Deer pot with Juniper

Ingredients for Deer pot with Juniper

Instructions for Deer pot with Juniper

To prepare the Deer pot with Juniper recipe, please follow these instructions:

Liberate the mallet, shoulders, neck, or other rådyrkød of membranes and ben. Cut the flesh into small cubes (approx. 2 x 2 cm).

Deer broth: Ben and membranes are added in a pan with a couple of carrots, a few onions and e.g. the outer leaves from cabbage (those you otherwise always throw away). Add a little red wine by, so it just covered. The cooker without the lid in 1 1/2-2 hours. As the liquid boils away, poured there more at.

Ben and herbs are picked up and the sauce boil a little into a good flavorful broth.

Juniper pot: Meat Brown in butter at the very good warm, a little at a time. The roasted meat poured up into the Pan and covered with the homemade broth. Save the rest of the broth for later, if you need it to fledgling up with.

There are satisfied fresh or dried juniper berries in and it boils approximately. 1 hour, for the flesh is barely tender.

Piskefløden poured in and you boil the liquid begins to thicken. You taste like now with roquefort cheese, salt and pepper to you even think the taste is good. If the sauce is too thin you on without a lid for good is boiling hot, to the texture is as you want it.

Serve with parsley and parsnips, cut into squares or bars and fried on a frying pan by good heat.