Hunter's red wine marinated krondyrryg

Ingredients for Hunter's red wine marinated krondyrryg

Instructions for Hunter's red wine marinated krondyrryg

To prepare the Hunter's red wine marinated krondyrryg recipe, please follow these instructions:

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal back out in a dybbundet, elongated Bowl or platter.

Marinade: Carrot, leek and celery chop half just fine. The herbs put in a bowl and add the Sage, Juniper, Rosemary and red wine. It all touched lightly together and pour over the animal back. Animal back be marinated for about 6-12 hours in marinade in the refrigerator. When the animal back is marinated finished, take it up and wipe with kitchen paper. Animal back Brown well on all sides with butter in a hot frying pan. Then FRY the animal back finished in an oven. In an ordinary oven fried animal back at 180-190 degrees C, under regular control dripping of the marinade in the 14-17 minutes. With the regular control dripping of marinade protected animal back in the best way, which also formed a nice and tasty kødskorpe. When the animal back, added the finished fried on a grate with legs upwards for about 15 minutes before slicing and serving.

Accessories, jægermester sauce: vegetables fintsnittes and Brown in butter. Then add kødafpudset and Brown with. Madeiraen add and boil lightly up 4 dl of marinade sifted for herbs and seasonings and pour into the pan. When the sauce is cooked lightly up and some gruel is, add 2 pieces Laurel and 1/2 teaspoon thyme. Then some gruel is the cloud with a lid for about 1 hour. When the cloud is finished cooking, sieve the herbs and seasonings and pour into a bowl for herself. The Pan is cleaned and that melt 10 g butter, Add flour and bake up. Then add the siede cloud, and the sauce is cooked through, stirring continuously for approx. 15 minutes. Meanwhile the sauce is cooked through the rinse and dry clean the red bell pepper, cut it out and weigh for the 25 g. Fruit cut into very fine cubes and add to the sauce when it's finished. Who can possibly. season with salt.

Butter roasted potatoes: Potatoes are cooked. Then peeled the potatoes and put in cold water. Parsley chopped finely and set aside in a small bowl. The butter is melted and the potatoes in a pan, add the chopped parsley and swung in just before serving.

Decorate potato: 350 g potato peeled and cooked without salt until they are well tender. Then pour the water from the potatoes and poured up in a large, wide Bowl. Salt and egg yolks, add the potatoes, and that touches the well until it looks like a very heavy and thick, binding mashed potatoes. The butter is added, while Marsh is warm and stir vigorously until the butter is melted again. Then add the sour cream and season with salt and pepper. Of the medium-sized, peeled potatoes cut 24 equal-sized potato slices in 3-4 millimetre thickness. Curry, dill tips and cooking oil is mixed together to form a little marinade, put into a pan and heat easily. Potato slices fried lightly golden on the forehead with the marinade. Remember to come frequently. When potato slices are fried lightly golden on both sides, be they on a griddle with greased parchment paper. There should be a 8 slice on a row. Then sprayed kartoffelmosen with an icing bag with star guzzle. On top of the bog be 8 other slices of potatoes being sprayed with mashed potatoes, etc. There must not be sprayed mashed potatoes at the last slices. Decorate Potato Bake in a conventional oven at 220 degrees C, in 10-12 minutes or until they start to become slightly Golden in mashed potatoes-edge. In an hot air oven at 200 degrees C for about 10 minutes.

Vegetable sauté: vegetables thoroughly clean. The stalk of cabbage and Brussels sprouts are cut off. White cabbage and rose cabbage chop into very fine strips and put in water. Oranges peeled off as nicely as possible, and with a sharp knife is made small incisions, so only the Orange fillets are released. Orange fillets out in a bowl along with 20 PCs walnuts. Melt the butter in a small saucepan and add the cabbage white cabbage/rose and sauté until it is tender. Roughly chopped Marjoram added with three walnuts, and just before serving, invert the Orange fillets in and swung well in sautéen. Tilsmages possibly. with a little salt.

Steamed vegetables: Scallions cleaned and halved with a cut on the bias. The carrots cleaned, peeled off nicely and halved lengthwise. Then cut on the bias in the neat, right Crescent-like pieces. A pot of water/butter and a little salt is put over. When the water boils, add the carrots first, since they have the longest cooking time. The carrots steamer with lid for approx. 5 minutes. When the carrots are halvmøre add the halved scallions, and stir lightly for the vegetables. The Pan is covered with tight-fitting lid and steam for about 2 minutes. The vegetables are taken then of flared and pulls, for they are finished. Serving the finished saddle is served on a platter with a few slices cut to show the pink-fried saddle. Decorate potato decorated around the dish on the outskirts and sometimes be the finished vegetable sauté. About animal back out the steamed vegetables, and if you have a large dish, you can also add the butter roasted potatoes on. Otherwise, these are served in a bowl. Eventually pours easily on one side of the animal back with a little of the chicken heat jægermester sauce. The remaining sauce is served in a sauce pot.