INGREDIENTS
1.8 kg Leg of venison
150 g Black Forest ham
150 g dried fruit
200 g chanterelles
butter
Salt and pepper
150 g cream / sour cream 20% fat
150 g Black Forest ham
150 g dried fruit
200 g chanterelles
butter
Salt and pepper
150 g cream / sour cream 20% fat
MARINADE
1 liter of dry red wine
1 piece of onion
10 black peppercorns
5 pieces bay leaves
1 teaspoon juniper berries
1 teaspoon cloves
1 lemongrass stem
red cabbage with apples
1 ½ kg red cabbage (red cabbage), cooked
2 pcs Shallots
2 tablespoons butter
1 piece of apple
250 ml vegetable stock
250 ml dry red wine
1 piece of onion
10 black peppercorns
5 pieces bay leaves
1 teaspoon juniper berries
1 teaspoon cloves
1 lemongrass stem
red cabbage with apples
1 ½ kg red cabbage (red cabbage), cooked
2 pcs Shallots
2 tablespoons butter
1 piece of apple
250 ml vegetable stock
250 ml dry red wine
Recipe preparation
Leg of venison wrapped in bacon stuffed with red cabbage
marinade
1 onion coarsely. With the red wine and spices and boil briefly let cool again.
Leg of venison filled
2 boneless Leg of venison in the cooled marinade and marinate for 3 days with the lid closed in a cool place.
3 On the day of Preparation: Cut dried fruit into small pieces. Lobe from the marinade and pat dry. Strain the marinade into a bowl. The inside of the leg line it with ham. Fruits to be close.
4 The exterior also demonstrate with ham slices. Tie roast with string. Heat the butter in a deep pan or Kaser Olle. The Leg of venison is completely brown.
5 Pour marinade with some of the stew and a total of 2 hours. Again and again and see maybe pour a little marinade. 30 minutes before end of cooking to give the mushrooms in marinade. Mitsch Moren leaves.
6 At the end of cooking time, add sour cream and let simmer a bit.
Red cabbage with apples
7 red cabbage cut into fine strips. Finely chop the shallots. Apple slice, core and cut into pieces.
8 Heat the butter in a saucepan, sauté shallots until soft. The sliced cabbage and stir to admit. Can coincide. Pour in broth and wine with. Apple pieces and cook about 30 minutes. Season to taste.
9 Serve with the Leg of venison stuffed together. In addition there were still damn - Bread - Dumplings
marinade
1 onion coarsely. With the red wine and spices and boil briefly let cool again.
Leg of venison filled
2 boneless Leg of venison in the cooled marinade and marinate for 3 days with the lid closed in a cool place.
3 On the day of Preparation: Cut dried fruit into small pieces. Lobe from the marinade and pat dry. Strain the marinade into a bowl. The inside of the leg line it with ham. Fruits to be close.
4 The exterior also demonstrate with ham slices. Tie roast with string. Heat the butter in a deep pan or Kaser Olle. The Leg of venison is completely brown.
5 Pour marinade with some of the stew and a total of 2 hours. Again and again and see maybe pour a little marinade. 30 minutes before end of cooking to give the mushrooms in marinade. Mitsch Moren leaves.
6 At the end of cooking time, add sour cream and let simmer a bit.
Red cabbage with apples
7 red cabbage cut into fine strips. Finely chop the shallots. Apple slice, core and cut into pieces.
8 Heat the butter in a saucepan, sauté shallots until soft. The sliced cabbage and stir to admit. Can coincide. Pour in broth and wine with. Apple pieces and cook about 30 minutes. Season to taste.
9 Serve with the Leg of venison stuffed together. In addition there were still damn - Bread - Dumplings
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