Ingredients:
– roe deer saddles
– 0,5 kg mushrooms
– 0,3 kg smoked bacon
– 0,2 kg lard
– blueberry marmalade
– salt
– pepper
– coriander

 Preparations

Preparations starts a day before the cooking. The spine arrived in two pieces. Because it was a wild animal’s flesh we cleaned it thoroughly. After this we removed the membrane from the meat with a very sharp knife carefuly, we didn’t want to cut in the meat. When the removal was done we mixed mustard with oil and put the deer meat into this souse for a night in the fridge.

Next day it was time to remove the meat from the souse. With paper towels we mop up the unwanted oil and then with a very sharp knife we cut through the vertebral bones. When it was done we quilted the meat with smoked bacon. We didn’t want the meat to bend during cooking so we sticked a metal spit into the spinal canal.

 

It was time to roast. On high temperature we roasted the meat for 10 seconds on all sides.

When it was done we put it in the oven for 30 minutes on 180 °C. 

This resulted a rare cooked steak. Because it is a wild animal we served it with grilled mushrooms, cooked rice and most improtantly with home made blueberry marmalade.

Ingredients for 5
1 kg beef eye of round, tenderloin or sirloin
0,5 kg champignon
1 large onion
1 spoon butter
beef stock
2 dl thickened cream
soy sauce or worcestershire sauce
olive oil
cracked pepper

Preparation
We cut the mushrooms than the beef into strips 2 cm x 4 cm. The onion was halved then cut into fine cubes. We heated the butter over medium fire and fried the mushrooms until it cooked through. We could check it easily, when it was ready it leaked juices. It took approximately 7 minutes. We put it into a pot, than aside.

In the same pan we melted the butter and browned the beef over medium fire for about 10 minutes. We added the cut onions, some salt and freshly cracked pepper. The meat started to leak juices, we cooked it for about 10 more minutes than we added 1 tablespoon of worcester. The original recipes use soy sauce, but it can be replaced with worchestershire, and we prefer that better. So we added only one spoon of sauce, and tasted it. Thanks to this sauce the gravy got wonderful brown color.

Over low-medium fire we cooked it for 1 hour. The evaporated water was replaced with beef stock. We used beef stock cubes to make it. When the meat was soft enough we added mushrooms (and its juices), the thickened cream and a lot of cracked pepper. We tasted it several times to make sure we won’t spice it too much. We added one more spoon of worcester sauce also to make the gravy darker.
In our opinion the best side dish is brown bread and pickles, but rice can also be a great choice.

Sabaton
As former (and prospective) members of the Eastern Block we had a very difficult time to offer the best music to this dish. Sabaton proved to be the best choice. They are from Sweden, formed in 1999. Them songs, lyrics themes are about World War, battles and more war. The last full length album, called Heroes was released last year.
There is much more to say about them. Metal lovers know them, and most of them like them, and if you know them probably you know this album. If not, let us show you our favourite track from this album: Soldier of 3 Armies.

[See image gallery at meatkult.com]

Ingredients for 5
5 big slices of pork ham meat
25 dkg minced pork chop
20 dkg cooked and smoked clod
25 dkg mushroom
1,5 kg potato
2 eggs
3 cloves of garlic
salt
pepper
ground paprika
rosemary
pork lard

The filling
The first thing that had to be done was to soak the romertopf in water. Without this it could crack during baking. The minced pork was ready to fry, so we put it into a frying pan, added salt and fresh grounded pepperand we cooked it for 10 minutes  on medium fire. We than chopped the smoked clod and the previously cleaned mushrooms to as small pieces as we could. Both of them were fried the same time as we fried the minced pork previously (about 10 minutes). The cooked clod did not need any salt only some pepper, but the mushrooms needed both. When all the three ingredients were ready, we mixed them with 2 eggs and 3 cloves of pressed garlic.

We tenderized the slices gently and put a thick layer of filling on top of them. It looked like it was going to be impossible to roll the slices, but it was not so hard, just needed a lot of toothpicks to fix the rolls everywhere. We emptied the clay pot and lubricated it with pork lard.

Baking the rolls

We put the covered romertopf into cold oven and turned the fire up to medium. After 50 minutes, we added the potatoes which had been mixed with fresh rosemary. It needed another 30 minutes in the oven, then we removed the cover and put it back to toast it a little more.

When it was ready, we removed the toothpicks from the meat rolls, and cut them. Then we mixed the gravy with ground paprika and one spoon of flour. For the side dish, we made potatoes with parsley. It was easy, just needed to chop the potatoes, cooked them for 5 minutes, and then fried it in a pan on medium fire for 10 more minutes.

Myra

While we were browsing the new releases in Google All Access we have found Myra. As it turned out, the band is based not too far from us, they are from Germany. Their new album – called Valley – is their third in the row. They merged trash metal with hardcore and what came out is epic guitar riffs with powerful drums  and lyrics. All the songs on this album have the pure energy and the tunefulness what makes it a “must have” piece. The only bad experience was noticing that Google music broke again and offered pop bands as related artists.. shit happens sometimes, but anyway, here is our favourite track from this album, a masterpiece: Blind. Enjoy!

