Braised animal neck

Ingredients for Braised animal neck

Instructions for Braised animal neck

To prepare the Braised animal neck recipe, please follow these instructions:

Peel the carrots, celery and onion, tuber and clean the leek thoroughly. Chop the onion coarsely and cut carrots, leek and celeriac, diced.

Heat the oil in a pan, Brown Deer necks and vegetables in it. Add the tomato puree, a little thyme and water came in to the whole thing is covered.

When the cooker is creamed off thorough with a slotted spoon, add approximately 1 tskf. salt. Then let it all cook for approx. 2-2 1/2 hour and foam sometimes along the way.

When the time is up, or it will say when their necks are cooked so that the meat is almost falling from the legs, necks up. Væden (Fund) are strained over in another pan, and it boils down to a strong consistency.

The flesh peeled of neck bones and cut/picked into small pieces and mix with the cooked vegetables.

Brush four portion moulds with oil and squeeze the mixture therein. They can then be made on the keel for the day after, but can of course also be used immediately.

Hot molds by 180 degrees c. alm. oven for about 20 minutes. Meanwhile, taste the sauce. It is necessary it can be smoothed slightly with corn flour and season with salt and pepper.

Tips:
The molds be turned out on hot plates and a little of the sauce is poured by the rest served for a party. The right does it best with a good mashed potatoes and a dusting of fresh chopped parsley. Beverages: beer, soft drinks or a good strong red wine. Bon appétit!