1 red deer club in net 800 g
1 small red onion, finely chopped
1 clove garlic, finely chopped
150 g mushroom mix (Oyster hats, Brown mushrooms)
150 g green grapes without stones
150 g fresh cranberries
3 tbsp. rapeseed oil or olive oil
2 tbsp. butter
4 cl Cognac or Whiskey
2 cl Fino Sherry
2 to 3 dl broth (chicken stock)
2 to 3 dl whipping cream
Sugar, Salt and Pepper from the mill
Waldorf salad and cranberries
4 stalks celery leaves in small cubes
1 large Belle de Boskoop apples in small cubes or
2 sour apples from the garden
200 g green, ripe grapes without seeds halved
100 g walnut kernels some crushed
2.5 dl sour cream 38%
2 tsp. vanilla sugar or honey
1 pinch salt
I am an angler in Scandinavia
Recipe No. 131
Procedure without liability: Thaw the red deer club, rinse under running cold water, wipe well in a tea towel and pour the club over with a small glass of Sherry lying on the fireproof dish. Then rub the red deer club with salt, sugar and pepper. Heat rapeseed oil and butter in the frying pan and brown the club on all sides. Put onions, garlic, grapes, cranberries and the dry-roasted mushrooms in the pan. Pour Cognac or Whiskey into the pan and put a lid on immediately. Let the steamers work for three minutes so that the meat is tender. It's an old hunter trick, whether it works, you have to find out for yourself. It does not hurt.
Meanwhile, the oven has been heated to 180 °C. Put the club on a fireproof dish and fry the club finished in the oven for approx. 35 to 40 minutes or to a core temperature of 62 °C. The casserole with the fruits is made into a good sauce with a little broth (chicken stock), whipped cream and sherry. And taste with Salt and Pepper from the mill and maybe a little Sherry wine vinegar / sugar.
Serving: Served with Waldorf salad, cranberries and white potatoes.
Garnish: Waldorf salad and cranberries: Waldorf salad is made in several ways, but then it is called by a different name. My recipe is the original from 1896 at the Waldorf Hotel in New York. At that time, you were happy to mix whipped cream and sour cream to get a less low-fat dressing.
Drink: I have chosen an Italian red wine Valpolicella Superiore Ripasso 2019, which Føtex had on offer here until Christmas, 6 bottles for DKK 300.00. It goes well with Christmas duck and / or pork roast. Just open the bottle the day before and give it oxygen.