Dishes from marmot marmot recipes. How to cook groundhog? A dish for real gourmets. Methods of treatment for various diseases

One of the most common inhabitants of the steppe part of Russia is the marmot. This is a small animal that lives in holes and often attracts the attention of hunters. Most often, this animal is mined because of the skins, but the culinary qualities of marmots are little known. Meanwhile, this is an excellent food product - traditional medicine have long been known beneficial features marmot meat, as well as the healing qualities of its fat.

How lifestyle affects marmot meat

The groundhog is a steppe rodent, it spends most of its life in open spaces, far from settlements with their harmful emissions into the atmosphere. It feeds on field grasses, plant seeds, roots, and so on. One of the features of these animals is the pickiness in the choice of food. Groundhogs eat far from every grass that comes across to them in the steppe. In their diet are only ecologically clean plants. Healing substances accumulate in the body of the animal and this is one of the factors that explain the beneficial properties of marmot meat.

A special topic is groundhog fat. The fact is that this animal spends most of its life - 50-65% - in long hibernation. At the same time, his body continues to function and therefore needs nutrition, which he receives from fat reserves. It is understandable that in such a state of affairs groundhog fat is a real concentrate of useful and nutritious substances, minerals and microelements, which are also present in the human body.

Groundhog meat - characteristics and properties

One of the main qualities of marmot meat is its high fat content. The amount of internal and subcutaneous fat in the carcass can reach 10-20% of the total mass. Because of this, the meat of this animal is heavy - for its normal digestion and full assimilation, the body has to spend a lot of energy.

One of the beneficial properties of marmot meat is the ability to raise body temperature. For this reason experts recommend to use this product prolonged exposure to cold when there are high chances of catching a cold or earning other diseases associated with hypothermia. It is also considered that the meat of this animal helps in the treatment of so-called cold tumors- regular use prevents the development of malignant tumors in the body.

Groundhog meat tastes tender, but may resemble lamb. By the way, from the point of view quality characteristics the closest type of cultural meat to marmot meat is also lamb. In moderation and proper preparation it is able to normalize the work of the stomach and intestinal tract. Also, regular use of marmot meat helps to relieve the effects of stress, strengthen the central nervous system.

Marmot fat is the most powerful means of preventing tuberculosis. It is also recommended for use in colds, pulmonary and bronchial diseases. In addition to being a concentrate of vitamins and vital minerals, groundhog fat has another very remarkable property - it completely absorbed by the body when taken internally. When applied externally, marmot fat has a healing effect, accelerating the healing of small wounds and minor abrasions. Good results are observed in the treatment of burns and various skin defects, such as acne or blackheads. A high cosmetic effect is also found - the skin becomes more elastic and elastic.

Cooking features

The harm and beneficial properties of marmot meat largely depend on how well it is cooked. So, a prerequisite for pre-treatment of fresh carcasses is the removal of fat. If fat and fat are not removed in a timely manner, then the meat acquires a specific taste. which many will not like. Fat can be removed immediately, in the process of skinning, but most good result achieved when using a water bath, which warms up the already cut trophy. On average, an adult male gives up to 900 grams of fat.

Also when cutting the carcass, it is necessary to remove the sweat glands. They are located in the armpit area, have a pronounced beige color, due to which they clearly stand out from the rest of the meat. It is necessary to cut out the sweat glands with a margin, leaving a small amount of flesh around.

Another mandatory procedure is soaking. To do this, the already processed carcass is immersed in cold water and left in this state for about a day. There is an opinion among experienced hunters that it is not necessary to soak underyearlings, however, there is no unity on this issue, so here everyone is free to choose the option that he likes best.

You can cook groundhogs in different ways - there are many recipes on the network. The most popular marmot baked in the oven with vegetables. You can also stew marmot meat in sour cream. It turns out very tasty shurpa from marmot meat, it is often used for cooking traditional dishes oriental cuisine- pilaf or barbecue.

Be sure to read:

Mongolian cuisine

How to cook marmot baibak (steppe marmot)
Firstly, it must be warm and the sun simply must fry so that a fat and cautious marmot crawls out of its deep hole and freezes in a “column” position near its mink.

So, we have a marmot killed by a shot in the head weighing about 3 kg.

Second, there must be good fire a fire or a stove where stones from the river are placed. The size of the stones is on average comparable to the size chicken egg.

The stones should be almost red hot. Do not forget about it and prepare the fire-heat in advance!

