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Sickova (Sour Cream Pickled Sauce)
Sour Cream Pickled Sauce for Beef,Venison, Rabbit |
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2 cups sour cream
2 Tbls. flour
1 tsp. sugar
1-2 bay leaves
6 whole black peppers
6 pieces allspice
1 medium onion
pinch of thyme
2 Tbls. butter
brine (from meat) or lemon juice
ground vegetable (from meat)
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Fine blend in blender the ground vegetable and brine. Add sour cream mixed with flour and add all other ingredients. Cook for 20 minutes.
Serve Sickova over beef meat, venison, or wild rabbit. Beef should be Filet mignon (whole and ready) or whole tenderloin buttered all over and let set for several days. (Gets harder if pickled). Deer or Rabbit should be pickled in brine (water and vinegar) with root vegetable (parsley root, celery root, carrot, etc.) in a crock or glass bowl. Strips of bacon weaved through meats will make it juicier. Bake, adding brine and vegetables, and simmer until well-done and tender.
And naturally served wtih Pilsner Urquel bier, claimed by Czechs to be superior to Budweiser - bier of kings - as differenciated from American Bud, the King of biers!
Click on Eleanor's Kitchen for more great Czechian Recipes!
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| Recipe Origin: Czech Republic |
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Submitted by: |
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Eleanor Schrabal
Czech Republic |
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| This recipe has been viewed 5138 times. |
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