Recipes with The entire Juniper

Tenderloin, port wine marinated

Cut the sinew and membranes from mørbradene and put them in a bowl and pour the wine on so it covers. Add the crushed juniper berries and let the meat pull herein at least 5 hours. Roof mørbradene up and si port wine. Brown a little butter in a pan, mørbradene

Spicy Neck Fillet with baked peppers

Meat: Blend 1-2 stalks Rosemary, Juniper, grated shell of a lemon with oil, salt and pepper. Rub meat well into the mixture. Put the meat in a heat-proof platter. Set the dish in the middle of a cold oven. Turn on the oven at 180 degrees, and let the neck fill

Marinated beef roast fried as wildly

The marinade mix and pour over meat (marinade should cover meat) covered for and made in a refrigerator in 1-2 24 hours a day. The meat is taken up by the bed sheet and blot dry. The marinade is filtered. The oil/butter, warmed in a pan and Brown the meat o

Juniper seasoned wild boar leg with red wine braiserede root crops & oven-baked sweet potatoes

Brown wild boar mallet carefully in oil in a large frying pan. Take the meat up and season with salt and pepper. Fry the onions until they are browned, add the garlic, allspice, juniper berries, red wine and wild boar mallet. Put a lid on the Pan in the ove

Roast the saddle with cream sauce

Cut the small mørbrader from which sits on the underside of the back, and save them for later use. Trimmings back, and rub with salt, pepper and crushed juniper berries groftkværnet. Put butter in slices of meat. Make a opbagt sauce of butter and flour, wit

Red wine marinated neck rose

Neck roast rubbed with salt and pepper and place in a bowl with tight-fitting lid. The wine poured over. Laurel leaf and juniper berries are crushed and added to. It all made cool for the next day. Neck roast reversed because a couple of times before it is

Chef's fallow deer-venison back

Put a carefully cut on each side of the backbone of the game and cut the tendon care free. Use good time so there is no formeget meat with of. set the game back on the ice. Brown tendon in a dollop of good magerine. Let it cook for 7-10 minutes marinating: