Stewed moose ribs

This dish is from the category of those that are prepared "by themselves". You only need to set the timer a couple of times in order to switch the temperature on time and learn about the end of the process.

Ingredients

• 1 kilogram of elk ribs;
• 30 grams of butter;
• 3 medium onions;
• 2 carrots;
• 1 parsley root;
• 1 bay leaf;
• 100 milliliters of dry white wine;
• 1 tablespoon of soy sauce
• 1 tablespoon sugar
• 1.5 teaspoons of salt;
• 1 teaspoon dried meat spice.

Directions

1. Rinse the meat, divide into portions. Chop the onion, carrot and parsley root. Place vegetables in a non-metallic tray, top with wine, add soy sauce, pepper, salt and lavrushka. Marinate elk, send to soak in the refrigerator for 10-12 hours.
2. Fry the meat until a crust appears, transfer to a cauldron. Throw the vegetables from the marinade through a colander, cook the onions and carrots in vegetable oil for 3-4 minutes and send them to the elk.
3. Season the dish with butter, pour in the strained marinade and so much water that the ribs are almost completely covered.
4. Close the cauldron with a lid. Place on the lower shelf of the cold oven. Turn on 180 ° C. After an hour, reduce the temperature to 150 ° C and continue simmering for another 2 hours. 40 minutes before finishing, season the dish with herbs for the meat.
5. Serve the mouth-watering yummy with mashed potatoes and garnish with fresh herbs.