The deer leg with Potato-celery puree

Ingredients for The deer leg with Potato-celery puree

Instructions for The deer leg with Potato-celery puree

To prepare the The deer leg with Potato-celery puree recipe, please follow these instructions:

The mallet is split into muscles: Under-and outer thighs as well as the lump. A little bit of Brown and FRY pieces of meat in the oven at about 180 degrees c. alm. oven for approximately 10-12 minutes over two laps, so two times 10-12 minutes of rest in between the two stegninger.

When the meat is fried, it is important that it gets to rest before it is eaten, so the juice will be in the flesh.

Fund: bone, sinew and Brown trimmings along with onions, carrots, parsnips, thyme, parsley, celery, leeks, Bay, juniper berries, 1 whole black pepper, garlic and a little tomato.

It's all covered with water and some gruel is quietly for about four hours and be lightly during cooking for fatty and impure. Sieved and boiled into the appropriate flavor and texture. Can be smoothed over, fitted with whipping cream or cheese according to wish and taste.

Potato-celery puree: Potatoes, celery, parsnips, parsley root peeled and cooked tender, steamed dry and are blended.

Season with salt, pepper and grated nutmeg and egg yolks, sour cream and butter. Pour into small greased molds and sprinkled with grated cheese. Bake until it is lightly golden at about 200 degrees c. alm. oven for approximately 10-15 minutes.