Beaver tail

Ingredients:

● Beaver tail,

● Salt.

Cooking

In order to bake the tail, nothing special is required – only the tail itself, salt and foil. If the tail is too large, you need to make incisions on it. Then rub the tail well with salt and wrap it in foil.

It is best to cook the beaver tail in a russian oven. It should be kindled to the state that the hand can tolerate the heat for half a minute. If the oven is colder, the tail will not be baked and fat will be melted from it, hotter-it can burn.

Put the tail in the oven and after half an hour to get the finished dish. It is best served with a simple side dish-boiled potatoes with salted mushrooms.

Where to enjoy

Farmstead " Prilesye”

Sergey Rukshta

+375 (29) 649-33-33

+375 (33) 649-44-44

rukshta@mail.ru

Minsk region, Minsk district, Prilesye village, ul.. Lesnaya, 21