Rajub venison

Ingredients for Rajub venison

Instructions for Rajub venison

To prepare the Rajub venison recipe, please follow these instructions:

The mallet fine-tuned Sheen, if desired. the tendon above the knee joints so that the mallet can be know in the pan. Studded cut into smaller pieces. With a knife tied up there holes in your mad as filled with pieces of blubber.

Club Brown well in a frying pan together with trimmed from the mallet and the rind from the blubber. Parsley is added into the pot and broth is poured over, it gets just allowed to cook up before the pot is put in the oven at 200 degrees C alm. oven for about 2 hours without lid, Club turned over regularly.

After ½ hour, add the cream.

The mallet is taken up and allowed to rest a 10-20 minutes before it cut into slices.

Sauce: possibly. Ben, rind and parsley fished up flour sprinkled over, it stands a bit so it sucked up by greasy. Piskefløden added and the sauce is cooked up and stained with colour. Sieve the sauce and season with salt and pepper.

Serve with boiled potatoes, if necessary. butter turned potatoes, red currant jelly and possibly. a waldorfsalat.

Tips:
You do not have a pan that can go in the oven, you can instead use the baking pan.