Bear meat
Crocodile (alligator) meat
The taste of crocodile (alligator) meat is reminiscent ofchicken: it is just as tender and moderately fatty. Crocodile farms are widespread in Japan, Singapore, Australia, India and America. Crocodile meat is used to make rich soups, fragrant curry, steaks, grill it and make a filling for pies. Before frying, the meat is usually soaked for an hour. The best meat for cutting is considered to be the neck, tail and paws.
Bear meat
In the truest sense of the word, meat is an acquired taste:Bear meat has a rich dark red color and a sweetish taste. In addition, bear fat has a very specific smell, so it is recommended to cut it off, and soak the meat for a long time (up to 4 days!) in a marinade of wine, spices and herbs. The most noble taste, as connoisseurs assure, is distinguished by bear paws baked with lard and garlic. Read also:
- "He who eats fugu is a fool, but so is he who does not eat it," goes a famous Japanese proverb. Fugu fish is a legend of Japanese cuisine, an object of horror, curiosity and desire for gourmets around the world.
- What kind of meat to choose for shashlik What to cook shashlik from – lamb, pork or beef – secrets of handling different types of meat.
- Baking a baked ham: a master class It is not easy to prepare a tasty baked ham, but very simple - follow our instructions!
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- Pork: tips and recipes What part of the pork is better to take for the kebab, and what part for the chop - the answers to these questions and meat recipes in our material.
