Deer tongue khash

Hash is one of the variants of the dish with the spicy deer tongue. The meat, aged in spicy brine, has a rich taste, can be used for salads and sandwiches.

Ingredients

• 2 liters of water;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• 1 teaspoon black peppercorns;
• 1 teaspoon coriander seeds
• 3 bay leaves;
• 1 teaspoon mustard seeds
• 1 teaspoon dried thyme
• ½ teaspoon dried cumin;
• 1 small stick of cinnamon;
• 2 cloves of garlic.
• For two portions of the hash:
• 100 grams of salted lard;
• 2 potato tubers;
• 1 red bell pepper;
• 30 grams of butter;
• 10 grams of green onions;
• 2 chicken eggs.

Directions

1. Prepare the brine - bring the spices to a boil, let cool, put the deer tongues in the brine, leave in the refrigerator for two days.
2. Then boil the tongue in fresh water for 4 hours, cool under cold water, remove the skin. Take 200 grams of tongue, cut into cubes. Store the rest of the meat in the refrigerator, use it to make sandwiches and other snacks.
3. For the hash, cut the bacon, potatoes and peppers into 1-1.5 centimeter cubes. Fry over medium heat in butter until the potatoes are tender; this will take about 15 minutes. Add tongue cubes, stir, beat 2 eggs on top, sprinkle with green onions. Leave covered for 1-1.5 minutes.
4. Serve hot hash as a separate dish, sour cream is perfect as a sauce