Frode Journal venison

Ingredients for Frode Journal venison

Instructions for Frode Journal venison

To prepare the Frode Journal venison recipe, please follow these instructions:

Animal meat is freed from tendons and membranes, seasoned with salt and pepper and fried in butter or oil in a frying pan.

The washed potatoes boiled in water and salt asparagus-like with the skin on.

The top cut of fenniklerne, then quarter and boil until tender in chicken broth. The carrots peeled and sliced on the bias and steamed in the oven or pan together with white leek pieces on a 6-7 cm.

Fennel tops cut into small pieces. The mushrooms cut into bite-sized pieces (URf.eks. quarters, slices or cubes). Fennikeltop and mushrooms sautéed with along with the meat. Frying can possibly. to be continued in a 180 Gr. hot oven.

When the meat is done, it is taken by the pan fried and resting a few minutes before it cut too. The mushrooms and fennel pieces cooked in with whipping cream and tilsmages with salt, pepper and tomato paste.

Snacks: The 2 plates fillet rolled a little bit thinner with a rolling pin. Olive and feta cheese blended together and lubricated on a piece of puff pastry. This rolled into a sausage and cut into ca. 1/2 cm. thick slices, placed on a baking sheet.

The sun-dried tomatoes blended with the grilled artichokes. The mass of the guards on a piece of puff pastry, who also rolled into a sausage, cut into slices and place on the baking plate. Remember baking paper or bagefolie.

The last piece of puff pastry brush with water or along the beaten egg as it is. To that end, added grated Parmesan cheese (other cheese can also be used). Fillet piece cut into small bars across (widthways) and put it on the baking plate. Cut them if necessary. out directly on the plate.

The plate is put in a 200 gr hot oven and bake for fillet strips will be golden.