Delicious beaver cutlets

Having cooked beaver cutlets, you will see that the meat tastes like hare. The dish itself turns out to be juicy and just melts in your mouth.

Ingredients

• 1.2 kilograms of beaver meat for boneless cutlets;
• 2 medium-sized onions;
• 50 grams of regular flour;
• 70 milliliters of vegetable oil;
• 1.5 teaspoons of salt;
• freshly ground black pepper to taste;
• 50 grams of butter;
• a small bunch of fresh herbs for decoration.

Directions

1. Rinse previously defrosted meat. Soak in cold water for 20 minutes. Process - cutting off the films and fat, cut into small pieces.
2. Peel the onion, chop coarsely. Pass the meat and onions through the medium wire rack of the meat grinder. Season with pepper and salt. Knead for 1.5-2 minutes so that the mass becomes viscous. At the end - beat off several times.
3. Divide the minced meat into 10 portions, dip your hands in cold water and shape the patties. Roll each well in flour.
4. Fry the patties in hot oil at a temperature above average, but not maximum. Cook the first batch for 1.5 minutes on one side, then 1.5 minutes on the other. Then repeat the sequence again. Transfer the patties to a paper towel lined plate. Bookmark the second batch.
5. Melt the butter to serve. On a dish with a serving of mashed potatoes, send 2-3 cutlets, slowly pour butter over the products, sprinkle with herbs and pepper.
6. Serve until it's cold, bon appetit!