Roast deer mallet with cabbage and Salsify roots

Ingredients for Roast deer mallet with cabbage and Salsify roots

Instructions for Roast deer mallet with cabbage and Salsify roots

To prepare the Roast deer mallet with cabbage and Salsify roots recipe, please follow these instructions:

Udben Club meeting. Let the Club get to room temperature before you start frying. Season Club with salt and pepper. Put the mallet in a greased baking pan and set it in a 200 degrees oven for about 45 minutes, the mallet is finished, done when it has a temperature of 70o. Let the pull 15 minutes. The sauce: Cook the baking pan with vineddiken, let it cook the wkręciłem. Add Fund and came salvien and half of the onions in skalotte, mount the sauce with butter. Peel skozoner roots and boil them in salted water 10-15 min. In order to avoid misfarving of skozoner roots out the nyskrællede uncooked in the water that is added to the juice of a lemon, also in cooking water, add lemon juice. Take the boiled Salsify roots up, dry them and cut them into 5 cm long pieces. Flavor them with a few drops of olive oil, grated lemon peel, mashed Madagascar peppercorns and a little shallot. Scroll 4-5 pieces Spanish Salsify into filodejen, it must look like spring rolls. Spanish Salsify packages "baked" in a 225 ° hot oven for approx. 5 min. Filodejen must be crisp and Brown. Apex takes place is split into 8 pieces lengthwise and steamed in slightly salted water, then onto of and served in the dish.