Holiday roasted meat in parchment on the grill

Russian cuisine

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Description Products Steps

Such dishes have been prepared for a long time, before foil was invented. We have only brought it closer to modern conditions. Cooking in parchment allows you to preserve the beneficial microelements and properties of the dish. You can use any meat as a base. The secret of cooking is skim milk and adding lard. And also in the parchment itself - non-direct frying makes the meat especially juicy, maintaining and even improving all the taste.

1. Calories
   201,22 kcal
2. Protein
   9,7 gram
3. Fat
   17,13 gram
4. Carbohydrates
   2,09 gram
5. ~ Time
   4 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Fresh meat

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   1 kg = 1000 g
2. Skim milk
   1 l = 1000 g
3. Lard

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   300 g

Steps:

1. 
   Prepare the ingredients according to the recipe and in the specified quantities. Pour skim milk over the meat until it completely covers all the pieces and leave for 12 hours.
2. 
   Place the meat on the grill grate, allowing the milk to drain completely. At this time, cut the lard into large slices. Spread the parchment and when the milk has completely drained, place the meat on it, placing the chopped lard on top. Wrap everything in parchment and wrap it loosely with twine.
3. 
   Place the resulting package on the grill so that the lard remains on top when frying.
4. 
   Serve festive fried meat in parchment on the grill with vegetables and garnish with fresh herbs.

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