Against in the chest, wild in the panna – Port.en

Now in the middle of the haustjakta take many to now there were men lying on what they will do with all the flesh that after every fill frysaren. For some, it becomes (too) much kverna flesh. Have a not this luksusproblemet, a purchase of 700 grams viltkjøttdeig be the first step on the road towards a good haustmiddag.

KRAFT: Hell raudvinsrisen in his forehead. Photo: Carl Martin Nordby.

the Flesh of game such as elk, reindeer and deer have many more application than the bolognese, burger and taco. Today hatched I a kjøttpuddingaktig farce with good spices, was considered in tørrsalta kvalitetsbacon. To create a velsmakande and a hilarious twist, which I took in use the Spanish paellapanna mi. You can so clearly make use of a completely normal steikjepanne, as long as the handle on his forehead endure stekeomnsvarmen.

No paella without the rice. Right enough, rice is not the most common to the wild, but in a red wine-, power – and rotfruktbasert mix that this is the rice perfectly. Here use I a paella-rice. He like grautris which also can be used.

Sauté the rice, root vegetables, wine and power together in a separate saucepan and pour around the kjøttpuddingen. Is the rice lay under kjøttpuddingen, you may lose some hard rice grains. It may initially seem that there is too much liquid in relation to the rice, but the notice you fast that it is not.

the Furnace must be at least 220 degrees, so that both the bacon on top and the rice is scorched by a little bit. A true paella should: be a bit more småsvidd in the wings and on the top, it will give an extra dimension in flavor as spanjolane diggar. Stings like a steikjetermometer. The core of henning must bikka 70 degrees for that potetmjølet shall be activated and henning should be fast and good in consistency.

As a topping there is no better option than wild mushrooms. You will find some soppar in the cold forest, use them, otherwise this is a very takknemleg the right to use the frozen, forvella mushrooms in.

Procedure

Viltkjøt-pudding: Knead the flesh, salt, grated onion, spices and potetmjøl well together. Einerbæra first knusast to fillebitar in a mortar or hakkast with a knife. Use eltemaskin or nyvaska hands.

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the FAT BLANKET: Dander bacon over viltpuddingen. Photo: Carl Martin Nordby.

Pour in a third of the flute and knead together into a ball. Have then in the rest of the flute and knead together into a chewy dough. Place the dough as a ball in the middle of a large, cold steikjepanne. Dress the dough/kjøtpuddingen with baconskiver.

Raudvinsris with the vegetables: Peel the carrot, parsley root and purreløk (only the rod) up in the 2 cm large pieces. Bake this 30 seconds in a little butter in a saucepan. Pour in the rice, wine and power. Bring to a boil and pour all around the kjøttpuddingen in his forehead. Melt the butter and pour over henning so that it flowed down in mighty force too. This add up as a thin cap which give a it more steikeskorpe and better taste. Stings like a thermometer in henning, and set all the foreheads in the oven at 230 degrees for approx. 25 minutes.

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KJØTDEIG: Viltkjøtdeig has many application. Photo: Carl Martin Nordby.

When the core temperature in the kjøttpuddingen is at 70 degrees, take out the panna and serve. Let guests forsyna themselves, but help like to with matters of henning.

Mushrooms: Heat a large steikjepanne and have in 1 tablespoon sunflower oil. Add in the mushrooms and let him lie without touch on his forehead, until he has been given a nice steikeskorpe. Pull his forehead, a little to the side and tilset butter, salt and pepar. Roast the mushrooms, continue to it smells good and he has nice color. (©NPK)