The majority of recipes advises to bake meat in an oven pork, but actually it isn't obligatory. Knowing some subtleties, it is possible to prepare perfectly a rabbit, chicken, veal or even mutton. Any meat before preparation should be pickled, then it will become more gentle and will develop a pungent flavor.
It is required to you
- thyme and dry grass of "oregano";
- red or white wine – 3 glasses;
- onions – 2 pieces;
- fresh meat, one piece and without bone – 1 kg;
- mix of spices or pepper;
- the granulated garlic;
- carnation – 2 buds;
- bay leaf – 3 pieces;
- vegetable oil and salt.
Instruction
1. From a steak remove streaks and films if there is a small fat, leave it. Lay meat in a plastic container.
2. Add to meat the bulb cut with rings, herbs, a carnation, a lavrushka and fill in with wine, properly mix.
3. Close capacity a cover and place in the fridge for day for pickling. Meat has to be pickled not less than 20 hours.
4. After this time take out it, dip a paper towel, filter the marinade rest. Salt and pepper meat, rub with garlic and spices.
5. Warm a little oil in a frying pan and fry a piece on strong fire before emergence of a ruddy crust from all directions.
6. Further shift a piece in a stewpan, a brazier or a form, fill in with the filtered wine marinade and cover.
7. Warm an oven to 200 oC, place in it a form with meat and bake within one and a half hours. Periodically look and water meat with marinade. After that take out a brazier and leave it on a table for 20 minutes.
8. Cut fragrant meat on portion pieces and give to a table together with a garnish, salads. Cold you can use meat for creation of sandwiches, festive snack, etc.