LIZARD STUFFED WITH MADEIRA SAUCE 😍😋 DELICIOUS
Ingredients:
– 01 whole piece of lizard with a central hole (about 2 kg)
(ask your butcher to make a hole in the meat)
– 01 pepperoni sausage without skin
– 04 crushed garlic cloves
– 01 large onion grated
– 01 cup (tea) minced green smell
– 1/2 cup (tea) shoyu
– salt, black pepper to taste
– boiling water
Way of doing:
Season the lizard overnight. Let it marinate for 12 hours in the fridge.
Insert the sausage into the hole in the meat. Place it in a pressure cooker, cover and cook over medium heat for 15 minutes (count after pressure is reached). Disconnect.
Pour boiling water (three fingers above). Return to high heat for 40 minutes. Remove the meat and reserve the broth. Place the lizard in a refractory and take it to the preheated oven (200°C) until golden. Cut into slices.
Wood sauce:
– 2.1/2 cups (tea) of lizard broth (strained)
– 01 small glass of mushrooms
– 01 glass of dry red wine
– 01 tablespoon (dessert) corn starch
Way of doing:
Dissolve the cornstarch in 1/2 cup of warm broth and set aside.
Return the rest of the sauce to the heat and add the wine, let it boil for 2 minutes with the pan uncovered, to evaporate the alcohol in the wine. Add the rest of the sauce with the starch and stir well until the sauce thickens slightly, put the sliced \u200b\u200bmushrooms. Disconnect.
Pour the sauce over the lizard slices and serve next.
Tips:
– Did you realize that in this recipe there is no oil? This meat usually comes with a layer of fat, so it doesn’t need the oil.
– The lizard has to be seasoned at least 12 hours in advance, as the whole piece takes longer to “get” seasoned. But if the meat is seasoned and frozen, it will be much tastier, as the seasoning is more concentrated. (Put little salt, otherwise it will be too salty). Don’t forget to defrost the meat in the refrigerator.
– Don’t put cold water on the meat, as it will be hard and it will take time to become soft.
– The meat cannot stay in the oven for a long time, if it browns too much it will dry out.
– Thicken the cream slightly, respect the amount of corn starch.
