Venison
MainsServings: 6
Ingredients for Venison
Parsley sprigs | ||
Red currant jelly | ||
1 | small | Carrot |
1 | Celery | |
1 | tsp | Ground Juniper |
1/8 | l | Whipped cream |
2 | kg | Venison |
3 | dl | Boiling broth |
3 | mini | Onion |
5-6 | slices | (thin) fresh lard |
Instructions for Venison
To prepare the Venison recipe, please follow these instructions:
The trimmed venison rubbed with salt, pepper and Juniper plus some butter/margarine. Covered with fat slices, made on baking pandens oven grate, previously greased and Brown by good heat. When the mallet is fine Brown all over, poured a bit of the broth in the saucepan, and Mallet FRY at 200 degrees c. alm. oven for small 2 hours. Onto of and to.
Meanwhile Brown the meat and any trimmed legs in 50 g of butter/margarine and vegetables, cut into small pieces and parsley. The rest of the broth is poured in, and the whole småkoger over low heat and under the lid for about ½ hour. Sies and Brown to the sauce along with the cloud that formed during frying. Added piskefløden under stirring. Smoothed over quite easily and season with lemon juice and currant jelly.
The butter roasted potatoes are almost mandatory, but roast potatoes will also be a good accessory. In addition, a very fresh salad.
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