Composition / ingredients
Cooking method
For cutlets, we only need the flesh, because if there are bones, we cut off the meat from them. Then the meat pieces are passed through a meat grinder. It is better to take a grid with large holes.
Add cumin and juniper berries to the resulting minced meat, which must first be crushed in a mortar. We also pour dried dill and parsley. Put salt and pepper, pour half the cream. The minced meat should not turn out liquid, because the remaining cream is added if necessary during the mixing of the minced meat. Do it carefully.
Minced meat is ready - we proceed to the formation of cutlets. To do this, we spread part of the minced meat on the work surface, level it into a pancake, in the center of which we put lingonberries. We hide the berries in minced meat - cutlets with stuffing are formed.
Grease the baking dish with a small amount of vegetable oil, spread the cutlets. we put them to bake in a preheated 180 degree oven for 30 minutes.
Ready-made cutlets are served with a side dish to taste. For example, stewed mushrooms or baked vegetables are perfect for them. You can serve cutlets simply with fresh herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Lingonberries - 43 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Herb mixture - 259 kcal/100g
- Beaver meat - 146 kcal/100g
