0, 8 kg fallow deer steak
2 spoons of thyme, picked
6 DL beef or venison broth
3 DL red wine
2dl Fund vegetables-carrot, onion, garlic, parsnips, celeriac
1 spoon tomato paste
4 spoons of chopped shallots
Car body repair:
4pcs big savoykålsblad
0, 5 kg almond potatoes
3 DL of mushroom, tended
1 DL creme-fraiche
1/2dl fresh herbs, chopped
1st shallots, chopped
1 DL cheese, grated
butter, olive oil, salt, pepper
Deer: Trim and season the deer with salt, pepper and thyme. Bryn around the butter. FRY it in the oven at + 150 degrees, use a meat thermometer when on 62grader take it out and let it rest fully open for at least 15-20 min feel free anymore. Just before serving is heated it up and and brought and carved.
Sauce: sear putset from the deer with the Fund the vegetables add tomato paste and hit on Clark and broth. Bring to a boil and skim after about 1 hour, strain the sauce, reduce the ev more, season to taste with salt, pepper and finish by whisking in the butter.
Dolmens: boil salted water and put down the savoykålsbladen and let them cook for 2 min, cool in cold water.
Boil potatoes with skins in salted water. Peel the potatoes and then shock them with a whisk for example. Mix in sour cream, butter, and olive oil, salt and pepper. Fry the mushrooms into small pieces in butter with shallots, add the herbs and mix into the potatiskompotten.
Place a dollop of potatiskompott at kålbladen, roll up and brush with butter, sprinkle with the cheese and baked them just before serving.
Heat up the meat just before serving on 250grader in 5 min, tranchera up and arrange everything on hot plates when serving.