Bobryatina in onion marinade

Autumn is the time to use seasonal fruits. You can take this recipe as a base and experiment with other vegetables next time.

Ingredients

• 1 beaver carcass;
• 3 large onions;
• 1-2 eggplants;
• 1-2 carrots;
• 3 tomatoes;
• 1 teaspoon of a mixture of your favorite spices for meat;
• 20 grams of fresh dill;
• 30 milliliters of olive oil;
• 1 lemon;
• salt and pepper.

Directions

1. Rinse the carcass, chop into large pieces. Leave in water for a day - in the refrigerator. If possible, change the water every 1 to 2 hours. Select chunks to stew. Dry and freeze the rest, or use immediately to prepare other dishes.
2. Grate 2 onions on a large wire rack. Combine with salt, lemon juice, pepper and spices. Rub the meat with marinade, put in a bowl, cover with chopped dill, mix everything well. Cover and refrigerate overnight.
3. Before baking, peel and coarsely chop vegetables - potatoes, eggplant, third onion, tomatoes. Drizzle with olive oil. Tuck into your sleeve. Place the meat on top.
4. Cook at 150 ° C for 3 hours. Now remove the top of the film, let the crust bake for 20 minutes, turn the beaver meat, brown on the other side. Turn off the oven, leave the meat to cool for half an hour.
5. Serve as a stand-alone meal or with fresh vegetables.