Venison in cowberry sauce

1. For cooking, we need to cut out the deer. Meat slightly beat off with a hammer, for Ingridients:

• Mushroom caviar - 200 Grams
• Venison - 300 Grams
• Cowberry - 2 Art. spoons
• Grated cheese - 2 items. spoons
• Tomato - 1 Piece
• Pepper, salt - 1 To taste

Instructions

1. For cooking, we need to cut out the deer. Meat slightly beaten with a hammer, then pepper and salt. 2. Put the mushroom eggs on top of the meat. 3. Then sprinkle with grated cheese from above (cheese should not have a pronounced taste), for example, edamer, gouda and so on. 4. We roll meat with rolls, minced meat remains inside. Fry in a pan on both sides to a crusty crust (start to fry the meat from the side of the seam). Now we'll send it to the oven for fifteen minutes. The temperature is one hundred and eighty degrees. 5. In the frying pan to the meat juice, where fried meat, add the flesh of the tomato and fresh cowberry (you can replace it with cranberries). Cook, add salt. Juice is prepared quite quickly, for five to seven minutes. Wipe through a sieve. Now the sauce is ready. 6. Put the meat on a plate, served with sauce. Boiled and fresh mushrooms will be an excellent side dish.

Servings: 2