Beaver stewed in wine

Unfortunately, there is no way to cook the game quickly, the meat is tough. But long recipes refer to "lazy" options, when it takes 10-20 minutes of preparatory actions, and then the oven does everything by itself.

Ingredients

• boneless beaver ham 2 kilograms;
• 4 red onions;
• 5 cloves of garlic;
• 1-1.5 liters of broth;
• 400 milliliters of dry red port;
• ½ teaspoon dried thyme;
• 2 bay leaves;
• ½ teaspoon of paprika;
• 50 milliliters of vegetable oil;
• 100 grams of butter;
• salt and black pepper;
• heat-resistant dishes.

Directions

1. Cut the meat into large pieces, weighing about 200 grams. Chop the onion and chop the garlic.
2. Add vegetable oil and butter to a saucepan, heat to high heat. Send the meat to fry for a few minutes, until a crust appears.
3. Add onion and garlic, stir-fry for another 2-3 minutes. Then add the thyme, paprika and bay leaf, stir, pour in the port and leave to simmer over medium heat until half.
4. While the meat and vegetables are simmering, put the oven to heat up to 160 ° C. When the liquid has evaporated, pour in the broth, taste with salt and pepper, add spices, if necessary. Cook in the oven, covered, for about 3 hours.
5. While the meat is baking, check it periodically. Readiness occurs when the meat is easily stratified into fibers.
6. Remove the meat from the broth and let stand for 10 minutes before dividing into portions. Use a vertical blender to blend the vegetable stock, then use as a sauce.
7. Serve with mashed potatoes or rice. Mushrooms are good additions.