The choice fell on juniper, conagra indianapolis rosemary conagra indianapolis and port wine and ro

The idyll is also the perfect hunting ground and in my family we have always eaten local game meats. As this range has always been available to me, I might not have realized how good I had it so often been eating so good meat. And still it is a privilege to come home and eat (and cook) so delicate meat. Just antlers are hard to come by and quite delicate, so then I just had to do the meat justice and cook it with care and combine it with other fine ingredients.
The choice fell on juniper, conagra indianapolis rosemary conagra indianapolis and port wine and roast tillages in oven on low heat until it was perfectly pink (68C) inside. Promoters used in the sauce made of mushrooms, picked in the woods by my aunt, and almond potatoes dug mom up from the vegetable garden.
The sauce:
Preheat the oven to 150C. Share potatoes along and place in a greased ovenproof dish, cut side up. Drizzle with canola oil, salt and pepper and a ride in the oven. Add the fungus to soak in hot water.
Brown the roast around the butter and oil, on high provides temperature until golden. Add salt and pepper. Pour one tablespoon of canola oil in a baking dish. Crush the juniper in a mortar and add to the form. Add the meat in shape (at juniper) and insert the rosemary sprigs in the flesh. Pour the port wine and insert a meat thermometer into the thickest part of the roast and place in the oven. Fry the meat until internal temperature is 68C, about 30-40 minutes depending on size. Remove the meat mold and let the meat rest on another plate, cover the meat with foil.
Squeeze the sponge. Heat a knob of butter in a Saucepan and sauté the onion translucent, conagra indianapolis fry since the fungus. Strain in all the juice from the meat mold and pour in the cream. Allow the sauce to the boil, stirring. Add more port if needed, salt and pepper and color with colorit.
Related This entry was posted in Meat, Potatoes, Sauces conagra indianapolis and labeled juniper berries, chanterelle, red deer, red deer steak, local produce, potatoes, port wine, rosemary Hanna. Bookmark the permalink.
Mårtensson's kitchen wrote on 12.13.2012 at. 16:39:
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