{"id":35663,"date":"2023-04-23T09:00:00","date_gmt":"2023-04-23T07:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35663"},"modified":"2023-04-14T19:30:57","modified_gmt":"2023-04-14T17:30:57","slug":"hod-hus-meno","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/hod-hus-meno\/","title":{"rendered":"Mohli by by\u0165 bobry nov\u00fdm popul\u00e1rnym m\u00e4som"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Mana\u017ement zveri a zdroje vo\u013ene \u017eij\u00facej zveri v na\u0161ej krajine s\u00fa uzn\u00e1van\u00e9 na eur\u00f3pskej \u00farovni. Je ob\u013e\u00faben\u00e1 medzi po\u013eovn\u00edckymi \u0161portovcami. Niet poch\u00fdb ani o tom, \u017ee ma\u010farsk\u00e1 gastron\u00f3mia zveriny m\u00e1 tis\u00edcro\u010dn\u00fa hist\u00f3riu. Je v\u0161ak zvl\u00e1\u0161tne, \u017ee hoci m\u00e1me trad\u00edciu zveriny a dokonca je zn\u00e1me, \u017ee je zdrav\u00e1, nevyu\u017e\u00edvame jej potenci\u00e1l, zatia\u013e \u010do in\u00ed \u00e1no. V Rak\u00fasku sa bobrie m\u00e4so a zverina z Ma\u010farska te\u0161ia \u010doraz v\u00e4\u010d\u0161ej ob\u013eube.<\/strong><\/p>\n\n\n\n

\n
\"Az
Foto: Pixabay<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Bobor<\/span><\/h3>\n\n\n

Bobor eur\u00f3psky alebo bobor oby\u010dajn\u00fd je najv\u00e4\u010d\u0161\u00ed typick\u00fd hlodavec Eur\u00e1zie. Tento druh je vysoko prisp\u00f4soben\u00fd vodn\u00e9mu sp\u00f4sobu \u017eivota a jeho biotopom s\u00fa lesnat\u00e9 n\u00e1bre\u017eia. Za\u010diatkom 20. storo\u010dia zostalo v Eur\u00f3pe len nieko\u013eko popul\u00e1ci\u00ed. V 20. rokoch 20. storo\u010dia sa v seversk\u00fdch a pobaltsk\u00fdch regi\u00f3noch za\u010dali prv\u00e9 reintroduk\u010dn\u00e9 programy, ktor\u00e9 potom dostali nov\u00fd impulz v 80. a 90. rokoch 20. storo\u010dia. Reintroduk\u010dn\u00e9 kampane boli \u00faspe\u0161n\u00e9, svetov\u00e1 popul\u00e1cia bobra eur\u00e1zijsk\u00e9ho sa do roku 2020 odhaduje na takmer 1,5 mili\u00f3na jedincov a u n\u00e1s sa ich po\u010det zv\u00fd\u0161il na takmer 8 500 jedincov. Bobor je skuto\u010dn\u00fd majster stavite\u013e, vyskytuje sa vo v\u0161etk\u00fdch riekach Ma\u010farska a v mnoh\u00fdch oblastiach v prostred\u00ed, ktor\u00e9 vyhovuje jeho \u017eivotn\u00e9mu \u0161t\u00fdlu.<\/p>\n

S n\u00e1rastom popul\u00e1cie sa zvy\u0161uj\u00fa aj konflikty, ktor\u00e9 sp\u00f4sobuj\u00fa probl\u00e9my s v\u00fdrubom stromov, bobr\u00edmi hr\u00e1dzami v mal\u00fdch vodn\u00fdch tokoch a ich zahrab\u00e1van\u00edm. Bobor je ve\u013ek\u00fd jed\u00e1k, tak\u017ee neust\u00e1le pracuje na zabezpe\u010den\u00ed potravy pre seba a svoju rodinu, pre\u017e\u00fava a stavia. Jeho obrovsk\u00e9 zuby dok\u00e1\u017eu rozsek\u00e1va\u0165 drevo, \u010do niekedy ohrozuje ekosyst\u00e9m riek a vodn\u00fdch tokov. Preto bol bobor kontrolovan\u00fd, a to aj s cie\u013eom zabezpe\u010di\u0165 lesn\u00fa a po\u013enohospod\u00e1rsku produkciu. Na tento \u00fa\u010del boli zmenen\u00e9 a doplnen\u00e9 niektor\u00e9 paragrafy vyhl\u00e1\u0161ky 13\/2001 (9. m\u00e1ja) ministerstva po\u013enohospod\u00e1rstva a lesn\u00edctva o chr\u00e1nen\u00fdch a osobitne chr\u00e1nen\u00fdch druhoch \u017eivo\u010d\u00edchov a rastl\u00edn. Lov a usmrcovanie bobrov podlieha povoleniu, ktor\u00e9 vyd\u00e1va org\u00e1n ochrany pr\u00edrody.<\/p>\n

\"videns

Foto: Envato elements<\/p><\/div>\n\n\n

V \u010dom by mohla by\u0165 ma\u010farsk\u00e1 gastron\u00f3mia dobr\u00e1<\/span><\/h3>\n\n\n

