Filled deer cut with wine sauce

  • Time 40 minutes
  • Servings 2 People
  • 1 In your step, smash the rosemary (leave one tea spoon for the sauce) with the seeds of the coriandra, smash the garlic, add half the tea spoon of olive oil, all laugh, you must have a pasta.
  • 2 A boiled towel isolate the meat to remove the excess moisture, then smash the grazing paste.
  • 3 Ambassador and hurry. Cover and let the meat rest and marinate for 20 minutes.
  • 4 Get the oven up to 200 degrees.
  • 5 Raise the alien pan on the strong fire, add the rest of the tea spoon oil. Put the reindeer in the cut and fry to the golden brown colour, three minutes each.
  • 6 Put the meat in the oven until the kitchen thermometer shows a temperature of 60 degrees, which means 7 to 10 minutes. Put the meat on the plate and tighten the foil.
  • 7 Add the wine and the cherry to the pan where the meat was buried. Evaporate the extra fluid and a couple of alcohol.
  • 8 Cross the boulon, water, collapse and the remaining rosemary in a separate mice, then add this fluid to the pan.
  • 9 Grab a sauce on a slow flame, constantly laughing until it starts to buy a thick texture, about five minutes.
  • 10 Add the jam, salt and pepper to taste-- all laugh.
  • 11 Cut the slices and squeeze the sauce.
Nutrition Facts
  • Calories 856
  • Total Fat 49,6 g
  • Protein 52,3 g
  • Total Carbohydrate 856 g
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