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Hunting sauce with pork neck

Hunting sauce with pork neck

This sauce is very good, so I put very little meat next to it, it was a shame to spoil its taste.

  • 4 carrots
  • a little celery
  • a drier onion (as Kamy would say)
  • green onion 2 strands
  • canned mushrooms
  • 4 cloves of garlic
  • red pepper caps
  • 2 tomatoes
  • 2 tablespoons sour cream
  • 1 tablespoon starch
  • salt
  • pepper
  • dill and parsley
  • Chicken Soup

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Hunting sauce with pork neck:

Peel the carrots and cut them into cubes. Dried onions, green onions and red peppers. Grate the celery. I only cut the mushrooms in half.

Put a little oil in a clay pot and fry all the vegetables for a few minutes. Then add the chicken soup and let it boil with the covered bowl for about 15 minutes. Then add the crushed and finely chopped garlic, diced tomatoes and mushrooms. Season, let the flavors blend in, and at the end add two tablespoons of sour cream mixed with a little food starch.

We also add the greens (dill will give it a special taste) and the sauce is ready.

I served it with pork neck in the oven, but it was as if I would have preferred the sauce alone.

Hunting sauce

Carrot, parsley, celery, onion (1 piece) cut into slices and cook in 2 tablespoons of lard, along with 3-4 pieces. bay leaves and 3-4 pcs. peppercorns.

From time to time we add a tablespoon of meat soup or water.

When the vegetables have boiled, pass them through a sieve or mix.
Meanwhile, fry 1 tablespoon of flour and 1/2 chopped onion, in a saucepan, in 1 tablespoon of lard, then quench with 500 ml of meat broth, let it boil a little, strain and add: salt, 2-3 pcs. bay leaves sifted through a sieve, 2-4 pcs. peppercorns, sour cream with wine vinegar or lemon juice and add sour cream.

Let it boil for a while and serve with any kind of game.
Anyone can add burnt sugar with meat soup or water.

I also use this sauce next to slices, meatballs, tongue, beef with mashed or natural potatoes.

Method of preparation

Mix well the salt and pepper together with all the spices. Then, rub the chop well on the whole surface with all the prepared spices, put it in a plastic bag, close it well and leave it in the fridge until the next day.

Step 2: Preparation

Remove the chop from the refrigerator and allow to reach room temperature. Then wipe with paper towels on all sides to dry.

Put a large frying pan on the fire (which also has a lid and can be put in the oven), and when it has heated up, the piece of chop is browned on all sides. We prepare the ingredients: chopped onion in quarters and garlic in halves. We add them next to the chop together with a cup of water.

Step 3: Baking

Cover with a lid and place in the oven at 180 degrees, calculating that each half kg of meat needs about 20 minutes to cook. So a 2 kg chop is ready in 80-90 minutes.


Baked pork neck, a tender and juicy steak, which is very simple to prepare and is delicious. Along with a lettuce, pickles or vegetable garnish it is perfect for a full lunch or dinner.

  • 4 pieces of pork neck with bone (850 g)
  • 3 tablespoons oil
  • salt and pepper
  • 1/2 teaspoon paprika
  • 3 cloves of garlic
  • 150 ml dry white wine
  • fresh thyme

How to prepare pork neck in the oven

Put the oil in a pan and place the pieces of meat. Salt and pepper to taste, pre-salt the paprika, place the sliced ​​garlic and thyme leaves in place.

Pour the wine, cover the tray with a lid or aluminum foil and put in the oven for 40-45 minutes at 180 ° C.

In the last 10-15 minutes, take the lid or foil and let the steak brown nicely.

We eat hot steak with vegetables, salad or another garnish of your choice. Enjoy!

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Pork neck with bacon and mujdei with paprika

I know it's a trivial recipe. & # 8220Who doesn't know how to fry a pork neck? & # 8221 you will say. But here are some little secrets that work wonders. And for beginners in the kitchen, any advice is good. I remember when I first fried chicken breast. It seemed to me that I had done a miracle, not another. :))

  • 3, 4 slices of pork neck (depending on how many you will be at the table)
  • as many slices of bacon, notched
  • a clove of garlic
  • a teaspoon of paprika
  • frying oil
  • salt and pepper
  • potatoes

First, peel the potatoes and cut them into straws. Then wash the nape of the neck and cut and slice the bacon. Peel a squash, grate it and squeeze the garlic. Then heat the potato oil (potatoes take longer to fry than the nape of the neck). Then heat the grill pan, in which you will fry the nape of the neck. You can also add a little oil. Fry the potatoes, and after 5 minutes you can put the neck in the pan, placing the slices of bacon on top. After about 5 minutes, turn the neck on the other side, leaving the bacon on top. After another 5 minutes, place the fried bacon under the neck slices on both sides.

Meanwhile, make the sauce, crush the garlic and mix it with a teaspoon, while pouring oil, little by little, like mayonnaise. Match the taste with salt, and then add a teaspoon of paprika.

Season the meat with salt and pepper, immediately after taking it from the frying pan, season the bacon with paprika, and put the paprika with the paprika on the back of the neck, while it is still hot.

It can also be served with mashed potatoes, cabbage salad, or whatever you like.

How to make grilled pork neck with onion and garlic?

First remove the meat from the refrigerator at least 30 minutes before cooking. I had 4 slices of neck that I cut into strips about 1 cm thick. I placed them in a bowl and sprinkled them with olive oil and seasoned them with freshly ground pepper and dried oregano (without salt!). I mixed it with my hands to make sure that each slice of meat is greased with oil and spices. I let it sit for 15 minutes.

During this time I cleaned and cut the vegetables: onions into thicker pieces, sliced ​​garlic and peppers into strips.

