Beaver goulash

Once upon a time, the Catholic Church allowed the beaver to be eaten even during Lent, because it equated the animal with a fish, in no small measure because of its tail. In fact, the taste of beaver meat combines wild notes with beef. The product can be cooked like roast beef or goulash.

Ingredients

• 1 kilogram of boneless beaver meat;
• 1 piece of large onion;
• 150 grams of tomato paste;
• 3-4 cloves of garlic;
• 150 milliliters of red wine;
• 2 bay leaves;
• 3-5 juniper berries;
• 100 milliliters of cream 20% or fatter;
• 50 grams of fresh or frozen cranberries;
• 1 liter of chicken broth.

Directions

1. Rinse the beaver meat, cut into 4x4 cm cubes. Chop the onion, chop the garlic. Prepare broth by adding 20 grams of freeze-dried chicken powder to 1 liter of water.
2. Send the meat to the pan, add the tomato puree, pour in the wine and so much broth so that the food is slightly covered. Add bay leaves, juniper berries. Wait for it to boil over medium heat, reduce heat to low and simmer, covered with a lid, for 1.5 to 2 hours. It is important that you do not completely close the pan with a lid, so that the products do not boil like soup, but evaporate a little.
3. Before the end of cooking, pour in the cream, add the cranberries. Taste with salt and pepper to taste. Heat to medium, let it boil and remove from heat.
4. Serve goulash with mashed potatoes, fresh vegetables, or pasta.