Thirdly, a groundhog's head is cut off with a sharp, sharp knife. Cut off and discarded as dog food.

In the end, by doing this you introduce dogs to the future feast.

We climb inside with our head and feel the stomach, intestines, liver, kidneys ... all this we pull out their carcasses of the poor marmot.

We put the liver separately: the liver, the heart in a clean bowl. You can use a plastic bowl, as there is not much liver.

In addition, I can’t imagine how, but we must remove the backbone and all possible bones from the marmot, which we gnaw and put aside along the way - they will still be useful to us when we cook jelly in the evening.

After that, we roll up that part of the poor marmot's body, which connected his carcass with his head, like a shirt sleeve. Apparently you can call it a neck.

So, they rolled up. And now you need to throw the heart and liver inside the carcass. Threw up? Now shake the carcass a little, taking it with both hands by the hind legs and neck.

The movements are the same as those made by the bartender when preparing a cocktail in a shaker.
Shocked? cheered up?

Now you take hot stones from the fire with tongs and throw them inside the carcass. When a red-hot pebble gets into the carcass, a distinct hiss is heard and it smells of burnt blood and flesh, and it also becomes hot.

The carcass is filled with stones by one third. Steam pours from the neck of the carcass like a volcano. Now you should squeeze the groundhog's throat and wrap the neck with a rope or wire.

Have you ever blown up balloons? That's exactly the same as wrapping the umbilical cord of a balloon after it is inflated - you do exactly the same in this case.

After finishing the groundhog preparation procedure, you leave it alone and go to drink a glass of Calvados.

The carcass, as the hot stones melt fat, blood, tear the fibers of meat and tendons with heat ... inflates like balloon.

And you take a blowtorch or a camping gas bottle with a burner and singe the poor groundhog's wool cover.

So that everything is harmonious and beautiful before serving. How the hell did he get out of the hole anyway?
Well, bon appetit!

The marmot is an inhabitant of the steppes. It is often hunted for its pelts and healthy fat. However, not everyone knows how tasty and healthy marmot meat is. He is quite picky about food, he eats only useful herbs or roots. They accumulate in his body. This is probably what explains the use of marmots as ingredients for dishes. It is meat that is used, fat itself is not used in cooking, but it is actively used for medicinal purposes. If you leave it on the carcass, then the final dish will acquire a specific aroma and flavor that not everyone likes. Most often, the marmot is stewed, sometimes pre-fried to seal its juice. But you can also cook gopher kebab by pickling it in onions and your own juice. Adding vinegar, on the other hand, makes the meat tougher. But soaking in water or milk is often necessary.

General characteristics of groundhog meat and fat

Before you understand how to cook groundhog, you need to learn about its benefits. Of particular note is groundhog fat. It is a powerful tool for the prevention of colds. And sometimes it is used to treat hepatitis. About 900 grams of fat can be taken from one carcass.

By itself, marmot meat is also useful. However, it should be understood that when cutting, it is worth removing most of the fat layers. Otherwise, the meat will get bad smell. You also need to cut out the sweat glands, which stand out in color. It is worth removing them with a margin. Then the meat will be tender. Its taste is difficult to compare with something else. For some, it is associated with lamb or horse meat.

Stewed marmot with vegetables

Very often the marmot is extinguished. This is due to the fact that when baking or frying the meat is very easy to overdry. Then it will become hard and not very tasty. To prepare such a dish you need to take:

marmot carcass;
a couple of large onion heads;
the same amount of carrots;
one bell pepper;
three tomatoes;
a bunch of any greens to taste;
a couple of cloves of garlic.

How to cook marmot meat? First, cut the carcass, remove the skin. You also need to cut off the sweat glands and all excess fat. It is not thrown away, but later used for medicinal purposes. Pour the carcass with cold water and leave overnight.

Cooking delicious meat

When the meat has settled, excess moisture is blotted from it. Cut into portioned pieces. Heat the frying pan and put the marmot slices. It is not worth adding additional oil, since the meat still turns out to be quite fatty. Lightly fry the pieces. How to cook baibaka? For starters, you do not need to overcook the meat. You just need to brown it a little. Then, when stewing, all the juice will remain in pieces.

Next, prepare the vegetables. Cut everything into arbitrary slices and divide into several portions. Put some of the vegetables on the bottom of the ducklings or stewpan with a thick bottom. Above is a piece of meat. Repeat until the ingredients run out. Salt each layer and add black ground pepper. After that, everything is filled with water by about a quarter. Stew over low heat under a lid until the meat is soft.

