Recipes with Mere isbjørnekøb-pure muscle without too many tendons, talk with your local prisoners-ungbjørn is the best

Isbjørn a la Riel

The meat is rinsed in fresh water to remove grass and other impurities. The meat is cleansed for barriers and tendons. The meat is cut into slices of approx. 1 cm thick, across the muscle, so there are no long muscle fibers in the pieces. Lay the meat