Venison with hash-sauce

Ingredients for Venison with hash-sauce

Instructions for Venison with hash-sauce

To prepare the Venison with hash-sauce recipe, please follow these instructions:

Begin with hash-sauce.
The ureelle meat deboned sinew and fat. It is cut into fine cubes and FRY in a little butter and seasoned with thyme, marjoram and add bacon cut into small cubes. Sauté well through it all. Chicken meat is run once through a mincer and touched with soft butter. Veal broth is poured into the pan with the bacon and animal meat and cooked through. The taste with salt and pepper, and it Diced Chicken and 50 gr butter whipped in the broth. Let it boil into a suitable consistency.

Animal Club Brown on all sides in a little butter in a frying pan, season with salt and pepper and then FRY in the oven about 50 minutes at 175 degrees. Then let it rest covered for 20 minutes.

Apples peeled and cut into a little grove fillets. On a very hot pan met first Quince gel and then Apple pieces, as glaseres in the gel.

The flesh is cut out and placed together with Apple fillets on warm plates or on a platter. Hash-the sauce is served on the jug.