Recipes with Pepper

Sneppebrød

The meat from which the intestines and gallbladder are removed are chopped very well with sardelles. The fat is softened and then stirred with all of the ingredients mentioned above. It is put into water bath and steamed with stirring for 5 minutes. The French

Pheasants

The phases are picked and cleaned. If the birds are not quite fresh and some displaced, they should be placed in vinegar for a few hours and then in milk for 1 day. On the other hand, they are freshly cooked, they are cooked with salt and pepper, after which t

Snepper (Woods)

The snaps are picked and cleaned, the head can be flared, the eyes protrude, the eating and trachea removed, the food is taken and used for snow bread. Only bowel and gall bladders are discarded. The birds are washed with cloth clothed in lukewarm water. The

Partridges

The pickled and cleaned chickens are dried and infused with salt and pepper inside and outside. Set up and tie with thin knuckles and then turn them into flour. The grease is lightly browned and the birds are browned until they are beautifully light brown on a

Hareragout II

The hair is cleaned and crushed and the pieces are turned into flour with salt and pepper and brune in the hot fat together with the finely chopped onion. Laurel leaves and whole peppercorns are added to the gauze and added immediately after the browning toget

Wild boar stage II

The meat is washed, freed for tendons and barriers and divided as a bull or a bullet, then beaten well and laid 1 day in the marinade. After being taken, scratch the stains with a sharp knife, put into salt and pepper and put in a hot frying pan, pour the b

Hare Fry

The obstacles are removed with a sharp knife, and the legs can be removed from the bones. The meat is then re-joined with cotton or twine. The upper vertebrae around the neck are easily cut with an ax from the inside. The hair is thrown in salt and pepper, bru

Dyreragout 03

Dew, chicken or the like is washed, dried, cut into cubes and turned into flour mixed with salt and pepper. The grease is heated, the meat is browned, the boiling liquid is added and placed on the pan. Stitching continues with low heat. When the meat is half-t