Bison frikassé

Ingredients for Bison frikassé

Instructions for Bison frikassé

To prepare the Bison frikassé recipe, please follow these instructions:

Cut the meat into bite-sized pieces. Do carrots able and arrow the onion. Portion the vegetables a few times.

Warm the butter in a thick-bottomed pan. Season the meat with salt and pepper and flip it in the hot butter, without that it takes color.

Take the meat up, gently fry the vegetables map and put the meat back in the pan with the vegetables. Sprinkle the flour over and mix well.

Add the broth (water), little by little, stirring, and bring right to boil.

Add herb bouquet and let the Court Cook, covered, on low heat 1-1 _ time for the meat is very tender.

Arrow while Darin to sample and then melt 25 g butter in a pan. Let them (or Pearl onions) mørne by weak for even heat without taking colour. Style them aside in a bowl. Cut the rodenderne of mushrooms. Rinse them short and cold and dry them. melt the remaining 25 g butter in the Pan and let the mushrooms, without the mørne takes color.

Boil the peas 2-3 minutes in salted water.

After boiling, take the Pan from the heat 1-1 1/2 times. Put meat and vegetables (with a slotted spoon) in a warm, half deep casserole dish and cover with a lid. The remaining ÓsuppeÓ may be sieved.

Take a bowl and beat the egg yolk with the cream.

Bring the soup to a boil again and season with salt and pepper. Take the Pan from the heat, whisk a little of the heat soup with egg mixture in the bowl and pour it back into the pan. Then it must not boil, then divides it.

Turn the accessory (onion, mushroom and peas) in the hot sauce and pour it over the meat. Sprinkle with minced parsley just before serving.

Tips:
BYD pillekartofler, baguette or solve rice. Add any other vegetables that Cook with soup in the final minutes. Celery and carrots into cubes, small cauliflower florets or asparagus. Let the season dictate.