1 pound of lizard, about 2.8 kg
4 medium-sized carrots (400 g)
4 pieces of crispy bacon, chopped (90 g)
2 medium-sized onions, chopped (200 g)
4 cloves of garlic, minced
1/3 cup of white wine vinegar
1 cup of white wine
2 sprigs of rosemary, chopped
to taste: salt and black pepper
2 tablespoons of olive oil
1 pound of lizard, about 2.8 kg
4 medium-sized carrots (400 g)
4 pieces of crispy bacon, chopped (90 g)
2 medium-sized onions, chopped (200 g)
4 cloves of garlic, minced
1/3 cup of white wine vinegar
1 cup of white wine
2 sprigs of rosemary, chopped
to taste: salt and black pepper
2 tablespoons of olive oil
Marinate the meat and stuff the carrots, bacon, and a bit of onion into the incisions
Mix together the remaining onion, garlic, white wine vinegar, white wine, rosemary, salt, and black pepper to taste
Allow the meat to temper for 1 hour
Remove the meat from the marinade
Drain the excess liquid from the onions with a slotted spoon and set aside
Braise the olive oil in a pressure cooker and sear the meat on all sides for a few minutes, flipping it frequently
Add the reserved onion to the pan and cook for a few more minutes
Add the juice the meat was marinating in, along with 2 more cups of water
Close the lid and let it cook for 45 minutes after the pressure valve drops
To make it easier to serve, cut the meat in half so it fits in the cooker
To freeze, cut into slices and let it cool down
Place the cooked meat and juices in a container
If there's an empty space between the food and the lid, cover with adhesive plastic wrap directly on top of the food, close the lid, and refrigerate until frozen
To defrost: remove from the freezer and refrigerate overnight
Serve at 20%.
