Smoked venison with butter roasted chanterelles and skovsyre sauce

Ingredients for Smoked venison with butter roasted chanterelles and skovsyre sauce

Instructions for Smoked venison with butter roasted chanterelles and skovsyre sauce

To prepare the Smoked venison with butter roasted chanterelles and skovsyre sauce recipe, please follow these instructions:

Smoked venison-cut in thin slices-is on the middle of the plate.

Forest acid rinse and place in a saucepan with the cream. Brought to the boil and småsimrer to the cream becomes thick. Season with salt and pepper (to taste freaky). Kantarellerne brushed free of soil and toasting lightly golden in the clarified butter.

Kantarellerne served on the smoked venison, and sorrel-the sauce met around the meat.