Deer medallions
MainsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Deer medallions
1 | Fennel | |
1 | Parsnip | |
2 | Carrots | |
2 | tbsp | Olive oil |
2 | Tangy apples | |
2 | twigs | Thyme |
3 | Crushed juniper berries | |
8-12 | Deer medallions (approx. 700 g) |
Instructions for Deer medallions
To prepare the Deer medallions recipe, please follow these instructions:
Fennel carrot and parsnips cut into pieces along the length of 1/2 cm thickness. Boil them 2 minutes in water with salt. Baste them well of water in a sieve.
Halve and core the apples house cut out. Brush vegetables and apples with olive oil and grill them about 5 minutes until slightly tender to bite. The grilled vegetables cut in smaller pieces.
Deer medaljonerne seasoned with olive oil, crushed juniper berries and thyme
Medaljonerne grilled about 2 minutes on each side, depending on the height of the flesh.
Serve with boiled potatoes and wild asparagus sauce.
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