Full-bodied animal shelter with spinach rolls, almond croquettes and wild clouds

Ingredients for Full-bodied animal shelter with spinach rolls, almond croquettes and wild clouds

Instructions for Full-bodied animal shelter with spinach rolls, almond croquettes and wild clouds

To prepare the Full-bodied animal shelter with spinach rolls, almond croquettes and wild clouds recipe, please follow these instructions:

saddle of venison:
The animal ridge is inspected / polished for seniors and browned on the forehead or placed in a 250 ° C hot oven for about 5 minutes. Put them on a frying pan, season with salt and pepper and place it in the oven for 25-30 minutes. Depending on the thickness. Let it drag with the file sides down in my. 20 min. When finished, fillets are cut from the leg and are tranched into thin slices.

Mandelkroketter:
The potatoes are peeled and boiled in water without salt, mash the potatoes and add eggs, butter and salt and pepper. Form the mash as plugs and turn them into a whipped egg and roll them into finely chopped almonds. They are cooked in margarine on the forehead until the almonds are golden.

Spinach Rolls:
Spinach is rinsed in several layers of water and cut well. Stir it on the forehead in a little margarine and allow it to evaporate. Add whipped cream and let it boil. Even if possible. With a little maizena. Let it cool off. Put some spinach cream on a piece of filodej and pack it in as a roll. Put them on a pan and warm them before serving.

Wild cloud
Chopsticks and herbs are brightly shredded, laurel leaves, black pepper and thyme are added and flame with Brandy. Add the wild broth and let it boil. Foam regularly. Let it boil down to the appropriate strong taste and smooth the sauce with maizena. Melt a little honey in a saucepan and bring some berries in and leave it small. Put it over the meat slices as the garnish.