2-3 kg meat
200 g cranberries or other berries
50 g crushed garlic
Rinse the chunk with cold water, make deep incisions/cuts into it. Put in cranberries, cowberries or pomegranate seeds together with the crushed garlic and peppercorns. Coat with fresh sprained berry/fruit juice and leave to pickle for a few hours. Cook in an oven at 200-220 degrees C for 10 minutes, then reduce the heat to 150 degrees C and cook for 1-1,5 hours until the juices run clear when the flesh is pierced with the tip of a sharp knife.