Recipes with Bay leaf

Dyrefrikasee with butterdejslåg

Cut the meat from the legs into cubes on 3 x 3 cm. Brown bones, trimmings and onions in the oven at 250 degrees. Pour the wine and vinegar over and let the roast almost away. Pour baking pandens indghold in a pan, boil it with water and scrape every stump down

Oven-seared fallow deer chest

The meat is rubbed with salt, marjoram and basil and added in a heat-proof platter, Onions peeled and cut into quarters and are added by along with the bay leaf. Be made in the oven at 160 ° c for about 1 ½ hour to the meat is tender. If the flesh gets too dar

Classic Dådyrryg

Wildlife Fund: Fillet loosened from the anchovies, trimmed and Brown in the pan. The fillet is taken up and the anchovies is added into the Pan where the Brown and addressed. The cleaned vegetables in the Pan and boil up along with væden. The Fund is creamed o

Fallow deer chest in green marinade

The meat is boiled in water with vegetables and spices for about 2 – 2 ½ hour to the meat is tender. The legs are pulled out of the meat while it is warm, at which point it all cool in the fridge for the next day. The dressing is stirred together. Meat and tom

Venison pot with Juniper

Cut the meat into cubes and mix it with the crushed juniper berries and garlic and pour the red wine over. Let the meat and pull the 1-2 24-in the marinade. Dry the meat off with in clean Tea towel (paper towel), Brown it in a skillet and put it into a sau

Roll mops 2

Rinse the herring fillets and pat dry. The inside of the fillets lubricated with mustard. Put chopped capers, onion rings and sprinkle with salt. Crack the cucumbers and put a quarter on every herring who rolled together and fastened with toothpicks or skewers

Gold Drops-Game Fund

Brown meat, and vildtben together with the cleaned, carved vegetables and thyme in the oven at 250 degrees. Set the ingredients to boil in water on low heat. Foam "soup". Share the onion and burn it black on a dry pan. Put the onion in the pan together with th

Quail cutlet of Veal Tenderloin with grilled aubergine

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut