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Wild goat fried
1 serving
The back of the wild goat (roe deer, musk deer, etc. ) is pickled for a day (0. 5 l of water, 0. 5 l of 6% vinegar, salt, sugar to taste - the taste should be sour-sweet with a predominance of sour, 8 peas of allspice and black pepper, bay leaf, 2 pieces of cloves). Then the meat is spied with lard and fried in strongly calcined oil to a ruddy crust on all sides. Transfer to deep, better cast-iron dishes, drain the fat in which the goat was fried, add a little, broth and fry, often turning over. Goat is served with buckwheat porridge and roasting sauce with sauerkraut garlic.
The back of the wild goat (roe deer, musk deer, etc. ) is pickled for a day (0. 5 l of water, 0. 5 l of 6% vinegar, salt, sugar to taste - the taste should be sour-sweet with a predominance of sour, 8 peas of allspice and black pepper, bay leaf, 2 pieces of cloves). Then the meat is spied with lard and fried in strongly calcined oil to a ruddy crust on all sides. Transfer to deep, better cast-iron dishes, drain the fat in which the goat was fried, add a little, broth and fry, often turning over. Goat is served with buckwheat porridge and roasting sauce with sauerkraut garlic.
goat to taste, or roe deer to taste, or musk deer to taste, water - 0.5 l, vinegar - 0.5 l, salt to taste, sugar to taste, allspice - 8 peas, black pepper - 8 peas, bay leaf to taste, cloves - 2 pcs., lard to taste, buckwheat to taste
