Marinated fallow deer Mallet (roast)

Ingredients for Marinated fallow deer Mallet (roast)

Instructions for Marinated fallow deer Mallet (roast)

To prepare the Marinated fallow deer Mallet (roast) recipe, please follow these instructions:

Carrot and Leek cleaned and chop. Halve the onions and mix with the rest of the ingredients, and is given a quick rehash. Pour marinade over meat, covered for and put in the fridge for about 24 hours. Invert a few times during marinating.

The mallet is taken up by the marinade, wipe down and rubbed with salt and pepper. "Packed" in bacon and place in a roasting pan. Brown in 15 minutes at 225 ° c. The roast is taken out, and their set at 180 ° c. Approx. 4 dl. by the siede marinade is poured in, after which the meat FRY further 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). The roast is taken out, be wrapped in tinfoil and rests for about 15 minutes. Pak, possibly into a tea towel to keep warm.

The cloud is filtered and poured into a pan. Please complete with the rest of the marinade and let it boil for 5 minutes. Make a opbagning of butter and flour and mix it in the cloud. Gel or port wine as well as whipping cream is poured in; season with salt and pepper. Add colour and boil the sauce up under stirring.

Serving suggestions: Meat cut into 0.5 cm thick slices, and served on a platter. Can be served with sliced oven potatoes, roasted potatoes or mashed potatoes, and Waldorf salad.