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Scottish roe-deer bolt recipe

Scottish roe-deer bolt

Scottish roe-deer bolt
1 roe-deer bolt,
2 eetlepels of olive oil,
2 eetlepels of butter,
200 g bacon,
black pepper

For the marinade:
1 bottle young red wine,
2 teentjes garlic,
1 sheet laurel,
2 root,
1 large onion,
2 tea spoons black
pepper grains,
brushwood rosemary (or 1 full tea spoon dried),
2 cades,
4 eetlepels of olive oil.

For the sauce:
1/8 l red postage,
1 eetlepel of bay frost,
1 eetlepel of flower,
1 eetlepel of butter.
marinade: fruit cut carrot and onion very even softly in olive oil. Scoop this in glazen
if earthenware bowl (no metal uses) and joint wine and remaining ingredients for the marinade
. The roe-deer bolt lets marinate 2 days. Now and then turn. Afterwards well dry.
Fruit cubes bacon in olive oil and butter crisp and roasts the roe-deer bolt on all sides goudbruin.
The marinade sne ltot lets reduce half and joint that to the roe-deer bolt.
Joint possible salt and pepper and does not leave wildly in an already too hot furnace further goes becomes.
Count on a half hour by 500 g.

Screen the braadvocht and leave it warm become.
Knead for the sauce flower and (weak) butter by each other and rudder of it each time a small bit by
the braadvocht, where bind this gradually. Rudder by it postage and bay frost to this last
whole has been solved.
Serve the sauce separately.
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