Meat in Russian Cuisine
Long time ago Russian didn’t eat a lot of meat because of frequent religious fasts, which prohibit meat eating. Only starting from the 17th century took the meat its regular place on Russian tables. Traditional Russian dishes are fried game and hot pots cooked from whole birds, hares or big chunk of a large animal roasted in the oven.
Due to the ban on food products mincing, sausages, salads and pate were not known in Russia. Of all the methods of preserving meat in Russia only two were used - salting and drying.
Game
While game in Russian cuisine is being roasted it watered from time with resulting meat juice and at the end of cooking – with warmed sour cream. The ready game is very soft and tasty. Big game is wrapped into pork fat slices or larded. Typically, large and medium-sized game is stuffed with sour apples, sometimes pre-fried in oil and garnish fried potatoes stewed with mushrooms, carrots, pickled and soused apples and mushrooms with addition of wild berries - cranberries, blueberries, bird cherries, cloudberries or cranberries.
