Deer with selery and lacry sauce

  • Time 2 hours 30 minutes
  • Servings 6 People
  • 1 Skin-cleaning, old-fashioned and washing, if necessary. Shove a towel and leave a room temperature for an hour.
  • 2 As long as it's worth it, take a sauce. On the dry shoe, bury large champagne, pastron, all onions, carrots and 100 grams of selery to bright gold. Get off the stove. In the cellar, pour the tub, the wine and the vinegar, put the spicy grass, the laurel, the honeymoon and the pepper in the pepper. Add roast vegetables, push to boiling, remove the fire to the middle and evaporate some 150 grams, which will take about an hour. When the sauce is ready to heal it through a small syto, interfere 20 ml of lacry liquor and lacry jam. It tastes like adding salt to balance the sweetness of the sauce.
  • 3 As long as the sauce is cooked, make the elders. 600 grams to cut large bubbles and cook in juice until it's completely soft, it'll take 20 minutes. The juice must be almost completely cleaned. Breathe fork, add leaker, zero, salt and lemon juice. Cover and leave.
  • 4 The reindeer shall be roasted for a minute on each side on the mean light on the cream oil. The temperature inside should be about 43 degrees. Put the meat in the foil and leave it for 15 minutes.
  • 5 On the plate, put a pound out of the selery, a piece of sliced deer, pour all the sauce and steal the selery leaves.
Nutrition Facts
  • Calories 433
  • Total Fat 18,9 g
  • Protein 32,4 g
  • Total Carbohydrate 433 g
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