Fillet of summer beech

Ingredients for Fillet of summer beech

Instructions for Fillet of summer beech

To prepare the Fillet of summer beech recipe, please follow these instructions:

The deer fillet is divided into 6 pieces as brune in butter on a hot forehead, approx. 1 minute on each side, season with salt and pepper. The browned fillets are wrapped with bacon. This can be done in good time, possibly. In the morning where they will be used in the evening.

Persillesky:
Broth the broth down with chopped parsley and balsamic vinegar until it is viscous (glace agtig), taste with salt but be careful when broth is salty.

Accessories:
Bring water to boil, cook carrots for 3-4 minutes, add the onions and boil for a few more minutes to carrots and onions are al dente.

The sponges are cleaned, divided and shaken on a hot forehead with a little butter.

The fillets are placed in a 250 degree c. Alm. Oven for 15 minutes for medium fried.

Serve with cooked new potatoes.

tips:
If you're wearing a whole animal yarn that you cut off the fillets, remember the browns on the underside.

Legs and chunks can be used to cook off.
See the recipe for wild boar here