Elgryg, roasted

Ingredients for Elgryg, roasted

Instructions for Elgryg, roasted

To prepare the Elgryg, roasted recipe, please follow these instructions:

Plaster the flesh free of sinew and membranes, rub with salt and pepper. Put the back of a baking pan.

Brown back in a pre-heated oven at 250 °. Take the back out of the oven and lower the temperature to 175 °.

Bardere backs with thin slices of lard. Pour over venison broth in saucepan. Put back in oven and cook it in 40-50 minutes, baste frequently with juices.

Put the animal back onto a serving dish and cover it with tinfoil and a cloth. It should rest about 15 minutes.

Check if the meat has had enough. Press the fillet, it must be firm and springy. Slice the fillet and possibly. Tenderloin from the legs. Is the meat of red, put the meat back on the legs and then increased further 15 minutes in the oven, take the meat out and let it rest 10 minutes.

Sirloin and Tenderloin sliced on the bias.

Serve the meat on the legs. Server accompaniments on the dish and potatoes and sauce á party.