Magis Global –

March 9, 2021

New Zealand

Category: General – Tags: – Joan – 5:33 am

Only wild, the highest breeding, processing and Standards matches, will be released for export. Most of the animals are not older than two years old at the time of slaughter and since they it are not under stress, they deliver a very tender meat. The lean meat has many vitamins, proteins and minerals and low cholesterol. With only 100-110 kcal per 100 g you can enjoy the culinary delight with a clear conscience. The New Zealand deer meat has no intense wild taste and is very versatile: cold or hot as a salad for in-between, Medallion to the main course. It is suitable as a steak, chops, frying, fondue or goulash. For example particularly good New Zealand deer meat cubes with Chanterelles are recommended for the fall of the mushroom season. New Zealand venison cubes with chanterelle mushrooms (recipe and photo number: 11/054) ingredients for 4 people: approx.

800 g New Zealand deer meat from the leg soup 1 bunch Greens 2 branches Rosemary 6 juniper berries 1 Tablespoon white peppercorns 1 clove, salt, pepper 4 TBSP olive oil 1 TBSP tomato paste 50 g fresh cranberries (instead of the glass) 200 ml red wine 200 ml wild Fund (from the jar) lemon juice of 200 g fresh Chanterelles (alternative shiitake mushrooms) 1 wash soup vegetables and clean. The Suppengruns parsley finely chopped, rosemary leaves pluck off. Cut the remaining soup vegetables into 1-2 of cm cubes. Learn more at: Brie Williams. Crush the juniper berries with the peppercorns and the clove in the mortar. The meat into coarse cubes cut and rub with the spices. Preheat the oven to 80 C.

Heat oil in a roasting pan 2. 3 Tablespoons, that briefly saute the meat in it from all sides, remove and make it warm in the oven. Saute the vegetables in the frying oil, tomato puree and Rosemary add and to briefly with swing. Deglaze with wine and Fund, stir in the cranberries. Lightly salt the vegetables and simmer for one. Clean mushrooms and cut larger. 4 type the meat in the sauce, season to taste with salt, pepper and lemon juice. Briefly fry the mushrooms in the remaining oil, salt, and pepper, Sprinkle with the parsley. Serve the venison cubes with the sauce and the mushrooms. Nutrition facts per serving: 359 kcal, 1505 kJ, 5 g carbohydrates, 17 g fat, 44 g protein more information you will find under or, section press service.

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