Venison loin roasted over fire
Description
In areas where reindeer are traditionally raised, indigenous people simply roast it over a fire. But we are not them, we can't do it that way. So let me explain in detail.
Instructions
- 1
Step 1
1. The most important thing is to remove all the blood from the lungs. Therefore, soak the lungs in a large amount of water, changing the water periodically.
- 2
Step 2
2. We change the water until it becomes approximately like this.
- 3
Step 3
3. Cut the lung into smaller pieces and soak again. Then remove the lung from the water and squeeze out the liquid.
- 4
Step 4
4. Now it's time to boil the lungs. A lot of foam will form during boiling; it should be removed.
- 5
Step 5
5. Boil the tripe for about an hour and a half after boiling, then add salt, parsley and dill stems, and continue cooking for another 30-40 minutes.
- 6
Step 6
6. Remove the cooked lungs from the broth, spray with vegetable oil, sprinkle with ground pepper (and other spices if desired), and roast over fire until a golden crust forms. It's very convenient to do this on a special grill rack.