Chef's fallow deer-venison back

Ingredients for Chef's fallow deer-venison back

Instructions for Chef's fallow deer-venison back

To prepare the Chef's fallow deer-venison back recipe, please follow these instructions:

Put a carefully cut on each side of the backbone of the game and cut the tendon care free. Use good time so there is no formeget meat with of. set the game back on the ice.

Brown tendon in a dollop of good magerine. Let it cook for 7-10 minutes marinating: 1 tsp salt 7-10 pebberkorn 4 juniper berries 1 teaspoon fresh chopped thyme 1 whole peeled onion 1 peeled carrot 1 L water And let it all simmer for a few hours.

SI out, low thereof a opbagt sauce. It should be very thick. Taste the gravy with a little red currant jelly and danablue, but a bit of a time!!! Give it to last a splash of cream.

Preheat oven to 275 degrees. put viltet on the grate in the saucepan. Add one cup of water in the roasting pan and rub your back with salt pepper and a little freshly chopped thyme. rose back for full hammer in 7 min. take back out again and meshes it with some of the sauce. (put a few spoonfuls sauce at the back, and pull it well around with back of a spoon)

Turn the oven down to 200 degrees, and roast the maskereg back in 20 min then take it out of the oven and let it cool completely.

When it is cold, cut the flesh caution free from back, and sliced on the bias. the sliced sides put it back on her back again, and masked once again with the sauce. Tyres with tin foil to roast to be eaten.

When the roast is to be heated is it into the oven at 200 degrees for 20 min then it is ready! Put all back on a platter and serve it that way.

Warm the thick sauce up and add a little følde/milk to the consistency that fits.

NOTE: it is recommended to always have oskars wildly boulion in the kitchen in case the sauce doesn't taste like wild enough, you can add a few spoonfuls of it!!

Tips:
Server b-game back with: Aspagers katofler waldorff salad apples with red currant jelly and lingonberry.