This Patagonian Cavy Pet is the perfect way to use up those leftover fresh peppers, peppers you’ve been saving up to throw in the fridge or freezer, and is a great way to use up any leftover pasta.
What makes this recipe so special is how it’s easy to throw together. Its only true challenge is that you need to get the Cavy Pet’s legs all clean and straight. When you do, you’ll have enough to use up a few more peppers and to freeze some for later use.
It is a simple, yet labor intensive process. The first step is to cook the Cavy Pet legs. Once they are cooked, the next thing you need to do is trim off the excess fat from around the legs. You can do this by either cutting them down the middle or by using the knife. The end result is the same, so just trim off the excess fat away and then cook them.
For the rest of the process, you can use the knife to trim the excess fat and the sawtooth on the edge to trim the remaining meat from the legs. The meat is a little on the thick side so you need to cut around it and around the edge. You may need to trim more fat and/or meat off the meat. Once you’ve done this, you can use the knife to chop the meat up, and the sawtooth to chop the excess fat away.
The meat is still a little on the tough side (and a little on the sweet side too, depending on the flavor), so I would cut a bit off the thick end and around the edge before cutting the meat into cubes. This will keep the meat from getting soggy.
Patagonian Cavy Pet is a meaty, meaty, meaty thing. I would recommend cutting away the fat first, so it doesnt get soggy.
The meat is a little bit on the sweet side, but it’s still very tasty and will make a great addition to your next meatball.
Because of its large size, I recommend cutting the meat into large cubes, so you dont end up having to cut the cubes into smaller cubes. The meat will taste a lot better if you do this.
The meat is a bit on the sweet side, but its still very tasty and will make a great addition to your next meatball. Because of its large size, I recommend cutting the meat into large cubes, so you dont end up having to cut the cubes into smaller cubes. The meat will taste a lot better if you do this.