When serving, you can additionally decorate the plate with pickles or fresh tomatoes.

Groundhog shish kebab

How to cook groundhog in the summer season? You can have a barbecue! To do this, you need a minimum of ingredients, namely:

kilogram of onion;
half a teaspoon of black pepper;
some salt.

The meat is washed, fat and sweat glands are cut off. Soak for about four hours in cold water. Onions are peeled and cut into rings, large. Groundhog cut into pieces. Put the meat in a saucepan, add spices and onions. Everything is mixed. It is better to put a load on the products so that the juice stands out better. Marmot is marinated in its own juice for at least five hours. You can cook a marmot on a fire, like a barbecue from any other type of meat. You can use grills, or you can use skewers.

Stew: list of ingredients

How to cook groundhog at home? There are many recipes, but this one allows you to get very juicy meat. For cooking you need to take:

three kilograms of meat;
500 ml of milk;
five heads of onions;
one eggplant;
a couple of bell peppers;
two pickled cucumbers;
a teaspoon of grated ginger;
three carrots;
six cloves of garlic;
half a bunch of dill;
a teaspoon of red hot pepper;
three tablespoons of soy sauce;
a teaspoon of mustard;
a few peas of black pepper;
a couple of teaspoons of any seasonings for meat.

How to cook groundhog at home? The list of ingredients shows that it is better to use many ingredients that help to hide the specific taste of the meat, make it soft and tender.

Groundhog preparation: step by step description

Processed meat, that is, without fat and glands, is poured with cold water. Removed for two hours in the refrigerator.

Then they take out the carcass, divide it into pieces, fill everything with milk and clean it for fifteen hours already. Then the vegetables are cooked.

Bell peppers and carrots are peeled, cut into medium-sized cubes. Onions and eggplants are cut into rings, each is divided into four more parts. If necessary, you can peel the eggplant from the skin. Cucumbers are freed from brine and cut into rings. Finely chop the garlic and dill.

Combine the ingredients for dressing in a bowl, namely soy sauce, mustard, spices. Mix.

Start frying the ingredients. You can take a piece of lard from a marmot. It is fried, the cracklings are thrown away. Dill, ginger, hot peppers and garlic. Quickly mixed and fried. Add pieces of meat. All mix and pour in the sauce. Stew under the lid for about an hour and a half, stirring so that the meat is covered with sauce.

Add carrots, onions and cucumbers. Fry all ingredients. Add bell pepper and eggplant. Simmer another fifteen minutes. Check the readiness of the meat. Spread tender meat with vegetables on plates. Served hot.

Marmot pate - an original dish

How to cook groundhog to surprise guests? Make pate! For this you need to take:

one marmot;
200 grams of bacon;
three eggs;
two onion heads;
three dried mushrooms;
five peas of pepper;
salt and pepper;
a tablespoon of lard;
one bay leaf;
some breadcrumbs.

Such a dish can surprise even the most fastidious guests.

How to cook groundhog?

The meat is pre-cut and soaked for five hours. After that, it is transferred to a saucepan, poured with water, finely chopped onion and mushrooms are added. Stew under the lid until the marmot becomes soft. After they are allowed to cool slightly, the bones are removed and all the ingredients are finely chopped. You can pass them through a meat grinder and add scrolled onions, salt and pepper. Break the eggs, mix the minced meat thoroughly.

Take a baking dish, grease with lard. Spread finely chopped bacon. Fill the form with minced meat. Put the dish in the oven. Bake until fat comes out on the surface. After the form is taken out, the pate is allowed to cool. Carefully take it out on a plate and cut into slices. Served with cold bread.

The marmot, also known as the bobak, is an animal harmless to the fields. It is often eaten by peoples living in the steppe area. For this reason, it is they who have recipes with marmot meat. In fact, this ingredient is very useful. It is believed that if you eat about three kilograms of this valuable meat a year, you can avoid all colds. The fat of this animal is also valued, it is specially melted in order to be used both inside, for colds, and to rub bruises. How to cook baibaka? After all, its meat is a little tough, so you need to be careful when using it in a dish. It should be understood that excess fat can give the finished dish an unpleasant flavor. For this reason, groundhogs are pre-treated. To do this, the fat is cut off, the sweat glands are removed, and the carcass itself is soaked in cold water. Some recipes also call for soaking in milk, which makes the marmot softer and more tender. It is also worth stewing it with vegetables, the juice of which also helps to achieve tender meat in its structure. In any case, if there is such an opportunity, then you need to try the meat of the bobak.

