Animal pâté with venison sauce

Ingredients for Animal pâté with venison sauce

Instructions for Animal pâté with venison sauce

To prepare the Animal pâté with venison sauce recipe, please follow these instructions:

Order if necessary. the minced meat with vildthandleren a few days before. Forcemeat can be stirred together some hours in advance and must in all tilælde pull an hour. Stir in the minced meat, minced lard, sour cream and whipping cream together well. Stir in bread crumbs, eggs, salt and pepper in the forcemeat. Tire Bowl and set the cold. Make the sauce ready. Warm the butter up and whisk the flour in some minutes to Whip the mixture. is browned. Gradually whisk in hot broth and whisk the sauce smooth. Whisk in the hot milk and cook the sauce through some minutes while whipped in the. Cut smoked lard into cubes. Forcemeat is arranged as a loaf of bread. The smoked pork blended in, so that it is evenly distributed. The surface is smoothed and covered with bacon strips. Brown in oven at 220 g for about 20 minutes, turn down to 180 g, pour the sauce over the meat in the dish and put it back in the oven. FRY for about 45 min, the sauce is poured a 2-3 times during frying. Take the dish out and put farstykket on aluminum foil. The sauce scraped over in pan. The meat back into the dish and back in the turned off the oven 10-15 min. Sauce boil up now, cream whipped in, sour cream, salt and pepper and add gel together with salt and pepper. Can possibly. diluted with broth. Cnivi placed on a Board and cut out gradually, as it is eaten. Server asparagus potatoes and sauce.