Perlehøne breast with mushroom and port wine sauce

Name: Perlehøne breast with mushroom and port wine sauce
Yield: 4
Ingredients: Pepper; Salt; Butter muffin of 25 g butter and 20 g flour; 1 dl Cream 13%; 1 dl Whipped cream; 1 dl Port wine; 100 g Butter; 1-2 tsp Easily crushed juniper berries; 2 tbsp Oil; 2 dl Vildtsky (broth can be used); 3 Perlehøne breasts; 375 g Mushroom

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Perlehøne breast with mushroom and port wine sauce

		Pepper
		Salt
		Butter muffin of 25 g butter and 20 g flour
1	dl	Cream 13%
1	dl	Whipped cream
1	dl	Port wine
100	g	Butter
1-2	tsp	Easily crushed juniper berries
2	tbsp	Oil
2	dl	Vildtsky (broth can be used)
3		Perlehøne breasts
375	g	Mushroom

Instructions for Perlehøne breast with mushroom and port wine sauce

To prepare the Perlehøne breast with mushroom and port wine sauce recipe, please follow these instructions:

Perlehøne breasts rubbed with spices. Brown on both sides over not too strong heat in butter, added oil. Game cloud added, and then whipped 13%. The meat cooked on a low heat for about 15 minutes, then taken up, and kept warm.

The sliced mushrooms FRY in a little butter, port wine is added and the mixture is poured into the cloud. the sauce is brought to boiling point and smoothed with butter the bread roll.
Piskefløden, and finally add sauce twirls some minutes.
Season to taste.

Accessories: served with salad, as well as small parsley sprinkled potatoes.

Perlehøne breast with mushroom and port wine sauce

Ingredients for Perlehøne breast with mushroom and port wine sauce

Instructions for Perlehøne breast with mushroom and port wine sauce

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