Tenderloin cut into small pieces and marinate with soy sauce. Leave in the refrigerator for 1 hour. Tenderloin fry out of the fat and leave in a separate dish. In the same oil fry, shredded leeks, and

Meat must be well-formed short. Is not cut. Rub well with salt, pepper, mustard, horseradish, pour the wine, Cover and leave to stand for one night in the fridge. In a container with hot fat fry the

Fillet cut into cubes and place in a bowl. Add salt, white pepper, soy sauce, lemon juice and chopped 4 and divided into onion flakes. Marinate for about 30 minutes. Apart pepper cut into pieces

The meat is cut into pieces and marinate for at least 2 hours. Drain from the marinade and fry until meat is browned, add the sliced ​​mushrooms and continue frying until the juice is evaporated from

Rabbit meat stays overnight in a marinade of fresh milk and uncooled as walnut butter. The meat is washed, cut and fry in 1/2 cup sunflower oil until golden. Remove and separated on a plate warm. In

Pieces of meat covered with finely onion rings, garlic and other spices. Pour in the oil and vinegar and occasionally turn. Depending on the amount of meat, the given dose may be increased, two, three

Onions, parsley and spices rank among pieces of meat. Pour water and vinegar. This holds several hours in the cold, as every 30 minutes, turning the meat.

All products are mixed and boiled for ten minutes. When cool better, pour the meat and hold it in 1 day in the cold.

Cleaned and cut into large pieces, the products are boiled in water and vinegar for about 30 minutes. Clean, washed game pour boiling marinade and stay in it 30 minutes with sandwiching cover. Then

The pieces of meat are flooded with boiling mixture of the above products and stay in it only two hours, often turn.

This is used most often in wild birds. cleaned, washed and singed birds held for 4-5 hours in a deep pot with milk, the liquid should cover them entirely. Occasionally birds turn. The meat of the game

To prepare the marinade is well broken soy sauce, ginger, honey, wine, vinegar and garlic in a deep pot. Fillets are crushed to 1 cm thick, put a shallow dish, pour marinade and let stand 20 minutes

The meat is hammered and cut into small pieces. Put it in a bowl sprinkle with salt and pepper, add chopped hot pepper bay leaf and pour the wine. Court capped or covered with a damp cloth and leave

Good cleaning carp cut into pieces that add salt and fry. Arrange in court. The boiling vinegar, garlic, black pepper, allspice, lemon rind, flour and water. While the mixture is hot pour the fish and

Before starting to cook the meat is cut and aged for about 2 hours or overnight in 250-300 ml milk. The meat is drained from marinade. Stew in the oil and water for 30-40 minutes of low heat. Add the