + for the work done, nah, even a few pluses + for the hunt; + for cutting and processing meat; + soaking, marinating and cooking, well, and + for the final result. I don’t understand why “I feel sorry for the bird”; there are at least a few vegetarians among us on the site; how does a badger differ from a chicken, for example? How long does it take to cook the poor badger, and soak it, and boil it, and smoke it.

Due to prolonged suffering of the animal, the meat develops a specific smell and unnecessary density. Because of this, the taste characteristics of badger meat will suffer and the severity of beneficial properties will decrease. If you spend a lot of time transporting and storing badger meat, then even after prolonged heat treatment the product will be tough. The same factor must be taken into account when purchasing a carcass from a hunter. The processing time here can also vary - from 1.5 to 3 hours. True, you can’t count on any significant benefits here; many vitamins will simply be destroyed. Third, this type of processing does not guarantee complete removal of harmful components that are sometimes found in the tissues of wild animals.

The chemical composition of badger meat is so balanced that it does not cause harm to humans, even if consumed in large quantities. Unfortunately, even thorough heat treatment does not always guarantee that pathogens will be neutralized. Meat should not be consumed constantly. If any unusual reactions to consuming products occur, you should consult a doctor to eliminate the possibility of negative consequences.

In its composition, sun pumpkin contains many nutritional elements, which certainly puts it in a special position among other healthy vegetables growing in our beds. The benefits of honey have long been proven by scientists, and a huge number of people have been able to appreciate it for themselves. Numerous properties are due to the presence of vitamins, minerals and other beneficial substances. The main thing is to eat this delicacy correctly so as not to harm the body. Healthy foods are necessary to improve health, lose weight and get rid of various problems in the body.

How to make meat heeHow to make meat hee Meat hee is an easy-to-prepare Korean dish. Despite its exotic origin, meat heh does not require any special products, except, perhaps, soy sauce, without which it is almost impossible to make Asian food.

Often people who have tried the product refer to its specific taste and pungent aroma. But a violation of the extraction and processing technology will ruin the product irrevocably. Stimulate collagen synthesis, which is necessary for youth and beauty. The ratio of all elements is balanced, so there is no need to worry about oversaturation and hypervitaminosis.

People who want to try the meat of this forest animal are sure to wonder whether it is possible to eat the meat of a wild badger, which eats everything. Secondly, it is the property of omnivorousness that gives meat enormous benefits.

Share your experience, absorb the experience of other hunters, communicate, invite friends! Place photos in albums, add stories from hunting, offer hunting equipment (just create a topic for this), ask questions to your fellow countrymen. The rest of the cooking process, I repeat, is the same as with beef.

A skilled marksman is one who can hit any target he sees, regardless of the situation. A master marksman is one who can use the capabilities of his rifle.” What matters is not what roads we choose, but what is inside us that chooses these roads. A good person is not the one who doesn’t do bad things, but the one who doesn’t get pleasure from it. What is most important is that this product is like canned food.

Every self-respecting hunter knows for sure that the meat of wild animals is tasty and healthy. You can prepare many dishes from it that are qualitatively superior to chicken, pork and beef. We know about the extraordinary medicinal properties of wild meat and lard; everyone knows that beaver streams are used to treat joints, and badger fat heals stomach ulcers; it is not for nothing that it is popularly called “ulcer”. Badger can be cooked in the oven, stove, or over a fire, and it tastes like the meat of a young bull.

Let's start cooking the badger...

Before proceeding with the actual preparation, the badger must be checked at the sanitary and epidemiological station for the presence of trichinosis. In the spring, male animals are often infected with this type of infection, which can harm human health even after heat treatment. Next, we begin cutting up the carcass. When you remove the skin, carefully examine its interior, which may contain tapeworms; they are washed under running water and then scalded with boiling water. If you cannot see the worms with the naked eye, still treat the carcass with boiling water.
If the meat sticks a little to your hands, it means the badger is old and needs to be cooked longer than usual.

To cook badger meat at home, you will need vegetables: onions, carrots, parsnips, potatoes, fennel, parsley or celery root, Chinese cabbage, Brussels sprouts, as well as honey to add a piquant taste, sugar, salt, spices.

Badger recipes

First, all fat from the animal should be removed, as it has a very strong, specific odor. It is used exclusively for medicinal purposes and is not eaten. To make the dish tasty, it is better to use the meat of a healthy young badger.

