Stuffed venison with garnish

Ingredients for Stuffed venison with garnish

Instructions for Stuffed venison with garnish

To prepare the Stuffed venison with garnish recipe, please follow these instructions:

Mallet cut filled with blanched parsley and garlic, the Club tied with string, and interval FRY in oven at 170 degrees. 2 pears peeled and halved be marinated in red wine-and porchere finished. Boil down with Oyster Mushrooms and Madeira cream filled into a krustade.

Krustade dough consists of 250 g flour, 2 eggs, beer, 1/2dl 1/2 dl, 4 dl milk, oil and a little salt the entire whipped together and udbages in deep fat. Bird liver FRY rosa in hot oil. 1 peeled pear and a half onion finely chop and Sauté lightly in a pan, put in casserole and cranberry 200 sauterer of to mush. Then add 1 stick of cinnamon, 2 cl, 2 dl nedkogt red wine, port wine 3 TSP. Honey and currant jelly, 1 clove garlic and finally 5 dl game Fund. This boil 5 min, blended/transited and fitted with 15 gr Butter. New potatoes are washed, then halved the blanched and sautéed finished on the forehead, finally invert the in chopped parsley, chervil, thyme and salt/pepper. Steamed asparagus wrapped with roasted bacon. 100 gr cranberries that have put in syrup will be glazed in honey. 1 dl of cream whipped, reversed with ½ dl mayonaise, a little lemon juice, ½ grated Apple, 50 Gr. Average pale celery and a little sugar. Decorating with pitted black grapes and valdnøddekerner. Rhubarb chop boiled in syrup to a light syrup.