You will need
    • 400 g of beaver meat (ribs);
    • 1 lemon;
    • 1 onions;
    • 2 carrots;
    • 1 Apple;
    • 3 tbsp. butter;
    • 1 head of garlic;
    • 5-7 sprigs of thyme;
    • 100 ml sour cream;
    • salt
    • ground black pepper.
Have the carcass of a beaver, scrape the meat of the film and rinse thoroughly. Drain and chop the carcass in small pieces 4 cm long, ribs cut in half and divide into pieces of several ribs. Clean the garlic from the skins, half the cloves and finely chop with a knife, the second you need it later.
Wash the lemon, cut it in half, squeeze each half juice, there should be about 1 Cup. Take a deep enamel or glass bowl, put the meat, add the garlic, pour lemon juice and mix thoroughly to evenly distribute the garlic and juice.
Add salt, sprinkle freshly ground black pepper (or other spices to taste) and mix again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.
Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash onion and cut into quarters and each quarter into two halves. Heat in a skillet 3 tablespoons of butter and fry the pieces of onions on all sides until Golden color, put in separate bowl and sprinkle with salt and pepper to taste.
Take a large cast iron cauldron or pan with high sides and pour on the bottom layer of vegetable oil is approximately 0.5-1 cm, rascality it on fire, and quickly fry the pieces of meat the beaver on all sides until browned. If all the meat at the same time is not placed into the cauldron in one layer, fry it a little.
Add to the meat chopped carrots, stir and sauté with carrots for 10 minutes, add onions, stir and simmer for another 15 minutes. Wash and peel the Apple, slice the rest of the garlic and coarsely chop the Apple.
Add into the cauldron 1-1. 5 cups of boiling water and stir, simmer for another 10 minutes. Clean the thyme from the stems, chop them into pieces of 0.5-1 cm long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 ml of sour cream, reduce heat to low and simmer for another 20 minutes. Serve with fried potatoes.