1 1/2 kg of lizard
Salt and black pepper to taste
3 cups of water
1 cup of red wine vinegar
1 large onion cut into rings
1 clove of garlic
2 sprigs of rosemary
6 grams of pepper
3 whole cloves
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
2 tablespoons of butter or margarine
1/2 teaspoon of paprika
1 1/2 kg of lizard
Salt and black pepper to taste
3 cups of water
1 cup of red wine vinegar
1 large onion cut into rings
1 clove of garlic
2 sprigs of rosemary
6 grams of pepper
3 whole cloves
2 tablespoons of all-purpose flour
2 tablespoons of olive oil
2 tablespoons of butter or margarine
1/2 teaspoon of paprika
Rub the meat with salt and black pepper and place it in a bowl
In a Dutch oven, combine water, red wine vinegar, onion, garlic, rosemary, pepper, and cloves
Bring to a boil and then let simmer
Add the meat, cover, and let it cool
Refrigerate for 24 to 48 hours, turning the meat occasionally
Remove the meat from the marinade
Pat dry with paper towels and coat with flour on all sides
In a deep frying pan, heat olive oil and butter
Fry the meat until golden brown, flipping occasionally without burning it
Add 5 cups of braising liquid and enough water to cover the meat
Cover the Dutch oven and cook over low heat for 2 1/2 hours or use a pressure cooker for about 1 1/2 hour
Remove the meat and place it in a warm serving dish
Add paprika to the braising liquid and let it simmer for a few minutes, stirring well
If desired, thicken the sauce with 1 tablespoon of cornstarch dissolved in 1/4 cup of water
Serve hot.
