Surbraten

Mix the spices well and rub the meat with them.

Place in a container that is as airtight as possible and store in the refrigerator for about 1 week.

When you want to prepare it, put the sur meat in a pan, add a little water and fry at 220 °C for about 1 1/2 hours.

Then serve as desired.

Related Recipes:

Shushuk – Kazakh Horse SausagePreparation of the meat: Cut horse meat into 300 to 400 g pieces, rub with the salt mixture and then keep in... Homemade Wild Game Ham – Seven Days, Seven NightsOf course, the piece of venison does not smoke from just looking at it. It’s your turn to add something... False Wild Boar Roast IIn the case of the meat, score the layer of fat that is present crosswise, if desired. For the marinade, dice... Saddle of Venison with Its Spices on Apple Pole Asparagus LasagnaHerb mixture: Roast the ingredients (juniper berries, new spice, pepper, cumin and coriander) briefly in a... Brasato Al BrunelloPasta dishes are just always delicious! The day before, marinate the meat: Remove the peel from the onions... Trinidad Goat CurryBig Meck – goat meat Even Cleopatra swore by baths in goat’s milk. Today, even supermarkets carry... Deer Pepper Grandmother StyleMarinate venison with vegetables (cut into cubes) and spices in red wine-red wine vinegar mixture for one... Elderberry SyrupClean elder flowers from insects – possibly wash with a little cold water. Mix the water with the sugar... Zürcher GeschnetzeltesCut the meat into bite-sized strips. Salt, pepper, dust with flour and mix well. Finely dice the onion and... Brasato in Chianti with Risotto of Porcini MushroomsA delicious mushroom dish for any occasion! Put the meat with the marinade ingredients in a large enough bowl...