Recipes with Garlic

Raclette with celery

The potatoes in a saucepan, and add so much water that they exactly are covered. Boil until tender with salted for approximately 20 minutes. Water is poured from the potatoes steams of and kept warm under the lid or on the grill-plate. Hvidløgsfedene peeled an

Joice deer paté

Liver and meat mincing as to tatar. Warm cognac up to the boil and cool off. Mix all ingredients in a large bowl. Ran a large loaf (8 x 8 x 25 cm) with bacon and fill forcemeat in tyre with bacon and cover the top half of the molds with 2 x silver paper. Bake

Deer on thin ice

Washing kartoflene, grate them and press væden of them in a tea towel. Form them into a small pancake and fry it in oil (possibly on a small blini-Pan) until it is tender and crisp on both sides. Sprinkle with salt and pepper to taste along the way. Plaster te

Marinated fallow deer steak

Fallow deer steak Mix and stir together the marinade in a bowl. Pieces of marines overnight. Pieces of meat is taken out of the marinade and wipe clean. Grilling in double tinfoil in 5-10 minutes depending on thickness. Barbecue fried tomato Blame the 4 t

Curry fillet of dådyrryg

Cut the meat into slices of about ½ cm. thickness and share them on the middle. Turn the pieces of meat in the beaten eggs. Then reversed in the flour. The oil heats and Brown the meat in the pan. Then take it off and onion, Curry and pressed garlic FRY. Tomat

Chinese ribs

Ribs seasoned with garlic, sweet soy and pepper and pulls with the spices for about an hour. Salt sprinkled on, and they cooked in the oven at 200 ° c for about 45 minutes. Brown sugar and mustard at oiling. Then bring it back in the oven and FRY further for a

Fallow deer Mallet (roast – Provence)

Fallow deer mallet rubbed with the cut garlic, after which the garlic is squeezed. The mallet rubbed with Provence spice and placed in roasting pan. Brown in hot oven at 225 ° c for 15 minutes. The broth is poured in, and the mallet FRY at 180 ° c for approxim

Roast deer mallet in Weber grill

Fill the mallet with salt, pepper, garlic and parsley, and sew it together or use kødnåle. Mix oil, oyster sauce, spices and/or herbs, salt and pepper to the marinade and put the mallet herein at least 6 hours, preferably the next day. Turn it occasionally.