Red wine marinated grouse breast

Ingredients for Red wine marinated grouse breast

Instructions for Red wine marinated grouse breast

To prepare the Red wine marinated grouse breast recipe, please follow these instructions:

Red wine marinade: Put grouse breast in red wine, Wild Spice, (Juniper, løgpure) and carrots depending on taste. Let marinade stand in a bowl with lid 24 hours in the refrigerator. Tips: Salt must be avoided, because it pulls the juice out of the meat.

Grouse breast: the Pan must be warm, max strength. Set rypebrystene on with wild spice. Brown rypebrystene approx. 1 min. on each side. Grouse breast put in roast oven temp. 220 C for 5 min (depending on the desire of how well done you want grouse breasts)

Tips: Grouse breasts do not immerse the sauce after frying, because it has been cooked then will continue and you lose the red color of the meat.

Cream gratinerede potatoes: cut the potatoes into slices. Sprinkle some salt and pepper layered. Garlic if desirable. Pour the cream and sødmelk to almost cover the potatoes in the oven dish. FRY about 1 hour in the oven at temp. 220 c. You can put cheese as top layer for the last 15 min.

Tips: it begins to be Brown on top, cover with foil.

Sauce: Force from rypeben, onions, carrots and Juniper. Foam first rehash of, boil so the power for 2 hours. The base of the sauce: butter and milk. Melt butter and stir in flour to the slipper kantene (2 persons ca. 100 g butter) the power is poured into little by little so as not to get sauce too thin. Stir well all the time. Cook ahead with lingonberries and Juniper approx. 0.5-1 hour. Sieve the sauce before you smaker to with red wine, salt and pepper, cream, balsamic (sugar and vinegar-caution)

Tips: for a Browner sauce, you can add colour. Desired sauce thicker you can add corn flour. Avoid using steel pan-sauce may burn on if you're not careful.

Serve with vegetables: broccoli (steam cooked in butter), carrots, lingonberry and wine.