In the process (!) my life, I redid the hot, adapted to a modern kitchen (a fire is not present), and now remade for aerogrill. In aerogrill it turns out much better than in a regular gas oven. It significantly reduces the cooking time, and cook more comfortable (who's in the grill cook realized this immediately!), very hot more! The recipe is very simple, but to cook a roast for a very long time. But it's worth it! The first hot feature: here comes different meat and beef, pork and chicken, and different game which is even (and so does best!) all at once. But the realities of my life such that I can't buy expensive meat type tenderloin or neck, buy that easier and cheaper (and not every day!). Here is the perfect leather sole (in the sense of the cheap meat, which is sold as goulash or fried). Before the crisis, I would not have bought it!... and now... the Second feature: long marinating. Marinated a day in a dry wine. My grandmother pickled in moonshine, infused on the sink. But since most of us brew there, are not at fault (I have a cheap Kuban wine from a cardboard box). And the third feature: in hot are added fresh vegetables such as onions, carrots, greens, those which we now can't imagine myself hot. Added only colored pepper a bit of dried vegetables (peppers, onions, carrots) that hunters take with them. Also added dried herbs: St. John's wort, matryoshka, oregano, mint, thyme, plantain, yarrow. Enough 3-4 types of herbs. The taste of this MEAT! Juicy, flavorful, very hearty meat! The broth should be plenty. Just drink it hot, soaked it crackers (hunting is not a restaurant!). And the meat washed down with moonshine/vodka! Well now... Tell me how to make at home, it is hunting hot.

Meat about 2.5-3 kg is cut as on skewers and marinated in wine (with the addition of pepper and salt) a day.

Keep it in the refrigerator for a day.

Then the meat you need to drain, this put it in a colander. Stecchi liquid should be poured into the sediment Cup. When the marinade has settled (about 15 minutes), you will see that it is clearly divided into 2 parts: upper – the marinade, the second, the lower part of the turbidity, which we'll just pour that in there.

Start to fry the meat. I fried the meat in seven receptions. And here's why: when we put in a pan a lot of meat, it gives a lot of juice, we juice is not needed, so put as much pieces to the bottom to close. The oil should boil, the crust on the meat should be formed immediately! So don't be lazy, fry in parts.

Roasting meat, frying 3 kg of meat, I spent exactly 40 minutes.

In a large bowl, pour boiling water pot and allow to infuse for 20 minutes (I had St. John's wort, marjoram and peppermint).

Meat shift in the pot (my pot, and I cooked in the convection oven). Since I have no special dishes/pans for the grill, then took a regular enamel to size fit, and mentally said goodbye to ostrolecki! Well, I guess goodbye! There it was, after all had eaten, washed it well, nothing it wrong! Supernatant pour the marinade, add the spices (pepper and dried vegetables) and water. The water should cover the meat by 2 fingers. And in the oven.

The same as I did in the halogen oven, the foam I removed was not necessary, it is not there. So I have the bookmark was immediately. (The feature of the grill is that when cooking soups and stews is not formed foam. Broth becomes cloudy, then really cloudy, and at some point, he brightens. On the stove I was exhausted would the foam to remove, but here it is not there). Keep in the oven for 2 hours. Then add more water and keep for another hour. But the longer it stands, the tastier! The broth should be a lot! If you cook it in the oven, give one piece of advice. Pour the meat with the liquids, put on the gas, bring it to boil and remove the foam. Then add pepper and vegetables. And then put the pot/pot/pan in the oven.

This is a very rich meat, my husband grabs the same plate for the whole day! Try it, it's really delicious! And garnish to go makaronchiki.