Fried badger

The meat needs to be cut into small cubes; to do this, after cutting the carcass, you need to keep it in the freezer for 30-40 minutes: the meat will be cut into beautiful and even slices.
Fry carrots and onions in a frying pan (for 1 kg of meat you need 3-4 carrots and 2 onions), at the end of frying add a few potatoes, cut into slices.
To get a vegetable side dish, you can steam the Brussels sprouts separately and add them to the dish at the end of frying the vegetables.
Fry the meat separately from the side dish for about 15-20 minutes in a well-heated frying pan with a lid. It should be salted and peppered.
When the vegetables are covered with a golden crust, put the meat in a common frying pan, stir and give another 10 minutes so that it becomes a little softer and more tender.
Add fennel and parsnips to the stew after cooking, before serving.

How to cook badger in the oven

To surprise your guests with something interesting and tasty, you should cook the badger in the oven. Before starting, the badger is soaked for 10 hours, changing the water every hour so that the specific smell goes away.

Cut the meat into small pieces, add salt to each one, add seasoning and spices to taste, place the meat on parchment or foil.
On the sides we put carrots, which should add sweetness to the dish, a little celery and slices of fresh pineapple.
The contents should be wrapped tightly in foil and placed in the oven for 45 minutes. The dish should be cooked in the oven at a temperature of 180°C.
When the time is up, unwrap the foil and pour honey over the meat so that the badger in the oven acquires a slightly tart taste and a piquant aroma.

Badger soup

Cabbage goes well with wild meat. For the soup, we will take Chinese cabbage, since it is softer, 1 onion, 2 carrots, 2 tbsp. l. butter, 2 tbsp. l. olive oil, parsley and celery root.

The vegetable ingredients are finely chopped with a knife or on a coarse grater and placed together in a pan; the salted meat should be fried along with chicory in olive oil. When the vegetables are half cooked, place the fried meat in a saucepan, at the end of cooking, melt the butter and add to the soup for taste. Badger meat resembles young beef; it boils quickly if it is first soaked in cold water.

First of all, of course, trim the fat from the badger meat. I'll tell you that even if you like fat, it is still advisable to trim the fat from badger meat. Fat smells very bad and tastes unpleasant. The meat must be soaked as badger meat is very cruel. Soak the meat for 6-10 hours. After all this you need to cut the meat into pieces. Then fry the badger meat in a frying pan or you can stew the badger meat in the microwave.

My relatives love to hunt and then prepare various dishes from the game. I’ve never even tried it, so I can’t say what badger tastes like. After all, the meat is already sold in the store, and it’s a shame to kill animals, of which there are already so few in the forest, and to become an accomplice in their destruction.

About that Is badger meat dangerous to eat? then it's true. Badger meat must first be checked in the laboratory for any worms, some species of which do not die even with heat treatment, and for all sorts of infectious diseases called zoonoses.

Here are the zoonotic diseases transmitted to humans from untested wild animal meat:

- Trichinella

- Echinococcosis

You can still pick up salmonella, anthrax and other infections of bacterial origin.

Now directly about the method of preparing badger meat. You can smoke it; there is a recipe for which, in addition to the meat itself, you will need the following ingredients (per half the carcass):

Now the process of preparing badger meat:

Badger meat.
I don't agree with the answer above. Badger meat is very reminiscent of beef, and if cooked correctly, the result will be a finger-licking dish.
Before cooking, the meat must be trimmed of fat; it is the fat that has the unpleasant taste and smell, not the meat. But the first thing to do is to check badger meat for a disease called trichinosis.
It is advisable to soak the meat overnight, then it will cook faster and will not be dry, since badger meat itself is tough.
We cut the soaked meat into portions, fry it with spices, coarsely chop onions, tomatoes, bell peppers and put it all in a casserole dish. dilute the bouillon cube in half a liter of water, add a little tomato paste, two tablespoons of sour cream and pour over the meat.
Put it in the oven for an hour and a half, at 160 degrees.
Before serving, it is advisable to sprinkle with fresh cilantro.
Meatballs in tomato sauce are also delicious.

Badger meat must be tested in a laboratory before cooking. Only after this can you start cooking.

It tastes a little like wild boar meat. And, like wild boar meat, it is recommended to soak it in cold water before cooking.

They can cook anything from it - goulash, cutlets, azu. I like the recipe for cooking badger in a slow cooker: firstly, it is very simple - you throw everything you have into the slow cooker - meat, onions, spices, you can add a little carrots, peppers, eggplants and cook for 40-60 minutes.

The pieces turn out soft, they spread out and there is no need to fuss.