Svickova (Sour-Cream Pickled)

This favored Czech meal can be made from beef meat or venison or wild rabbit. BEEF: Filet mignon (whole and ready) or (whole) tenderloin buttered all over and let set for several days. (Gets harder if pickeled.) DEER OR RABBIT: Should be pickeled in brine (water & vinegar) with root vegetable (parsley root, celery root, carrot, etc.) in crock or glass bowl. STRIPS of bacon weaved through meats will make it juicier. Bake (ad brine and vegetable) and simmer until well done and tender. SVICKOVA: (Sour cream Sauce)

Ingredients
2 cups of sour cream
2 tablspoons flour
1 teaspoon sugar
1-2 bay leaf
6 whole black peppers
6 pieces allspice
1 onion (medium)
pinch thyme
2 tablespoon butter
brine (from meat) or lemon juice
ground vegetable (from meat)

Directions
Fine blend (in blender) ground vegetable and brine. Ad sourcream mixed with flour and ad all other increadients. Cook for 20 minutes. Slice meat, serve with svickova sauce over and houskove knedliky.

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