Deer rump with cream
Ingredients:
- 2 kg of deer rump
- 200 g of bacon
- 2 litres of water
- 200g of the TOJE sirloin paste
- 800 g of the TOJE béchamel basis
- 0,5 litres of whipping cream (33%)
- 0,5 litres of red wine
- salt, pepper, rosemary, oil
Procedure:
Lard the deer rump, season it with salt slightly, pepper it and pour it with rosemary. Roast the meat prepared this way in the oil, pour it with wine, add water and the TOJE sirloin paste. Boil until the meat is tender, then put the meat out and thicken the sauce with the TOJE béchamel basis mixed with cold water. During the permanent stirring, boil the sauce for about 5 minutes, soften it with cream and season according to your taste with salt, lemon or sugar. Serve decorated with a slice of lime, cranberries and whipping cream.
