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Lowman.usmc.2844
Reebout with thyme and port sauce
Reebout prepared with port sauce and herbs.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the garlic cloves in length. Grease the roasting pan with oil. Dab the reebout dry with kitchen paper.
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Make 12 small notches with a knife. Fill each with ½ of garlic and 1 sprig of thyme (pickle). Sprinkle with salt and pepper.
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Heat the butter and oil in a large frying pan and fry the bolt in 5 min. All around. It does not matter if the bone sticks out of the pan.
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Put the bolt in the roasting pan, pour the shortening over it and spread the butter in flakes over it.
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Insert the thermometer into the thickest part of the meat. Bake the bolt for approx. 45 minutes or until the thermometer shows 70 ° C. Baste with shortening every 15 min.
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Take the meat out of the oven. Cover the meat with aluminum foil and leave to rest for 15 minutes.
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In the meantime, pour the frying fat from the reebout into a saucepan. Add the port and game fondue and bring to the boil. Leave to boil for 15 minutes on low heat.
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Add the whipped cream and season with salt and salt. Serve the reebout with the sauce.
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Nutrition
520Calories
Sodium5% DV130mg
Fat52% DV34g
Protein74% DV37g
Carbs3% DV8g
Fiber28% DV7g
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