We made venison Year

We made venison Year's Eve, a sirloin that partner's swiftnet fileact hunting swiftnet fileact party gained through systematic, premeditated murder - if one may be a little dramatic ... :) Think it was from a calf, given the color and quality. but everything swiftnet fileact gets mixed in the freezer ...
Will the way to think about when I finstyckade parents' meat ration in the fall ... I'm swiftnet fileact the family's on duty kötthanterare, this year I took actually "paid" in a half pig for Christmas - just so you will not get to you that I work for assigt. swiftnet fileact ;) Then I discovered that they had received swiftnet fileact a fillet of veal (meat is distributed by lottery swiftnet fileact system). Happily, I explained to my little brother, who assisted swiftnet fileact by vacuum-packaging of finished pieces, it was a question of a very fine fillet of veal that he must sign plastet so that mom knows that later. I got me a good laugh when I carried all the meat to the freezer in the basement and noted that he marked the packaging with the text: COLD FILLET. He probably got what I meant ... a bit wrong. Or so I lisp? : D Maybe both. New Year roast then? Port wine elk. I did this: 1. Took the half-frozen roast. Soaked into the meat with a dash of balsamic vinegar and massaged into spices (crushed pepper, steak spice that is sold on the plastic mills, and thyme). Let stand one hour. 2nd Heated a pan with pretty much butter. Browned roast around, swiftnet fileact it encapsulates the flavors. La then roast in a baking dish. In the same skillet I fried the meat (not rinse the pan in between) I hissed then an onion into small pieces and 4 coarsely crushed garlic cloves. When the onion with a little color, I poured in 2 cups port wine straight into the pan and as much water + 1 tbsp jus rôti. Poured then everything down into the mold along with roast. 3rd I with a meat thermometer. swiftnet fileact Set the alarm to 60 degrees. Into the oven at 150 C. 4. Beep-pi-pi-rrrrip-roast is done, take it out of the mold-försiiiiktigt-burnt you are not on the thermometer, it is scorching and wrap it in aluminum foil. Strainers remove the onions from the sky - throw it - and pours everything broth in a saucepan. Appoints yet approx. 1 cup port wine to the sky and let simmer for a while, until it is reduced to almost half. in the meantime, I made my homemade fries (ugnsvarianten). When the sauce had to simmer clear: swiftnet fileact Season the sauce with 1 heaping tablespoon of black currant jelly, a little more fund if you feel it is needed, salt, pepper. Taste. Pour all means more port wine if you want, rode off with cornstarch stirred in cold water .... and finish by whisking down a knob of butter. It is perfectly ok to roast cooled by now. It's much better than starting to carve into it as soon as it comes out of the oven. I think under any French rule, so the meat should rest twice as long as it goes in the oven ... hehe. Patience. Cut into slices, wrap in foil again, swiftnet fileact put in the package in the oven to heat for a while. swiftnet fileact It serves steaming swiftnet fileact hot sauce to so it's quite ok.
Venison in red wine in clay pot & rotsakspytt with mushrooms swiftnet fileact
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fine Christina
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