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Antelope fillet with red wine

It is hard to find Antelope fillet but a compination with red wine makes a taste from heaven

antelope fillet with red wine

800 grammes antelope fillet
1/2 bottles red wine
3 shallots
20 grammes butter
100 grammes very cold butter
pepper and salts

Barge antelope fillets. Chop the shallots, late melt gentle butter
in a pan and fruit the shallots.
Joint, brings the red wine on taste and late for half reduce.
Obtain of fire. Cut the cold butter in bits and klop these by
wine to you gets a creamy sauce.
Give green vegetables as a garnituur.
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