Marinated venison with nut-grape sauce

Ingredients for Marinated venison with nut-grape sauce

Instructions for Marinated venison with nut-grape sauce

To prepare the Marinated venison with nut-grape sauce recipe, please follow these instructions:

First, the mallet for boning. Such a whopper can be a little confusing to look at! However, do not despair. Find out how the inner thigh sitting and start with that bone hollow, if this has not already been done. Before then the knife along with the thigh bone and you now have one helsteg. Then releases you silverside from the thigh bone at that skrære all the way around on along the length of the leg. Now you have a (big) rose again. On the inside of the roast, can be just as classy, that meat's fibres divides down along the length of the roast. Before the knife down through and Silverside is split in two. Now you have 3 roasts of approximately equal size.

Are you or your "better" half go ' with a hammer Crusher you now the legs, so that all power has the opportunity to get out from under the control of boiling. Save the little stegene have to marinate in my 24 hours, in the marinade that is described on the left. The ingredients there, simply mix together in red wine and is ready for use. Dive the three roast herein, deck them and place them cool. May need to be turned on and off, if the marinade does not cover completely (?)

Take stegene out of the marinade and dry them off with paper towel or clean dish towels. Let them rest, uncovered, on the kitchen table, to the must in the oven. It lasts a little longer.

We must just ha ' done sky and sauce: the broken bones to Brown in a frying pan. Just give them a decent trip, however without branke them. Then pour marinade through, however, with the exception of 2 dl. to be used for stegene, and let it cook for 60 min. Then sifted it into another saucepan and reduce by half the Fund.

The ½ 've, pitted grapes and hazelnut wafers are Sauté in butter in a large saucepan half. The reduced Fund as well as the cream is poured in and it is boiling for five minutes the whole Roof now all the grapes and nuts you can catch up with a slotted spoon and save them a little.

The sauce thickens to the reducéres themselves. May, however, be smoothed slightly with a "butter bun" (melted butter touched with flour). Then return the grapes and nuts in sauce with port wine. How to ....

Stegene: Up to now in a baking pan and butter blobs on along with salt & pepper. Pour 1-2 dl. of the marinade by and braisér them at 200 ° for 25 min.

Then remove the roasting pan from the oven and let the meat rest for 15 minutes In the oven again for about 20 minutes at 180 ° and out again. After the last rest period of 20 minutes (uncovered) is roast ready for tranchering.

Accessories: Fried meat requires a fried potato. Here is the butter roasted, small asparagus potatoes very well suited to the game. Can possibly. seasoned with a hint of thyme together with salt & ground pepper. In addition, fresh vegetables as URf.eks. broccoli, leeks and carrots. However, not cooked out beyond recognition. Like "al dente" as we say in Italy;-)

For heavy food hear strong red wine. In the Burgundy wines they just .... A Chevry Chambertin is not one of the cheapest, but it is certainly one of the best. A good Pomerol from Bordeaux is also not to be despised. In South America, as URf.eks. Chile or Argentina, the top wines at affordable prices. Talk to your wine merchant and let him or her guide you when you now describe the above main course.