Rajub meatloaf of venison
MainsServings: 10
Ingredients for Rajub meatloaf of venison
Suit | ||
Pepper | ||
Breadcrumbs | ||
Smoked lard | ||
Salt | ||
Thyme or other herbs to taste | ||
1000 | g | Animal småkød |
1-2 | dl | Red currant juice |
2.5-3 | dl | Milk |
200 | g | Bacon |
3 | tbsp | Wheat flour |
3 | dl | Venison broth |
30 | g | Butter |
4-5 | Eggs | |
5 | dl | Cream |
500 | g | For |
Instructions for Rajub meatloaf of venison
To prepare the Rajub meatloaf of venison recipe, please follow these instructions:
Meat and bacon chopped and stirred with the eggs, then stir the milk and flour in the dough has a proper consistency, season with salt and pepper.
Forcemeat is moulded to the 2 elongated bread that rolled in bread crumbs before they put in baking pan. The smoked lard cut into thin slices and spread over father's loaves.
Put in the oven at 200 degrees c. alm. oven for 1 hour.
Sauce: melt the butter in a saucepan and stir in the flour, cream, milk and broth are added gradually while stirring the sauce and season with salt and pepper, and red currant juice stained with colour.
The sauce is poured over frasbrødene when about half of the time is gone.
Serve with boiled potatoes and a white blob of red currant jelly.
Tips:
The rind from the blubber and any trimmings and bones can be put into the saucepan along with the sausage meat loaves and then simply sifted from the sauce before serving.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328