Roast fallow deer Club

Ingredients for Roast fallow deer Club

Instructions for Roast fallow deer Club

To prepare the Roast fallow deer Club recipe, please follow these instructions:

Fallow deer mallet boned and trimmed (trimmings and the leg will be used for gravy). Parsley and spinach picked and thoroughly rinsed. Mix in lightly salted water. Pressed free of water and chop lightly and seasoned with salt and pepper, is filled into the boned venison which is wound. Fallow deer mallet bruner and FRY approximately 25-30 minutes in a preheated oven at 180-200 degrees C.

* Trimmed and leg Brown in a pan together with the flushed herbal residues, are covered with water (about 1 l). Boil about 1 hour, sieved and nedkoger with red wine by half.

The gravy is mounted with the unsalted butter. Then it must not boil, as it would otherwise discard. Pearl onions peeled and cooked until tender in lightly salted water, is poured into a sieve. The mushrooms be cleaned of soil are washed and cut into quarters. Toasting on the Pan in butter. Turn the Pearl onions with mushrooms.

Accessories: Server the carved fallow deer mallet with mushrooms – perleløgfrikassé, herbs, boiled potatoes and the sweet bordelaise.