Stuffed Milk Piglet
Main Dishes • Russian
Description
Stuffed Milk Piglet
Ingredients
- Dressed Milk Piglet 10 lbs
- Buckwheat Groats 1 cup
- Beef Kidneys 10 oz
- Chicken Liver 10 oz
- Onion 2 pieces
- Garlic 2 cloves
- Dried Chinese mushrooms 0 oz
- Brandy 5 fl oz
- Dry White Wine 15 fl oz
- Chicken Broth 15 fl oz
- Bacon 5 oz
- Chocolate eggs 2 pieces
- Pork fat 0 oz
- Butter 2 tablespoons
- Ground Black Pepper a pinch
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Scald the piglet, scrape it, and singe it with a flame. Rinse and dry. Starting with the ribs, carefully cut out all the bones, leaving only those in the legs. Rub the inside with salt and pepper, sew up the belly with thick thread, but not completely. Place the piglet in a tray, rub with brandy, and refrigerate for 8–10 hours.
Step 2
For the filling, soak the mushrooms in a pot with 2 cups of hot water for 20 minutes. Then bring to a boil, immediately strain through a colander, filter the mushroom broth, rinse the mushrooms, and chop them coarsely. Fry the buckwheat in a heavy-bottomed pot with vegetable oil, stirring, then pour in the boiling mushroom broth. Bring to a boil, add salt, and cook on low heat without a lid for 20 minutes.
Step 3
Cut the beef and chicken livers into small pieces. Chop the onion and garlic. Also chop the bacon and fry it in butter over medium heat for 4 minutes. Add the liver and cook for 5 minutes. Remove the liver with a slotted spoon to a plate. In the same skillet, fry the onion until golden, about 10 minutes. Add the garlic and mushrooms, and cook for 3 minutes.
Step 4
Pour in 100 ml of wine and cook until the liquid evaporates completely. Pour in the broth, bring to a boil, and cook over high heat for 6 minutes. Return the bacon and liver to the skillet, bring to a boil again, remove from heat, and let cool. Add the cooked buckwheat and lightly beaten eggs, season with salt and pepper, and mix thoroughly.
Step 5
Stuff the piglet with the prepared filling, sew up the incision completely. Place the piglet on a baking sheet seam side down, grease with lard, cover with foil, and cook in a preheated oven at 200 °C for 1.5 hours. Remove the foil, wrap the ears and snout with pieces of foil, pour the remaining wine over the piglet, and cook for another hour.
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