Dry Mushroom Lizard with Lagarto

Name: Dry Mushroom Lizard with Lagarto
Yield: 20
Ingredients: 4 cups of oil for frying; 1.5 kg lizard; For the sauce; 100 g dry mushroom; 1 cup hot water; 1/4 cup butter; 2 tablespoons of oil; 6 medium onions, cut into rings; 1/4 cup all-purpose flour; 2 1/2 cups chicken broth dissolved in 600 ml hot water; 1/2 cup Madeira wine; 1 tablespoon dried thyme

1
4 cups of oil for frying
2
1.5 kg lizard
3
For the sauce
4
100 g dry mushroom
5
1 cup hot water
6
1/4 cup butter
7
2 tablespoons of oil
8
6 medium onions, cut into rings
9
1/4 cup all-purpose flour
10
2 1/2 cups chicken broth dissolved in 600 ml hot water
11
1/2 cup Madeira wine
12
1 tablespoon dried thyme

Ingredients

1
4 cups of oil for frying
2
1.5 kg lizard
3
For the sauce
4
100 g dry mushroom
5
1 cup hot water
6
1/4 cup butter
7
2 tablespoons of oil
8
6 medium onions, cut into rings
9
1/4 cup all-purpose flour
10
2 1/2 cups chicken broth dissolved in 600 ml hot water
11
1/2 cup Madeira wine
12
1 tablespoon dried thyme

Directions

1
In a large skillet, heat the oil over medium heat and fry the lizard until it's golden brown on top and pink in the center (about 45 minutes)
2
Remove from heat, drain well, and let cool
3
Prepare the sauce: soak the mushroom in water for about 30 minutes
4
In a medium skillet, melt the butter and oil over low heat and cook the onion until it's soft (about 10 minutes)
5
Add the flour and stir for about 1 minute
6
Add the chicken broth and stir until the sauce thickens
7
Blend in a blender
8
Return to the skillet, add the wine and mushroom, and simmer for about 5 minutes
9
Stir in the thyme
10
Transfer to a serving dish
11
Slice the lizard into 1 cm thick slices and arrange on a platter
12
Serve with the sauce.