Tournedos of venison in cranberry sauce

Tournedos of venison in cranberry sauce
Tournedos of venison in cranberry sauce 5 1 Stefano Moraschini

Instructions

06692 TOURNEDOS of VENISON IN CRANBERRY SAUCE INGREDIENTS for 4 PEOPLE 1 kg venison pulp, 100 g of bacon, a liter of red wine, Bay leaves, juniper berries, Rosemary, onion, flour, cream, salt, cranberry jam PROCEDURE cut into tournedos roe deer and put it to marinate in wine; unite all eromatiche herbs and let it stand for at least a day.

Drain the pieces of meat, steccateli with lard and sprinkle with flour.

In a saucepan saute the onion and the remaining minced lard that you well; place the tournedos and fry them on both sides, then wet with a little savory marinade wine and finish cooking.

Remove the meat and keep it aside, pass the cooking sauce through a sieve, tie it with the milk and cream with Blueberry jam.

Serve the tournedos with sauce.

Tournedos of venison in cranberry sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)

«
»