Slow-cooked fricandeurola drawer with apple

Name: slow-cooked fricandeurola drawer with apple
Total time: 140 min
Yield: 4
Ingredients: 1 seasoned fricandeurola drawer (800 g); 50 gram butter; 3 apples (well known); 2 toes garlic; 75 gram raisins; 2 teaspoon cinnamon; 2 twig rosemary; 75 ml White wine; 75 ml Meat bouillon

Ingredients

Directions

Allow the fricander tray to reach room temperature.
Cut the garlic into slices.
Cut the sprigs of rosemary into tufts.
Let the butter melt.
Brush the fricandeurola drawer around with butter and place the roulade in the roasting pan.
Cut each apple into 8 parts and remove the cores.
Spoon the apple slices with garlic slices, raisins, cinnamon and rosemary tarts in a bowl and spread this mixture around the roulade.
Pour the wine and stock on the bottom of the roasting pan.
Insert the meat thermometer into the middle of the roulade.
Slide the roasting tray into the oven and switch the oven to 175 ° C.
Heat the roulade until the thermometer shows a core temperature of 65-70 ° C, this takes 1.5 -2 hours.
Baste in between with occasional frying water.
Let the roulade rest on a shelf under aluminum foil and scoop the apple mixture in a warm dish and keep warm.
Pour the frying pan into a large pan and cook over a high heat to a gravy.
Serve the fricandeau in thin slices with the apple mixture, mashed potatoes and sprouts.
Add the gravy.