John Myers
Contents
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Ingredients
- 1000 g Roast venison
- 150 g Snow peas
- 12 Baby vials
- 3 Parsley root
- 3 Normal carrots
- 1,5 tbsp Lingonberry jelly
- 2 Garlic cloves chopped
- 0,125 ml Brandy
- 600 ml Red wine
- 4 juniper berries, 2 bay leaves, 1 clove, in a tea
- Close the hedgehog
- Salt pepper
- 4 Eighth onions
- 300 ml Vegetable stock
- Prepare dumplings for 3 people.
Instructions
- Peel the large carrots and parsley root and cut into slices. Chop the garlic. Heat clarified butter in a roasting pan and roast the vegetables. Salt and pepper the roast and place on the bed of vegetables. Top up with vegetable stock. Put in the tea egg. Bake in the preheated oven to 180 degrees for approx. 110 minutes.
- The baking time depends on the quality of the meat. Pour red wine over and over again. Cook the snow peas and baby carrots in salted water until they are al dente.
- Cut the roast into slices, pack tightly in aluminum and keep warm in the oven at 120 degrees. Bring the sauce to the boil (remove the teaspoon). Add the cranberry jelly, add the rest of the red wine and brandy and reduce.
- I pureed the vegetables. We like it that way. In the meantime I've prepared the dumplings. Serve on preheated plates. Enjoy the meal.
Nutrition
Serving: 100gCalories: 60kcalCarbohydrates: 5gProtein: 0.9gFat: 0.4g
