Venison

Ingredients for Venison

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.