Petalfilet in red wine sauce

Name: Petalfilet in red wine sauce
Yield: 4
Ingredients: Jævning; optional Suit; Pepper; Salt; 1 Finely chopped onion; 1 small Carrot into small dice; 1 large tbsp Red currant jelly; 2 dl Broth; 2 tbsp Chopped onions; 3 dl Marinade; 3-4 Finely chopped or crushed juniper berries; 4 dl Red wine; 75 g Butter; 8-900 g Expensive fillet of deer, caribou, moose or other wildlife

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Petalfilet in red wine sauce

		Jævning
	optional	Suit
		Pepper
		Salt
1		Finely chopped onion
1	small	Carrot into small dice
1	large tbsp	Red currant jelly
2	dl	Broth
2	tbsp	Chopped onions
3	dl	Marinade
3-4		Finely chopped or crushed juniper berries
4	dl	Red wine
75	g	Butter
8-900	g	Expensive 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.

Petalfilet in red wine sauce

Ingredients for Petalfilet in red wine sauce

Instructions for Petalfilet in red wine sauce

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