Stewed badger meat

The first thing to note is that the fat from the surface of the meat must be removed, as it smells bad and the dish can be spoiled.

The second is that the meat should be soaked in water overnight before cooking.
That, strictly speaking, is all the nuances. Otherwise, badger meat is cooked like beef.

Let's get started:
- salt the meat, send it to the cauldron, pour water, bring to a boil and cook on very low heat for 1-1.5 hours;
- while the meat is cooking, grind coriander, cumin, salt and black pepper in a small mortar;
- we extract the finished meat, and continue to evaporate the broth over high heat to a minimum;
- we put the meat back in small pieces, sprinkling each with ground spices;
- fry until golden brown on all sides.

Serve on the table with onions, thinly sliced into half rings.

Bon appetit!