Beaver cutlets

Since beavers eat exclusively plant foods, their meat is considered by many to be dietary. However, at the same time, it has a somewhat rigid structure. Therefore, experienced chefs advise to marinate it first. But what exactly can be made of a beaver? Try making cutlets in tomato juice. It will turn out really delicious. It's also very simple.

Ingredients

• beaver cutlet meat - 500 grams;
• onions - 250 grams;
• lard - 250 grams;
• marinade water - 1 liter;
• wine vinegar - 20 milliliters;
• garlic - 3 cloves;
• coarse salt;
• lard for frying;
• black pepper;
• tomato juice - 1 glass.

Directions

1. In the evening (on the eve of cooking), wash the beaver cutlet meat. Place the pieces in a bowl. Pour in water diluted with wine vinegar. Cover with a flat plate. Leave in the refrigerator overnight.
2. The next day, drain the marinade. Peel the onions in parallel. Along with lard and beaver meat, cut it into medium pieces. Grind the ingredients twice. Add black pepper, crushed fresh garlic and coarse salt. Mix.
3. Fry a small amount of bacon (5-6 g) in a pan. Then, with wet hands, form classic cutlets. Place gently on the bottom of the pan. Cook for 2-3 minutes, until a crust forms on both sides.
4. Place the beaver cutlets in a deep baking sheet or dish. Pour in the remaining fat. Add a glass of tomato juice (it is advisable to use the product without salt). Send the form to the oven. Bake the patties for 45 minutes. The required temperature is 160 degrees.
5. During the cooking process, it is recommended to check if the tomato dressing has evaporated. If this happens, you need to add a little tomato juice. Otherwise, the cutlets will burn.
6. Serve with French fries or other cereals and vegetables.