Stuffed Milk Piglet

Main Dishes | Russian cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Milk Piglet

Ingredients

Dressed Milk Piglet - 9 lbs
Buckwheat Groats - 1 cup
Beef Kidneys - 8.8 oz
Chicken Liver - 8.8 oz
Onion - 2 pieces
Garlic - 2 cloves
Dried Chinese mushrooms - 1.8 oz
Brandy - 3 fl oz
Dry White Wine - 13 fl oz
Chicken Broth - 13 fl oz
Bacon - 5.3 oz
Chocolate eggs - 2 pieces
Pork fat - 1.8 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.