Prepare a shoat generally for holidays. Most often serve on a table him, for Old New year, having decorated with fresh fruit or vegetables. The main value is that meat of a shoat very juicy and gentle. Bake in an oven it generally with a traditional stuffing – the buckwheat cereal mixed with the fried onions and mushrooms.
It is required to you
- bonnive (1.5 kg);
- melted butter (120 g);
- buckwheat (200 g);
- onions (1 piece);
- champignons (150 g);
- eggs (5 pieces);
- vodka (100 ml);
- carrots (2 pieces);
- parsley greens;
- olives (2 pieces);
- salt
Instruction
1. Lower a carcass of a piglet in cold water, soak meat of hour three-four. Then, after time, take out from cold water and immediately lower in hot water with the temperature of 80 °C for fifteen minutes.
2. After that scratch out a knife a bristle, trying not to cut skin, rub a carcass with flour and scorch over naked flame. Beginning from a neck, make a deep longitudinal section on a paunch and draw a piglet.
3. To prepare a stuffing, take and wash out buckwheat. Fill in it with the added some salt water and cook friable porridge.
4. Wet mushrooms in a pan in two glasses of hot water for twenty minutes. Then bring to the boil and at once cast away on a colander. Wash out mushrooms and largely cut. Add them to buckwheat.
5. Clean onions and wash up. On a cutting board small cut.
6. Wash out and boil carrots. Cut it with circles.
7. Carefully wash out greens, dry it and small cut.
8. On a plate put a frying pan and pour a little vegetable oil. Fry onions till golden color. Mix it with porridge.
9. Cook eggs. After that fill in them with cold water and clean. Small cut. Add to onions and buckwheat.
10. Rub the washed-out and dried piglet with salt from within and stuff with the prepared stuffing, evenly having it on all carcass.
11. Sew up a section with culinary threads. Rub all piglet with vodka with salt that his skin became rigid.
12. On a baking tray put a foil. Turn in at a piglet of a leg and lay him a seam down. Pour over a carcass oil, cover with a foil and put a baking tray in the oven which is previously warmed up to 180-200 degrees approximately on an hour and a half.
13. When the piglet blushes, lower temperature to 150-160 degrees and continue frying, every 7-10 minutes water a carcass with the juice which is formed at the same time.
14. When the piglet is ready, cut through a knife its back to a bone and let's be cooled within 15 minutes.
15. Remove threads, lay out porridge in separate ware. Cut a carcass on flank steaks and put them on a dish, giving the form of the whole piglet.
16. From sides impose it with porridge, greens, boiled carrots. Insert olives into eye-sockets. Enjoy your meal!