和え物（トマトのはちみつ和え）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 3minutes
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鹿肉のロースト｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Venison : 700-800g
- 山わさび : 適量
- 塩胡椒 : 適量
- 油 : 適量
- （A）醤油 : 大さじ2
- （A）酒 : 大さじ2
- （A）みりん : 大さじ2
- （A）うま味調味料 : 4振り
- （A）胡椒 : 少々
- （A）おろしにんにく : 1片
- （A）砂糖 : 小さじ1/3
- バター : 10g
Time required
60minutes
Procedure
-
1)
Bake venison
01:00
Add oil to a frying pan and heat it.
Add venison sprinkled with salt and pepper and brown on both sides. -
2)
bake in an oven
02:03
Place the venison on the top plate with the oven sheet.
Bake for 1 hour in an oven preheated to 150 ° C. -
3)
Make the sauce
02:19
Put (A) in a frying pan in 1 and heat it.
After boiling down, add butter and dissolve. -
4)
Finish
04:03
Let 2 rest in the oven for 10 to 15 minutes.
Cut it to a thickness that is easy to eat and serve it on a plate.
Add wasabi and your favorite vegetables to complete.
Point
・ Return venison to room temperature in advance.
・ Sprinkle a generous amount of salt and pepper.
・ If you like, you can cut it into pieces that are easy to eat.
・ It is also recommended to grate radish and onions to the sauce.
・ Because the gravy will come out, be sure to rest in the oven.
-For mountain wasabi, a commercially available tube may be used.
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