Chestnut with cherry sauce

Ingredients for Chestnut with cherry sauce

Instructions for Chestnut with cherry sauce

To prepare the Chestnut with cherry sauce recipe, please follow these instructions:

Trim the animal back to the ends with a sharp knife, remove the 2 small sirloin under the back, just peel them on a hot frying pan, or they will dry. Brown the back in the oven at 225-250 degrees.

Take your back and brush with butter, add ½ liter broth to the frying pan, put your back in the oven at 160 degrees for a little hour, remember to pour the fund over your back or it will dry. When the back is finished take it out and pack it in the stannol approx. 15 min.

While the animal rye rises, the sauce is cooked as well as asparagus or new potatoes if it is the season of these delights. 500 grams of tasty cherries are eaten. Stir some butter in a saucepan and chop the cherries a couple of minutes. Add ½ dl. Balsamic vinegar, which now boils well.

In another pot, add 1 dl of cherry vinegar in which it is cooked to half. The steep slope from the animal ridge is poured into the pan with the enclosed cherry vinegar, where it is heated, try to taste if it is too slow to cook on. Bring cherries to the pan with ½ dl. Whip cream, stir well and let it smack a couple of minutes. Season with salt and pepper.