Glazed venison with barley groats, parmesan cheese and tomato

Name: Glazed venison with barley groats, parmesan cheese and tomato
Yield: 1
Ingredients: Pepper; Salt; Sugar; 1 Onion; 2 Tomatoes; 25 g Butter; 50 g Barley groats (soak in the soup/water the day before use); 50 g Parmesan cheese; 700 g Meat from venison

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Glazed venison with barley groats, parmesan cheese and tomato

		Pepper
		Salt
		Sugar
1		Onion
2		Tomatoes
25	g	Butter
50	g	Barley groats (soak in the soup/water the day before use)
50	g	Parmesan cheese
700	g	Meat from venison

Instructions for Glazed venison with barley groats, parmesan cheese and tomato

To prepare the Glazed venison with barley groats, parmesan cheese and tomato recipe, please follow these instructions:

Trimmings animal flesh for tendons and Brown it in butter in a hot pan. It came in a heat-proof platter. Cut onions, chop the tomatoes finely. Grate fresh Parmesan cheese in. Barley groats pressed free of moisture and toasting on a dry pan. Be reversed along with tomato, parmesan and onions. Season with salt, pepper and sugar. Butter it over animal flesh. Let it cook in the oven at 170 degrees for 35 minutes and then let it rest 15 minutes.

Glazed venison with barley groats, parmesan cheese and tomato

Ingredients for Glazed venison with barley groats, parmesan cheese and tomato

Instructions for Glazed venison with barley groats, parmesan cheese and tomato

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