John Myers
Contents
show
Ingredients
- 1,5 kg Saddle of venison
- 0,5 L Beef or chicken soup
- 1 bunch Herbal rosemary, parsley, thyme ... depending on your taste
- 1 bulbs Large onion, 1-2 cucumbers
- 1 Bulb of garlic
- 1 Gravy cubes
- 1 tbsp Liquid rama, olive oil, or rapeseed oil
- 2 Whole tomatoes
- 1 Paprika
- 20 dekagrams Mushrooms according to taste
- 1 G spices such as salt, pepper, juniper berries, bay leaves
- 1 handful Salad, green or according to taste
- 1 packet Chestnuts pre-cooked
Instructions
- Season the saddle of venison heavily with pepper, salt and possibly a mixture of wild herbs. Heat the pipe to 160 (convection) - spread the pan with liquid rama or roast base. Prepare the herb bed with onion and garlic, place the seasoned roast on top.
- Fry the whole thing in the oven at about 160 degrees for 30 minutes - baste it several times. In the meantime, prepare the ingredients (onion, garlic, paprika, cucumber, mushrooms) - cut really roughly. Refrigerate
- Roast for approx. 1 hour at the above-mentioned temperature - turn and baste. After 60 minutes add the ingredients - (importantly a lot of sauce in the pan), ingredients should be covered at least halfway with sauce so that they stay crisp. Fry the ingredients for a maximum of 20 minutes - do not burn.
- Use a large plate after a total of approx. 1.5 hours (it just looks cool). Prepare the salad. Prepare the pepper rim on the plate - cut the roast diagonally into slices. Garnish with ingredients. if you want you can also make a Parmesan rim (special pleasure trip).
- It all sounds a little complicated, but it's worth the effort. if the cooking time is not enough, just keep frying. The meat literally melts on your tongue. I don't need core temperature or other aids - game is a matter of feeling. It is important to have a lot of spices and just think positively.
Nutrition
Serving: 100gCalories: 113kcalProtein: 20.6gFat: 3.3g
