Mains recipes

Osso Buco

Cut a few cut in the outer tendons in each kødskive, as dents de not. Season the slices with salt and pepper. Chop the onion and garlic. Peel the carrots. Cleanse the pores and share them in 6 cm long sticks. Slice the carrots into 4 cm long pieces. Heat th

Braisserede quail

Grouse cleaned for remaining feathers and rinse out-and inside. Then prepare the filling. Parsley, basil, onion, garlic, chopped finely, like 1/2 hønsebouillon cube in food processor. The mixture is filled into quails. In a frying pan heated butter and oil.

Quail with glazed mushrooms

Pot roast the bird, with the particular vegetables. Fprbered the potato as a rösties. Glaser the mushrooms in butter and sugar. Make a sauce of væden from the bird, add cream and game Fund. Serving Serve the right nice.

Hareterrine

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right. Boil three walnuts up in cold water. Pour the water off. Cut

Old-fashioned hare rose

The carefully redecorated hare ombindes with fat slices. Put in a greased baking pan. Brown at 225 degrees c. alm. oven about 20 minutes. When the Hare is fine Brown, pour the boiling broth by, lulled to 175 degrees c. flared alm. oven, and the animal FRY a

Homemade pasta with pheasant lives

Run all ingredients through a food processor. Take the dough out and got a little flour on so the drop. Roll out dough thinly and cut into 5 cm large pieces. Cook the pasta in salted water for about 4 minutes. (I would think that you also can cut this pasta li

Meyers pheasant

Cut pheasant breasts off, but let the meat stay on the breast bone. Part then the pheasant in the back, thighs and drumsticks. Cut the meat from the thighs and cut it then into strips. Do the herbs to the Fund. Cut the herbs rough and Brown in a thick-botto

Pheasant Terrine

Start with geleen. Came the hull from the pheasant in a saucepan samman with ben from boiling battle it out, add the carrot, celery and onion, and Brown in the oil came in around 1/2 time by even heat, stir jævligt into the Pan so that all will be uniformly br