Serves 4 Ingredients: 600g of prime rib 200 g smoked bacon 1 onion 2 cloves garlic 10 sprigs thyme 5 cups red wine 3 tbsp concentrated veal stock 5 cups water 400 g mushrooms 2 scallions possibly finely chopped chives butter salt and pepper if necessary. corn starch or corn do this: Cut högreven for about 4 cm pieces. [Read On]
Peel and finely chop the shallots and garlic. Share chanterelles if they are large. Fry renskaven in 2 tablespoons butter 2-3 minutes. Season with a pinch of pepper. Add the shallots, garlic, mushrooms and juniper berries. Cook additional 2-3 minutes. Pour in stock and red wine, let it boil about 1 minute. Add the cream and simmer about 15 minutes. Chop the scallions. Add the parsley and the pot. Season with salt and pepper. Serve with potatoes and lingonberries.
Trim the meat-free tendons, salt and pepper. Share deer sirloin into two parts. Place a plastic film on the workbench. Place 10 slices bacon wrap in plastic film. Spread half of the chopped herbs over the bacon. Place on a deer fillet, salt and pepper and roll it all together into a roll using the plastic film. Repeat with the other fillet. Peel the onion and garlic and cut them into smaller pieces. Brown the meat with bacon seam down over medium heat along with onions and garlic in butter and oil. Add also a few sprigs of thyme and sage. Remove meat and place on a baking sheet. Let the onion, garlic and herbs remain in the pan. Bake the meat in the oven until the internal temperature is 55 degrees. This takes about 30 - 35 min. Remove meat and let it rest.
Mix ground meat with egg, grated cheese and cream. Season with salt and pepper. Fry the mushrooms and the chopped onion, season with salt and pepper. Place butter dough, shape the ground meat into a loaf and place it on the dough. Distribute the mushrooms and lökblandningen round loaf. Roll it all together and brush with egg yolk. Bake at 180 ° for about 45 minutes. Feel free vegetables on the side of the mold.
Cut a deep incision in the fillet of beef and just before ugnsbakningen rub salt and pepper but not too much to make the meat dry. Brown the meat quickly in real butter before ugnsbakningen. Then fry the bacon narrow-minded hard for about 2 tablespoons of butter and mix in the spices, squeeze the garlic, fresh herbs, and possibly garlic. Sprinkle with fresh chopped parsley. Leave mixture to cool and solidify. Click the mess in the fillet of beef and tie with string. Bake in the oven until the meat has a temperature about 70 degrees. Baste like the sky over the meat a few times during ugnsbakningen.