Mains recipes

Harefilet like small tournedos

The fillets from the hair are cut out and cut into fairly thick pieces, knocked a little in shape like a tournedos. (The rest of the hair can be cooked with vegetables, pills from the leg and used in a nice hareragout). The small hare fillets roast on the fore

The master of the hunter's haresteg

The hair dries up in whole milk or whole milk for a day and rinses and all obstacles are removed. It is wiped and put on thin slices of smoked sprouts in a pan and possibly. With a little spatter strips, crushed juniper and butterballs over. Put in a very hot

Kantareltærte

Roll out the butter dough and cover 4 small tartlets, about 9 cm in diameter. Grease the bottom of an empty pie and put it on top of it with the dough, place a baking sheet or something else so the butter dough does not push the molds up. Bake at 170 degrees C

Vildhinehakkebouef with pickled grape dumplings

The chopped wild pork and teaspoon stir well together. The meat is divided into 200 g steaks. The steaks are baked on the pan in olive oil and cooked in the oven at 200 degrees C for 10-15 minutes. Skysauce: Scallops, onions and carrots are cut and sautéed

Potato gratin II

The potatoes are peeled and cut into small terns, chopped well. All ingredients are mixed and filled in lubricated timber molds. Bake approx. 1 hour at 150 degrees C. alm. oven. tips: May be added spinach and green herbs

Wildflower fillet with grannel and thyme

The chopped wildflower fillet is browned in olive oil. Seasoned with salt and white pepper. Timian and fresh neighbors are brought to the blender and mixed with coarse salt. The browned fillet is rolled into the spice mixture and wrapped in a pork tenderloi

Double animal chops from Jagtgården

Cut the chops slightly in the edge and bristle in butter with strips of bacon slices, season with salt, pepper and crushed juniper berries, fry approx. 3-4 min. On each side depending on the thickness. Taken up on the pan boil off with water and wine as well a

Tournedos of minced wild pork

Make a good, powerful tomato sauce of finely chopped fresh tomatoes, tomato puree, broth, a pair of twigs of fresh thyme and different-colored whole peppercorns. Season with salt. Form the meat to the steaks and put a slice of bacon about each. Step the steaks