Roast the mustard Club
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Roast the mustard Club
| Pepper | ||
| Salt | ||
| 1 | tsp | Herpes de provence |
| 1 | tsp | Corn flour flour to jævning |
| 1000 | g | Boneless fallow deer Club |
| 2 | tsp | French mustard |
| 5 | dl | Broth |
Instructions for Roast the mustard Club
To prepare the Roast the mustard Club recipe, please follow these instructions:
The mallet is rubbed with salt, lubricated into mustard and seasoned with Herpes de Provence. Put in a roasting pan and pour in the broth. Made in a preheated oven at 180 ° c for about 1 hour (possibly in the roast with a kødnål Connector at the thickest point. Roast is done when the juice which trickles out are pale pink). Let the roast rest in tinfoil for approximately 15-20 minutes before carving.
The sauce: the cloud poured from skimmed of fat, and smoothed over with corn flour flour. Season with salt and pepper.
Serving suggestion: boiled potatoes and green salad
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