Krondyrkølle with blackberry sauce, oven baked spring onions and potato medal (Kronvildt)

Ingredients for Krondyrkølle with blackberry sauce, oven baked spring onions and potato medal (Kronvildt)

Instructions for Krondyrkølle with blackberry sauce, oven baked spring onions and potato medal (Kronvildt)

To prepare the Krondyrkølle with blackberry sauce, oven baked spring onions and potato medal (Kronvildt) recipe, please follow these instructions:

Brown the ladder on a pan and put it in a refractory dish. Grease the steps with a mixture of oil, juniper and garlic. Put the club in a preheated 160 degrees C. alm. Oven and rose approx. 1 hour (core temperature 65 °). The fridge must be rested for approx. 25 min. Before cutting.

Add the scalot eggcake to oil, add blackcurrant juice and vinegar, boil down to 1 dl and pour the wild boiled broth. Boil for 4 min and level it (ask your butcher on game broth).

2 baked potatoes are torn and roasted as 8 small pancakes (6 cm in diameter) on a slip-on pan until golden on both sides. 2 baked potatoes and celery boil in water for mash. The water is poured off, butter and cream poured in and stirred to a lind mass. The moss is placed between the pancakes as a medal.

Place the pre-cooked spring onions in a refractory dish and nuts and butter over. Put it in the oven for the last 10 minutes of the cooking time. Season with salt and pepper.