Game Stewed in Sour Cream

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

I cooked beaver, but you can use any other game — hare, duck, or badger; if that's not available, chicken, turkey, or rabbit will also work. The meat (beaver) turns out tender, with a mild spicy flavor. It can be served with a fresh salad or mashed potatoes.

Ingredients

Onion - 4 pieces
Garlic - 2 heads
Sour Cream - 24.7 oz
Olive Oil - 1 fl oz
Meat - 3 lbs
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel 4 large onions and 2 heads of garlic; chop the onion into small cubes, and either crush the garlic or chop it into very small pieces.

Step 2

Cut the meat into pieces slightly smaller than a matchbox — for game, for domesticated meat products, you can cut larger pieces (it is advisable to marinate the game after cutting for 3–4 hours. For the marinade, we need finely chopped garlic, the juice of half a lemon, and salt with pepper — mix it with the meat and place it in the refrigerator. This will help eliminate some of the odor that often deters people from eating wild meat.

Step 3

Place a frying pan on the stove at high heat and pour in the olive oil — let it heat up (remember about the dryness of the pan). In the heated oil, add two-thirds of the onion and half of the garlic, sauté for half a minute, then reduce the heat to medium and add a pinch of salt, cooking for another 5–6 minutes until the onion turns golden. Add the meat to the pan, sprinkle with two pinches of salt, add pepper, and then mix.

Step 4

Sauté the meat for 15–20 minutes, stirring every 3–4 minutes; the meat may release juice, especially the game — I drain it as we don't need it. By this time, the meat should be partially cooked; add the remaining onion and garlic and mix (if the odor from the game is too strong and unpleasant, add dried or fresh basil, which will mask it and add an interesting note to the meat's flavor). If the frying pan is deep enough, you don't need to transfer the meat, but if the pan is small — transfer the meat to a preheated pot and pour in the sour cream. Simmer for 1.5–2 hours over medium heat, stirring every 15–20 minutes, partially covered.