Pork Roast Rolls Gallery

[See image gallery at meatkult.com]

Ingredients for 6:
- 1,3 kg beef
– 25 dkg mushroom
– 25 dkg bacon
– bottle of dry red wine
– 2 onion
– 10 dkg mini red onions
– 1 leek
– 3 carrots
– 6 cloves garlic
– parsley
– thyme
– 2 bay leaves
– 1 kg potato for side dish

Preparation:

First thing had to be done was the preparation of the bowl. It has to be filled with cold water for at least half hour before usage. It is prevent the bowl from cracking and also provides a lot of steam to the food, makes it unique.

When it was done we cut one onion, half of the leek, in small pieces. Than we added the garlic, the bay leaf half of the parsley, the thyme and the bottle of red wine to it. We cooked it on low fire for 30 minutes, took care to not let it boil too heavily. When it was ready we had to filter it. Only the liquid (the wine substance) was used in the future.

Beef

In this meat ragu the beef needs to be fried before putting it into the oven. We cut the beef flank to mouthful cubes and we put it on medium fire for 10 minutes. Few rotations were necessary, and we tried to avoid to let the lovely meat cubes touch each other.

Putting everything together

when both the meat and the broth were ready we emptied the baking clay bowl. It was time to chop the bacon, mushrooms, carrots, the other half of the leek, and the garlic and the mini red onions. We put the previous ingredients in the bottom of the bowl, salted it and we grinded some pepper on it. The beef followed it up and than the filtered wine reduction. We covered it with baking paper, put the cover on it and it was ready to bake.

Baking

The baking took little more than 3 hours (we payed attention to put the bowl in a cold oven and gradually raised the heat otherwise it could crack). No other liquid adding was necessary during the baking, because the vegetables leak some juice and the clay pot provided some steam. The first check on it was at 2 hours after the start, it was a great opportunity to check the taste,  correct it with some more salt and the chewiness of the beef. When more than 3 hours left, we checked on it again, and it was ready to serve.

We served it with cooked potatoes (cooked with caraway seed). Some parsley left, we chopped it and put on a top of the ragu. The result was really impressive, tasty beef ragu. We get used to the taste of the pörkölt (we are going to show that too once), so it was a little unusual. The wine, the beef with the carrots and mushrooms, cooked all together provided a delectable taste.

Altough disbanding a great band usually a really sad thing, sometimes the fans get back something precious. Hungarian doom metal legend, Mood’s break-up was a great loss for the doom/stoner scene, but fortunately these talented guys didn’t disappear.

After the band split up in 2001, the members formed two bands, with similar music directions as Mood: Stereochrist (started as Supernatural) with a more direct stoner style, and Wall Of Sleep, which is somewhat closer to traditional doom metal. Stereochrist has three studio albums, Wall Of Sleep just released their fifth lp, called No Quarter Given. You can give them a chance, right here:

In 2009, three members of the original Mood line up started to play altogether again, as Magma Rise. After two albums, it seems this was a good idea. Here is an old Mood hit from Magma Rise’s first album, with Kyle Thomas (Trouble, Alabama Thunderpussy, etc) behind the mic:

Ingredients for 3
1 large baguette (cut into three for 3 sandwiches)
40 dkg pork leg
25 dkg white and  brown champignon
100 g tomato puree
3 onions
parsley
marjoram
ground paprika
ground black pepper
salt

Swedish mushroom salad

To make this salad we used mixed white and brown champignon. After washing (cause we think peeling is not necesarry) we chopped them together with a small onion. It was time to start the cooking. With some oil we put the chopped onion on the fire and cover it for 10 minutes, stirring it few times and watch not to burn down. When it was ready we added the mushroom, salt and fresly ground pepper. Once covered, it took 15 minutes to get ready. We added the tomato puree and, because we wanted to get a little more vibrant appearance, and we are Hungarians we added some sweet paprika powder. 1-2 minutes more cooking over low heat, and it was ready to fill the sandwich. We love it like this.

Pork shashlik

As it has been mentioned above, this salad is great with almost any roasted or fried meat. Our choice fell on pork, so we bought pork leg. It is great for grilling it on broach as it has enough fat not to dry too much. After cutting it into cubes it was ready for spicing. We used a mix of salt, ground pepper, marjoram and parsley. We choose two smaller onions, cut each of them into 8 pieces. Everything was ready to make the broaches and put them on the grill. One of us is big California pepper fan, so he added some slices of orange coloured pepper to his broaches. It took maybe half an hour to get the meat well-done.

The Hellacopters

Melodic death/thrash/black metal hits are more vital to us than meat, and the first step of basically every Meat n’ Metal gathering is an intense Spotify or Google Music search for something dark and gloomy. This time, maybe because of the last bright and warm rays of the October Sun, we let the beast within to sleep and instead of obvious choices, we grab some kickass swedish rock’n’roll.

Altough The Hellacopters’ music is a good mixture of punk, hard rock and everything between these two labels, they are not that far from our favorite genre. This awesome band was a side project of Nicke Andersson, who was the drummer of the legendary swedish death metal band Entombed. First track of their first album shows everything we love in their music: catchy melodies, memorable choruses and great riffs with some punk attitude. Check it out:

When the shashlik was finally ready, we realized that we could eat a horse with a fully armed Polish winged hussar in it’s saddle. To be honest, we wondered a bit, will one sandwich be enough for each person – but fortunately, our fears were unfounded. Every single bite of the sandwich came with a huge cube of meat, so in halftime everybody struggled for breath and wiped the sweat from their forehead in silence. After we finished, we had to agree that we are geniuses. Again.