Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.

Ingredients

1 back room or the back of a red brocket

lard

Garlic to taste

Onion

Lemon

bay

Ginger

Lard

goat pepper (green)

Olive oil

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Preparation

1. Drill very well the back room or the back of a red brocket and thread pork lard, meat is very dry.

2. Cortadinho season with ginger, pepper goat (green), salt, garlic and onion, sour lemon and bay.

3. Place in a roasting pan greased with lard (not oil, which dries out even more) and bake.

4.Make a cold sauce (will not fire) with lemon-Galician, goat pepper, onion, garlic and olive oil.

5. After baked, cut the slices, take the sauce and serve.

6. Only prepare this dish to find such captive-bred animals meat Hunting is prohibited !.

Dish made the final day of basic cooking course at Senac

Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.

https://gustavopasquini.wordpress.com/2016/10/22/roast-venison/