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CHERRY WINE-GLAZED VENISON WITH GREEN CABBAGE AND COWBERRIES

CHERRY WINE-GLAZED VENISON WITH GREEN CABBAGE AND COWBERRIES

1 time 4 pers Serveres til: Reserve

600 g fillet of venison cut into 8 steaks
400 g of green cabbage picked in leaves and rinsed
100 g preserved cranberries (Pickle: 1 kg cranberries, 500 g sugar, 2 dl water, 1 stalk from rosemarin, salt and pepper. Leave it for a few days before use)
1 turnip-rooted celery cut into pieces
horn of plenty (Craterellus cornucopioides)
1 dl Frederiksdal Reserve
butter
salt and pepper
rosemary

Cut the green cabbage and blanch it for about 5 minutes until it is tender. Put it in cold water and drain it well. Boil the celery in water with salt until it is completely tender, drain it and mash it. Add some milk, taste with salt, pepper and a little melted butter. Drain the cranberries. Roast the mushrooms. Roast the green cabbage and turn the cranberries in. Roast the steaks, add the rosemary, remove the steaks and decoct the frying pan with cherry wine, whip in a nut of butter when it is boiling (do not boil completely). Arrange the meat with the vegetables and the gravy.