Forest Lodge's venison casserole

Name: Forest Lodge's venison casserole
Yield: 4
Ingredients: Olive oil for frying; Pepper; Salt; Butter for frying; 1 tbsp Balsamic vinegar; 100 g Pearl onions; 1-2 tbsp Danablue (may be omitted); 16 Apricots preferably fresh. If they are cured they must soak in cold water for approx. 12 hours; 2.5 dl Whipped cream; 400 g Bacon, diced; 5 dl Powerful game Fund; 500 g Forest mushrooms in smaller size; 60 g Chopped hazelnuts or pine nuts; 600 g Real animal flesh from cloven-hoofed wild. the meat must be freed from membranes and cut into smaller steaks at ca. 4 x 4 cm; 8 Sun-dried tomatoes into strips

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Forest Lodge's venison casserole

		Olive oil for frying
		Pepper
		Salt
		Butter for frying
1	tbsp	Balsamic vinegar
100	g	Pearl onions
1-2	tbsp	Danablue (may be omitted)
16		Apricots preferably fresh. If they are cured they must soak in cold water for approx. 12 hours
2.5	dl	Whipped cream
400	g	Bacon, diced
5	dl	Powerful game Fund
500	g	Forest mushrooms in smaller size
60	g	Chopped hazelnuts or pine nuts
600	g	Real animal flesh from cloven-hoofed wild. the meat must be freed from membranes and cut into smaller steaks at ca. 4 x 4 cm
8		Sun-dried tomatoes into strips

Instructions for Forest Lodge's venison casserole

To prepare the Forest Lodge's venison casserole recipe, please follow these instructions:

Bacon and tomatoes simmer in a little olive oil in a frying pan, Add balsamic vinegar and sauté for a further period of approx. 1 min. Bacon and tomatoes in a serving pot pour in approx. 6 l.

Pearl lies in the fat from the bacon and sauté the tomatoes, place in a serving dish.

The mushrooms FRY in a little olive oil, place in a serving dish.

Hazel Nuts FRY in a little butter, place in a serving dish (use pine nuts, these dry roasted).

Pieces of meat FRY for approx. 1 min. on each side, krydders pieces of meat with salt and pepper and place in a serving dish.

Halve the apricots and place in serving dish.

In another pan mix the game Fund and whipping cream. The sauce boil a little in and smoothed over, season with danablue, salt and pepper. The sauce is poured over the other ingredients in a serving dish, it all turned over gently and heated under the back burner to boiling point.

Venison casserole can be made in advance, however, you should first add the apricots by warming

Accessories: a good madbrød, rice, a good salad.

Forest Lodge's venison casserole

Ingredients for Forest Lodge's venison casserole

Instructions for Forest Lodge's venison casserole

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