The saddle, roasted

Ingredients for The saddle, roasted

Instructions for The saddle, roasted

To prepare the The saddle, roasted recipe, please follow these instructions:

Set the oven at 250 degrees c. alm. oven. Plaster the flesh free of sinew and membranes. Rub it with salt and pepper. Put the animal back in the roasting pan. Brown it in the oven about 5 minutes at 250 degrees c. it must just have changed color, so are the pores closed. Take it out of the oven.

Reduce heat to 170 degrees c. alm. oven put thin slices of lard or butter blobs of flesh and pour broth into roasting pan, when the heat is muted, otherwise it evaporates immediately. Let the animal back frying 40-45 minutes, and baste frequently with juices. Tag animal back onto a serving dish and cover it with foil and possibly. a tea towel.

Sauce: Pour 3 dl of juices in a saucepan. Allow to stand until fat has found up to the surface. Foam it of. Add piskefløden, let the sauce cook up and season with salt and pepper. Stir the butter together with the flour and whisk it into the sauce. Let it boil well through, came rønnebærgeleen in and stir until it dissolves.

Cut: cut the animal dorsal fillets and cut them in slices on the bias. Put the meat back on your back, so it looks quite out. BYD sauce.

Tips:
Pillekartofler and Waldorfsalat are classic accessories. Other accessories are traditionally cooked apples, half-filled with sour jelly. A fresh salad with young celery and apples are also very good accessories. The same broth cooked chestnuts. The sauce can be colored with a little colour. The broth to the sauce boils of bones and trimmings from the animal back, or of the ureelt game, which can be purchased from vildthandleren.