Carnes

LOMBO DE CAPIVARA

02:29Estratégias Empreendedoras para o Sucesso Financeiro



Ingredientes (10 pessoas)                                                                                                       

   3        kg de lombo desossado de capivara                                                                                
   3        dentes de alho amassados                                                                                               
   1        cebola picada                                                                                                                  
   1        talo de salsão                                                                                                                  
   2        folhas de louro                                                                                                                 
             alecrim, tomilho e manjericão                                                                                            
   250     ml de azeite                                                                                                                     
   100     ml de vinho do Porto tinto                                                                                                
   350     ml de vinho Madeira seco                                                                                                 
   1        garrafa de vinho branco seco                                                                                           
   2        litros de caldo de carne                                                                                                    
             sal e pimenta
  
Deixe o lombo marinar com todos os ingredientes, em uma assadeira de barro, por 24hs. na geladeira. Leve ao forno (250o.) com a marinara, envolto em papel de alumínio, por 4hs. Vire e regue-o para obter um assado homogêneo. Sirva acompanhado de quibebe de abóbora, arroz branco e farofa.

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