Dyreragut

Name: Dyreragut
Yield: 4
Ingredients: Pepper; Salt; 0.5 tbsp Wheat flour; 1 tbsp Dijon mustard; 1 Onion; 1 dl Whipped cream; 1 twig Thyme; 2 clove Garlic; 2 tbsp Crushed juniper berries; 2 Bay leaves; 2.5 dl Broth; 2.5 dl Red wine; 200 g Mushrooms (chanterelles mushrooms or macerate the dried forest mushrooms mark); 30 g Butter; 400 g Animal småkød

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Dyreragut

		Pepper
		Salt
0.5	tbsp	Wheat flour
1	tbsp	Dijon mustard
1		Onion
1	dl	Whipped cream
1	twig	Thyme
2	clove	Garlic
2	tbsp	Crushed juniper berries
2		Bay leaves
2.5	dl	Broth
2.5	dl	Red wine
200	g	Mushrooms (chanterelles mushrooms or macerate the dried forest mushrooms mark)
30	g	Butter
400	g	Animal småkød

Instructions for Dyreragut

To prepare the Dyreragut recipe, please follow these instructions:

Animal flesh into cubes Brown well in the butter, after which it is taken up and seasoned with salt and pepper.

Then sauté the chopped onion and garlic, and sprinkle the flour over and stir clear until it is absorbed. Pour the red wine on and give it a short rehash. Then add the mustard which touched off, broth and spices. Put the meat back in the Pan and Cook, covered, on low heat ragouten in 30-40 minutes until meat is tender.

Saute the mushrooms in a pan and add to the ragouten.

Serve with a crude potato/sellerimos and pickled cranberries.

Accessories: serve with a crude potato/sellerimos and pickled cranberries.

Dyreragut

Ingredients for Dyreragut

Instructions for Dyreragut

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