Recipes with Garlic

Tarator soup

Hot youghurten up, add garlic, walnut and salt that are mixed together. Finally add the finely chopped cucumber and dill. The soup can be diluted with water according to taste.

Venison soup with meatballs

The Wildlife Fund (can be cooked in advance) Came second in the leg and a plate and Brown it in the oven at 225 ° for 25 min. Makes the herbs in a position. They are cut into small pieces, and white onion chopped. Sauté it in butter, and pour the red wine. Let

Deer scroll skewers on grill

Bank kødskiverne quite thin with an events Put pine nuts, raisins and cheese as well as salt and pepper at kødskiverne. Scroll along and set of 3 rolls on each skewer Flip the rollers in the breadcrumbs. Barbecue deer rollers about 5 min. on each side,

Wild duck with roasted mushrooms

Rinse ducks inside and outside and dry them in paper towel. The ducks are brown in half of the butter and oil. Be taken up and the fat poured from. Clip the parsley coarsely. Chop the garlic and Juniper Berry. Cut bacon slices into coarse cubes. It's all

Wild duck tournedos with spinach-timballe and mushroom sauce

Duck breasts cut from the breast bone. The rest of the other one can cook Fund or fumet. The breasts are seasoned with slat and pepper and combine two and two, with the fur side outwards. The ombindes with big fresh blubber slices with cotton string. The br

Roast wild duck m. artichoke, Red Curry and plums

Blend onion, garlic, lemon grass, shallots and chilies to lind paste and grate it in the indkogte coconut milk. It shall stand! Add the sugar and fish sauce. Brown in oil and fry the other in 18 min at 200. Let it pull in 15 min. the artichokes cooked in water

Sauce for wild duck

Boil all the ingredients for the sauce, except the butter. The sauce boils down to who is ¾ liter back, term it and cook it down with ½ portion of butter. Season with salt and pepper and beat the rest of the butter in.

Marinated SEAGULL breasts

Take the gray gulls, they are the youngest and most tender. Open "the coat" with a cut along the sternum, kræng skin. Cut breast pieces loose and throw the rest away. Flesh out in red wine with white and yellow onions and chopped juniper berries and pepper ove