Fallow deer Mallet (roast – Provence)

Ingredients for Fallow deer Mallet (roast – Provence)

Instructions for Fallow deer Mallet (roast – Provence)

To prepare the Fallow deer Mallet (roast – Provence) recipe, please follow these instructions:

Fallow deer mallet rubbed with the cut garlic, after which the garlic is squeezed. The mallet rubbed with Provence spice and placed in roasting pan. Brown in hot oven at 225 ° c for 15 minutes. The broth is poured in, and the mallet FRY at 180 ° c for approximately 50 minutes (possibly in the roast with a kødnål Connector at the thickest point. Roast is done when the juice which trickles out are pale pink). Let the roast rest in tinfoil for approximately 15-20 minutes before carving.

Sauce: the cloud is poured off and smoothed over. Season with salt and pepper. Add possibly suit.

Serving suggestions: oven-baked potatoes and green salad