Beaver stew in sour cream with vegetables

Bobryatina belongs to delicacies because of its exquisite taste with characteristic wild notes, and in addition, it is valued for its medicinal properties - due to its rich vitamin and amino acid composition.

Ingredients

• 1.2 kilograms of boneless beaver ham;
• 1 large carrot;
• 1 large onion;
• 180 grams of sour cream with a fat content of 20%;
• 2 bay leaves;
• 5 large cloves of garlic;
• 4-5 sprigs of fresh thyme;
• 150 milliliters of vegetable oil;
• 10 grams of onion feathers;
• freshly ground pepper and salt to taste.

Directions

1. 2 hours before cooking, soak the beaver pieces in cold water. This will help neutralize the overpriced "wild" taste of the product. Then, strip the meat from the films and cut into small pieces.
2. Peel the onions, garlic and carrots. Chop the onion into cubes, the garlic into the slices, the carrot into the cubes. Heat half of the oil over high heat. Send meat to fry. First, a liquid will stand out from the beaver, it can be drained or evaporated. Then the meat will begin to fry. Stir, make sure that the product does not burn. As soon as the pieces are golden brown, transfer them to a separate bowl.
3. Pour the remaining oil into a cauldron, set to warm up at the maximum temperature. Fry the onion until translucent, add the carrots, cook for 3-4 minutes, add 10 milliliters of hot water to the products, lay the meat, mix, let it boil for 1 minute. Add bay leaves, thyme, cover, simmer for 5 minutes.
4. Open the cauldron, lower the temperature to medium, remove the thyme sprigs, pour in about 200 milliliters of hot water, season with spices and sour cream, stir the food, cover and simmer for 10 minutes.
5. At the last step, remove the lid, continue cooking for another 10 minutes - during this time the sauce will thicken and decrease in volume.
6. Serve delicious meats in a thick sauce as a stand-alone meal or with side dishes and sauces.