How to fry pork neck in a grill pan?

I heated the grill pan well. I worked on high heat. I threw the pieces of marinated nape in the hot pan and left them still for the first 2 minutes. I made sure to place them in a single row, so that they don't pile up. Why? Because otherwise steam and condensation form and I wake up with a puddle of juice in the pan. Goodbye browning!

After 2 minutes I started to turn the pieces of the neck with a spatula and make sure it browned on all sides. This thing takes about another 3 minutes. What a good smell !!

I took the browned meat out in a bowl and kept it warm, handy. Now I salted it and mixed it lightly. I don't salt it before cooking so it doesn't harden.

Baked pork neck

I don & # 39; t know what my husband would do if his neck was taken out of the sale & # 8230 I think he would start raising pigs in the country. I like it too, but not really. Or his. In fact, I think I should ask him one day what he would choose between pork neck and beer, but I'm afraid he will choose beer :)).

The recipe below is one of the many options in which you can prepare pork neck. Tender and juicy, plus it has a little sauce. I think I saw a similar version on TV but I don't remember exactly.

  • 4 slices of pork neck
  • 200ml fat yogurt
  • 1 small chopped onion
  • 2 cloves chopped garlic
  • 1/2 teaspoon marjoram (optional)
  • 1 tablespoon oil
  • 1 teaspoon mustard
  • salt pepper

We mix all the ingredients (without meat). Put a little oil in a heat-resistant dish, then the neck slices, grease them with the above mixture, add 100ml of water and cover with a foil.

Bake for 35 minutes on the right heat, then take the foil and leave for another 10 minutes.

Serve with potatoes or any other garnish. The nape of the neck is not pretentious, it's just tasty and even filling.

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Baked pork neck in hunting style. Simple and Quick Recipes

I present you a simple recipe, full of flavors and very tasty: baked pork neck prepared in hunting style. It's a quick recipe, just like I like to make them and I think so are you.

The preparation method is very simple and you do not need many ingredients and it is prepared very quickly as well. Preparation time 20 minutes, the food is ready in maximum 1 hour.

Ingredients for 2 servings:

  • 4 pork neck steaks
  • 1 smaller red bell pepper
  • 1 green onion
  • 2 cloves of garlic
  • 4 tablespoons oil
  • salt pepper

Method of preparation:

  • chop green onions, garlic and pepper into smaller cubes (but not very small)
  • fry in a pan with 1 tablespoon of oil and add a little water to avoid burning and add salt and pepper to taste
  • place the neck in a tray with enough water to cover it and put the rest of the oil and put it in the preheated oven at 190 degrees Celsius and leave it for about 40-45 minutes after removing it from the oven, sprinkle with salt and pepper to taste
  • then serve the neck with the previously cooked vegetables placed on top of the meat

Tip 1: it can be served with rice garnish with vegetables (click here for the recipe) or with vegetables in the pan (click here for the recipe) together with a glass of semi-dry or dry red wine.

Tip 2: to have a tender steak, I recommend covering the tray 5-10 minutes before removing the tray from the ovens to remove the lid or aluminum foil. Or cover the meat with water of almost 1 finger over (being covered it does not dry out from the heat of the oven and will result in plenty of sauce, a delicious sauce).

How do I cook grilled pork neck?

Beat the neck slices well with the schnitzel hammer, preferably to buy the boneless neck.

Season them well on one side and on the other with salt, pepper, paprika and grease them with a thin layer of mustard. We put them on top of a plate and cover them with a foil and then keep them cold. It would be preferable to do this operation the night before.

Heat the grill, then grease it with a little fat, preferably bacon and fry the meat, sprinkling it from time to time with a little beer. Here is the most important part, the fire must not be very strong, the meat must remain juicy but also well fried. Of course, its quality also matters.

We take out the meat and until it is fried, we keep the rest of the slices covered with an aluminum foil.

And yes, mustard tenderizes it and gives it a special taste.

You can fry the marinated meat in this way both on the grill and in the oven, it comes out excellent!

And a little video with the final preparation :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Pork neck in beer bean sauce with green beans

From the cycle "Chef Giuseppe's recipe". The choice of garnish and wine belongs to me.

What do you need?

  • 2 suitable slices of boneless pork neck
  • 300 mL drink
  • 3 - 4 cloves of garlic
  • 1 teaspoon of honey
  • 1 teaspoon of classic mustard
  • 1 teaspoon hot mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 300 g green bean pods (fresh or frozen)
  • 1 suitable leek
  • 1 tablespoon olive oil
  • salt and pepper to taste

How do you proceed?

  • Prepare a mixture of honey, classic mustard and hot mustard. Grease the pre-seasoned neck slices with salt and pepper on both sides with this mixture.
  • Place the neck slices in a non-stick pan greased with olive oil and season them additionally with thyme, basil and chopped garlic.
  • Add 300 mL of beer, cover with aluminum foil and place in the preheated oven at 220 ° C for 20 minutes.
  • Remove the foil and bake the meat for another 20-30 minutes (turning it halfway) until it browns and the sauce thickens and thickens.
  • Peel a squash, grate it and slice it.
  • Saute it for 5 minutes in a little olive oil.
  • Add 300 g of green pod beans (fresh, if you have where if it doesn't work and frozen) and cook over medium heat for 8 to 12 minutes, with the pan covered.
  • Finally season with salt and pepper to taste.

Serve the hot neck together with the garnish and the beer sauce left in the pan.

Accompany the plate with a glass of dried Merlot kept at 14 ° C.

Have fun and see you healthy again!

Video: Rychlá krkovice s lahodnou marinádou - videorecept (September 2021).