Norma ECOSTRIKE .308 Winchester 165gr
For the minced beefs:
- 500g minced venison
- Smoked sliced venison tighs
For the sauce:
- 2 leeks in slices
- 2 chopped onions
- 50g semidry tomatoes
- 1 pepper in slices
- 125g chili / paprika cream cheese
- 3 dl broth
- 1 dl milk
- Salt / pepper
The minced beefs:
Shape the meat into 4 large minced beefs and place the smoked meat around the steak and tie it together with meat string. Fry the steaks in plenty of butter until they get a nice frying surface. Take the steaks off the pan.
Saute leeks, onions, semidry tomatoes and peppers in a pan. Add broth, milk and cream cheese and bring to the boil. Put the minced beefs in the sauce and simmer under the lid for 25 minutes.
Serve with rice.
Text and photo: Rene Jantzen
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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