Esta es una exhibición prevé de cómo se va ver la receta de 'Pan Fried Noisette Of Venison' imprimido.

• Click here to print
• o regresate de nuevo a Pan Fried Noisette Of Venison.

Receta Pan Fried Noisette Of Venison

by Global Cookbook

Ingredientes

70 gm Heather honey 100 gm Shallots 1 tsp Parsley, minced 6 x Lavender heads, up to 8 50 ml Brandy 1 x Bayleaf 6 x Crushed peppercorns

200 ml Dry red wine 1 tsp Tomato puree 1 Tbsp. Redcurrant jelly 7 fl ounce brown stock 1 Tbsp. Heather honey 10 gm Unsalted butter     Venison bones

Direcciones

1. Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hrs.
2. Remove the venison and pat dry with a clean cloth or possibly disposable paper towel. Heat the thick based pan and add in a little clarified butter. Add in the venison and seal on all sides, turning carefully approximately 2 min on each side.
3. Add in the minced venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a hot place.
4. To the pan add in the marinade and bring to the boil. Add in 7floz of stock, reduce the heat and simmer for approximately 20 min.
5. Add in 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook till the sauce is slightly syrupy. Strain into a clean pan and keep hot till ready for use.
6. Before serving whisk in a nut size piece of unsalted butter.

© 2025 CookEatShare