Ingredients:
Wash and chop the meat and cook it with the bay leaves and juniper berries in salted water. In a separate pan, lightly fry the millet in 0,5 dl of oil, then add three times the amount of the cooking juices from the meat. When tender, set aside and cover. When the meat is cooked, strain and drain.Then put it in a baking pan and drizzle with 1 dl of cold-pressed sunflower oil, sprinkle with white pepper to taste and roast in a hot oven. Mix with the millet paste, add 1 tbsp more sunflower oil and a pinch of chopped dill. Serve with pickles.
