The saddle with wild sauce and mushrooms

Ingredients for The saddle with wild sauce and mushrooms

Instructions for The saddle with wild sauce and mushrooms

To prepare the The saddle with wild sauce and mushrooms recipe, please follow these instructions:

Get EVS. the butcher to loosen the fillet from the back, so that the ribs will be sitting back. Get the final leg home, when you need them for the sauce.

Brown legs and soup herbs on hot frying pan or in the oven at 185 degrees C for about 25 minutes, put them in a suitable pan and add the red wine and tomato puree. Let this boil up and add water to cover and let this soup småsimre on low heat for a couple of hours.

Term, then the soup and let it småsimre, for only about half is back.

Sauté small slices of red onion in a little fat, add small pieces of bell pepper and let it Saute almost tender. Add a little white wine vinegar and season with salt and pepper. Let finally the vinegar simmer almost in.

The mushrooms be cleaned of soil, preferably with brush. Is it necessary to rinse them, then be sure to put them on the water absorbent surface afterwards and let them dry well before using.

The meat is split into 4 or 8 pieces and FRY as small chops on hot frying pan approx. 4 min. on each side, with pine needles, seasoned salt and pepper.

Take koteletterne of the forehead and style them snug uncovered about 10 minutes before serving.

Grate on the same Heath brow the cleaned mushrooms and cook them thoroughly, such that if necessary. moisture from the mushrooms when to cook in again. Season with salt and pepper, remove the mushrooms.

Cook now the forehead of the cooked soup from the legs. Let this layer Cook into the pan until it starts to tykne. Can possibly. be smoothed over with a little corn flour. Taste the sauce with salt and pepper and, if desired. a little brandy.

Turn mushrooms and peppers together and serve the meat on top with a little sauce around.