From meat of the animals living in the nature it is possible to prepare a set of healthy and refined dishes. Venison - a product which was always appreciated the high content of proteins and vitamins. From meat of a deer it is possible to experiment with recipes safely - both competently made cutting, and language, and brains of a deer can become a delicacy. Special praises are deserved by venison "on - hunting".
It is required to you
- Venison meat - 2 kg
- Lard - 400 g
- Cooking fat - 200 g
- Cranberry - 200 g
- Tomato paste - 200 g
- Onion - 4 bulbs
- Garlic - 24 cloves
- Vinegar - 4 tablespoons
- Pepper
- sugar
- salt - to taste.
- Water for soaking of meat (on the volume of pieces)
- water for suppression – "on demand".
Instruction
1. Prepare weak solution of vinegar in water - for soaking of meat of venison. Previously well wash out pieces of ink and clean from veins and films. Keep the prepared flank steaks in this solution within 6 hours, take out, slightly dry.
2. Make punctures in meat a tip of sharply ground knife and fill it with small pieces of fat and cut segments of garlic. Rub pieces I will mergeof and pepper. Warm fat and fry meat on both sides. Small cut onions and fry together with meat till golden color.
3. Add tomato paste to meat pieces and onions, carefully mix and fry within 10-12 minutes. Place venison meat in a cauldron (pan, a brazier, "roasting pan"), add to the necessary level of the boiling water, add the cranberry wiped with sugar. You extinguish in the traditional way a current of 1-1.5 hours.