Fillet of roe deer, stewed with wine and apples

Fillet of Roe deer, stewed with wine and apples

Meat 200, 100 marinade, bacon 20, 10 lard, butter 5, roots and onions 15, 30 Antonovka apples, oranges 30, 15 wine, meat broth 75, garnish 150.

From back and kidney parts of carcasses of wild goat detach spine, rib chop off so that at the ends of the meat were no longer than 4 cm, rough cut the tendon and cut the meat into portions.

Sustain the wild goat meat in the marinade for 12-15 hours.

Before frying the meat removed from the marinade, pat dry with a towel. Lard and fry the bacon with melted bacon fat, add chopped carrots, parsley, celery and onions.

When the fillet surface crust is formed, fat drained, add the apples cut into slices (without seeds), oranges cut into slices (without skin and seeds), pour the Madeira or sherry and simmer for 30 minutes. To the sauce is burnt, you can pour a little broth.

The finished meat is removed, and in a bowl with vegetables and apples add as many good broth as needed for cooking gravy to the meat, boil, drain and rub through a sieve with vegetables and apples.
When applying fillets to put on a platter and pour the butter.

Garnish – green peas, green beans, cauliflower or brussel sprouts or other vegetable garnish. The sauce in a gravy boat submit separately.

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