Venison, roasted

Ingredients for Venison, roasted

Instructions for Venison, roasted

To prepare the Venison, roasted recipe, please follow these instructions:

Plaster Club free of sinew and the like. Crush the juniper berries in a mortar. Rub the mallet with crushed juniper berries, salt and pepper. Spread half of the butter over. Put the mallet on ovnristen over the saucepan. Set the mallet in a 225 degree C. alm. oven for 15 minutes.

Take it out and reduce the heat to 160 degrees c. alm. oven.

Pour the broth into the roasting pan when the temperature has dropped, otherwise the liquid evaporates too quickly. Put the rest of the butter over and cook for 1 hour. See to it that there is ample fluid during frying, and dripping diligently.

Poke the meat with a needle, where the meat is thickest. The juice should be pale pink, then flesh it also.

Take the roast out and wrap it in foil and cover with a tea towel. Let rest at least 10 minutes, such a club as when the heat to distribute uniformly in the flesh, and the juice will be where it is.

Sauce: Si juices into a saucepan. Add the red wine, there must be at least 6 cups of liquid. Let this Cook for a few minutes of good heating without lids.

Pipe maizenamel out in the cold water. Pour it into the sauce while stirring. Let the sauce Cook for a few minutes.
Season with salt and pepper. Dissolve a couple of tablespoons. rowanberry jelly in the sauce and let it cook up.

Carving: Put an incision along the Club's flattest side and loose the leg with a series of small incisions. Twisting the leg out. Cut the mallet into slices across the muscle fibers.

Tips:
Use thermometer it must show 75 degrees C before rest time to be done.