Deer with chanterelle mushrooms and seasonal vegetables

Ingredients for Deer with chanterelle mushrooms and seasonal vegetables

Instructions for Deer with chanterelle mushrooms and seasonal vegetables

To prepare the Deer with chanterelle mushrooms and seasonal vegetables recipe, please follow these instructions:

Rådyrryg: cut the fillet from the leg and place it aside.

Sauce: cut the anchovies into pieces and brown them in a large frying pan with onion and carrot. Add the red wine and a sprig of thyme, reduce to 1/3. Pour the veal and Cook, covered, on Fund for about 4 hours. Term the Fund into a saucepan and reduce it to 1/3. Before the sauce must be served, beat 4 tablespoons. butter in the sauce, and season with salt and pepper and, if desired. a little lemon juice.

Apple-celery Compote: cut two of the apples and celery in one's checkers. Blanch the celery diced in a little water until they are al dente. Saute in a little butter, and apologise for Apple along with 2 tbsp. Acacia honey, to Apple first start to cook out. Add the blanched celery cubes and season with thyme leaves, salt and pepper.

Liver mousse: 's liver and cut it into slices, chop the onion and the remaining Apple. Grate the liver on a very hot pan, so it is still pink, flamber with calvados and season with salt and pepper. Take the liver of the forehead. Saute Apple, onions and a sprig of thyme in a little butter. Com 2 tbsp. Acacia honey on and cook up all the ingredients in a food processor. run along with 50 g butter. Strain through a sieve and set the mousse in the refrigerator with film over. If not there is cooked krustader, cut the bread into toast triangles, brush with a little melted butter and bake crisp in the oven for about 10 minutes at 180 °.

Krustader: whisk all the ingredients together and term dough. Hot krustade iron up in hot oil and dip krustade iron in batter. Boil krustaderne in oil, until golden, and put them on the fat-absorbent paper. Sponges: clean the mushrooms and share them in large pieces. While deer fillet, FRY mushrooms on the forehead in pulling oil, seasoned with salt and pepper and sprinkled with finely chopped shallots just before serving.

Deer fillet Roast roe deer fillets on the Pan in: approx. 3 min. on each side and let them soak for approx. 5 min. Serve the fillet on warm plates, along with Apple-celery compotes, liver mousse and roasted mushrooms in krustade (or on ovnristet bread), pour a little of the sauce on the plate and serve the rest on the side. Served e.g. with potato croquettes.