Juniper-spiced venison

Ingredients for Juniper-spiced venison

Instructions for Juniper-spiced venison

To prepare the Juniper-spiced venison recipe, please follow these instructions:

The meat is dried, trim and well. The mallet for boning, put a cut on the inside, longitudinally along the leg and cut around the bone. Remove the main tendons.

Rub the inside with salt and pepper, cut a few thin slices of lard, and roll studded around Juniper clean and place the roller into the Club. The mallet rolled firmly together, barderes with blubber and ombindes with cotton yarn.

Brown mallet on a frying pan, in fat, on all sides. The tanned skins of mallet out in an ovenproof dish. In the same fat Brown now root vegetables, when root vegetables have taken color, poured Foundation or water at, all brought to the boil and pour at the Club meeting. The mallet is put in a preheated oven at 175 degrees c. alm. oven and FRY for approx. 1.1/2 hour.

After approx. 1 hour poured roots and fund from and saved to the sauce. Stegens temperature is checked with a frying fork or a frying thermometer, if the temperature is 55 or older, screwed there down to 150 degrees c. alm. oven as the mallet FRY further by, otherwise FRY who transfers at the same temperature.

If a club wanted red, take it out of the 55 ° and be wrapped in tinfoil and Tea towel and drag to the other ingredients are ready.

Tips:
Mirepoix of diced root vegetables is approximately 1 x 1 cm.
Celery, carrot and parsnips parsley root