Venison, red wine marinated

Ingredients for Venison, red wine marinated

Instructions for Venison, red wine marinated

To prepare the Venison, red wine marinated recipe, please follow these instructions:

Plaster Club free of sinew and membranes. Place it in a bowl that fits in size, such that it can be covered with the marinade.

Marinade: Making the carrot and Leek able and share them a few times. Willow buds and halvér them. Mix all the ingredients and pour the marinade over the mallet. Tire Bowl with plastic wrap and place in refrigerator for 24 hours. Turn your mad a few times during the mariner No.

Frying: take the mallet out of the marinade and dry well, rub it with salt and pepper. Spread half of the butter over it. Put the mallet on ovnristen over the saucepan. Brown it in a 225 degree C. alm. oven for 15 minutes, Take it out.
Reduce the heat to 160 degrees degrees c. alm. oven.

Pour 4 cups of the siede marinade in baking pan, which now must be less warm (otherwise evaporate the liquid). Came the rest of the butter over and cook 1 hour. Connector with a needle at the thickest point. The juice which trickles out, should be pale pink, then flesh it also.

Tag mallet out and wrap it in foil and cover with a tea towel. Let it draw for 15 min, then distributes the heat uniformly in the flesh, and the juice will be where it is.

Sauce: Si juices over in a pan, complement with more marinade, for there is ca. 6 dl. Let Cook 5 min. rub the flour and butter together and stick it in the sauce. Let it cook further some min. Whip geleen out in the sauce and let it dissolve completely. Season with salt and pepper.

Carving: Put an incision along the Club's flat side and loosen the leg by putting a series of small incisions. Twisting the leg out. Cut the mallet in the not too thick slices.

Tips:
Parsley turning potatoes or Anna potatoes or mashed potatoes with 1/3 celery puree in clothes right here. The same broth cooked chestnuts and small roasted mushrooms and shake the ribs.

Can be frozen.