Rosemary fried deer mallet with root vegetables and wild mushrooms

Ingredients for Rosemary fried deer mallet with root vegetables and wild mushrooms

Instructions for Rosemary fried deer mallet with root vegetables and wild mushrooms

To prepare the Rosemary fried deer mallet with root vegetables and wild mushrooms recipe, please follow these instructions:

Peel and arrow vegetables. Cut all the vegetables in coarse pieces.

Volume rådkøllen up, Brown mallet in a frying pan thoroughly on all sides add add the root vegetables and Rosemary twigs, let it Brown with. Pour water and let it boil for about 20-25 min at low heat and fish so the vegetables up. Let club roast approx. 1 hour.

Take a club up and let it drag while the sauce is made. Add the whipping cream to the cloud and let it boil down to proper consistency. season with salt and pepper.

Grate mushrooms in olive oil and season with salt and pepper, remove the Rosemary twigs up of pan, mix mushrooms and rudfrugter and cut the meat into slices and serve it on root vegetables and mushrooms in the Pan server possibly with mashed potatoes touched with olive oil.