Venison tenderloin m. oven-fried potatoes and mushroom sauce

Ingredients for Venison tenderloin m. oven-fried potatoes and mushroom sauce

Instructions for Venison tenderloin m. oven-fried potatoes and mushroom sauce

To prepare the Venison tenderloin m. oven-fried potatoes and mushroom sauce recipe, please follow these instructions:

Fillets must rubbed in spice mixture, are packed in plastic and added cold for at least 3 hours.

The potatoes washed and turned over with a mixture of oil, salt and pepper. Bake in a bradpande in the oven at about 200 degrees c. alm. oven in 45-50 minutes. Shake a little along the way.

Fillets must Fry for approx. 5 min. on all sides (about 20 minutes) on a sautepande with butter. rests obscured in 15 minutes

While toasting the mushrooms on the forehead. The broth is added together with the red wine and cook a little in before the cream is added. Now boil the further slightly in favour of Mediterranean heat in the sauce to finish bake off with a meljævning. Season with salt and pepper.

Salad leaves rinsed and served with finely sliced snack pepper, celery and Apple cubes and halved grapes.

The marinade mix, season and pour over just before serving.

Tips:
By serverig cut the meat in thin slices, slightly tilted, and served with a little bit of svampesausen.