Postej av sommerbuk

Name: Postej av sommerbuk
Yield: 6 portion(s)
Ingredients: Pepper; Rosemary; Salt; Thyme; 1 Eggs; 1 dl Whipped cream; 1 dl Wildlife Fund el. red wine; 2 clove Garlic; 300 g Rådyrkød into strips-URf.eks. trimmings from the mallet neck or shoulders; 4 Coarsely chopped shallots

Cold cuts

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Postej av sommerbuk

		Pepper
		Rosemary
		Salt
		Thyme
1		Eggs
1	dl	Whipped cream
1	dl	Wildlife Fund el. red wine
2	clove	Garlic
300	g	Rådyrkød into strips-URf.eks. trimmings from the mallet neck or shoulders
4		Coarsely chopped shallots

Instructions for Postej av sommerbuk

To prepare the Postej av sommerbuk recipe, please follow these instructions:

The meat is shaken on the forehead in a little oil and run twice through the meat chopper. Rosemary, thyme, peeled garlic and mustard onion are sautéed on the same pan and then run through the meatbaker. The pan is boiled by the electricity fund. wine. Stir together with the other ingredients - taste and bake in small molds, 150 gr. For approx. 20-25 min.

Postej av sommerbuk

Ingredients for Postej av sommerbuk

Instructions for Postej av sommerbuk

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