D\u00f4kazy v na\u0161ej krajine by mohli by\u0165 zveriny vo v\u00e4\u010d\u0161ej miere<\/a> pou\u017eitie. Je to dokonal\u00e1 a ve\u013emi zdrav\u00e1 zlo\u017eka, ktor\u00e1 je k dispoz\u00edcii v hojnom mno\u017estve. Pokia\u013e ide o m\u00e4so z diviny, nie je to len jele\u0148 alebo diviak. Pronghorn, mufl\u00f3n, divok\u00fd zajac, srnec, bobor, jazvec a mnoh\u00e9 \u010fal\u0161ie \u0161peciality patria medzi tradi\u010dn\u00e9 suroviny z diviny, na ktor\u00e9 sme, \u017eia\u013e, zabudli. Dnes sa exotick\u00e9 jedl\u00e1, ktor\u00e9 boli kedysi be\u017en\u00e9 dobroty<\/a> boli. Bolo by d\u00f4le\u017eit\u00e9 znovu objavi\u0165 na\u0161e hodnoty, najm\u00e4 preto, \u017ee bobor sa dov\u00e1\u017ea z na\u0161ej krajiny do Rak\u00faska. Mohli by sme s n\u00edm dosiahnu\u0165 aj kulin\u00e1rsky \u00faspech.<\/p>\n

A MATUSZ - VAD<\/a> m\u00e1 tie\u017e \u0161peci\u00e1lne ingrediencie, ktor\u00e9 m\u00f4\u017eu by\u0165 pre re\u0161taur\u00e1cie v\u00fdhodou pri zara\u010fovan\u00ed do ich jed\u00e1lneho l\u00edstka. Podobne ako bobor, aj krokod\u00edlia ko\u017ea<\/a>, a buffalo burger<\/a>, alebo klokanie m\u00e4so<\/a> m\u00f4\u017ee by\u0165 prekvapiv\u00fdm a vyh\u013ead\u00e1van\u00fdm \u00falovkom. S odv\u00e1\u017enym menu a dobr\u00fdm marketingom v\u00e1m \u00faspech zaklope na dvere. <\/em><\/p>\n

\"Szeretem

Foto: Envato elements<\/p><\/div>\n\n\n

Bobrie hody Maxa Stiegla<\/span><\/h3>\n\n\n

Od \u017eab\u00edch stehienok, mor\u010dac\u00edch semenn\u00edkov, prasac\u00edch l\u00edc a konsk\u00fdch filiet - takmer neexistuje zviera alebo kus m\u00e4sa, ktor\u00e9 by Stiegl nepou\u017eil pri varen\u00ed. Stiegl, jeden z najlep\u0161\u00edch rak\u00faskych \u0161\u00e9fkuch\u00e1rov, ktor\u00fd vedie re\u0161taur\u00e1ciu Gut Purbach v Burgenlande, vo svojej kuchyni ve\u013emi r\u00e1d pou\u017e\u00edva vn\u00fatornosti a vz\u00e1cne suroviny. U\u017e nejak\u00fd \u010das zara\u010fuje do svojho reperto\u00e1ru aj bobra.<\/p>\n

Takto to vid\u00ed on<\/strong>.<\/em><\/p>\n

Jeme morky a o\u0161\u00edpan\u00e9 z priemyseln\u00fdch fariem, ktor\u00e9 sa prepravuj\u00fa cez polovicu Eur\u00f3py, m\u00e1me sa na pozore pred bobrami, hoci sa stravuj\u00fa zdravo a vieme, odkia\u013e poch\u00e1dzaj\u00fa. Mysl\u00edm si, \u017ee je to pokryteck\u00e9. Ke\u010f ide o varenie, mali by ste sa k bobrovi spr\u00e1va\u0165 ako k mlad\u00e9mu diviakovi. Chut\u00ed trochu ako divok\u00e1 ka\u010dica.\u201d<\/em><\/p>\n

Ke\u010f\u017ee bobry s\u00fa v Rak\u00fasku pr\u00edsne chr\u00e1nen\u00e9, Stiegl dov\u00e1\u017ea zvierat\u00e1 z Ma\u010farska. V s\u00falade so svojou filozofiou o zvierat\u00e1ch h\u00e1d\u017ee do hrnca v\u0161etky \u010dasti, od srdca cez pe\u010de\u0148 a\u017e po bobr\u00ed chvost, ktor\u00fd chv\u00e1li. Dokonca u\u017e griloval cel\u00e9ho bobra tak, ako sa griluje prasiatko.<\/p>\n

\"A

Foto: Envato elements<\/p><\/div>\n\n\n

M\u00f4\u017eeme znovu objavi\u0165 jedl\u00e1 z diviny prostredn\u00edctvom<\/span><\/h3>\n\n\n

