Deer on thin ice

Ingredients for Deer on thin ice

Instructions for Deer on thin ice

To prepare the Deer on thin ice recipe, please follow these instructions:

Washing kartoflene, grate them and press væden of them in a tea towel. Form them into a small pancake and fry it in oil (possibly on a small blini-Pan) until it is tender and crisp on both sides. Sprinkle with salt and pepper to taste along the way. Plaster tendons and impurities of has the piece. Cut it into thick slices into small medallions, sprinkle them with salt and pepper and fry them together with trimmed in hot oil for about 2 minutes on each side. Let medaljonerne rest in a small bowl for about 10 min before they are served. Halve the grapes and remove the stones. Arrow the outer leaves of the Brussels sprouts, halve the hearts and cut them in thin slices. Qumquats'ene cut in thin slices, remove the stones. Mix grapes, Brussels sprouts and qumquats in a bowl. Sprinkle salt and pepper on and pour 3 tablespoons of syrup, tabasco and lime juice over. Turn around and let the salad pull to it must be eaten. Peel the strings of bladselleri stænglernes outer surface with a thin Peel. Cut the stalks, sliced on the bias. Arrow onion, halve it and cut it in very narrow boats. Willow garlic feddet and chop it finely.

Got a bit of ladselleristykkerne, løgbådene, and a bit of garlic and a little thyme on the forehead to the fried kødafpuds. Grate the vegetables. Add the vinegar and about 1 dl syrup and let it all caramel the heavy heat. Remove kødafpudset and throw it out. Com broth pasta and wine at and let it roast in for just a few spoonfuls. Season with salt and pepper and term the sauce.

Saute the last remnants of the onion and bladsellerien in a mixture of butter and oil until the onion has been sweet, but both the vegetables still has a little "bite". Season with salt and pepper.

Snack: getting a little of the sauce on the plate (much like a hot plate), put a little of the sautéed vegetables in the sauce and place the potato pancake and medaljonerne upstairs and a sprig of parsley on top. Server the salad on a plate for herself, pressed as close together as possible in a small fin pile-use EVS a form.