Dra bort den yttersta tunna hinnan på sadeln. Ruta precis genom fettkappan med en vass kniv, försök undvika att skära in i köttet. Hetta upp smör och olja i en gryta, lägg i sadeln och bryn båda sidorna på ovandelen. Ta upp sadeln och lägg den i en ugnssäker form. Salta och peppra, lägg timjankvistar ovanpå. Sätt stektermometer i ena filébiten på ovansidan. Sätt in sadeln på nedre falsen i ugnen i 175 grader. Stek tills termometern visar 65–70 grader, rosa, 20–30 minuter beroende på tjockleken. Ta ut sadeln och låt vila 10–15 minuter under alfolie innan köttet skärs loss från benen och bitarna skivas. Sås Fräs under tiden svampen i smör i en liten kastrull. Tillsätt fond och vispgrädde. Koka upp och vispa ner redningsmjöl, såsen ska inte bli stabbig. Häll eventuell köttsky i såsen. Smaka av med salt och peppar, och eventuellt med portvin eller vinbärsgelé. Strö pepparrot och färska timjanblad över köttet vid servering, garnera med lingon. Servera pressad (mandel)potatis till.
Sautéed reindeer with chanterelles and toasted almond potatoes
Wash potatoes and cut in half if large. Put it in a oven-proof form and mix it with oil, salt and pepper. Put the mold in center of oven about 25 minutes or until potatoes are soft. Wash and slice the leeks. Let chanterelles drain. Fry the leeks and mushrooms in half of the shortening. Remove to a plate. Honing renskaven the remainder of the shortening. Add the leeks and mushrooms.
Stir in cream, water, whey and stock, cook about 5 minutes. Season if necessary. with salt and pepper. Stir in parsley. Serve reindeer stew pan with roasted potatoes and lingonberry jam.
Game stew
Cut the meat into strips about 1 inch thick. Peel and chop the onion. Mortla juniper and rosemary and mix in the honey Fry the onion lightly and then add the meat and fry until it received a surface. Mix the honey and spice mixture and stir. Add about 1 liter of water and wildlife fund. Boil for at least 1 hour - until the meat is tender. Cut apples into wedges and set aside. Fry the chanterelles and season with salt and pepper. When meat is tender and liquid is cooked down, add apples, mushrooms and cream, stir to mix ingredients and cook up some light and possibly red pot and add Colorit for a darker color.
Älgrulader with chanterelles
Fry the onions lightly. Place the meat on a cutting board and flatten it. Spread with mustard. Add the onion, cucumber and apple. Add the pork and roll up the slices tightly, secure with toothpicks. Brown the roulades over the butter in a frying pan until the meat a nice color. Pour in the wild stock, apple juice and anchovy broth. Pour in water to cover meat. Let braise the lid about 30 minutes, until tender roulades feels.
Trattkantarellsås to pasta
Crumble the chanterelles are in a bowl. Boil water and pour over ice funnel so they covered a little over. Leave it to swell and soften for about 20 minutes. Do not throw away the water! - That you should use for the taste. Fry the finely chopped shallots in butter over low heat so the onion just softens, but certainly does not take paint. Add the wine and increase heat. Let simmer together a little - especially if you use white wine. Add the chanterelles are and broth and cook up some more. Add the stock or fund. Pour in the cream and simmer together over low heat. Season with freshly ground pepper (I usually take both black and white) and perhaps a little Dijon mustard.
