Marinated SEAGULL breasts

Cook time: 0 min.
Servings: 1

Ingredients for Marinated SEAGULL breasts

		Cheap red wine for marinade
		About a Seagull per person
		Juniper
		Yellow onions (one of each)
		Garlic
		Pepper
		Salt

Instructions for Marinated SEAGULL breasts

To prepare the Marinated SEAGULL breasts recipe, please follow these instructions:

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 over night.

The next day take the meat up and wipe clean easily. Salted and fried in butter on the forehead.

When the meat is fried finished boiling the pan of cream and a little flour. The marinade is poured through a strainer and onion, pepper and Juniper can be mixed in the gravy.

The meat is served piping hot with roast potato wedges and sour jelly. Waldorfsalat is not wrong-but a little extravagant. A powerful red wine, like rioja is served to and here we should not save. Bon appétit.