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Sommerbuk with cherry sauce,

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Sommerbuk with cherry sauce,

Fresh thyme
1 dl Fresh bælgede peas
1 Summer cabbage (cabbage)
100 g Cherry
150 g Butter
2 dl Cherry vinegar
3 dl Cream
3-4 dl Venison or beef "Fund
500 g Small new potatoes
5-600 g Fillet or eye of round

Instructions for Sommerbuk with cherry sauce,

To prepare the Sommerbuk with cherry sauce, recipe, please follow these instructions:

The potatoes are washed, boiled for 10 minutes, rinsed in cold water and pilled. Come in small refractory coconuts (soup bowls) sprinkle with fresh thyme leaves, salt and pepper, half covered with cream. Bake in a 150 ° C hot oven for one hour.

The summer cabbage is cut roughly, blanched in salted water and rinsed in cold water.

The meat is cut gently off the tendons, rub on a very hot pan in a little oil and season with salt and pepper, if necessary. A little thyme. Come to the oven at 150 degrees C for 10-12 minutes after which it is taken out, packed in foil and pulled. Just up to 30 minutes.

Cherries are cut and halved. Cherry vinegar is boiled until it is quarted and added to the boil, cooked to half.

The cabbage is sautéed in a little butter, seasoned with salt and pepper and sprinkled with the peas.

Cherries come in the sauce that gently boils for one minute and whipped with 100g of butter.

Place the cabbage on the plate and cut the meat into fine slices and place on top of it. A few spoonful sauce is poured and the potatoes are served in the hot bowl of a compote plate.

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