Have you even tried it at least once?))) Marmot has a peculiar taste ... unique !!!
I don’t know how it can be smoked, but I’ll tell you how easy it is to cook meat.)))
I cut the carcass into large pieces ... marinated like a barbecue for 1-1.5 hours (and the marinade was in different versions) and just fried in a deep frying pan. As it was fried, I took the meat out of the pan and into a cauldron for further stewing. the meat will not leave the bones behind ... 2-2.5 hours) It is only necessary to cut off a lot of fat from the meat, and the fat that remained in the pan was generally poured out to the dogs !!! (what a kapets smell it has ....)

And the remaining pure fat can be melted separately and put in a jar in the refrigerator ... just in case of a fire !!! Marmot fat is a very useful thing !!!

They also made barbecue more than once ... they just marinated it for a day, and more spices !!!

How to butcher marmot marmot (steppe marmot)

Firstly, it must be warm and the sun simply must fry so that a fat and cautious marmot crawls out of its deep hole and freezes in a “column” position near its mink.
Then it's a matter of technique: you aim and shoot from 100 meters in the head: if you come closer, the groundhog will be able to see the hunter even when leaving the hole and hide until better times.
So, we have a marmot killed by a shot in the head weighing about 3 kg.

Secondly, there must be a good fire of a fire or a stove where stones from the river are placed. The size of the stones is on average comparable to the size of a chicken egg. The stones should be almost red hot. Do not forget about it and prepare the fire-heat in advance!
Thirdly, a groundhog's head is cut off with a sharp, sharp knife. Cut off and discarded as dog food. In the end, by doing this you introduce dogs to the future feast.

May I not list the points further? You won't cook it anyway.
After the head of the unlucky and sun-loving groundhog flew away, we proceed to extract the insides of the groundhog using the place that can be called the neck. We climb inside with our head and feel the stomach, intestines, liver, kidneys ... all this we pull out their carcasses of the poor marmot.
We put the liver separately: the liver, the heart in a clean bowl. You can use a plastic bowl, as there is not much liver.
In addition, I can’t imagine how, but we must remove the backbone and all possible bones from the marmot, which we gnaw and put aside along the way - they will still be useful to us when we cook jelly in the evening.

After that, we roll up that part of the poor marmot's body, which connected his carcass with his head, like a shirt sleeve. Apparently you can call it a neck. So, they rolled up. And now you need to throw the heart and liver inside the carcass. Threw up? Now shake the carcass a little, taking it with both hands by the hind legs and neck. The movements are the same as those made by the bartender when preparing a cocktail in a shaker.
Shocked? cheered up?
Now you take hot stones from the fire with tongs and throw them inside the carcass. When a red-hot bastard enters the carcass, a distinct hiss is heard and it smells of burnt blood and flesh, and it also becomes hot

The carcass is filled with stones by one third. Steam pours from the neck of the carcass like a volcano. Now you should squeeze the groundhog's throat and wrap the neck with a rope or wire. Have you ever blown up balloons? That's exactly the same as wrapping the umbilical cord of a balloon after it is inflated - you do exactly the same in this case.

After finishing the groundhog preparation procedure, you leave it alone and go to drink a glass of Calvados.
The carcass, as the hot stones melt fat, blood, tear the fibers of meat and tendons with heat ... inflates like a balloon. And you take a blowtorch or a camping gas bottle with a burner and singe the poor groundhog's wool cover. So that everything is harmonious and beautiful before serving. How the hell did he get out of the hole anyway?
Well, bon appetit.

groundhog smoking recipe

Groundhog is boiled in SALT (very) and seasoned water. As seasonings I use bay leaf and allspice. You throw a marmot into boiling water and boil it for about 30-40 minutes, depending on its age. Then you take it out and let the water drain well, so to speak, you wind it, then into the smoker for 20-40 minutes, depending on the humidity of the marmot. Personally, I check after 25 minutes on my smoker, as soon as the meat becomes SLIGHTLY golden, immediately take it out, the color will pick up when it cools down lie down. Otherwise, we get smoked products (((

Marmot is ready for beer

Baibak, or Babak, or common (steppe) marmot(lat. marmota bobak) - a rodent of the genus marmots, an inhabitant of the virgin steppes of Eurasia.

