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Animal cotelettes of summer beech

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Animal cotelettes of summer beech

optionalBasil
The saddle
Freshly ground pepper
Carrots
Potatoes
optionalA little crushed juniper berries
Port wine
Salt
Small best-known summer bulb
Spinach
Tomatoes

Instructions for Animal cotelettes of summer beech

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

First remove the 2 sirloin sits on the underside of the animal back. You can cook them in rosemary and server with a wild skysauce and new potatoes. Cheers animal chickens out of the animal backyard. (It is best at the butcher, or you can save with meat off with frost in the back). The remaining leg and meatballs cook / fry for a game fund to be used for the sauce. The brown chops are seasoned with freshly sliced ​​salt and pepper and possibly. Slightly broken juniper. Then they are cooked in a preheated oven at 225 degrees for approx. 10-12 min. Grab them in so they can take 5-10 minutes. In the meantime, you have cooked new Danish potatoes. Blanch a pair of sunshine tomatoes in boiling water so the skin can be loosened, then cut the tomatoes in both, and remove the cores. Pour small summer onion and blanch them, let the top sit. New carrots blanched quite shortly. Remove the stems from the long spinach and blanch them quite briefly. The wildlife fund is leveled and tasted for possible. Basil and port wine or a little rend ~ in. For this, only a good red wine can be drank.

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