Old-fashioned fried venison

Ingredients for Old-fashioned fried venison

Instructions for Old-fashioned fried venison

To prepare the Old-fashioned fried venison recipe, please follow these instructions:

Pus animal Mallet of of membranes, it is done with a very sharp knife.

Butter with margarine round on køællen, and favor the excess margarine as small blobs on the mallet. Spiced with salt, pepper and crushed juniper berries. Put the mallet in a greased baking pan and into a preheated oven at 225 degrees c. alm. oven about 20 minutes, until it is browned.

Prepare the sauce by melting 40 grams of margarine in a pan, which stirred flour into a melbolle, an infant with broth and heavy cream, let it cook through and spiced with salt and pepper, to taste with red currant jelly.

Tag mallet out, turn down to 160 degrees c. alm. oven and came the sauce over. In with the mallet in the oven, where the now-must have approximately 1 ½ hour. Please remember to pour the sauce over the mallet at regular intervals so that it does not become dry, IE. every 10 minutes
(max temperature of roast thermometer 72 degrees).

When the mallet is done take it out, and be wrapped in aluminum foil and a dress so that it can rest about 15 minutes.

Pour sauce over Fund/frying in a pan and cook in saucepan if necessary a bit of water, it accepted also in the sauce. Season with about 1 dl of red wine or port wine, adjust the taste with red currant jelly, as well as possibly. salt, pepper and crushed juniper berries.

Serve with butter roasted potatoes and lingonberry jam.

Tips:
Centrumstyemperatur when using the thermometer: 60 degrees C for Red
65 degrees C for rosa
70 degrees C for done