We cut the meat and let it macerate in the fridge 48 hours, at least.
| 🚻 4 Diners | 🕘 4h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make stew boiler civet: |
| 1 kg Bone gap back ÚSe Zain 1 cup of cognac |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make stew boiler civet:
2. We separate the meat from the vegetables, flour it and fry it. In the same oil we fry the vegetables, add the wine of maceration and broth, and add it to the meat.
3. We let it cook until the meat is cooked.
4. We remove the pieces of meat, pass the sauce through the Chinese strainer and add it again to the flesh.
5. We heat it and serve it.
6. Note: 10 minutes before the meat is cooked we can add a chopped almonds and chocolate.
