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Petalfilet in red wine sauce

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Petalfilet in red wine sauce

Jævning
optionalSuit
Pepper
Salt
1Finely chopped onion
1smallCarrot into small dice
1large tbspRed currant jelly
2dlBroth
2tbspChopped onions
3dlMarinade
3-4Finely chopped or crushed juniper berries
4dlRed wine
75gButter
8-900gExpensive fillet of deer, caribou, moose or other wildlife

Instructions for Petalfilet in red wine sauce

To prepare the Petalfilet in red wine sauce recipe, please follow these instructions:

Possibly. Obstruction or tendons are removed and the meat is placed in the battered marinade for 3-4 hours.

Take wipers and brunes in a pan in butter. Small stakes under low 20-25 min. Depending on thickness.

Brush tenderloin and onions in a little butter, including sour marinade, spices and broth:
Boil small for 15-20 min. The sauce is seasoned with yellow, spices and possibly. Suit, and the sauce is leveled.

tips:
If you want to have the meat completely cooked, it must be a little longer, and the cooking time also depends on the age of the animal. Stick in the meat and notice if it is tender.

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