Deer Chops with cognac sauce

Ingredients for Deer Chops with cognac sauce

Instructions for Deer Chops with cognac sauce

To prepare the Deer Chops with cognac sauce recipe, please follow these instructions:

Deer chops seasoned with salt, pepper and crushed Rosemary, Brown in butter and FRY finished in the oven about 10 mins.

Sauce
The Pan, which has been used for frying of deer koteletterne, deglaceres with cognac and port wine and boil vigorously down. Then add the cream and reduce to sauce consistency. That season with salt, pepper and crushed madagascarpeber.

Garnish
Jerusalem artichokes cut into slices and boil until tender, but not more than that there are bites in them. Karl Johan mushrooms, cut into quarters and toasting together with finely chopped shallots. Then met Jerusalem artichokes on and the whole toasting. Ragouten sprinkled with finely chopped flat-leaf parsley.

Pommes Rösti
Large potatoes peeled and grated, after which they grated potatoes are sheared in a piece to get væden from. The grated potatoes fried in clarified butter on a teflon frying pan so that the Pan is filled out and potato strips form a pancake at ca. 2 cm. When bottom is Brown, turn over the whole pancake-can be done a few times to get the entire tender. (reversed facilitated out on a plate).

Snack
Deer chops served on a platter. Ragouten served around and pour a little sauce over. Who could do with a few sprigs Rosemary. Pommes rösti is served-carved-next.