Baibak is hunted for the sake of warm and light fur. Its meat is edible (it is highly valued in some parts of Mongolia), and its fat has been used in engineering and folk medicine. For Agriculture bobak is practically harmless - it rarely touches cultivated plants; occasionally eats alfalfa and sunflower. In gardens bred in marmot colonies, they sometimes eat cabbage and aerial parts of carrots. Baibak is a popular object of special hunting - Varminting, in which shooting is carried out from a long distance from a special weapon.

In connection with the plowing of the steppes, reforestation and intensive fishing, the number of bobaks by the 20th century increased. decreased sharply. The most critical situation was in the 1940s and 1950s. XX century, but the protection measures taken ensured the preservation of the species in local foci in Ukraine, in the Ulyanovsk and Saratov regions, Tatarstan and its subsequent reacclimatization and introduction in a number of areas. In recent decades, the range has begun to expand and the number of bobaks to grow. The most numerous boba is in the Rostov and Ulyanovsk regions. Quite stable are the colonies of its Kazakh subspecies in the Orenburg and Chelyabinsk regions. The number of the European subspecies of the Baibak in 2004 reached 209,700 individuals, the Kazakhstani subspecies - 112,800 individuals. Despite the permission of licensed hunting in the Central, Volga and South federal districts the number of bobak continues to grow.

Woodchuck

800 g of marmot, 6 red tomatoes or 4 pickled cucumbers, 3 tablespoons of butter, salt, pepper, garlic, dill and parsley, 4 tbsp. spoons of mayonnaise sauce with pickled onions.
For the marinade: 1 cup wine vinegar, 1 cup water, 1/2 carrot, 3 onions, 1/2 parsley root, 2 tablespoons vegetable oil, allspice, bay leaf, sugar, salt, dill and parsley.
Peel the carcass of the marmot, chop off the paws and head, wash well, cut into 4 parts, put in ceramic or enameled dishes, pour with chilled marinade and place in the refrigerator for 1 - 2 hours for pickling.
Preparation of the marinade: pour vinegar, water, vegetable oil into the dishes, add a few peas of allspice, chopped onions, finely chopped carrots and parsley, bay leaf, salt, sugar, chopped herbs and boil for 5 minutes, then cool.
After removing the meat from the marinade, shake off the spices, brush with oil and fry on both sides on the oven rack until cooked, pouring butter all the time.
Serve the finished marmot one piece per serving, pour over the mayonnaise and pickled onion sauce, garnish fresh tomatoes or pickles, sprinkle with chopped herbs. Marmot stewed in sour cream
1 marmot (1 - 1.5 kg.) 140 g bacon fat, 2 cups broth, 1 cup sour cream, 2 tablespoons flour, 50 g butter, 3 cups stewed beets (boiled beans), salt, pepper to taste .
For the marinade: 1 liter of water, 1 cup of six percent vinegar, pepper, salt, 2 chopped carrot roots, parsley.
Keep a fresh marmot in the skin for at least three days, then, without removing the skin, gut it. Two days before use, peel off the skin from it: cut off the paws and pull off the skin, turning the skin from hind legs and to the ears. Clear blood clots, remove films and tendons. Cut off the head. Rinse the prepared marmot carcass well. Separate the hind legs and back, put in a saucepan, pour cold water and refrigerate for 3-5 hours. Remove the soaked meat from the refrigerator, drain the water and pour the marinade. Put it back in the fridge overnight. If the groundhog is very young, you can not pickle it. Remove the marmot pieces for the marinade, dry them and stuff the bacon with lard. Sprinkle with salt, pepper, coat with sour cream and fry in the oven in the usual way until half cooked. Cut the marmot into pieces, put them in a deep frying pan or saucepan, pour in the broth, add sour cream, juice left over from frying, cover and simmer at a low boil until tender.
In a frying pan, prepare flour passivation, pour it with the broth in which the marmot was stewed, and boil for 1 - 2 minutes. Pour the sauce into a frying pan or pot with pieces of marmot and bring to a boil.
Put the pieces, marmot on a dish, overlay with stewed beets (boiled beans), pour over the sauce.
Marmot can be stewed with apples. To do this, first put chopped apples in a saucepan, pieces of fried marmot on them, apples again on top and then, as described above.
Marmot pate

Groundhog 1, 200 g of bacon, 3 eggs, 1 onion, 1 bay leaf, 4 - 5 black peppercorns, 2 - 3 dried mushrooms, salt, pepper, 1 table. lies. lard, breadcrumbs.
Pour the prepared meat with a small amount of water and, together with mushrooms, onions, simmer until it becomes soft.
remove bones, chop.
Grind meat and onion in a meat grinder. add eggs, salt, pepper. mix.
Lubricate the form with lard and sprinkle with breadcrumbs, cut the lard and lay the bottom of the form with it, fill the form with minced meat and put in the oven.
Bake at moderate temperature until fat appears on the surface.
Remove the form with the finished pâté from the oven, let it cool, carefully put the pâté out of the mold, cut into thin slices and fall cold.

