Dyreryk

Ingredients for Dyreryk

Instructions for Dyreryk

To prepare the Dyreryk recipe, please follow these instructions:

The animal ridge is washed in several layers of water and dried. All obstacles are fired, preferably at one time and with caution, otherwise you can easily damage the meat.

The rye is soured into salt and pepper and can either be brushed with oil, lined with butter or margarine pieces, poured with browned fat or brushed with thin spoon discs and put in a very hot oven.

When the steps are brown, add the boiling liquid and the cleaned herbs and the animal ridge is steaded with even heat ¾-1 hour.

The cloud is sown and leveled and cooked as wild sauce.

The fillets are cut loose, cut into slanted thin slices, assembled and laid back on the spine. Can be sliced ​​with birdcakes with lettuce, small crustaceans with vegetables or tartlets with apple sauce and ribs.

One can use the back of Danish raw or deer or imported reindeer.