A beaver's tail

Composition:

● beaver tail,

● salt.

Cooking

To zapachy tail, nothing special is required – only the tail, salt and foil. If the tail is too big, need to make cuts. Then well rubbed the tail with salt and wrap it in foil.

The best way to cook beaver tail in the Russian oven. To ignite it is necessary to state that the hand could endure the heat of half a minute. The oven will be cooler – the tail is not papacosta and his Vitara fat, hot – can podgorici.

Smasse tail in the oven and in half an hour to get ready dish. Best served with a simple garnish – boiled potatoes with pickled mushrooms.

Where to enjoy

The Agriturismo Prilese

Sergey Rocsta

+375 (29) 649-33-33

+375 (33) 649-44-44

rukshta@mail.ru

Minsk region, Minsk R-n, d. prilese, ul. Lesnaya, d. 21

Агроусадьба
Belarusian Association Country Escape
Belarus, Minsk, vulica Dunina-Marcinkieviča, 6
E-mail: info@ruralbelarus.by
Website: www.ruralbelarus.by
Other Projects
Greenways.by
Volozhin4all.by

This website was updated and maintained with the financial support of the European Union in the frame of Project Nr. ENI-LLB-1-016 "Preservation and Promotion of Culinary Heritage and Traditional Skills" (BELLA CULTURE).
Its contents are the sole responsibility of Belarusian Association of Rural and Ecotourism "Country Escape" and do not necessarily reflect the views of the European Union.