Wash and dry the meat. Cut boneless meat into desired size pieces. Loin cut along the edges. Onions and carrots to peel and slice. Carrots can be cut smaller, but it was delicious with coarsely chopped carrots. In a cast iron pot or Dutch oven heat a couple of tablespoons of vegetable oil, fry the meat, a little melted fat. Move the meat, add onion, fry, to shift and add the carrots. Fry, stir, cover and simmer on medium heat for about 30 minutes.

Add a handful of juniper berries, slightly crushed in a mortar cumin and hops-suneli. Stir and again cover with a lid.

Figure Italica fry in a pan with a couple tablespoons of vegetable oil. I fried about 5 minutes. Here's a nice pic turned out.

During this time, the bow turned into the sauce.

Put the rice in a roasting pan.

Pumpkin pre-bake it, or, in the absence of time, grate puree or peel. Spread the pumpkin over the rice. Salt.

Pour boiling water and add the garlic. My husband loves garlic in any form, so I add the peeled cloves, which when serving, leave in a bowl to her husband.

Cover and simmer over medium, closer to a weak heat for about 30 minutes. Stir and serve.

Bon appetit!!!