\u013dudia s\u00fa na nezvy\u010dajn\u00e9 jedlo Maxa Stiegla zvyknut\u00ed. Z\u00e1ujem o kulin\u00e1rske poklady pr\u00edrody a povedomie o nich rastie na celom svete a priekopn\u00edci v tejto oblasti m\u00f4\u017eu v pohostinstve prinies\u0165 skuto\u010dn\u00fa zmenu. Pr\u00edrodn\u00e9, udr\u017eate\u013en\u00e9, prekvapiv\u00e9 a v\u00fdnimo\u010dn\u00e9 sa stali t\u00fdm, \u010do host\u00ed zauj\u00edma. Rozmanitos\u0165 divokej pr\u00edrody a kulin\u00e1rske trad\u00edcie<\/a> m\u00f4\u017ee by\u0165 z\u00e1kladn\u00fdm kame\u0148om bud\u00facnosti pohostinstva. V horskom hostinci Piz Buin v tirolskom meste Galt\u00fcr pri jazere Silvretta sa ka\u017ed\u00fd rok v okt\u00f3bri konaj\u00fa svi\u0161\u0165ov\u00e9 sl\u00e1vnosti, na ktor\u00fdch sa zvieratk\u00e1 pod\u00e1vaj\u00fa v polievke s petr\u017elenov\u00fdmi zemiakmi a jablkovou \u010dervenou kapustou. \u0160\u00e9fkuch\u00e1r Ischgl Sporthotel Silvretta Stiar pripravuje gul\u00e1\u0161 a ravioly so svi\u0161\u0165ami. V hoteli Sigwart Tiroler Weinstuben v Brixlegg Kufstein pod\u00e1va uzn\u00e1van\u00fd \u0161\u00e9fkuch\u00e1r Traudi Sigwart jedl\u00e1 s plnkou zo svi\u0161\u0165ov a bielymi h\u013euzovkami Alba.<\/p>\n

\"\u00d3ri\u00e1si

Foto: Envato elements<\/p><\/div>\n\n\n

Mo\u017eno konzumujeme viac vo\u013ene \u017eij\u00facich \u017eivo\u010d\u00edchov, ako si mysl\u00edme<\/span><\/h3>\n\n\n

Mnoh\u00e9 druhy zveri s\u00fa v z\u00e1sade jedl\u00e9. Na varenie sa v\u0161ak musia odborne pripravi\u0165. Pri niektor\u00fdch druhoch zveri, ako s\u00fa jazvec, nutria, medve\u010f, vrana a dokonca aj diviak, mus\u00ed veterin\u00e1rny lek\u00e1r vykona\u0165 test na trichin\u00f3zu, aby sa vyl\u00fa\u010dili choroby, ktor\u00e9 sa m\u00f4\u017eu prenies\u0165 na \u010dloveka. Je tie\u017e d\u00f4le\u017eit\u00e9 poznamena\u0165, \u017ee tieto konkr\u00e9tne druhy sa zvy\u010dajne vyskytuj\u00fa v malom po\u010dte alebo zviera neprodukuje ve\u013ea pou\u017eite\u013en\u00e9ho m\u00e4sa, ako napr\u00edklad vrany, jazvec a svi\u0161\u0165. Z h\u013eadiska gastron\u00f3mie by sa to malo bra\u0165 do \u00favahy prioritne. O jedl\u00e1 zo \u0161peci\u00e1lnych kulin\u00e1rskych surov\u00edn je ve\u013ek\u00fd z\u00e1ujem, preto\u017ee hostia pova\u017euj\u00fa tak\u00e9to jedl\u00e1 za exotick\u00e9 a zauj\u00edmav\u00e9. V \u010dase, ke\u010f je hlavn\u00fdm cie\u013eom udr\u017eate\u013en\u00e1, region\u00e1lna spotreba, m\u00f4\u017ee by\u0165 \u0161peci\u00e1lna zverina a m\u00e4so z diviny ur\u010dite \u0161ikovn\u00fdm pl\u00e1nom pre paletu re\u0161taur\u00e1ci\u00ed.<\/p>

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Kett\u0151s m\u00e9rce l\u00e9tezik a h\u00f3dh\u00fas tekintet\u00e9ben. M\u00e9gis haz\u00e1nkb\u00f3l export\u00e1lj\u00e1k a legt\u00f6bbet – gasztron\u00f3miai c\u00e9lokra. A mer\u00e9sz \u00e9telek hozz\u00e1k el a sikert. Ebben seg\u00edthet a MATUSZ -VAD is! #matuszvad<\/p>","protected":false},"author":14,"featured_media":35669,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,641],"tags":[278,2,10,209,1521,1522,216,19,211,231,99,15],"class_list":["post-35663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","category-fozes","tag-alapanyag","tag-blog","tag-etterem","tag-gasztronomia","tag-hod","tag-hodhus","tag-konyhafonok","tag-receptek","tag-sef","tag-szakacs","tag-vadhus","tag-vendeglatas"],"yoast_head":"\nLehet-e a h\u00f3d az \u00faj, k\u00f6zkedvelt vadh\u00fas - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"H\u00f3d!Lehet-e a h\u00f3d az \u00faj, k\u00f6zkedvelt vadh\u00fas. 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