Food /
What do non-Poles think about eating the following Polish foods? [1400]
It's a dead giveaway! What else is in abundance this year and being served in
POlak homes all across Poland? :)
Here is The Patriarch's own special recipe!
Tusk-tastic Beaver Steak with Corn on the CobIngredients:
For the Beaver Steak:
2 beaver steaks (about 1 pound total)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Juice of 1 lemon
For the Corn on the Cob:
4 ears of corn, husked
2 tablespoons butter
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Beaver Steak:
Marinate the Steaks: In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice. Add the beaver steaks and coat them well. Let them marinate for at least 1 hour (or up to overnight in the fridge for more flavor).
2. Cook the Corn:
Boil the Corn: Bring a large pot of salted water to a boil. Add the husked corn and cook for about 7-10 minutes until tender.
Butter and Season: Drain the corn, then slather with butter and sprinkle with salt. Set aside.
3. Cook the Beaver Steak:
Grill or Sear: Heat a grill or skillet over medium-high heat. Remove the steaks from the marinade and cook for about 4-6 minutes on each side for medium-rare, depending on thickness. Adjust cooking time for your preferred doneness.
Rest the Meat: Once cooked, remove the steaks from the heat and let them rest for about 5 minutes to allow the juices to redistribute.
4. Serve:
Plate the Dish: Slice the beaver steak and serve alongside the buttered corn on the cob.
Garnish: Sprinkle chopped fresh parsley over the corn for a pop of color and freshness.
Enjoy!
This dish combines the rich flavors of beaver with the sweetness of corn, making it a unique and delicious meal. Perfect for a special occasion or a fun dinner with POtards everywhere!