After the marmot is killed, and it is desirable that it be an adult male - "yasha" (live weight 7-9 kg.), It must be degreased. I remove all the fat, both internal and from the back, shoulder blades and back (this is a valuable medicinal raw material. It evaporates in a water bath. It treats all lung diseases very well and fractures heal faster. By the way, I removed up to 450 grams of fat from a good Yasha). If you leave the fat, the dish will turn out to be too fatty (sugary) and acquire a specific smell. After degreasing, the carcass should be put overnight in cold water. The next day, I cut the carcass into portions, so that the mouth rejoices. Then I lightly fry the meat in a pan. It is not necessary to add oil, because there will still be a little fat in it, i.e. fry in its own juice. Then I take a stewpan (goose dish) to the bottom I put coarsely chopped carrots, onions, bell peppers, tomatoes, parsley and a little garlic. On this vegetable layer I put a layer of surrogate, then again a vegetable layer, and so on, until I fill the entire saucepan under the lid. Salt and pepper layers of vegetables and meat to taste. Add water by 1/4 and put in the oven for 1.4 - 2 hours (preferably in a Russian oven). The dish is hot and washed down with what you like. For my taste, it turns out to be tastier than rabbit, at least if they offer me a rabbit and a groundhog, then I will certainly prefer the groundhog. Very tasty and healthy. We are told that every man should eat 3 pieces during the summer. for prevention and good health. Bon appetit!! !

P.S. A request and a wish to those who decide to get a marmot. Don't shoot it from a smooth barrel. Only a high-precision "bolt" and only in the head, otherwise you will make 20 wounded animals for one mined.

The groundhog has tender and fatty meat, reminiscent of lamb. Pilaf and barbecue, that's what you most often find on the net according to recipes from marmot meat. I will focus on points that are often overlooked:
1. First of all, the groundhog must be shot in the head, since a shot in the peritoneum violates the integrity of the internal organs, which in turn have a strong odor and can transfer it to meat and fat.
2. Also, after slaughter, the animal needs to empty the bladder, like a hare, with vigorous movements to massage the belly in the direction from the head to the anus.
3. The third stage, not unimportant, is timely flaying. Since the greatest activity of the marmot and, accordingly, hunting occurs during the period of hot and sunny summer days, cutting should be done immediately. A maximum of an hour, if the process is delayed, then the meat will certainly burn, and the internal organs will give off such an aroma that it will be difficult to correct the situation even by smoking. We separate the fat from the meat immediately, and do not leave it for later. Subcutaneous fat for melting, contrary to popular belief, is even more healing than interior fat. If there is no possibility to quickly skin, then you need to immediately, and not after an hour, gut the hamster in the skin and fill the belly with nettles. do not put it in the bag, allow the carcass to cool as quickly as possible.
4. Well, the fourth step, you must definitely not forget to cut out the odorous glands under the arms. Tonsils resemble fat deposits, but have a gray-brown tint. I didn’t fully understand, but it seems that when heated, they also give the smell of blubber.

hunting recipes

Surchatina "From Borisovich"

1. Groundhog is cut into medium-sized pieces with the simultaneous separation of most of the subcutaneous fat.
2. Meat and fat are poured with water at the rate of 1 to 10. Vinegar essence is added. 2-3 tbsp. Mix well and leave to soak. Approximately 1 hour.
3. After ......... Meat and fat are washed under running water.
4. Fat is cut into small pieces. Meat ......... into pieces like a barbecue on sticks.
5. In a cauldron, fry the fat until cracklings form. We remove the cracklings. You can pour and eat for the first time.
6. Add the onion cut into half rings. Then coarsely chopped carrots. bring it to a golden color.
7. Add meat. Stir fry, but not for long.
8. Add water so that it covers the meat. Bring to a boil. Gradually adding water, boil from 1 to 1.5 hours.
9. Add sweet and hot peppers, bring to a boil again.
10. Add potatoes and garlic (5-7 whole cloves) cook over low heat while stirring, a few minutes before the potatoes are ready, add ground pepper and bay leaf. The black rat is a natural reservoir